This kimchi should also be called emergency kimchi for those days where you’re craving it but don’t have the time to wait for it to ferment. Quick and easy, make it and eat right away.
Preparation: 35-40 minutes
475g green cabbage (about ½ head), chopped into 5cm pieces
4 garlic cloves, crushed
4 spring onions, sliced into 2cm pieces
4 tbsp coarse sea salt
2 tbsp gochugaru (dried red pepper flakes)
2 tbsp chilli garlic sauce (such as sambal oelek)
2 tbsp fish sauce
2 tsp granulated sugar
Salt the cabbage in a large bowl and set aside for 1 hour, turning the cabbage every 30 minutes, to draw out all the moisture. Rinse the cabbage and squeeze to remove any excess water.
Combine the remaining ingredients in a small bowl and mix together. Add to the cabbage and toss together, making sure all the cabbage is coated. Keep in an airtight container in the fridge for up to 2 weeks.
Extracted from Korean Food Made Easy by Caroline Hwang (Murdoch Books, approx €20.50).