1kg Chinese cabbage/napa (approx. 2 small ones)

250g carrots, coarsely grated

300g Mooli/Daikon radish, diced 1 bunch spring onion, sliced

50g salt

Kimchi paste: 1 tbsp grated ginger 1 tbsp fish sauce 3 garlic cloves 2 tbsp Korean chilli flakes

Remove the bottom from the cabbage, cut into quarters and then into 2 cm long strips. Sprinkle with 50 g salt and cover carefully with cold water, then mix/massage to make a brine and leave for 2 hours or overnight

Drain and rinse the cabbage.

for the paste, mix everything together and stir until smooth. Mix the cabbage with the remaining kimchi ingredients and pour into a 1.5 – 2 L Kilner jar. Press the vegetables down until everything is under the brine. Place the fermentation weight on top and close the jar. Store at room temperature for 5 days without direct sunlight and then refrigerate.