• 1 head Chinese cabbage (wong bok)
• 2 tablespoons (kosher) salt or flaked sea salt
• 10 garlic cloves, finely chopped
• 1½ tablespoons finely chopped ginger
• 75 g (2¾ oz/⅓ cup) caster (superfine) sugar
• 1½ tablespoons fish sauce
• 1½ tablespoons light soy sauce
• 25 g (1 oz/¼ cup) gochugaru (Korean chilli powder)
• 150 g (5½ oz) daikon (white radish) or carrot, peeled and julienned
• 6 spring onions (scallions), sliced into 4 cm (1½ inch) pieces

Halve and core the cabbage, then cut into long strips. Cut these into 4 cm (½ inch) pieces. Put the pieces in a large bowl and massage the salt into the cabbage. Stand for 2 hours or cover and refrigerate overnight if time permits. Rinse and drain the cabbage.

Combine the garlic, ginger, sugar, fish sauce, soy sauce, gochugaru and 2 tablespoons water in a large bowl. Add the cabbage, daikon and spring onions and combine with your hands (you might want to wear plastic gloves as the odours and colours can stay with you). Add a little more water if the sauce is too thick.

Pack into a large sterilised jar with a fitted lid or a sealable container. Refrigerate for at least 24 hours. After 1 day you can eat it, but the flavours will be a little stronger each day. Open the lid once a day to make sure everything is submerged in the liquid.