A Korean table is simply not complete without some kind of pickle: every conceivable vegetable is sliced and pickled, to serve with steaming rice or as a condiment, and to add to soups, noodles and hotpots.
1kg Chinese cabbage
2 litres water
3 tbsp table salt
6 green onions, finely sliced (green and white part only)
4 garlic cloves, minced
2 tbsp minced ginger
1 tbsp hot chilli powder
2 tsp caster sugar
1 tsp table salt, extra
Cut the cabbage into quarters lengthwise, then cut each quarter into 3cm pieces crosswise so the cabbage looks like large chunks.
Pour the water into a large bowl or bucket and stir in the salt until dissolved. Add the cabbage and cover with a heavy plate or lid to keep the cabbage weighted down and submerged in the salted water. Cover and leave for 12 hours or overnight, stirring occasionally.
Remove the cabbage with a slotted spoon and bring the cabbage water to the boil for a minute or so, then allow to completely cool.
Mix the wilted cabbage with the remaining ingredients and the extra teaspoon of salt. Pack into sterilised glass jars and cover with the cooled cabbage water. Seal the jars and leave for five days until the pickle has developed its characteristic sourness. The longer the cabbage pickles, the better the flavour. It can be left for up to six months before opening.