Quick Kimchi

Kimchi is one of those recipes that changed the way I cook. It’s more than a condiment — it’s a punch of flavour, a seasoning, and a technique in one. This quick kimchi recipe is designed for home cooks, delivering that classic balance of heat, tang, and savoury depth without the long fermentation. Keep a jar in the fridge and it’ll end up in everything from eggs and rice to sandwiches and grilled meats.

Ingredients

1 Chinese cabbage, chopped into 4cm pieces
2 tbsp sea salt
4 spring onions, sliced
3 garlic cloves, peeled & chopped
2 tbsp ginger, peeled & chopped
2 tbsp gochugaru (Korean chilli flakes)
1 tbsp caster sugar
2 tbsp fish sauce (or light soy for veg option)

METHOD

Massage cabbage with salt, leave 1 hour, then rinse & drain.
Blend garlic, ginger, gochugaru, sugar & fish sauce into a paste.
Toss cabbage & spring onions through paste till coated.
Pack into a jar, press down, leave loosely covered at room temp overnight.
By next day it’s tangy + ready to eat, keeps 2 weeks in the fridge.