Quick Kimchi Recipe

Trim and cut cabbage, add to the brine.
2 litres of water 400g salt
Brine for 60 mins.
Chop lots of spring onions.

In a liquidiser make the paste:
10 cloves of garlic
60g Fresh Ginger
2 ripe Pears, peeled and decored
Gochugaru to taste, about 6 teaspoons
Fish Sauce to taste, about 6 teaspoons
(add water if not loose enough)

Mix the paste into the Spring Onions.

Drain the cabbage and put some latex gloves on.
Massage the paste into the cabbage and put into an air tight container.