Kimchi

1 x chinese cabbage

70 grams cooking salt

1 x onion

20 x grams sugar

50 x grams sugar syrup

4 x grams minced ginger

80 x grams Korean chilli powder

200 grams minced garlic

20 x grams squid sauce

40 x grams garlic chives

Cut the core off the cabbage and separate the leaves. Then cut each leaf in halves longways and then cut into lengths of approx. 3.5cm and place in a large bowl. Mix the salt thoroughly with your hands into the cabbage. Leave the cabbage soaking in the salt for about 2-3 hours. When the cabbage is floppy, thoroughly wash with water and leave to drain.

Now to prepare the marinade. Blend the onion until it resembles a paste and mix in a large bowl with sugar syrup, minced ginger, chilli powder, minced garlic and squid sauce. Wash, then cut the garlic chives into lengths of 1cm. Now with gloves on thoroughly mix through with your hands. Combine the marinade with the cabbage and give a big and thorough mix until cabbage is red. You should now put the kimchi in an airtight container and kept in a fridge this will last for at least one month. Best eaten as a side dish with rice and a main meal or other side dishes.