• 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 blending the garlic, ginger, fish sauce (if using), chilli sauce, sugar and rice vinegar together in a small bowl.

  • 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.


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.

Recipe from Good Food magazine, September 2014

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