Thoroughly rinse your cabbages and cut them into quarters – keeping the core intact so that the leaves stay attached.
In a large, clean bowl, sprinkle the sea salt generously between each of the leaves, making sure you get right down to the bottom of them by the core.
Cover the bowl and let it stand at room temperature for three hours
Once every half an hour turn the cabbage and press it down with your hands – it will begin to soften and water will be released as it stands.
While this is going on make your sauce.
Put all the ingredients for your chilli sauce into a food processor and pulse until combined.
Add all your vegan ‘fish’ sauce ingredients to the processor and blend.
Combine your sauce with your carrots and spring onions in a clean bowl.
Rinse your wilted cabbage throughly.
Coat each cabbage quarter with sauce – I used a pastry brush to do this rather than getting chilli hands!
Place the cabbage in the fermentation jar, pour in any remaining sauce, leaving 2cm of space between the cabbage and the rim.
Place the ceramic weight on top.
Screw on the ring and fill in the water barrier and pop on the lid.
Leave to ferment for about a week.