Matchstick the daikon and spring onions, then place in a large bowl. Squeeze out any excess water from the cabbage, then add it to the bowl, along with the gochugaru paste. Wearing disposable gloves, use your hands to mix it all together thoroughly.
Leave the kimchi to ferment at room temperature for 2 to 5 days (place the jar on a plate to catch any brine that might bubble over.) Check the kimchi every day, letting out some gas and pressing the vegetables down into the brine.
Korea’s national dish, kimchi is so highly regarded in the country that workers are given annual bonuses to enable them to make their own supply. Kimchi is traditionally made with cabbage, spiced up with garlic, ginger and shrimp paste. It’s full of flavour, but what’s more, it’s good for you too. The cabbage is mixed with salt, which starts off the lacto-fermentation process, where naturally-occuring bacteria convert the vegetable sugars into lactic acid, a natural preservative. And, as beneficial bacteria thrive, eating it aids digestion. It’s so easy to make your own, and you can adjust the ingredients to suit your own tastes. Kimchi will last for up to three months in the fridge in an airtight jar.