In a large bowl add 8 cups Napa cabbage (about 650g), cut into 1/2” x 2” strips. Add 1 1/2 tsp. fine sea salt and toss to coat, let sit 1 hour. Rinse under cold water and drain well. In a small bowl, combine 2 Tbsp. sriracha, 2 Tbsp. fish sauce, 1 Tbsp. brown sugar, 1 Tbsp. rice vinegar, 2 minced garlic cloves and 1 tsp. finely grated fresh ginger. In another bowl, place 4 large, grated radishes, 1 cup grated carrot and 2 thinly sliced green onions.

Dry drained cabbage with kitchen or paper towel, and place in a clean large bowl. Add the sriracha mixture, radishes, carrot and green onions, toss to combine.

Kimchi can be served immediately or stored very tightly packed it into two, 500ml jars. If jarred, keep in fridge for up to two weeks. Serve with Korean-style dishes, or on tacos, burgers, scrambled eggs and grilled cheese sandwiches.