This is a simple kimchi that doesn’t require fancy ingredients.
Homemade kimchi can be quick – you could even eat it on the same day of making it.
1 Chinese cabbage
5 grams fine sea salt
1/2 teaspoon dried chilli flakes
1/2 teaspoon sugar
2 cloves garlic
2 tablespoons fish sauce
Wash the cabbage in non-chlorinated water (for example, use distilled water). Slice intomedium sized strips. Add the cabbage to a large bowl and sprinkle with salt. Mix well with your hands and scruch up the cabbage to help release its liquid.
Place a weight over the cabbage, for example a plate and a bottle of water, and leave for 2-3 hours. Add the rest of the seasonings, slice or grate the garlic and add it to the cabbage. Mix well and transfer to a sealed container ensuring the cabbage is completely covered with liquid. The kimchi will be ready after about 2-3 days but if you can wait longer the flavour will be more intense. Keep in the fridge.