this doctor cooks Vegan Food

Cut the cabbage in strips reserving the hard core. Place the cabbage into a large bowl and completely cover with cold water. Add the salt and mix well to dissolve. Leave covered at room temperature for 1 hour. 

Drain the cabbage into a colender and rinse very well with cold water to remove the salt. Allow the cabbage to drain in the colander for 15 minutes.

Cut the radish into thin chopsticks, cut the spring onions into strips and grate the carrot. Add everything to the cabbage. 

Next add the ginger, garlic, sugar and rice wine vinegar. Mix really well.

Transfer the kimchi to a sterilised air-tight jar and press the vegetables down so that the juices rise. 

Store the kimchi at room temperature away from direct sunlight to ferment for 1-5 days. 

Everyday press the vegetables down using a sterilised spoon into the jar to release any gas. Taste it every day and when you are happy with the taste store in the fridge to slow down the fermentation process.