Quick kimchi

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

  • Prep:20 mins
    plus 1 hr salting and overnight fermenting, no cook
  • Easy

Nutrition per serving

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


  • 1 Chinese cabbage
  • 3 garlic cloves, crushed
  • 2½ cm/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


What is sriracha chilli sauce?

Named after the coastal city of Si Racha in Thailand, where it originates, this spicy, tangy sauce is made from red chilli peppers, garlic, vinegar, salt and sugar. It is widely used a s a dipping sauce or condiment in Thai and Vietnamese cuisines. Find it in specialist Asian food stores, larger Marks & Spencer and Tesco stores, or online.



  1. 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.

  2. 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.

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