I love this spicy fermented relish. 
There are so many variations, and it is worth you experimenting with your own flavours. Kimchi is a delicious Korean dish consisting of fermented chilli peppers and vegetables, usually based on cabbage.

Makes 1 litre kilner jar
• 1 Chinese cabbage
• 2tbsp sea salt
• 1 litre warm water
• 2tbsp chili flakes
• 3-4 garlic cloves
• 2cm peeled ginger
• 1tbsp fish sauce
• 1⁄2 onion
• 1 pear
• 3-4 green onions, sliced
• Grated carrot or 1 red pepper cut into chunks

1. Sliced up the cabbage reserving a couple of leaves. Place in a bowl. Mix the sea salt in the warm water. Pour over the cabbage. Cover the bowl and leave for 2-3 hours. Strain reserve the brine and rinse the cabbage.
2. Place the chili flakes, garlic, ginger, fish sauce, onion, pear with a little brine in a blender and process to form a thick paste. Pour this over the cabbage, add the spring onions and carrot or red pepper and using rubber gloves, massage the mixture into the vegetables for 5 minutes.
3. Transfer the mixture in to a sterilised kilner jar and pack down firmly. Place reserved leaves on top, tucking them down. Pour over enough brine to cover, making sure all cabbage is under the brine.
4. Be sure to leave about 2 inches of room at the top of the bottle before closing the lid. Allow jar of kimchi to sit in a dark coolish cupboard for 1-2 weeks, then transfer jar to fridge.