Cut the cabbage lengthways and then into quarters. Remove the inner stem. Cut each quarter into thick segments.

Place the cabbage in a large bowl and massage the sea salt in, it should start to soften and feel a little rubbery. Cover with water, let soak for a few hours, then drain and rinse really well.

Combine the minced garlic cloves, coconut palm sugar, grated ginger, red chilli flakes and miso in a bowl and mix well to make a paste – you will most likely need to add a few tablespoons of water here.

In a large bowl, combine the cabbage with the other vegetables (spring onions, carrot, daikon, celery) then massage the paste in to coat everything.

Pack the mixture into a sterilised glass jar, leaving one inch of space at the top (it may expand as it ferments). Make sure you pack it down tight, so that the salty brine oozes over the top of the vegetables.

To finish it off, take a large cabbage leaf (I actually used a giant size kohlrabi leaf from the garden) and roll it up, then stuff into the mouth of the jar before screwing on the lid.

Let sit at room temperature for at least three days. I left mine to it for a good three or four weeks. You can open up for a taste test as the days or weeks go by till you reach your preferred taste.

Store in the fridge, which will slow fermentation. If there is any mould on the top when you open it up, just scrape it off and discard.