• 1 kg chinese cabbage/napa (approx. 2 small ones)
• 250 g carrots, coarsely grated
• 300 g mooli/daikon radish, diced
• 1 bunch of spring onions, sliced
• 50 g salt

Kimchi paste:

• 1 tbsp grated ginger
• 1 tbsp fish sauce
• 3 garlic cloves
• 2 tbsp korean chilli flakes

Remove the bottom of 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 so that everything is covered with  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.