- One medium cabbage (wong bok, or savoy)
- ¼ cup sea salt
- 7 cloves garlic, grated
- 1 tsp freshly grated ginger
- 1 tsp sugar, honey or maple syrup
- 1 tbsp fish sauce
- 3-4 tbsp Korean red pepper flakes (gochugaru) or chilli paste – less if you don’t like spicy food
- 250 grams daikon radish, peeled and grated
- 3 spring onions, cut into 2cm pieces
- Cut the cabbage into quarters lengthwise and remove the core. Cut into strips 3cm wide
- Place in a large bowl with the salt. Use your hands to massage the salt into the cabbage until it starts to soften. Add enough water to cover the cabbage. Place a plate on top and weigh it down with a heavy object. Let stand for 1 hour.?
- Rinse the cabbage under cold water and then place in a colander to drain for 15 minutes. Repeat this step twice more.?
- Stir together the garlic, honey, ginger, fish sauce, and Korean red pepper flakes in a small bowl until a smooth paste forms. Set aside.?
- Squeeze out any remaining water from the cabbage and place in a large bowl. Add the daikon radish, spring onions, and paste. Mix thoroughly, using your hands to work the paste into the vegetables until they are coated.?
- Place the kimchi into a jar, pressing down until the brine rises to cover the vegetables, leaving at least 1-inch of space. Seal the jar with a lid.?
- Let the jar stand at room temperature for 2-5 days to ferment. Check once a day, pressing down on the vegetables to keep them submerged. When the kimchi tastes how you want it, transfer to the refrigerator to store.