Quick Korean kimchi

Ingredients:

• 1 Chinese cabbage (or green cabbage)
• ¼ cup (60ml) coarse salt
• 4 carrots, peeled and cut into matchsticks
• 4 spring onions, sliced
• 8 radishes, sliced
• 5 cloves garlic 
• 5cm knob fresh ginger, sliced
• 1 Tbsp (15ml) fish sauce
• ¼ cup (60ml) red chilli paste or sriracha
• 2 tsp (10ml) sugar

Method:

1. Remove 2 outer leaves of Chinese cabbage and save for later. 
2. Trim ends and quarter cabbage lengthways. 
3. Slice quarters into 2cm-thick strips and place in a large bowl. 
4. Rub coarse salt into cabbage. 
5. Cover with water and place a plate on top to weigh it down. 
6. Set aside for 2 hours. 
7. Strain and reserve brine. 
8. Mix cabbage with carrots, spring onions and radishes. 
9. Blitz garlic cloves, fresh ginger, fish sauce, red chilli paste or sriracha and sugar in a food processor to make a paste.
10. Stir paste through veg until well coated.
11. Place mixture in a clean 1L jar and add reserved brine (just enough to cover the mixture). 
12. Tuck reserved cabbage leaves into the jar to create a layer over the veg. 
13. Loosely screw lid on (gas needs to escape). 
14. Store in a dark place for 3-5 days until it starts to bubble. 
15. Serve or refrigerate for up to 3 months.