This is a punchier Korean version of sauerkraut. It can be mild or fiery but the flavours get stronger during fermentation so you don’t want to go too mad. A wonderful cheap way to jazz up any dish especially salads as well as take your probiotics. Eat some fresh then ferment for a few days and it will keep for around a month. Thanks to Hemsley & Hemsley, 'The art of eating well' for this recipe.