You must use clean surfaces, spoons, utensils and hands throughout the preparation of kimchi to prevent the build-up of bad bacteria as it can disrupt the fermentation process.

Start by washing, peeling and cutting the Korean radish into one-inch cubes, and transfer them to a large bowl. To this, add salt, sugar and mix well. Set aside for 30 minutes.

Drain the liquid from the radish to another bowl.

To the large bowl with radish cubes, add sliced carrot, ginger, garlic, spring onions, soy sauce, gochugaru (Korean red chilli pepper flakes) and half the juice from the radish. Use clean hands to mix well to ensure all radish cubes are well coated.

Transfer to a glass jar and press down to release any air bubbles. You can eat the kimchi at this stage or cover the jar with a clean, sterilised lid in a cool dark place to ferment. Fermentation can take anywhere from 36 to 48 hours, or sometimes a day more. Mine took 48 hours.

When fermentation occurs, you will see tiny air bubbles on top of the kimchi and notice a strong and sour smell. That is when you need to transfer the jar to the fridge. Refrigeration slows down the fermentation, which will make the kimchi more sour as time goes on.