- 200ml/7fl oz rice wine vinegar
- 50ml/2fl oz fish sauce
- 50g/1¾oz palm sugar
- 2 tsp Korean chilli powder
- 50ml/2fl oz lemon juice
- 1 Chinese leaf cabbage, core removed, leaves thinly sliced
- 2-4 red chillies (to taste), finely diced
- 2 carrots, thinly sliced using a vegetable peeler
- 5cm/2in fresh root ginger, peeled, finely chopped
- 2 garlic cloves, finely chopped
- 15g/½oz dried seaweed, rehydrated in water, drained and finely chopped
Put the rice wine vinegar, fish sauce, palm sugar and Korean chilli powder into a small saucepan and bring the mixture to a gentle simmer, stirring until the sugar dissolves. Stir through the lemon juice.
Mix together the cabbage, chillies, carrots, ginger, garlic and seaweed in a large bowl. Transfer to an airtight container.
Pour the hot lemon mixture over the vegetables, seal the container, then shake to coat the vegetables in the marinade. Set the container aside to cool, then leave for 1 week at room temperature to ferment.
It’s very important to keep the kimchi in an airtight container while it ferments. When the kimchi has fermented, it can be used immediately or, once opened, it can kept in a fridge for up to 1 month.