Take cabbage and remove leaves and cut into 2-3cm pieces. Place in a bowl. Add the salt and massage it gently into all the cabbage and leave for 2 hours.

Then add enough cold water to cover the cabbage and leave for another 2 hours. Then drain in a colander and rinse briefly with cold water. Leave to drain for 30 mins.

Add the drained cabbage to a large bowl, add all the other ingredients and mix well (use rubber gloves if needed as paste mixture may stain).

Pack tightly into a sterilised kiln jar, squeeze it down and leave in a dark place at room temperature for 24-36 hours. This starts the fermentation, and is the most important stage, bubbling is natural, and you may have to release some fermentation gas from the jar after 24 hours. The kimchi can then be placed in a fridge and kept for up to 3 months.

For the summer roll, fill your deep tray with cold water half way up. Use a chopping board with a little vegetable oil. Lay rice paper in the water for 5 seconds then place on a chopping board.

Add kimchi in a line approx 5 inches wide. Then place the carrot to one side of it, and the sliced avocado the other. Then place a line of crab on top of the kimchi, grate lime zest and squeeze of lime over the crab and top with coriander leaves.

Pull one side of the rice paper over the mixture and pull tight, then fold in the sides and roll it into a sausage shaped roll. Place on a plate in the fridge until you need it, can be made up to 2 hours in advance.

To serve, place on a plate, lightly brush with some teriyaki sauce, add the garnish and the ponzu dipping sauce with a wedge of lime.