- Recipes
- Quick Kimchi
Ingredients
- 1 Chinese leaf, or green cabbage
- 2 tbsp sea salt
- 1 tbsp garlic, peeled and chopped
- 1 tbsp fresh ginger, peeled and grated
- 1 tbsp sugar
- 2 tbsp fish sauce, to taste (or 1-2 tsp sea salt)
- 3 tbsp Aspall cyder vinegar
- 2 tbsp gochujang
- 4 spring onion, trimmed and sliced diagonally into 2cm lengths
- 1 small bunch chives, cut into 2cm lengths
- 1 large carrot, peeled and cut into matchsticks
- 1 large daikon radish, or 6-8 red radishes, cut into matchsticks or roughly grated
Recipe tips / Prepare ahead
You will need a 1 litre Kilner jar with a non-reactive top and a sharp knife.
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 sauce
Step 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 well
Step 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
Shop the ingredients
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Ocado British Radish 300g
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Value
Blue Dragon Fish Sauce 150ml
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Maldon Sea Salt Flakes 250g
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Aspall Organic Cyder Vinegar 350ml
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