Ingredients
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1 Chinese cabbage
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3 garlic cloves, crushed
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1-inch piece ginger, grated
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2 tablespoons fish sauce
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2 tablespoons chilli paste
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1 tbsp golden caster sugar
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3 tablespoons rice vinegar
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8 radishes, coarsely grated
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2 carrots, cut into matchsticks or coarsely grated
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4 spring onions, finely shredded
Directions
- Slice the cabbage thinly then in a large bowl mix with one tablespoon of sea salt, and set aside for one hour.
- Make the kimchi paste by blending the garlic, ginger, fish sauce, chilli paste, sugar and rice vinegar together in a small bowl.
- Rinse the salted cabbage under cold running water, drain, squeeze and dry thoroughly. Transfer to a large bowl and toss with the paste.add the radishes, carrot and spring onions. Serve straight away or pack into a large jar, seal and leave to ferment at room temperature overnight, then chill. Will keep in the fridge for up to two weeks - the flavour will improve the older it gets.