Kimchi

1 - Napa cabbage

20g - fine sea salt

10g - Korean Red Pepper powder (up to 25g if you like it very spicy)

50g - Fish sauce

50g - water

1 tbsp - ginger, grated 

1 tbsp - garlic, grated 

1 spring onion, finely sliced

Cit the cabbage into 1inch thick rounds. Add salt and heavily mix for 5 minutes. Leave the cabbage to sit for 2 hours then wash off the salt with cold water.

In another bowl mix all the other ingredients. Pour that mixture over your cabbage. Massage the mixture together ensuring Inbetween every leaf get coated too.

Transfer the mix into a sterile killer jar and using a very clean fork push all of the cabbage beneath the liquid that was been released from the cabbage. Close the lid and allow to ferment for 2 - 7 days. opening the jar every 24 hours to burp (release excess gas) and ensure the cabbage remains beneath the liquid. Once the cabbage has fermented move the jar into the fridge and consume within 3 months.