Quick Kimchi

Post: Kimchi

Image: BBC GoodFood
Ingredients:
  • 1 Chinese cabbage
  • 3 garlic cloves, crushed
  • 2.5cm/1in piece ginger, grated
  • 2 tbsp sriracha chilli sauce or chilli paste (see below)
  • 1 tbsp golden caster sugar
  • 3 tbsp rice vinegar
  • 8 radishes, coarsely grated
  • 2 carrots, cut into matchsticks or coarsely grated
  • 4 spring onions, finely shredded
Method:
  1. 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, chilli sauce, sugar and rice vinegar together in a small bowl.
  2. 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.

Enjoy! This recipe is slightly adjusted from BBC Good Food, Quick Kimchi


One thought on “Quick Kimchi

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s