Kimchi

• 25 g (1 oz) Korean chilli powder (gochu garu)
• 1 thumb fresh ginger,

First, make the paste. Using a stick blender or food processor, purée the chilli, ginger, garlic, soy sauce and fish sauce together until you have a smooth, thick paste.

Place the cabbage and cucumber in a colander, sprinkle with the salt and sugar and mix to make sure everything is well combined. Leave to drain for 2 hours.

In a bowl, mix the paste with the wilted cabbage and c