Kimchi | Sainsbury`s Magazine

Ingredients

• 2 heads of Chinese leaf
• 100g coarse salt
• 10 garlic cloves, peeled
• a 6cm piece of fresh ginger, peeled and chopped
• 4 tbsp Thai fish sauce
• 2 tbsp granulated sugar
• 2-3 tbsp crushed chilli flakes
• 4 tbsp paprika or 100g Korean red pepper powder (gochugaru - available at souschef.co.uk)
• 6 spring onions, cut into 2.5cm lengths
• 1 large carrot, cut into matchsticks