Serves:

Preparation time:

INGREDIENTS

• 1 Chinese cabbage
• 3 garlic cloves, crushed
• 2½ cm/1in piece grated
• 2 tbsp fish sauce (optional)
• 2 tbsp sriracha chilli sauce or chilli paste (see below)
• 1 tbsp golden caster sugar
• 3 tbsp rice vinegar
• 8 radishes coarsely grated
• 2 carrots cut into matchsticks or coarsely grated
• 4 spring onions

PREPARATION

1. Slice the cabbage into 2.5cm strips. Tip slices into a bowl & mix with 1 tbsp sea salt, then put aside for 1 hr.
2. During this time, make the kimchi paste by blending the garlic, ginger, fish sauce (if using), chilli sauce, sugar and rice vinegar together in a small bowl.
3. Rinse the cabbage under cold running water, drain and dry thoroughly.
4. Transfer to a large bowl and toss through the paste, along with the radishes, carrot and spring onions.
5. Serve straight away or pack into a large 1 litre jar, seal and leave to ferment at room temperature overnight, then chill.