Thom Eagle's Speedy Cabbage Kimchi

Trim the cabbage of any tough or discoloured outer leaves, then slice across in inch-thick intervals so it falls apart into bite-sized pieces. Place in a bowl.

Sprinkle a tbsp of salt over the cabbage then rub it in with your hands, massaging until it begins to release its juices and feels wet to the touch. Set aside for two hours.

Meanwhile, make the spice paste. Peel the garlic and blitz with the ginger in a food processor or grate finely if you don't have one. Then mix with the chilli, soy, fish sauce and the apple juice.

When the cabbage is ready squeeze it gently and add to the spice paste, leaving behind any salty juices. Mix well to thoroughly coat the cabbage in the paste.

Pack the cabbage into a glass jar or fermenting pot, pushing it right down so it is covered with liquid. You may need to weigh it down – fermenting crocks come with a stone for this purpose, or I often use a lemon. In a small jar a scrunched up piece of baking paper often does the job.

Close the jar and leave to ferment at room temperature for at least three days. Once a day ‘burp’ the container by releasing the lid slightly to allow any built-up gas to escape.

You will see your kimchi bubble as it begins to ferment and sour – this is good! After three days taste the kimchi to see how it is getting on – you may want to leave it to get a little sourer and funkier.

When you’re happy with the taste, pop the jar in the fridge. It’ll keep there pretty much indefinitely, ready to tuck in to.