Ingredients:
Napa cabbage | 1/2 | un |
Paprika | 5 | g |
Fish sauce | 10 | g |
Soy sauce | 10 | g |
Garlic | 2 | cloves |
Sugar | 25 | g |
Sesame | 25 | g |
Sesame oil | 10 | cc |
Water | 50 | cc |
Ginger | 25 | g |
Half shell mussel | 36 | un |
Instructions:
- Cut the cabbage into very thin cuts, grind garlic and grate ginger.
- Mix all ingredients except cabbage.
- Add salt to the cabbage to your taste.
- It is advisable to let the cabbage ferment from 8 to 10 days in the refrigerator; however it can be eaten immediately.
- Put some of kimchi on top of the mussels on their shells.
(Salt and spices should be used to the cook’s taste)
