Kimchi is a traditional Korean dish made from fermented vegetables – most commonly cabbage and radish – along with garlic, ginger, chillies and salt. While authentic kimchi takes months to mature, you can make a quicker version, which is a great standby. Make it two to five days before you need it
| Created by | Spinneys |
| Prep time | 20 minutes |
| Fermentation time | Two to five days |
| Serves | 400g |
| Cuisine | Korean |
| Diet | Vegan |
| Preparation | Easy |
| Calories | 44 |
| Fat | 0.3g |
| Protein | 2.6g |
| Carbs | 9.2g |
| Sugars | 3.4g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFSlice the cabbage into quarters. Julienne the carrot. Finely slice the spring onions and brown onion. Grate the ginger and crush the garlic. Place these ingredients in a large bowl.
Sprinkle the salt over the vegetables then rub it into the cabbage leaves. Allow to sit for 3-4 hours, or until soft and wilted. This could take up to 6 hours.
Combine the chilli flakes, soya sauce and sugar then rub into the cabbage. Make sure you cover it completely.
Place the kimchi mixture in a sterilised jar. Press it down so the juices rise, leaving a gap at the top, then seal the lid. Allow to stand at room temperature for 2-5 days.
Check the kimchi every day, opening the lid to allow some of the gas to escape and pressing the vegetables down into the brine.
When the kimchi tastes delicious, transfer the jar to the fridge. This will keep for up to three months.
