Method
- In a large bowl sprinkle the salt over the cabbage and gently massage.
- Allow to sit until the cabbage has softened.
- Press down into the bowl and cover with water.
- Allow to sit for 30 minutes to 2 hours.
- Drain and rinse under cold water, then drain thoroughly, squeezing out excess liquid.
- Make a paste out of the sugar, garlic, ginger, chilli flakes, nori and fish sauce (if not using fish sauce add 2 tablespoons of water).
- Mix together the drained cabbage, paste, daikon and spring onions so the cabbage is well coated.
- Press the mixture into a clean 4 litre plastic container, until the brine covers the cabbage.
- Use a piece of plastic (such as an ice cream container lid), to place on top of the cabbage.
- Weigh the piece of plastic down with something heavy.
- Place the lid on the container loosely so air can escape during the fermenting process.
- Place in a cool dark place and check daily.
- It will ferment and bubble for 1 to 2 weeks. Press down gently every now and again to expel the bubbles.
- Once it has stopped bubbling, place in smaller containers with airtight lids and keep in the refrigerator or in a cool, dark place.
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