I started the year with the good intentions of eating more fermented vegetables but was somewhat astounded when a small half litre of home made cabbage kimchi in my local shop cost a small fortune. So now I am making it for myself most of the time. This version is from ” The Artisan Kitchen” by James Strawbridge.

To make the best kimchi spread the salt over the greatest surface area to increase osmosis: massage thoroughly and get it right into any crevices.The parchment keeps ingredients submerged to maintain an anaerobic environment. A plastic bag filled with air is a good alternative .Look out for small bubbles of carbon dioxide, a sign that fermentation is in full swing. If the process is slow to get going, try moving the jar to a warmer spot.