This should fill 2 half-litre Korken jars. I have made this with carrots cut into matchsticks, and with grated carrot, but it is more satisfying when the carrot is closer in consistency to the cabbage.


  • 1 Chinese cabbage
  • 2 carrots, cut into ribbons with a peeler
  • 60g salt
  • 8 radishes, coarsely grated
  • 3cm piece of ginger, grated
  • 3 cloves of garlic, crushed
  • 2 tbsp Thai fish sauce
  • 3 tbsp sriracha sauce
  • 1 tbsp caster sugar
  • 3 tbsp rice vinegar
  • 4 spring onions, finely sliced


  1. Quarter the cabbage and remove the core.
  2. In a large bowl, coat the cabbage and carrot with the salt, then cover with water and leave for 2 hours.
  3. In a small bowl, mix the ginger, garlic, fish sauce, sriracha, vinegar and sugar.
  4. Drain the brined vegetables and quickly rinse with cold water to get rid of any excess salt.
  5. In the large bowl, mix the cabbage and carrot with the radish, spring onions and the sauce. Then pack tightly into sterilised jars, wipe the rims clean and seal.
  6. Leave to ferment at room temperature for a few days. Periodically poke it to release any bubbles, and pack down again with a fork. Top up with vinegar and sriracha to add extra punch.
  7. Move to the fridge.

I have kept sealed jars in the fridge for 6 months without spoiling, and even after opening it seems to keep for 8 weeks or more. Your mileage might vary.