Easy Homemade Kimchi

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   ["Rinse the cabbage thoroughly under running water. Remove the core and chop into approx 2"" X 2"" pieces. Add it to a bowl along with spring onions and radish (if using), and toss with salt and 1 cup water. Press the cabbage down tightly with another plate/bowl and set it aside for 2 hours. After 2 hours, wash thoroughly several times and drain in a colander.", "In a bowl, mix together garlic, ginger, sugar, chili flakes, 1/2 cup water and fish sauce. Toss in the cabbage in batches until it's evenly coated. Fill into the glass jar and leave it in a dry place for 3 - 4 days; press the kimchi down with a spoon everyday making sure it's all submerged in the brine. Taste after 4 days and if you think it's attained the right flavour, refrigerate."]

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