- 1 Chinese cabbage
- 3 garlic cloves, crushed
- 2½ cm/1in piece ginger, grated
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 2 tbsp fish sauce (optional)
A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…
- 2 tbsp sriracha chilli sauce or chilli paste (see below)
- 1 tbsp golden caster sugar
- 3 tbsp rice vinegar
- 8 radishes, coarsely grated
The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…
- 2 carrots, cut into matchsticks or coarsely grated
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 4 spring onions, finely shredded
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
Slice the cabbage into 2.5cm strips. Tip into a bowl, mix with 1 tbsp sea salt, then set aside for 1 hr. Meanwhile, make the kimchi paste by blending the garlic, ginger, fish sauce (if using), chilli sauce, sugar and rice vinegar together in a small bowl.
Rinse the cabbage under cold running water, drain and dry thoroughly. Transfer to a large bowl and toss through the paste, along with the radishes, carrot and spring onions. Serve straight away or pack into a large jar, seal and leave to ferment at room temperature overnight, then chill. Will keep in the fridge for up to 2 weeks - the flavour will improve the longer it's left.
What is sriracha chilli sauce?
Named after the coastal city of Si Racha in Thailand, where it originates, this spicy, tangy sauce is made from red chilli peppers, garlic, vinegar, salt and sugar. It is widely used a s a dipping sauce or condiment in Thai and Vietnamese cuisines. Find it in specialist Asian food stores, larger Marks & Spencer and Tesco stores, or online.