Sainsburys Kimchi Food

QUICK KIMCHI

Quick kimchi image

This Korean classic is made by fermenting cabbage and carrots in a tangy, spicy sauce - try this speedy version for a tasty side dish.

Provided by Good Food team

Categories Side dish

Time 20m

Yield Makes enough to fill a 1-litre jar, serves 8 as a side

Number Of Ingredients 10

Ingredients

1 Chinese cabbage
3 garlic cloves, crushed
2.5cm/1in piece ginger, grated
2 tbsp fish sauce (optional)
2 tbsp sriracha chilli sauce or chilli paste (see below)
1 tbsp golden caster sugar
3 tbsp rice vinegar
8 radishes, coarsely grated
2 carrots, cut into matchsticks or coarsely grated
4 spring onions, finely shredded

Steps:

Slice the cabbage into 2.5cm strips. Tip into a bowl, mix with 1 tbsp sea salt, then set aside for 1 hr. Meanwhile, make the kimchi paste by blending the garlic, ginger, fish sauce (if using), chilli sauce, sugar and rice vinegar together in a small bowl.
Rinse the cabbage under cold running water, drain and dry thoroughly. Transfer to a large 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 leave to ferment at room temperature overnight, then chill. Will keep in the fridge for up to 2 weeks - the flavour will improve the longer it's left.

Nutrition Facts : Calories 42 calories, Fat 1 grams fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 2 milligram of sodium

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Cut the heads of Chinese leaf into quarters, then cut into roughly 4-5cm wide pieces. In a large pot or bowl, mix the salt with 500ml water from a freshly boiled kettle and stir until completely dissolved, then add another 1.5 litres very cold water. Place the Chinese leaf in the brine and weigh down with a plate to keep it submerged. Refrigerate for 2 hours; the Chinese leaf should be quite wilted.
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