Steps:

• Rinse the cabbage leaves under running water, pat dry with kitchen paper, then chop to your desired thickness. Put in a bowl with the beetroot, add the salt and, with clean hands, firmly massage it into the vegetables. Salt is important for fermenting vegetables as it helps to draw the juices out and preserves the crispy crunch. The majority of it will get rinsed off. If you’re limiting salt, ferments can still work with lower levels, they just won’t last as long. Pour 500ml water over the cabbage and beetroot, then sit a plate on top to push the vegetables down so they are submerged. Set aside to soak for 2 hrs.
• Drain the cabbage and beetroot and, with the remaining water, rinse 3 times to get rid of the excess salt. Squeeze out any excess water, then return to the bowl. Chlorine found in tap water can inhibit the microbes required for fermentation – which is why you use bottled (or boiled and cooled) water for this recipe.
• Add the flavourings to the bowl and mix well. Mix and match flavourings as you like – you could also try adding cucumbers or chives.
• Transfer the mixture to a sterilised 500ml jar and use a spoon to press it down so there’s a layer of liquid separating the raw kimchi and the air above. Put the small sterilised jar on top of the raw kimchi, making sure that all the vegetables are fully submerged. This helps remove oxygen, supporting the growth of the right types of microbes (which grow best without oxygen). With the small jar still inside, screw the lid on and leave at room temperature (ideally 18-22°C), out of direct sunlight, for 3 days.
• Each day, unscrew the lid for a few seconds to release any gas that has built up. Reseal. This allow the gases to escape regularly so the pressure doesn’t build up too much inside the jar. Think of it as 'burping' your kimchi! After 3 days your kimchi is ready for its first taste. It should have a slight acidic bite and softened crunch. If you’re missing that, leave for an extra 1-2 days.
• Once it’s reached your preferred flavour, remove the small jar and put the kimchi jar in the fridge with the lid sealed tight to trap the gas, creating the fizziness of traditional kimchi. Leave it for 2 weeks to allow the flavours to develop, then enjoy with eggs, salads or on crackers with feta. 
• We've made a handy shopping list so you can get everything you need to make this kimchi. Don't forget to screenshot before you go shopping! 75g white cabbage75g red cabbage50g fresh beetroot, peeled and chopped into matchsticks1.5ltrs bottled water (or boiled and cooled tap water)25g sea salt (don't worry, you won't be eating this!)  For the flavourings1 carrot (50g), scrubbed and grated1 spring onion, thinly sliced50g radishes, chopped into matchsticks1 garlic clove, finely sliced2.5cm piece ginger, peeled and grated½ tsp chilli powder½ tsp paprika1 tbsp reduced-salt soy sauce You will need500ml glass jar with lid, and a small glass jar that fits inside it, both sterilised* Makes 8 x 40g portions | Takes 10 mins plus 2 hrs soaking, about 3 days fermenting and 2 weeks in the fridge *To sterilise glass jars and bottles, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil metal lids and rubber seals for 10 mins, then leave to dry. 

Steps:

• 1. Quarter and remove the stalks from the cabbage, then chop it into 4cm pieces and place in a large bowl. Sprinkle over 4 tablespoons of sea salt and massage it in with your hands.
  2. Cover the cabbage with cold water and sit a plate on top to keep the veg submerged. Set aside for 2 hours.
  3. Tip the cabbage into a colander, rinse it thoroughly under cold water, then leave to drain for 30 minutes.
  4. Peel the garlic and ginger, then place in a food processor with the sugar and blitz to a smooth paste. Transfer it to a bowl and mix in the shrimp paste and gochugaru until combined.
  5. Matchstick the daikon and spring onions, then place in a large bowl.
  6. Squeeze out any excess water from the cabbage, then add it to the bowl, along with the gochugaru paste. Wearing disposable gloves, use your hands to mix it all together thoroughly.
  7. Spoon the kimchi into a large kilner jar and press it down so the juices rise, leaving a gap at the top, then close and seal the lid.
  8. Leave the kimchi to ferment at room temperature for 2 to 5 days (place the jar on a plate to catch any brine that might bubble over.) Check the kimchi every day, letting out some gas and pressing the vegetables down into the brine.
  9. When the kimchi tastes delicious, transfer the jar to the fridge for up to 3 months.