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.