Makes 1 litre jar | 1-5 days total time
Prep 10 minutes | 1-2 hours salting and 1-5 days fermentation
- 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
- 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.
- 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.
- 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.
- 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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