2 carrots, cut into matchsticks or coarsely grated
4 spring onions, finely shredded
Slice the cabbage thinly then in a large bowl mix with one tablespoon of sea salt, and set aside for one hour.
Make the kimchi paste by blending the garlic, ginger, fish sauce, chilli paste, sugar and rice vinegar together in a small bowl.
Rinse the salted cabbage under cold running water, drain, squeeze and dry thoroughly. Transfer to a large bowl and toss with the paste.add the radishes, carrot and spring onions. Serve straight away or pack into a large jar, seal and leave to ferment at room temperature overnight, then chill. Will keep in the fridge for up to two weeks - the flavour will improve the older it gets.
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