Quick kimchi

Quick kimchi

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  • 4
  • Easy
  • Dairy free Fat conscious Health conscious
  • 15 minutes, plus 3 hours’ standing time
  • Creation Viognier 2013


  • 1 red cabbage
  • 3 T salt
  • 3 cloves garlic
  • 1 x 10 cm ginger
  • 1–2 red chilli
  • 1/2 t chilli flakes
  • 2 T fish sauce
  • 3 T rice vinegar
  • 3 T sesame seeds, toasted
  • 2 spring onions, thinly sliced

Cooking Instructions

Roughly chop the cabbage, discarding the core, and place in a large mixing bowl. Sprinkle over the salt. Toss the cabbage and cover the bowl with clingwrap.

Allow the cabbage to stand for at least 3 hours, tossing it every half an hour for? 5 minutes. Rinse the cabbage thoroughly, then place in a clean bowl.

Pound the garlic, ginger, chilli and chilli flakes using a mortar and pestle or process in a blender to form a paste. Add the fish sauce and vinegar and pound into the paste.

Coat the cabbage in the paste, then add the sesame seeds and spring onion and toss.

Try these other glorious ways with cabbage.

Abigail Donnelly Recipe by: Abigail Donnelly
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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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