Kimchi with Indian Cabbage

Cut the Indian cabbage in half and remove the hard stem.

Chop the cabbage into small pieces.

Massage the cabbage with salt for 1-2 minutes to help it soften.

Submerge the cabbage in 2 liters of water and let it sit for 2 hours.

After 2 hours, remove the water and wash the cabbage twice.

In a large bowl, add garlic and Gochujang.

Add the chopped vegetables and a bit of salt, then mix properly.

Wear gloves to avoid burning fingers from the spice.

Add the cabbage to the mixture and massage everything together.

Transfer the mixture to a container and pack it tightly.

Let it sit at room temperature for 2 days, then refrigerate.

After 3 days, the kimchi is ready to eat.