HOW TO MAKE KIMCHI
1. Make the brine: Dissolve 4 tbsp salt in 1 litre water. 2. Chop 500g Chinese or round cabbage, a few radishes and a couple of onions, and submerge the chopped veg in the brine. Weigh it down with a plate and leave for a few hours or overnight. 3. Drain the veg in a colander (don’t discard the brine), and taste the veg. They should be salty. If not, add a little salt. Too salty? Rinse the veg. 4. Grate a piece of ginger (3 tbsp), chop 3 to 4 chillies and 3 to 4 garlic cloves, and mix into a paste. You could add fish sauce, as long as it is free of chemical preservatives. 5. Transfer the veg to a bowl, add the paste and mix well. 6. Pack tightly into lidded jars, allowing a bit of space at the top. If there isn’t enough brine, pour in the reserved brine to cover the veg. 7. Leave to ferment for a few days, but pack down the veg every day to keep it under the brine. 8. When you’re happy with the taste, put it in the fridge. 9. Serving suggestion: Eat kimchi as a side dish with mackerel, tuna or pork – or whatever you like.