Method

• Cut the cabbage into quarters
• Cut the cores from each piece
• Cut each quarter crosswise into 3cm strips
• Place the cabbage in a large bowl and massage the salt into the cabbage until it starts to soften slightly
• Add enough water to cover the cabbage
• Put a plate on top of the cabbage and weigh it down with something heavy, like a jar or can of beans
• Let stand for 1 hour
• Rinse and drain the cabbage
• Rinse the cabbage under cold water 3 times
• Set aside to drain in a colander for 15 to 20 minutes
• While it drains, make the spice paste
• Add the garlic, ginger, sugar and fish sauce and stir together until it forms a smooth paste
• Stir in the gochugaru and set aside until the cabbage is ready
• Add the daikon radish and spring onions to spice paste
• Gently squeeze any remaining water from the cabbage and add it to the spice paste
• Using your hands, work the paste into the cabbage until it is well coated
• Pack the kimchi into clean, dry jars
• Press down on the kimchi until the brine (the liquid that comes out) rises to cover the cabbage, leaving at least a couple of cms of space at the top
• This stage can be challenging, if you are really struggling to get enough brine, you can leave it for an hour or so and come back to it
• Let it ferment for 3-4 days in a cool, dark place
• Check the kimchi once a day, opening the jar and pressing down on the vegetables with a clean finger or spoon to keep them submerged under the brine
• When the kimchi taste is to your liking, transfer the jar to the fridge