A fermented, spicy, dish that's served in Korea with almost everything. Can be made with a wide range of fermentable vegetables, of which this is just an example.
1 Chinese cabbage
3 tablespoons sea salt, ground finely in a pestle
1 tablespoon minced ginger
2 tablespoons fish sauce
1-2 tablespoons Korean gochujang
1 tablespoon caster sugar
3 tablespoons rice vinegar
1 daikon (mooli, Asian radish) or about 20 normal radishes
2 medium carrots, grated
4 or 5 spring onions, shredded
Quarter the cabbage by slicing through lengthways, but only as far as the root, leaving the base intact
Slice across into quarter rings of about 2cm width, or to preference
Tip into a collander, rinse and drain.
Tip the drained cabbage into a bowl, sprinkle with the salt and mix well
Allow to sit for at least an hour, turning occasionally. Towards the end, you can put into the collander and sit over a bowl
Meanwhile, mix together the garlic, ginger, fish sauce, gochujang, sugar and vinegar in a jug and stir well
Rinse the cabbage and drain well. Return to the bowl
Add the grated carrot, grated radish and spring onions, and mix everything well
Pack into two medium Kilner jars, seal and leave at room temperature for 24 hours, then refrigerate
If you can't find gochujang - a spicy Korean chilli paste, which should be available from Asian supermarkets - you can use Sriracha. Kimchi will keep for several weeks in the fridge, and the flavour improves over time. However, if starts to look grey then it's past its best.