Chinese cabbage in a Korean marinade including ginger, garlic, fish sauce and chili pepper.
Cut the coals into quarters and remove the hard core. Halve the quarters in length and cut them into quarters. Put in a large bowl.
Meanwhile, bring the water to the boil and add the salt. Let boil for 1 min until the salt has dissolved.
Pour the hot salt water over the coals and let stand for 30 minutes. Scoop occasionally. Drain and rinse with cold running water. Let it drain well.
Put the garlic, ginger, vinegar and fish sauce in a high cup and puree with the hand blender to a smooth mass.
Add the sugar, paprika and chilli powder and mix into a thick marinade.
Mix the marinade through the coals until all the coals are covered. If necessary, season with salt.
Put the kimchi in a lockable container and leave to marinate in the refrigerator for at least 3 hours.
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