Kimchi recipe | delicious. magazine

Ingredients

• 2 litres filtered water
• 150g unrefined sea salt
• 1 Chinese cabbage (about 1 kg), thinly sliced, including the core
• 1 daikon radish, cut into 5mm slices
• 1 bunch radishes, cut into 5mm slices
• 6 cloves garlic, roughly chopped
• 1 piece ginger, about 7-8 cm, peeled and roughly chopped
• 3-4 spring onions, cut into 1cm pieces
• 35g Korean dried red pepper powder (kochukaru) or cayenne pepper if you can’t find it
• 1 tbsp gluten free tamari
• 1 tbsp fish sauce
• You’ll also need
• You’ll also need a 2L mason jars with a tight tight-fitting lid, or smaller jars