Kimchi is cabbage (Chinese or Napa cabbage) salted and fermented to preserve it. I add some chillies and fresh garlic and leave it at least a fortnight in a cool place. I can fit one and a half cabbages in a jar, it’s ready prepared to eat and a tasty addition to any meal so I’m more likely to eat more raw, green, leafy vegetables if I make it. The Chinese cabbages don’t look very appealing in the garden thanks to the slug damage but once I’ve trimmed the outside leaves it’s perfect inside. The other half will go into coleslaw. These ones are ‘One Kilo Slowbolt’ from Kings Seeds, sown mid March.