This most famous of Korean dishes is also very healthy, providing lots of probiotics which promote gut health. The longer you ferment kimchi, the more intense and sour its flavour will be.
- Combine 2 cups of warm water and 1/3 cup salt flakes in a large bowl and stir to dissolve the salt. Cut cabbage into 4cm (1 1/2 ") squares and add to the salt solution, mixing well to combine. Set aside for 3 hours or until cabbage begins to wilt. Drain and rinse well 3 times under cold running water.
- Transfer drained cabbage to a clean bowl. Add remaining ingredients and mix well to combine. Transfer to a large sterilised jar, leaving a 3 cm (1") gap at the top of the jar. Seal with a lid and stand at room temperature for 3 days to ferment. The flavour will intensify with age.
- Store in a clean sealed jar in the fridge for up to 3 months. Use in Asian hot pots and casserole dishes.