• 3 Small Red/Purple Cabbages – leaves chopped into 2 inch pieces
• 4 carrots – grated
• 6 garlic cloves – crushed
• 4 spring onions – chopped
• 2 tbs Gochujand paste
• 2 tbs dark soy sauce
• 1/4 cup sea salt

1. Mix sea salt with cabbage leaves and leave for 5 hours.
2. Rinse in warm water until no/very little salt tast.
3. Mix in other ingredients.
4. Pack tightly into 1 litre Kilner type jar.
5. Place on dish and leave at room temperature with lid ajar for about 5 days.
6. Close lid and transfer to fridge.  Should keep for up to a year.