Quick kimchi

This Korean classic is made by fermenting cabbage and carrots in a tangy, spicy sauce – try this speedy version for a tasty side dish

Prep:20 mins
plus 1 hr salting and overnight fermenting, no cook

Easy

Nutrition per serving

kcal 42
fat 1g
saturates 0g
carbs 7g
sugars 6g
fibre 2g
protein 1g
salt 2g

Ingredients

1 Chinese cabbage
3 garlic cloves, crushed
2½ cm/1in piece ginger, grated
2 tbsp fish sauce (optional)
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

Tip

What is sriracha chilli sauce?

Named after the coastal city of Si Racha in Thailand, where it originates, this spicy, tangy sauce is made from red chilli peppers, garlic, vinegar, salt and sugar. It is widely used a s a dipping sauce or condiment in Thai and Vietnamese cuisines. Find it in specialist Asian food stores, larger Marks & Spencer and Tesco stores, or online.

Method

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, fish sauce (if using), chilli sauce, sugar and rice vinegar together in a small bowl.
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.