Side Servings

Quick-and-easy kimchi

15 minutes, plus 3 hours' standing time

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  • 1 cabbage, roughly chopped
  • 3 T salt
  • 3 garlic cloves, crushed
  • 1 T ginger, finely grated
  • 1 - 2 red chillies, finely chopped
  • 1⁄2 t chilli flakes
  • 2 T fish sauce
  • 3 T rice vinegar
  1. Place the 1 roughly chopped cabbage in a bowl and sprinkle over 3T salt. Toss and cover with clingwrap.
  2. Allow to stand for at least 3 hours, tossing every 30 minutes. Rinse the cabbage, then place in a clean bowl.
  3. Pound the 3 garlic cloves, 1 T of finely grated ginger, 1–2 finely chopped red chillies and 1⁄2 t chilli flakes in a mortar and pestle or blend to form a paste. Add 2 T fish sauce and 3 T of rice vinegar and pound into a paste.
  4. Coat the cabbage in the paste and store in an airtight container.

Cook's note: Not only is kimchi, a spicy fermented cabbage dish, practically Korea’s national food, it’s also listed on UNESCO’s Intangible Cultural Heritage list, a compendium of the treasures of cultures worldwide. It’s that important.

Discover more Asian-inspired recipes here.

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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