Quick Korean kimchi

This fermented side has caught on in the rest of the world for its taste and health benefits.

Ready in 3-5 days

Makes 1 litre

Share with friends

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Ingredients:

  • 1 Chinese cabbage (or green cabbage)
  • ¼ cup (60ml) coarse salt
  • 4 carrots, peeled and cut into matchsticks
  • 4 spring onions, sliced
  • 8 radishes, sliced
  • 5 cloves garlic 
  • 5cm knob fresh ginger, sliced
  • 1 Tbsp (15ml) fish sauce
  • ¼ cup (60ml) red chilli paste or sriracha
  • 2 tsp (10ml) sugar

Method:

  1. Remove 2 outer leaves of Chinese cabbage and save for later. 
  2. Trim ends and quarter cabbage lengthways. 
  3. Slice quarters into 2cm-thick strips and place in a large bowl. 
  4. Rub coarse salt into cabbage. 
  5. Cover with water and place a plate on top to weigh it down. 
  6. Set aside for 2 hours. 
  7. Strain and reserve brine. 
  8. Mix cabbage with carrots, spring onions and radishes. 
  9. Blitz garlic cloves, fresh ginger, fish sauce, red chilli paste or sriracha and sugar in a food processor to make a paste.
  10. Stir paste through veg until well coated.
  11. Place mixture in a clean 1L jar and add reserved brine (just enough to cover the mixture). 
  12. Tuck reserved cabbage leaves into the jar to create a layer over the veg. 
  13. Loosely screw lid on (gas needs to escape). 
  14. Store in a dark place for 3-5 days until it starts to bubble. 
  15. Serve or refrigerate for up to 3 months.

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

There's more where this came from!

Sign up to the FREE Fresh Living mailer now. You’ll get exclusive recipes, sneak previews of the mag and much, much more!

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.