Cooking Kimchi

Ok, let’s begin. My recipe is the Central Asian variant of the Korean dish with the same name. I don’t know if the native Korean Kimchi is cooked in a  similar way so if you know the native recipe, please correct me.
First of all, you need get a head of the Chinese cabbage. Cut it on in four parts and place them in  lay them down to the pot. Then, prepare the brine by dissolving half of a cup of salt in two liters of warm water. When the salt be has dissolved, pour the brine into your pot. Cover the pot and leave them it  at room temperature for three days.
After three days,prepare a mix of a few cloves of garlic (don’t get too much, three to four cloves is enough) and a few pods of chili pepper. Chili pepper is the soul of this dish,  hence lay them add in as much as you can stand (not a lethal dose, of course :)). Crush the garlic, chop the pepper finely and mix them with crushed garlic. Remove your cabbage from the pot and lay it on the a big plate. After that, grease the cabbage leaves by with the  our fiery mix. Then, lay the greased cabbage into the hermetically closing container and store them into the refrigerator for a few hours.
That’s all. Your fiery kimchi is ready.

-This recipe sounds delicious!