Gut-friendly recipe for 4 - 8 people, takes only 20 mins; recipe has chinese cabbage, garlic clove, ginger, fish sauce, sriracha chilli sauce, golden caster sugar, rice vinegar, radish, carrot and spring onion.
Quick kimchi
Course: Gut-friendly
Servings
4 - 8
servings
Prep time
20 mins
Ingredients
- Garlic Clove: 3 garlic cloves, crushed
- Spring Onion: 4 spring onions, finely shredded
- Carrot: 2 carrots, cut into matchsticks or coarsely grated
- Ginger: 2 1/2 cm/1in piece ginger, grated
- Fish Sauce: 2 tbsp fish sauce (optional)
- Golden Caster Sugar: 1 tbsp golden caster sugar
- Radish: 8 radishes, coarsely grated
- Rice Vinegar: 3 tbsp rice vinegar
- Chinese Cabbage: 1 Chinese cabbage
- Sriracha Chilli Sauce: 2 tbsp sriracha chilli sauce or chilli paste (see below)
Directions
- 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.
