No cooking required, 20 min prep
1 Chinese cabbage
3 crushed garlic cloves
2,5 cm piece ginger, grated
2tbsp fish sauce (optional)
2 tbsp chili sauce or chilli paste
1 tbsp castor sugar
3 tbsp rice vinegar
8 radishes, grated coarsely
2 carrots, grated coarsely
4 spring onions, shredded
Slice cabbage into 2,5 cm strips. Tip into bowl,mix with 1tbsp sea salt,set aside for an hour.
Make kimchi paste by blending garlic, ginger, fish sauce, chill sauce, sugar and rice vinegar in a small bowl.
Rinse cabbage under cold running water. Drain and dry thoroughly.
Put in large bowl and toss paste radishes, carrots and spring onions.
Serve immediately or pack into large jar, seal overnight and leave to ferment at room temp overnight, then chill in fridge.
Keeps for 2 weeks in fridge.
Flavour gets better the longer its left.
42 cal per serving