Quick Kimchi

Ingredients for Quick Kimchi

• 1 (3-pound) head Napa cabbage

• 2 tablespoons chopped garlic

• 1 tablespoon chopped peeled ginger

• 2 tablespoons Asian fish sauce

• 2 teaspoons distilled white vinegar

• 1 bunch spring onions, chopped (140g )

• 3 tablespoons sesame seeds, toasted and crushed with side of heavy knife

• 2 to 3 tablespoons coarse Korean hot red-pepper flakes

• 1/2 (1-pound) Asian pear

How to make Quick Kimchi

Quarter cabbage lengthwise, then cut crosswise into 2-to 3-inch pieces. Toss with 3 tablespoons salt in a large bowl and let stand, tossing occasionally, 2 hours.

Rinse cabbage well, then drain. Squeeze out excess water with your hands and transfer to a large bowl.

Purée garlic and ginger with fish sauce and vinegar in a blender until smooth, then pour over cabbage. Add spring onions, sesame seeds, and red-pepper flakes and toss to coat.

Peel pear, then grate on large holes of a box grater (avoid core and seeds). Add to cabbage mixture and toss well. Marinate at least 1 hour.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.