Miso soup with Quick Kimchi
1/2 Chinese cabbage
1 tsp Kimchi salt
2 tsp Korean chilli pepper paste
Chop cabbage into chunks and massage salt into cabbage and let it stand for 20 - 60 minutes - the longer you leave it the better it will get. You can leave it for a few days and it will start to ferment. This is really where you start to get the best nutrition from it.