Kimchi

In a large bowl, combine Napa Cabbage (1) with Granulated Sugar (2 Tbsp) and Coarse Sea Salt (2 Tbsp). Toss until combined.

Place a plate over the cabbage and weigh it down using a can. Refrigerate overnight.

Rinse cabbage under cool water and drain well.

In another bowl, combine the Daikon Radish (1) and Scallion (1 bunch). Set aside.

In a small mixing bowl, combine Fish Sauce (4 Tbsp), Granulated Sugar (1/3 cup), Korean Chili Flakes (2 Tbsp), Shrimp Paste (2 tsp), Gochujang (2 Tbsp), Fresh Ginger (3 Tbsp) and Garlic (3 cloves). Stir in Water (1/3 cup) and mix until well combined.

Combine the cabbage, daikon and spring onion, and brine. Mix together.

Scoop into jars and save for later, or serve immediately. Enjoy!