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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