Easy Korean Kimchi

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1. 1Step 1: Chop 700 g napa cabbage into chunks and sprinkle with the 2 ½ tbsp coarse sea salt. Mix it through all the leaves then add your 6 cups water until the cabbage is covered and mix again. Pop a heavy plate on top to keep the cabbage underwater. Soak the cabbage for 4-6 hours until nice and soft.
2. 2Step 2: Place your 2 spring onion / green onion, 3 tbsp Korean hot pepper flakes / gochugaru, 2 tbsp Korean hot pepper paste / gochujang, 2 tbsp sugar, 2 garlic and 3 tbsp fish sauce into a small bowl and mix.
3. 3Step 3: Drain your cabbage (optionally, you can rinse it in a colander here for a less salty kimchi).
4. 4Step 4: Transfer the cabbage to a large bowl and add in your kimchi seasoning. Work the seasoning through the cabbage with a spoon or your hands, making sure everything is very well coated. Tip: You can have a taste here and see if your kimchi needs any more chilli or salt to your preference.
5. 5Step 5: Transfer the kimchi into a large steralised jar. Pop in all the kimchi, then press it down firmly so it's all compacted. This is important to get out air bubbles and help the fermentation process. Then wipe the rim of the jar and pop your lid.
6. 6Step 6: Leave on the bench for at least 24 hours to kick off the fermentation, then transfer to the fridge and eat whenever you like. We like to leave it for around a week, so it creates those nice funky, sour notes you know and love.