2 Chinese leaf cabbage (about 1700g)
8 spring onions
4 tablespoons good sea salt
2 kohlrabi (about 200g)
4 firm green apples
4 teaspoons white miso paste
2 cloves garlic, finely sliced
4-8 red chillies, finely chopped (with seeds)
2 thumb-sized pieces of ginger, peeled and finely chopped
Coarsely shred the cabbage into 2cm-thick pieces, finely slice the spring onions and put them both into a big bowl with the salt.
Scrunch the lot with your hands for 5 mins until the cabbage has released a lot of water, then leave it for 2 hours to release all its water, massaging it another couple of times to help this process.
Meanwhile, peel the kohlrabi and cut it into thin 1cm-long matchsticks. Cut the apples into pieces about the same size – you can leave the skin on.
Mix the miso with the garlic, chillies, ginger and 2 tablespoons of cold water. Once the cabbage has had its 2 hours, add the kohlrabi, apple and miso garlic paste to the bowl of cabbage and its water.
Put the kimchi and the liquid it sits in into a large jar or fermenting pot, taking care to pack the vegetables down firmly under the liquid so that no bits of vegetable are poking out, there are no air pockets and there are a few inches of space at the top of the jar for the air to escape.