Kimchi - fermented cabbage

Method

1. In a large bowl sprinkle the salt over the cabbage and gently massage
2. Allow to sit until the cabbage has softened
3. Press down into the bowl and cover with water
4. Allow to sit for 30 minutes to 2 hours
5. Drain and rinse under cold water, then drain thoroughly, squeezing out excess liquid
6. 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)
7. Mix together the drained cabbage, paste, daikon and spring onions so the cabbage is well coated
8. Press the mixture into a clean 4L plastic container until the brine covers the cabbage.
9. Using a piece of plastic (ice cream container lid), place on top of the cabbage
10. Weigh the piece of plastic down with something heavy
11. Place the lid on the container loosely so air can escape during the fermenting process
12. Place in a cool dark place and check daily
13. It will ferment and bubble for a week or two, press down gently every now and again to expel the bubbles
14. Once it has stopped bubbling place in smaller containers with airtight lids and keep in the refrigerator or in a cool, dark place.