Ingredients

900g napa cabbage 250g daikon radish (or carrots, or both if you prefer) 4-6 whole cloves of garlic 1 small white onion (optional) 1 bunch spring onions 1 tbsp fresh ginger 3-4 tbsp sea salt 2-6 tbsp gochugaru (Korean red pepper flakes) 2 tbsp fish sauce (if you want to make your kimchi vegan, use miso paste, soy sauce or vegan fish sauce) An air-tight sealed plastic container or glass mason jar