1 tbsp sea salt, then set aside for 1 hr. Meanwhile,
make the kimchi paste by blending the garlic, gin-
ger, fish sauce (if using), chilli sauce, sugar and rice
vinegar together in a small bowl.
Rinse the cabbage under cold running water, drain
and dry thoroughly. Transfer to a large bowl and
toss through the paste, along with the radishes, car-
rot and spring onions. Serve straight away or 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 - the flavour will improve
the longer it’s left.
Celestina Brunetti RDN, LD | Wellness Cucina
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