Kimchi

First Fermentation
- In a large bowl, dissolve the salt in1liter water.
- Halve the cabbage and soak the cabbage in the salt water for 24 hours, covered and room temperature.
Prepare the Kimchi and Vegetables
- Drain the cabbage in a large bowl, squeezing as much water from the leaves as possible.
- Cut the following into4 cmpieces: Korean mustard leaves, minari and scallions.
Prepare the Seasoning
- Pour water and salted anchovy in a pot and boil. Put the broth through a sieve to sift out the pieces. Let it cool.
- Add the chilli pepper to the broth. Combine the finely diced garlic, finely diced ginger, and salted shrimp. Mix well.
To Assemble
- Combine the seasoning with the prepared radish and toss to coat well.
- Add prepared vegetables (minari, spring onions, Korean mustard leaves) and leek, mix gently.
- Add oyster, sugar and salt and mix well.
Second Fermentation
- Pack tightly into large sterilized glass jars. Seal with their lids.
- Allow to ferment for a further 24 hours in a cool dark place.
- Open lids to release any ferment gas.
Final Fermentation
- Reseal and store in the fridge for at least 48 hours, or ideally a week, before eating.
- Store in the fridge and eat within 3 weeks.

A popular dish that is an on trend must have.