Quick kimchi

Prep: 20 mins plus 1 hr salting and overnight fermenting, no cook

Easy

Makes enough to fill a 1-litre jar, serves 8 as a side

This Korean classic is made by fermenting cabbage and carrots in a tangy, spicy sauce - try this speedy version for a tasty side dish

Nutrition and extra info

Nutrition: per serving (8)

  • kcal42
  • fat1g
  • saturates0g
  • carbs7g
  • sugars6g
  • fibre2g
  • protein1g
  • salt2g
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Ingredients

  • 1 Chinese cabbage
  • 3 garlic cloves, crushed
  • 2½ cm/1in piece ginger, grated
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 tbsp fish sauce (optional)
    Fish sauce

    Fish sauce

    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
    Radish

    Radish

    rad-ish

    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
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 4 spring onions, finely shredded
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

Method

  1. 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.

  2. 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.

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Comments (1)

koolk_2009's picture
3.75

Lovely hot, salty and crunchy textures and flavours. I preferred it fresh as it lost some of its crunchiness after a few days.

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