Hot cabbage kimchi with sauce Tamaki

Cooking method:

1. Separate the top leaves of Beijing cabbage and divide the head of cabbage into 4 parts. Soak cabbage in cold water for 30 minutes. Bend each leaf of the head of cabbage and sprinkle with salt. Leave for another 30 minutes. After that, rinse the leaves well with water, rinse off the remaining salt.
2. Cut carrots and green onions into strips. Grate the garlic on a thin grater. Combine vegetables, garlic and Kimchi sauce Tamaki, mix.
3. Rub each cabbage leaf with the mixture. Transfer the cabbage to a container so that the parts fit snugly together. Pour the remaining marinade over the cabbage, tamp lightly and refrigerate for 48 hours. Chop cilantro or parsley.
4. Cut the finished kimchi cabbage into slices across. Sprinkle with chopped herbs when serving.