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Quick kimchi

MAKES A 1 LITRE JAR

Ingredients

1 medium Napa cabbage, outer leaves removed
1 ½ tbsp. caster sugar
3 cm piece ginger, crushed
3 garlic cloves, crushed
3 tbsp. rice vinegar
1 tbsp. fish sauce
3 tbsp. sriracha sauce
1 carrot, sliced
1 daikon or white radish, sliced
4 spring onions, finely chopped

Method

Shred the cabbage into thin strips and transfer to a large bowl. Sprinkle generously with salt, add half the sugar and mix really well. Set aside for at least 1 hour. Meanwhile put the ginger, garlic, rice vinegar, fish sauce, sriracha and remaining sugar in a blender and blitz. Squeeze any excess water from the salted cabbage and transfer to a clean bowl. Add the carrot, white radish and spring onions, then stir in the sriracha paste. Mix really well to coat. Serve immediately or transfer to a sterilised jar and keep in the fridge for up to two weeks

PHOTOGRAPHY AND PROP STYLING: SUKAINA RAJABALI
WORDS, RECIPES AND FOOD STYLING: SARAH PRICE

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