Kimchi

• chinese leaf (napa cabbage)
• salt
• tbsp gochugaru (chilli flakes)
• daikon (optional)
• a few garlic cloves
• a bunch of spring onions
• tbsp soy sauce
• tbsp fish sauce

1. Weigh the cabbage and daikon, then chop down to the desired size and wash in cold water.
2. In a big bowl, knead salt (2% of the weight of the cabbage) into the leaves, gently softening the cabbage. Leave for four hours.
3. Blitz the garlic, chilli flakes, spring onions, soy sauce and fish sauce, and mix into the cabbage.
4. Pack tightly into a clean jar, top up with 2% brine to cover and use weights to keep the vegetables within the liquid.
5. Keep the lid loose and leave in a cool dark place for 5-10 days.

tips

• Mixing the spices with some grated radish and rice porridge first can make a more traditional kimchi paste.
• Use a jar that will let gas pressure out as it builds up or open the jar every day during fermentation.