Frances’s Kimchi

You will need:

1 tablespoon sea salt 1 tablespoon caraway seeds 5-8 tablespoons water 1 medium white cabbage, core discarded, leaves shredded 1 You will also need some one-litre Kilner jars or similar. Mix all the ingredients in a bowl and pound them with a mallet. 2 Squeeze the cabbage with your hands to remove the excess liquid. This wringing-out process takes about 10 minutes, so put on some Zen tunes and make it a meditative moment. The sea salt in the mixture will draw moisture from the cabbage, and it’s crucial to wring out as much of that moisture as possible. 3 Fill glass jars with boiling water to sterilise them. 4 Pack the wrung-out cabbage in the sterilised jars. Pack it in very tightly — this is very important. If you like, you can use clean stones to weigh down the cabbage. Cover the jars with gauze and secure with an elastic band. Make sure to put on the lids tightly, and place the jars in a dark and cool place for three to four weeks.