Kimchi

Get your napa cabbage, and cut the base off them, and then separate the leaves. Cut them into roughly 5 cm sections, and soak in cold water for 10 mins to soften.

• napa cabbage: 1 head

Drain and place in a large container/bowl. Start by sprinkling the salt over the cabbage and rubbing it so that it is evenly distributed throughout the cabbage. I like to put in a layer of cabbage, sprinkle a some salt, put in a further layer etc.

• salt

Cover and let the cabbage sit for 2.5 hours .

Rinse well, and make sure you sqeeze the excess liquid out of the cabbage.

Mix all of the paste ingredients together ( carrot, onion, spring onions, garlic, gochugaru, fish sacue, sugar, water), and then rub it evenly across the cabbage in a large bowl. You may want to wear gloves while handling it.

• carrot: 1
• onion: 1
• spring onions: 10-12 stalks
• garlic: 6 cloves
• gochugaru: ½ cup
• fish sacue: 125 ml
• sugar: 2 tsp
• water: 85 ml

Place the fresh kimchi into a tupperware container, and place it on the kitchen counter for 1-2 days to ferment. Fermentation time will depend on temperature, so play around to get the desired result.

Once suitably fermented, place in the fridge in a sealed container and it will keep for a long time in the fridge - the flavour will change but it won't go 'off' as such if kept cool. Press it down to release the bubbles of fermentation gas occasionally.