The kimchi is a sure-to-impress addition to the table. It's a great flavour burst - wonderful with any protein and a bowl of rice and steamed greens.
1/2 Chinese cabbage
2 tbsp coarse sea salt
2 tbsp caster sugar
3 cloves garlic, crushed
1 tbsp grated ginger
1 tbsp gochujang red pepper paste (available from Asian food stores) or chilli sauce
1 tbsp rice vinegar
1 tbsp Thai fish sauce
1 green spring onion, finely sliced
1 tsp sesame seeds
Cut off and discard the cabbage root. Cut cabbage lengthways into quarters then cut into 2cm-wide slices.
Toss with salt and sugar and leave overnight in the refrigerator.
Mix the garlic, ginger, gochujang or chilli sauce, rice vinegar and fish sauce in a bowl.
Drain the cabbage. Add the green onion and sesame seeds to the garlic and ginger mix. Combine with the drained cabbage and serve.