© J Sainsbury plc 2020
Quick kimchi
A spicy Korean-style pickle fermented overnight with cabbage, carrots, herbs and apple cider vinegar. This easy kimchi recipe can be made ahead and used as a topping for noodles, rice and even in burgers
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Ready in 30 minutes, plus overnight fermentation
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Cooking time no time at all
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Prep time 30 minutes
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Makes 1 litre kimchi
Ingredients
- 1 head Chinese leaf lettuce
- 1 tbsp garlic, peeled and chopped
- 1 tbsp ginger, peeled and chopped
- 1 tbsp granulated sugar
- 2 tbsp fish sauce
- 3 tbsp Aspall cyder vinegar
- 2 tbsp chilli paste
- 4 spring onions, trimmed and sliced diagonally
- 1 small bunch chives, cut into 2cm lengths
- 1 large carrot, peeled and cut into matchsticks
- 8 radishes, grated
Method
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1
Wash and quarter the cabbage, discard the core and slice across into 2.5cm strips. Place in a bowl with 2 tablespoons sea salt and massage gently the leaves until fully covered in the salt. Cover and set aside for 1 hour.
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2
Whisk together the chilli paste, vinegar, sugar, garlic, ginger and fish sauce and make a smooth paste.
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3
Rinse the cabbage thoroughly under cold tap water and drain well, squeezing out excess water. Place in a clean glass bowl along with the carrot, radish, spring onion, chives, and chilli paste. Put on a pair of clean rubber gloves and mix well, until all the vegetables are mixed in the chilli paste.
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4
Pack into a 1 litre Kilner jar with a non-reactive top, leaving a few centimetres head space. Ferment at room temperature overnight before transferring to the refrigerator for a few hours. You can eat the kimchi immediately, but the flavours will continue to develop. Consume within 2 weeks.
