• 1 Chinese cabbage, chopped into 3cm slices
  • ¼ cup salt
  • water, to cover
  • 1 tablespoon sugar
  • 4 cloves garlic, crushed
  • 2 tablespoons fresh ginger, crushed
  • 1 – 5 tablespoons Korean chilli powder
  • 2 tablespoons nori flakes (optional)
  • 2 tablespoons fish sauce (optional)
  • 3-4 medium carrots, sliced into matchsticks
  • 4 spring onions, sliced


  1. Sterilise 2 Agee jars
  2. In a large bowl sprinkle the salt over the cabbage that has been chopped into bite sized pieces and gently massage
  3. Allow to sit until the cabbage has softened (4-12 hours)
  4. Drain and rinse under cold water, then drain thoroughly, squeezing out excess liquid
  5. Make a paste out of the sugar, garlic, ginger, chilli flakes, nori and fish sauce (if not using fish sauce add 2 tablespoons of water)
  6. Mix together the drained cabbage, paste, carrots and spring onions so the cabbage is well coated
  7. Pack into jars.  Push down so vegetables are submerged.
  8. Add a weight.
  9. Put airlock lids on jars
  10. Place in a cool dark place and check daily
  11. It will ferment and bubble for a week or two, press down gently every now and again to expel the bubbles
  12. Once it has stopped bubbling place in smaller containers with airtight lids and keep in the refrigerator or in a cool, dark place.