Quick Chinese Cabbage & Mooli Kimchi
30 min + 3 days · makes 1 large jar
Crops from your garden in this recipe: 🥬 Chinese cabbage🥕 Mooli (daikon)🌱 Spring onion🧄 Garlic
Ingredients
- 1 large Chinese cabbage, cut into 4 cm pieces (grown in the garden)
- 1/2 Mooli (daikon), cut into matchsticks (grown in the garden)
- 4 Spring onions, sliced (grown in the garden)
- 4 Garlic cloves, grated (grown in the garden)
- 3 tbsp Sea salt
- 3 tbsp Korean chilli flakes (gochugaru)
- 1 tbsp Fresh ginger, grated
- 2 tbsp Fish sauce or soy sauce
Green items are crops you can grow yourself.
Method
- Toss the cabbage with the salt in a large bowl and leave for 1–2 hours, turning occasionally, until it is soft and has released a lot of liquid.
- Rinse it well under cold water three times and squeeze dry.
- Mix the garlic, ginger, chilli flakes and fish sauce into a paste.
- Combine the cabbage, mooli, spring onions and paste with gloved hands until everything is coated.
- Pack tightly into a clean jar, pressing down so the liquid covers the vegetables. Leave an inch of space at the top.
- Leave at room temperature for 2–3 days, tasting daily, then refrigerate. It keeps for several weeks.