This is a quick and easy kimchi.
Traditionally it has a lot of other ingredients, however just wanted to give you a nice easy starter kimchi recipe you can then expand upon if you so wish.

INGREDIENTS

2kg Napa cabbage
40g 2% salt
6 garlic cloves
1 to 2 tsp chilli flakes (gochugaru) Korean chilli flakes if you can get some.
1 thumb-sized piece of ginger
1 tbs tamari
1 tablespoon Korean chilli paste if you can get it.

METHOD

Chop your Napa cabbage into bite sized pieces and put it into a big bowl or saucepan and add the salt, giving it a good mix.
The salt will start to wilt the cabbage, and mix every 30 minutes. After 2 hours the cabbage would have wilted to a 1⁄4 of a size and you’ll have a puddle of water at the bottom.
Put the cabbage into a colander and allow the water to drain away.
In the meantime blend the garlic, ginger and tamari together into a paste.
Now put the cabbage back into a bowl and add the paste and chilli flakes. Give it a good mix together; your kimchi is now ready to eat!
If you can get Gochugaru (Korean chilli flakes) even better. They are not as spicy and will give your kimchi a lovely red colour.

Calories total: 349
Carbs: 63g
Fats: 5.8g
Protein: 36g