Quick Kimchi

Makes 1 x 1ltr Jar ● Prep Time 30 Mins ● No Cooking Time
Kimchi is a spicy, sour and salty Korean pickle, delicious as a topping for noodle and rice bowls or piled into a burger bun. Or try bite-sized kimchi pancakes (kimchijeon) with a dipping sauce. Making it is usually a lengthy process involving fermentation, but our quick kimchi is ready to eat in 24 hours. The most popular recipe is traditionally made with Chinese leaf, but a pointy green British cabbage works just as well.
method

1 head of Chinese leaf or green cabbage

2 tbsp sea salt 

1 tbsp peeled and chopped garlic 

1 tbsp fresh ginger, peeled and grated 

1 tspn sugar 

1 or 2 tbsp fish sauce, to taste (or 1-2 tspn sea salt) 

3 tbsp Aspall cyder vinegar

2 tbsp gochujang or another chilli paste 

4 spring onions, trimmed and sliced diagonally into 2cm lengths 

1 small bunch of chives, cut into 2cm lengths 

1 large carrot, peeled and cut into matchsticks 

1 large daikon radish or 6-8 red radishes, cut into matchsticks or roughly grated 

  1. Wash and quarter the cabbage, discard the core and slice across into 2.5 cm strips. Place in a bowl with 2 tbsp sea salt and massage the salt into the leaves. Cover and set aside for 1 hour.
  2. Whisk together the chilli paste, vinegar, sugar, crushed garlic, grated ginger and fish sauce. 
  3. Rinse the cabbage thoroughly under the cold tap and drain well, squeezing out excess water. Place in a clean glass or china bowl with the carrots, radishes, spring onion and chives. 
  4. Put on a pair of clean rubber gloves and add the chilli mixture, massaging it in well. Pack into a Kilner jar, leaving a few centimetres head space, and ferment at room temperature overnight before refrigerating. 
  5. It will be ready to eat next day but the flavours will continue to develop with time. 
  6. The kimchi keeps in the fridge for two weeks.


Recipe credit: Made in East Anglia

ingredients

1 head of Chinese leaf or green cabbage

2 tbsp sea salt 

1 tbsp peeled and chopped garlic 

1 tbsp fresh ginger, peeled and grated 

1 tspn sugar 

1 or 2 tbsp fish sauce, to taste (or 1-2 tspn sea salt) 

3 tbsp Aspall cyder vinegar

2 tbsp gochujang or another chilli paste 

4 spring onions, trimmed and sliced diagonally into 2cm lengths 

1 small bunch of chives, cut into 2cm lengths 

1 large carrot, peeled and cut into matchsticks 

1 large daikon radish or 6-8 red radishes, cut into matchsticks or roughly grated 

method
  1. Wash and quarter the cabbage, discard the core and slice across into 2.5 cm strips. Place in a bowl with 2 tbsp sea salt and massage the salt into the leaves. Cover and set aside for 1 hour.
  2. Whisk together the chilli paste, vinegar, sugar, crushed garlic, grated ginger and fish sauce. 
  3. Rinse the cabbage thoroughly under the cold tap and drain well, squeezing out excess water. Place in a clean glass or china bowl with the carrots, radishes, spring onion and chives. 
  4. Put on a pair of clean rubber gloves and add the chilli mixture, massaging it in well. Pack into a Kilner jar, leaving a few centimetres head space, and ferment at room temperature overnight before refrigerating. 
  5. It will be ready to eat next day but the flavours will continue to develop with time. 
  6. The kimchi keeps in the fridge for two weeks.


Recipe credit: Made in East Anglia