Wear gloves to prevent unwanted bacteria when making the kimchi. Blend the garlic, chilli, ginger, onion, sugar, pepper flakes, chilli flakes and all the liquids in a blender. You may add more chilli or soy sauce to taste. Salt the cabbage for about 3 hours and squeeze out the liquid. Rinse thoroughly and squeeze out any excess liquid again. Mix the marinade with daikon, carrots and spring onion and toss in the cabbage. Place in a sealed jar and leave on the kitchen bench for 3 days to allow to ferment. Open the jar once a day every day to release the gas. Put the jar in the fridge. Kimchi is at its best after 2–3 weeks but may be eaten after 3 days.

Moisten the nori sheets in a wet tea towel , brush with oil and drizzle with salt. Heat the sheets in a pan with the shiny side up. Use a spatula to press the sheets down until they are crisp and light green.


Rinse the rice and boil according to the instructions on the package. Add the chopped garlic and butter. Place a little rice on a nori sheet, top with kimchi and serve.