Vegan Kimchi

Cut 2 cabbages into quarters then cut them into 3-4cm chunks. Wash and salt with coarse sea salt layer by layer. Place a heavy plate on top of the cabbage to weigh is down. Leave to rest for at least 2-3 hours. Keep checking and tossing every hour.

 After that, wash at least once to remove some of the salt, then squeeze water out of cabbage with hands.

Slice your 1 medium daikon, 2 medium carrots and spring onions julienne style. Use 5-6 big spring onions or 7-8 big ones. Before you add the daikon to the other vegetables be sure salt them, leave them to drain then wash a few times.

Rice Flour Paste - Mix the rice flour with water and cook it on low heat until thickened. Set aside to cool to room temperature. 

For the seasoning mix - Blend white onion, garlic, fresh ginger, soy sauce, chilli powder, skinless apple or pear for sweetness, sugar, fish sauce (for non vegans) and water into a paste. Mix the paste with the rice flour paste with the rest of the vegetables. Massage and mix to fully coat and put into sterilised jars.

Leave enough room on the top and tightly pack the kimchi. Place the jars in a dark cupboard, check on them everyday and taste test, once you have the preferred level of tartness, store in fridge. It will ferment throughout the drudging process. The tiny bubbles around the jar means that it is fermenting.