Kimchi recipe

Kimchi recipe

This Korean traditional is made by fermenting cabbage and carrots in a tangy, spicy sauce – try out this speedy edition for a tasty side dish

Nutrition and additional data

Nutrition: per serving (8)

  • kcal 42
  • unwanted fat 1g
  • saturates 0g
  • carbs 7g
  • sugars 6g
  • fibre 2g
  • protein 1g
  • salt 2g


  • 1 Chinese cabbage
  • 3 garlic cloves, crushed
  • 2 cm/1in piece article” information-tooltip-w >ginger, grated

Mostly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

Fish sauce

A seasoning often employed in Vietnamese and Thai cooking. In Vietnam it is typically created from shrimp…

The root of a member of the mustard household, radishes have a peppery flavour and a crisp, crunchy…

The carrot, with its distinctive bright orange colour, is one particular of the most versatile root…

Spring onion

Also known as scallions or green onions, spring onions are in truth extremely youthful onions, harvested…

Slice the cabbage into 2.5cm strips. Tip into a bowl, mix with 1 tbsp sea salt, then set aside for one hr. Meanwhile, make the kimchi paste by blending the garlic, ginger, fish sauce (if utilizing), chilli sauce, sugar and rice vinegar with each other in a modest bowl.

Rinse the cabbage below cold running water, drain and dry totally. Transfer to a big bowl and toss through the paste, along with the radishes, carrot and spring onions. Serve straight away or pack into a large jar, seal and depart to ferment at area temperature overnight, then chill. Will preserve in the fridge for up to two weeks – the flavour will improve the longer it really is left.

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