Slice the leaves off of the kale. Finely chop the stems and roughly chop the leaves. Put the kale in a big bowl with the grated carrot and spring onions and sprinkle over the salt. Toss everything together until the salt has been evenly distributed and leave to sit at room temperature for 4–6 hours, to allow the vegetables to release most of their liquid

Rinse the vegetables very thoroughly and leave to drain in a colander over the sink while you prepare the gochugaru paste

Mix the crushed garlic, Korean red pepper flakes, ginger, fish/anchovy sauce and water together to make a loose paste

Put the drained vegetables back in the bowl (make sure to rinse away any residual salt first). Pour the red paste over the top and toss thoroughly until everything is coated

Transfer the kimchi to a sterilised jar and press down. If there isn’t enough liquid to cover the vegetables, add a little more water. Seal the jar and leave it to ferment somewhere cool for 2–5 days for a mild, gingery kimchi, or for a few weeks for a fuller-bodied, sour and stinky kimchi. You will need to 'burp' the kimchi every couple of days, which simply involves opening the lid to release excess gases and pressing the vegetables down into the liquid with a spoon. Once the kimchi has fermented to your personal taste, transfer the jar to the fridge, where it should keep indefinitely