SPICY KIMCHI
PREP TIME: Up to 3 hours (allow minimum two days for fermentation)
SERVES: 4
INGREDIENTS
• 1 medium head of wombok (Chinese cabbage) cut lengthwise and then into quarters •¼ cup sea salt (use iodine-free salt so as not to inhibit fermentation process) • Spring water • 5 cloves garlic, finely chopped • 1 tsp ginger, peeled and grated • 1 tsp raw sugar • 2 tbsp fish sauce • 2 tbsp red chilli flakes (more or less depending on desired spiciness) • 1 cup Daikon radish (found at Asian grocers), peeled and cut into matchsticks • 4 spring onions, trimmed and cut into 2cm pieces • 1 litre jar with canning lid