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

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  • 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


  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.


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