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Sauté the red pepper in a little oil until softened, then transfer to a food processor. Add the chorizo, yoghurt, chillies, dried shrimp, anchovies, apple, ginger, fish sauce and soy sauce and pulse until well combined but not puréed. Massage this paste into the cabbage mixture, then cover with cling film and place in the fridge for 24 hours. This will make more kimchi than you need for the tacos, but it will last a few weeks in the fridge