1 chinese napa cabbage
30g good quality salt
6 cloves of garlic
2 teaspoons of grated ginger
2 teaspoons of sugar
2 tablespoons of fish sauce (optional)
Red pepper flakes or chilli sauce
4 diced spring onions
Grated carrot and radishes, to your taste
Cut the base off your cabbage and then cut it into 3 cm chunks
Massage the salt into the cabbage with your hands in a large bowl until it starts to get softer
Once you feel the cabbage is soft enough, pour enough cabbage into the bowl so that it is totally submerged
Weigh down the cabbage with a place or saucepan and leave for an hour and half
Rinse the cabbage thoroughly in cold water and leave it to the side to drain
Mix together your kimchi paste by blending together the fish sauce, ginger, garlic and chilli sauce or flakes and then blend to a smooth paste. If you can't find traditional Korean chilli flakes then other hot sauces such as sriracha will work too. You can make it as spicy as you like.
Put the cabbage, carrots, radishes and onions into the bowl and mix together with the pasta. Kimchi would traditionally have carrots and radishes in but why not experiment with what you have in your fridge that needs using up?
Once everything is thoroughly mixed together pack the mixture into a sterilised jar so that it is tightly compacted. Leave about two centimetres from the top of the and push down on the mixture until some of the juices cover it. Your mixture should always be covered by liquid.
Leave your jar at room temperature for about 5 days, checking on it each day by opening the lid.
Once it has properly fermented keep in the fridge and enjoy with rice, noodles or even in pancakes. The flavours will get stronger over time.