Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A fresh, crunchy kimchi of Chinese leaf in a fiery garlic, ginger and gochugaru paste, ready to eat the same day.
Side dish. Good with Korean barbecue pork, grilled chicken thighs or fried eggs. Find a main
Equipment: Large mixing bowl, colander, large jar
Measures and names
Ingredients
- 1 Chinese leaf (napa cabbage), about 800 g, cut into 4 cm pieces
- 2 tbsp sea salt
- 4 garlic cloves, crushed
- 1 thumb fresh ginger, grated
- 2-3 tbsp gochugaru (Korean chilli flakes)
- 2 tbsp fish sauce
- 1/4 apple, finely grated
- 4 spring onions (scallions), cut into 4 cm lengths
Method
- Toss the cabbage with the salt in a large bowl and leave for 1 hour, turning every 20 minutes, until wilted and bendy.
- Rinse the cabbage well under cold water two or three times, then drain thoroughly in a colander and squeeze gently.
- Mix the garlic, ginger, gochugaru, fish sauce and grated apple to a paste.
- Toss the cabbage and spring onions with the paste until evenly coated, then pack into a jar. Eat straight away or chill and use within 2 weeks.
Swaps and tips
Wear gloves when mixing in the paste. Eat it fresh or leave at room temperature for 1-2 days to start fermenting, then keep in the fridge for up to 2 weeks. Check your fish sauce is gluten free if needed.
Easy variations
- Add 100 g mooli cut into matchsticks
- Use 1 tbsp soy sauce or tamari instead of fish sauce for a vegan version
- Add a few sliced radishes
- Use extra gochugaru for more heat
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 2 g | 3 g | 2 g | 0 g | 25 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
