Makes 1 750 g Jar

1 sweet heart cabbage (could even use a Cauliflower including leaves) shredded widely
2 carrots cut into match sticks
3 spring onions
1 white onion
1 red chilli ( or 2 if you like it hot )
40g ginger
8 garlic cloves
2 tbsp Gochujang /red chili paste
2 tbsp fish sauce
1 tsp dried chilli flakes
2 tsp caster sugar
2 tsp salt

Soak the cabbage overnight in salted water.

Next day, drain and add 2 big pinches of salt to the cabbage. Start to scrunch the leaves. Continue until you see the cabbage break down. Leave for 30 mins to allow the liquid to release.

Meanwhile, prepare the carrot and spring onions, set aside. Chop the onion and add to a food processor and blend this with the chilli, ginger, garlic cloves, Gochujang, fish sauce, dried chilli flakes, caster sugar, and salt.

Then simply mix this paste over the cabbage until coated.

Pack the kimchi into sterilised jars. Ensure it it s firmly packed down , and the liquid covers the cabbage. Use some of cabbage leaves and some lemon to create a lid for the kimchi. Then cover with a muslin cloth to allow air to circulate.

The kimchi will be ready in 2 days… then you can cover the jar with a lid.