Kimchi with wild garlic by Pavel Berky

Cut the cabbage from the stalk towards the leaves (about halfway) and tear it into halves with your hands. Repeat the process until you get 8 equal parts that remain connected at the stalk.

Dip each piece of cabbage in water, squeeze it out, and then salt it thoroughly – each leaf individually, adding more salt near the stalk. Let it rest for 2–4 hours until the leaves soften and can be bent more easily without breaking.

Rinse the cabbage under running water and let it drain well.