🧊 Fridge
Quick Kimchi
Funky fermented cabbage for Korean bowls, pancakes and rice.
1 large jarBatch
10Meals
Storage: Fridge 1–2 months, improving (never freeze)
Batch ingredients
Makes 1 large jar.
- 1 Chinese cabbage, chopped1 napa cabbage, chopped
- 2 tbsp salt2 tbsp salt
- 3 tbsp gochugaru chilli flakes3 tbsp gochugaru chilli flakes
- 4 garlic cloves4 garlic cloves
- 3 cm ginger1 in ginger
- 2 tbsp soy sauce2 tbsp soy sauce
- 1 tsp sugar1 tsp sugar
- 4 spring onions4 scallions
- 1 carrot, julienned1 carrot, julienned
Method
- Salt the cabbage and leave 1 hour, then rinse and squeeze dry.
- Blend garlic, ginger, gochugaru, soy and sugar to a paste.
- Massage the paste through the cabbage, spring onions and carrot (wear gloves).
- Pack tightly into a jar, press down, leave at room temp 1–2 days, then refrigerate.
Unlocks 10 meals
Make a batch and these come together fast.
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