4 Chinese cabbages (bases trimmed) 1 daikon radish, peeled and cut into
matchsticks 2 carrots, peeled and cut into
matchsticks 4 spring onions, ends trimmed, cut into
2cm pieces (use all parts) ¾ cup Korean red pepper powder
(gochugaru) ¼ cup fish sauce ¼ cup peeled and minced fresh ginger 1 tbsp minced garlic cloves
(6-8 medium cloves) 1½ tsp sugar 1 tsp salt Method Put your cabbages in water with about ½ cup of salt for 24 hours or at least 1 night, then drain and squeeze out all the liquid. Let them drain for another 24 hours. This length-of-sitting draining is very important as the process breaks down the cells of the cabbage leaves, making them limp and shrunken in size, and kills off bad bacteria. Put together the rest of the ingredients and when well mixed, massage the mixture into the cabbage leaves. You may want to use gloves to do this if you use a lot of chilli. If you have left the cabbage whole, you’ll need to pull the outer leaves away a little so that you can start massaging the chilli and vegetable mixture onto the leaves from the inside to the outer. Place into a large plastic container and leave at room temperature for 3-4 days to ferment. Keep refrigerated. As it ages it becomes slightly sourer but it’s still tasty.