Makes about 500ml • Preparation: 20 minutes • Fermentation time: about 4 days
1 Rinse the cabbage leaves and shred them finely. Peel the carrots and cut into julienne strips.
2 Place the cabbage and carrots in a large mixing bowl, mix the salt through and cover with water. Weigh down the vegetables using an inverted plate to keep them submerged in the brine; soak for 12–24 hours. The veggies are ready when the carrot strips can be easily bent without snapping in half.
3 Mix the garlic, ginger, fish sauce, Korean chilli flakes and sugar and grind finely with a mortar and pestle. Chop the spring onions separately.
4 Drain the cabbage (reserve the brine), mix in the spring onions and rub in the spice mixture with your hands. It's a good idea to wear gloves!
Pack the spicy cabbage mixture in a sterilised glass jar; press down to compact it. Then pour a little of the reserved brine into
