Name: Quick kimchi
Prep time: 20 min
Cook time: 20 min
Yield: 1
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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Quick kimchi

1. 1 Chinese cabbage -

2. 3 garlic cloves, crushed -

3. 2.5cm/1in piece ginger, grated -

4. 2 tbsp fish sauce (optional) -

5. 2 tbsp sriracha chilli sauce or chilli paste (see below) -

6. 1 tbsp golden caster sugar -

7. 3 tbsp rice vinegar -

8. 8 radishes, coarsely grated -

9. 2 carrots, cut into matchsticks or coarsely grated -

10. 4 spring onions, finely shredded -

How to cook deliciously - Quick kimchi

1. Stage

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. Stage

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.