How to Make Quick Kimchi
This full-flavoured version of kimchi can be enjoyed right after you make it!
Step 1
In a large bowl add 8 cups Napa cabbage (about 650g), cut into 1/2” x 2” strips. Add 1 1/2 tsp. fine sea salt and toss to coat, let sit 1 hour. Rinse under cold water and drain well. In a small bowl, combine 2 Tbsp. sriracha, 2 Tbsp. fish sauce, 1 Tbsp. brown sugar, 1 Tbsp. rice vinegar, 2 minced garlic cloves and 1 tsp. finely grated fresh ginger. In another bowl, place 4 large, grated radishes, 1 cup grated carrot and 2 thinly sliced green onions.
Step 2
Dry drained cabbage with kitchen or paper towel, and place in a clean large bowl. Add the sriracha mixture, radishes, carrot and green onions, toss to combine.
Step 3
Kimchi can be served immediately or stored very tightly packed it into two, 500ml jars. If jarred, keep in fridge for up to two weeks. Serve with Korean-style dishes, or on tacos, burgers, scrambled eggs and grilled cheese sandwiches.