Easy Homemade Kimchi

Directions

1. Cut the cabbage lengthwise through the stem into quarters. Cut the cores from each piece. Cut each quarter crosswise into 2-3 cm wide strips.
2. Place the cabbage in a large bowl and sprinkle with the salt and massage the salt into the cabbage. It will soften a bit after a while.
3. Add enough water to cover the cabbage. Put a plate on top of the cabbage and weigh it down with something heavy, like a large can of beans. Put it aside for 2 hours.
4. Rinse the cabbage with cold water 2-3 times. Set aside to drain in a sifter for 15 minutes.
5. Prepare the spice paste. Clean the bowl you used for brine.
6. Add the garlic, ginger, miso and water and stir into a smooth paste. Add chilli flakes and set aside until the cabbage is ready.
7. Squeeze any remaining water from the cabbage and add it to the spice paste. Add the chopped radish, grated carrots and chopped spring onions.
8. Using your hands (wear gloves!), combine the paste with the cabbage and vegetables until they are coated.
9. Add kimchi into a jar and press down on the kimchi until the brine rises to cover the cabbage.
10. Seal the jar and leave for 2 to 5 days. Keep it at cool room temperature in a dark place.
11. Check the kimchi once a day. Open the jar and pressing down on the cabbage with a spoon to keep it under the brine. This will also help releases gases produced during fermentation.
12. Taste the kimchi every day and when it's ready for your liking, keep the jar in the fridge. It's best after another week or two.
13. You can eat alone or add it to any of your favourite dishes.