Tune in Recipe blog Kimchi By Mark Breen of Seasonal Kitchen Ingredients (makes 1 litre) 1 cabbage, shredded (Chinese cabbage works well, but use whatever you have) 1tbsp of salt 8 radishes, thinly sliced 2 carrots, grated 4 spring onions, finely sliced 3 garlic cloves, sliced 1 thumb size piece of ginger, grated 1tbsp chilli flakes 1tbsp sugar 3tbsp rice vinegar Optional 2tbsp fish sauce Method Slice the cabbage and tip into a bowl. Mix with the salt, then set aside for 1 hour. Meanwhile, make the kimchi paste by mixing the garlic, ginger, fish sauce (if using), chilli flakes, sugar and rice vinegar together in a small bowl. Rinse the cabbage under cold running water, drain and dry thoroughly. Transfer to a large bowl and toss through the paste, along with the radishes, carrot and spring onions. Serve straight away or pack into a sterilised large jar, seal and leave to ferment at room temperature overnight, then chill. Your kimchi will continue to age in your refrigerator and will be delicious for up to 12 months or even longer as long as you keep in cool temperature and sealed from oxygen. Had a go at making the recipe? Tell us what you think and share your pictures. We love hearing from you. You can email, tweet, Facebook or Instagram us.