Quick kimchi in a bowl with chopsticks

Easy kimchi

Name: Easy kimchi
Prep time: 20 min
Total time: 20 min
Yield: Makes enough to fill a 1-litre jar, serves 8 as a side
Cuisine: Korean
Ingredients: 1 Chinese cabbage; 3 garlic cloves crushed; 2.5cm/1in piece ginger grated; 2 tbsp fish sauce (optional); 2 tbsp sriracha chilli sauce or chilli paste (see below); 1 tbsp golden caster sugar; 3 tbsp rice vinegar; 8 radishes coarsely grated; 2 carrots cut into matchsticks or coarsely grated; 4 spring onions finely shredded

Emily Kydd

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

Easy

Prep: 20 mins

plus 1 hr salting and overnight fermenting

A star rating of 4 out of 5.38 ratingsRate

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

Dairy-free

Egg-free

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Recipe tips for the best kimchi

As kimchi is technically alive, you’ll need to store it in the fridge. Choose the coldest part, such as the bottom shelf or near the back, for the best results.
Storing your kimchi in the fridge slows down fermentation and helps to retain the vegetable’s crunchy texture.
We’ve used sriracha sauce, in place of the traditional gochugaru (Korean chilli powder/flakes), as it’s easier to get hold of. If you can find gochugaru, use it instead. Start with 1 tbsp and add in extra if needed.
For best results, taste your kimchi as you go. Adjust the garlic, chilli or acid as needed.

Ingredients

Nutrition

Units:

MetricUS

1 Chinese cabbage
3 garlic cloves

crushed
2.5cm/1in piece ginger

grated
2 tbsp fish sauce

(optional)
2 tbsp sriracha chilli sauce

or chilli paste (see below)
1 tbsp golden caster sugar
3 tbsp rice vinegar
8 radishes

coarsely grated
2 carrots

cut into matchsticks or coarsely grated
4 spring onions

finely shredded

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Nutrition: per serving (8)

kcal42
fat1g

low
saturates0g
carbs7g
sugars6g
fibre2g
protein1g
salt2g

Method

step 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 blitzing the garlic, ginger, fish sauce (if using), chilli sauce, sugar and rice vinegar together.
step 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.

Recipe from Good Food magazine, September 2014

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A star rating of 4 out of 5.38 ratings

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