• Half a pound of Chinese cabbage
  • Half a pound of white radish
  • 2 tablespoons salt
  • 1 tablespoon fresh ginger (chopped)
  • Half a tablespoon garlic (finely chopped)
  • 3 spring onions (cut fine)
  • 1 tablespoon paprika
  • 1 hot green chilli (chopped fine)
  • Half a teaspoon sugar


Cut the cabbage into 5cm slices and the radish into half a cm slices.

Put both into a bowl filled with one pint of salted water and leave for 12 hours.

Put the garlic, spring onions, sugar, salt, ginger and paprika into a bowl and mix.

Take cabbage and radish out of water with a slotted spoon and mix with seasonings.

Put the mixture into a large jug, pour the salt water over it and leave for five days.

Lift out the solids as and when you want them.