Quick Kimchi
Prep: 30 mins
Cook: -
Servings: 4
This quick Kimchi, our version of a unique, traditional and healthy Korean side dish, is easy to make, crunchy, tangy, spicy, and absolutely delicious. Kimchi can be expensive at the supermarket but once you’ve tried this recipe, you’ll never need to buy it again.
Using CSR Raw Caster Sugar in this recipe gives a very slight caramel depth to this traditional fermented recipe.
Ingredients
- 1 small Chinese cabbage/wombok
- 2 tbsp sea salt
- 3 medium garlic cloves, crushed
- 1 tbsp CSR Raw Caster Sugar
- 2 tbsp grated fresh ginger
- 2 tbsp fish sauce
- 2 tbsp hot chilli sauce
- 1 birdseye chilli, deseeded and finely chopped (optional)
- 3 tbsp rice vinegar
- 1 small daikon or Korean radish cut into matchsticks
- 2 medium carrots, cut into matchsticks
Method
- Remove the stalk and chop the cabbage into 2-3cm pieces.
- Transfer to a large non-reactive (glass, ceramic or enamel) bowl, add the sea salt, mix well, then set aside for 1 hour.
- Make the kimchi paste by blending the garlic, ginger, fish sauce, chilli sauce, CSR Raw Caster Sugar and rice vinegar together in a small bowl.
- Rinse the cabbage well under cold running water, drain and dry thoroughly using absorbent kitchen paper.
- Place the cabbage in a clean large bowl, toss through the Kimchi paste, along with the radishes, carrot, fresh chilli and spring onions.
- Eat straight away or transfer (leaving a gap at the top) into large clean jars with resealable lids, seal, place on a tray in case any of the fermenting liquid bubbles over and leave to ferment at room temperature for 24 hours, then chill.
Tip:
This quick Kimchi will keep in the fridge for to 2-3 weeks and the flavour will develop the longer it’s left.
Featured in:
Products used:
