This fresh Kimchi is a great side to any Oriental rice dish or in a sandwich with cheese or leftover roast meat. Crisp, garlicky and as hot as you like. You may end up eating it straight out of the jar!
Slice the pak choi into 2cm strips discarding the bottom. Wash if necessary. Place the pak choi into a large bowl, sprinkle over the salt and mix with your hands to distribute the salt as evenly as possible. Leave for 1 hour.
Mix the marinade ingredients together.
Top and tail the remaining vegetables then thinly slice the radish, cut the spring onions into 2.5cm chunks and, using the peeler, ‘peel’ the carrot into thin ribbons.
Rinse the pak choi thoroughly and drain well removing as much of the water as possible.
Place all the vegetables in a clean bowl, pour over the marinade, mix well with your hands and stuff into a 1 litre mason jar. Store in the fridge.
Sriracha chilli sauce is relatively easy to pick up, I got it in Tesco. If you don’t think you will use it up though you can just use a pinch of regular chilli flakes instead.