Dice the mackerel and incorporate the paprika

Beginning with a layer of salt, put all the ingredients into a crock in thin layers, regularly putting salt between layers.

Repeat until vegetables are used.

Press a plate on top of the mix, weight the plate. cover with a clean cloth, leave in a cool place to ferment.

make sure water is drawn from the veg and everything is submerged.

Taste occasionally to ensure proper fermentation. when you're at where you want to be, jar the kimchi with some of the liquid. refrigerate.