Quick Kimchi
By Aspall
Published on 10 February 2022
A
spicy Korean-style pickle fermented overnight with cabbage, carrots, herbs and
apple cider vinegar. This easy kimchi recipe can be made ahead and used as
a topping for noodles, rice and even in burgers.Time and servings
1 hr 30 minsTotal time
1 hr 30 minsPrep time
Ingredients
- 1 chinese leaf, or green cabbage
- 2 tbsp of sea salt
- 1 tbsp of garlic, peeled and chopped
- 1 tbsp of fresh ginger, peeled and grated
- 1 tbsp of sugar
- 2 tbsp of fish sauce, to taste (or 1-2 tsp sea salt)
- 3 tbsp of aspall cyder vinegar
- 2 tbsp of gochujang
- 4 spring onion, trimmed and sliced diagonally into 2cm lengths
- 1 small bunch of chives, cut into 2cm lengths
- 1 large of carrot, peeled and cut into matchsticks
- 1 large of daikon radish, or 6-8 red radishes, cut into matchsticks or roughly grated
Method
Step 1
Wash and quarter the cabbage, discard the core and slice across into 2.5 cm strips. Place in a bowl with 2 tbsp sea salt and massage the salt into the leaves. Cover and set aside for 1 hour.Step 2
Whisk together the chilli paste, vinegar, sugar, crushed garlic, grated ginger and fish sauceStep 3
Rinse the cabbage thoroughly under the cold tap and drain well, squeezing out excess water. Place in a clean glass or china bowl with the carrots, radishes, spring onion and chives. Put on a pair of clean rubber gloves and add the chilli mixture, massaging it in wellStep 4
Pack into a Kilner jar, leaving a few centimetres head space, and ferment at room temperature overnight before refrigerating. It will be ready to eat next day but the flavours will continue to develop with time. Keeps in the fridge for two weeks