1 each whole medium Chinese leaf
1 tbsp garlic, minced
1 tsp ginger, minced
1 tbsp caster sugar
100g gochugaru (Korean red pepper flakes)
50g gochujang (Korean red pepper paste)
200g daikon radish, cut into quarters and thinly sliced
You will need: 2 litre clip top jar, or smaller jars that hold 2 litres Sterilise the jars before using.
Cut the whole Chinese leaf into large chunks and put into a large bowl. Sprinkle over the salt and mix well. Add enough water to cover the cabbage and then using a plate, cover the cabbage and place something heavy onto the plate to weigh down the cabbage. Leave to stand for at least 1 hour but ideally for 2 hours.
Pour the cabbage into a colander over the sink and rinse well with cold water to remove all of the salt. Leave in the colander to drain for 5-10 minutes.
Whilst the cabbage is draining, in a large bowl mix together the garlic, ginger, sugar and gochugaru with 50ml cold water, or if using the gochujang paste omit the water, to make a smooth paste.
Gently squeeze any remaining water from the cabbage and then put it into the spice paste and add the radish. Put on the disposable gloves and gently mix together the cabbage and radish with the paste until they are thoroughly coated.
Once mixed, add the kimchi to the clip top jar(s) and press down until tightly packed leaving 1-inch of space at the top of the jar and then close the lid.
Place the jar(s) on top of a plate and leave in a cool and dry place at room temperature for 1 to 5 days.
Check the kimchi once a day, each time pressing the cabbage down. Taste a small amount of the kimchi and once you’re happy with the taste, transfer to the fridge.
You can enjoy the kimchi straight away at this point, however it’s best left for another week. It can be kept refrigerated for up to 2 months.