Homemade Kimchi

Slice the cabbage into fine strips. Place in a large, very clean bowl and sprinkle the salt on top. Massage the salt into the cabbage, you should feel it begin to soften. Add enough water to cover the cabbage, place a large plate on top of it so it is submerged and leave for a few hours.

Drain the cabbage. Place in a colander and rinse through with cold water. Leave it to stand so it drains.

Grate the ginger, garlic and chilli. Add the water, sugar and chilli flakes to the grated ingredients and mix together. If you like spice add more chilli flakes (or less if you don't)!!

Slice the spring onion into inch long pieces. Take the cabbage from the colander and pat dry with a clean tea-towel.

Combine all the ingredients together in a large bowl. Scrape into a clean jar. Push down the cabbage so the water covers it. Place it on a plate and leave for 3-5 days with the lid open. You will be able to see it ferment when bubbles start forming.

When the cabbage has fermented store it in the fridge to prolong it and enjoy!!!