One of our favourite things in the world is kimchi, so we decided to make our own, this gets better the longer you leave it! Serve as a side dish or with of noodles
Slice the cabbage into thinish strips. Tip into a bowl, mix with 1 tbsp sea salt, then set aside for 1 hr.
Next make your kimchi paste by blending the garlic, ginger, fish sauce, chilli sauce, sugar and rice vinegar together in a small bowl.
Rinse your salted cabbage under cold running water, drain and dry thoroughly. Transfer to a large bowl and toss through the kimchi paste, along with the onion, carrot and spring onions, pack into a large jar, seal and leave to ferment at room temperature overnight, then chill. Will keep in the fridge for up to 2 weeks and the flavour will improve the longer it's left.