Boil a very large pot of water and let it cool (you will need this to wash the cabbage after it has been salted).

Slice the Chinese leaf into 1 inch squares and separate the leaves. Mix well with 3 tbsp salt until evenly covered, and leave to sit at room temperature for 1.5-2 hours. Toss every 15-20 minutes. The cabbage will reduce in volume, release water and soften.

Next wash away the salt: fill the bowl of cabbage with cold water pre-boiled water and then drain. Repeat several times.

In a separate bowl, mix the red pepper powder with the fish sauce, water, ginger, garlic and spring onion and pour over the cabbage. Massage into the cabbage well for two or three minutes using your hands. The cabbage will release some more liquid, but try not to bruise it.

Move the cabbage mixture into a clean 3 litre clip-top jar. Press down well with a clean fork or your fingers to remove air bubbles, pushing the cabbage beneath the liquid. To help keep the cabbage submerged you could also place a tiny sauce-dish inside the jar pressing on the cabbage.

Leave at least 50mm of space at the top of the jar as the kimchi can overflow because of the bubbles as it ferments.

Close the lid and leave at room temperature to ferment for 48 hours (at around 20 degrees Centigrade). Whilst the cabbage is at room temperature, you must open the jar every 12-24 hours to release any gas that builds up and to push the cabbage back down ensuring that you have plenty of space under the liquid.

After 48 hours your kimchi will be ready to eat!

Place the fermented kimchi is smaller (I suggest 50ml jars)

Move them to the fridge, and consume within a few weeks.