Kimchi

Method

• step 1

  Cut the cabbage into four long wedges, then chop into 8cm pieces and tip into a bowl. Sprinkle the salt evenly over everything and toss well. Turn every 30 minutes for 2-3 hours until the cabbage has softened. Rinse lightly under cold running water, then drain well.

• step 2

  Put the rice flour in a small pan with 100ml of water and cook over a medium heat, stirring, until a thick paste forms.

• step 3

  Whizz the onion, garlic and ginger in a blender until completely smooth (add a few tsp of water to loosen if needed), then tip into a bowl with the the rice flour and water paste, gochugaru and fish sauce. Use three-quarters of this paste to massage into the cabbage – you should notice some liquid forming in the bowl. Add the mooli, carrot and spring onions, and the remaining marinade, and mix everything really well.

• step 4

  Pack everything tightly into a 1-litre jar, pressing to remove any air pockets, then pour over any liquid from the bowl. When you press the mixture down there should be liquid that rises up to keep everything submerged. If not, dissolve 1 tsp of salt into 100ml of just-boiled water, then pour this over the top. Use a fermentation weight or wrap a piece of cardboard in foil and use a tin of beans on top to keep the cabbage underneath the liquid. Close the lid or cover with a piece of kitchen paper secured with an elastic band. Leave at room temperature for 1-2 days in a cool, dark place, tasting it twice a day until it is beginning to sour and become a little funky.

• step 5

  Transfer to a plastic tub with a good seal on the lid (it keeps the smell in) and keep in the fridge. The longer you have it, the funkier it gets. It will keep for a month in the fridge.