Quick kimchi

Quick kimchi

  • Rating: 4 out of 5.16 ratings
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  • Preparation and cooking time
    • Prep:
    • 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: per serving (8)
HighlightNutrientUnit
kcal42
low infat1g
saturates0g
carbs7g
sugars6g
fibre2g
protein1g
salt2g
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Ingredients

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 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.

RECIPE TIPS
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.

Goes well with

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    Rating: 4 out of 5.16 ratings
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