Drain the cabbage, but reserve the brine. Mix the cabbage with the remaining ingredients and 1 tsp salt. Pack the mixture down into a 3 litre jar (one with a lid). Pour in enough brine to just cover the mixture (it won’t be much). Put
a large ziplock bag into the mouth of the jar on top of the cabbage, with the open end up and pour the remaining brine into the bag. Seal the bag and leave the kimchi to ferment, with the lid open, or off, for 3 to 6 days until it’s sour. (Putting the brine in the ziplock bag makes the full bag weigh down the kimchi and allows it to breathe as an airlock jar would without the salt in the kimchi drawing in more water.) Remove the bag, seal the jar and put it in the fridge, it will keep in the fridge for months.