Kimchi

Sterilise 2 Agee jars

In a large bowl sprinkle the salt over the cabbage that has been chopped into bite sized pieces and gently massage

Allow to sit until the cabbage has softened (4-12 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, carrots and spring onions so the cabbage is well coated

Pack into jars.  Push down so vegetables are submerged.

Add a weight.

Put airlock lids on jars

Place in a cool dark place and check daily

It will ferment and bubble for a week or two, 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.