Easy Quick Kimchi
15 - 20 minutes | Serves - 4 people
This recipe is brought to you by Made in Hackney
TIP
Adding daikon radish, as is traditional in Korean recipes, also adds heat and many health benefits.
• ⅔ Napa Cabbage (Chinese cabbage)
• 1 tbsp of salt
• 1 tbsp of Korean chilli flakes
• 1/2 tbsp of tamari (optional)
• 1 inch of ginger
• 3-4 spring onions
• 1 tbsp of Korean chilli flakes
• 5-7 radishes
• 1 carrot sliced (optional)
• 1 inch kombu
• Simply massage the mixture together for 5 minutes, ensuring the juices are released from the veggies. Carrots are added for extra sweetness, but you can add other vegetables of your
choice, with a variety of flavours that you can explore.
• Seal your kimchi in a jar and leave it for 3 days to ferment, opening periodically to allow the gas to escape. Then just pop it in your fridge.