1) Soak the quartered cabbage in the brine solution for 4 hours, weighing the cabbage down with a heavy plate.

2) Remove and drain.

3) Place garlic cloves, rice, fermented shrimp, fish sauce, sugar, chilly paste and chilly flakes in a food processor and zap to a smooth paste. Stir in spring onions.

4) Stuff the cabbage with the paste, making sure to stuff in between the individual leaves and coating every inch of it.

5) Place kimchi into an airtight container and leave at room temperature for a day before leaving it to ferment further in the fridge for at least another week before consuming. I left mine for about 3 weeks.