This Korean classic has never tasted so good!
Cut the cabbage into chunks and grate or chop daikon and carrot into sticks.
Purée the paste ingredients into a smooth mass using a blender.
Mix daikon and carrot sticks and cabbage chunks together in a big bowl. Add gochugaru, scallion and paste. Mix thoroughly. Store in an airtight container in the fridge. The flavour intensifies after a week when the kimchi has had time to ferment.
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