Got back to making kimchi again yesterday! I've been planning this for a while but I finally found the time yesterday to get all the ingredients I needed and make a few different kinds.

So I made up a paste of minced garlic and ginger, gochugaru and gochujang, fish sauce, chopped up spring onions and chopped daikon.

Then I used this to make a classic kimchi with napa cabbage/Chinese cabbage, a cucumber kimchi and a daikon radish kimchi.

Going to leave them to ferment for a week because its still pretty cold here.