Pickle recipes: British kimchi - Telegraph 2 pears, peeled, cored and roughly chopped 1 bunch of spring onions 1 bunch of watercress 1 bunch of radishes 2 tbsp chilli flakes 2 tbsp fish sauce 1 pinch cayenne pepper 1 tsp shrimp paste 125g/4 ½ oz sugar 125g/4fl oz vinegar Shred cabbage and place it in a large bowl or container. Sprinkle over the salt and pour over one litre of water. Soak overnight. The following morning, rinse the cabbage in fresh water and drain. Place everything but the cabbage, sugar and vinegar in a food processor and blend until you have a coarse paste. Mix in the sugar and vinegar, then mix everything very well with your hands. Keep the kimchi in the same container, cover with cling film, then transfer somewhere dark and warm for five days to ferment, turning it with your hands every day. After five days, transfer to sterilised glass jars. Should last approximately two weeks. Eat as a snack, with Korean food and alongside any Asian rice dishes that need perking up.