Quick Kimchi

Makes 1 litre jar | 1-5 days total time

Prep 10 minutes | 1-2 hours salting and 1-5 days fermentation

Ingredients

• 1 cabbage (chinese, napa, savoy or white will do)
• 3 garlic cloves, crushed
• 2cm piece ginger, cut finely or crushed
• 3 tbsp fish sauce
• 2.5 tbsp sriracha chilli sauce (or water and chilli flakes)
• 1 tbsp golden caster sugar
• 4 tbsp rice vinegar
• Broccoli stalks, julienne (or cut thinly)
• 2 carrots, julienne (or cut thinly)
• 4 spring onions, finely sliced
• plenty of salt

Method

Part one

• Cut the bottom off the cabbage and separate the leaves. Sprinkle salt over each leaf and lay them in a large bowl. Scrunch the salt into the leaves so they are generously covered.
• Leave for between 1-2- hours.

Part two

• Mash your garlic and ginger into a paste using your pestle and mortar.
• Add the fish sauce, vinegar and sugar and stir until the sugar is dissolved, then add the Sriracha.
• Remove the cabbage from the bowl and discard the water.
• Wash the leaves to remove any excess salt and dry as well as you can.

Part three

• I advise using gloves for this bit.
• In your bowl add the cabbage and the other vegetables with the chilli paste.
• Use your hands to work the chilli mixture into the vegetables.
• Layer the veg into sterilised jars and seal tight.

Part four

• Leave for between 1-5 days dependant on how you like your kimchi.
• I usually have a jar that i open earlier as I like the crunch, but you can leave it longer and have a more funky, soggy kimchi.
• Once you are happy, pop it in the fridge to stop the fermentation process.

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