Cabbage Kimchi
Try our speedy version of kimchi, a Korean classic recipe that is perfect as a side dish.
Prep time: 20 minutes
Cook time: 0 minute
Total time: 20 minutes
Servings: 6
Ingredients:
1 White cabbage
1 tbsp Sea salt
3 Garlic cloves
2 cm Ginger
2 tbsp sriracha
2 tbsp White wine vinegar (or rice vinegar )
1 tbsp Caster sugar
1 tbsp Miso paste
Recipe:
- Finely shred the cabbage with a mandolin. Tip into a bowl, mix with the sea salt, then set aside for 1 hour.
- Meanwhile, make the kimchi paste. In a food processor, add the garlic, ginger, sriracha, vinegar, sugar and miso. Blend until smooth.
- Rinse the cabbage under cold running water, drain and dry thoroughly. Transfer to a large bowl and toss through the paste.
- Pack in a clean jar and serve straight away or seal and leave to ferment at room temperature overnight, then chill.
Leftovers
This kimchi will keep in the fridge for up to 2 weeks, and the flavour will improve the longer it's left.
