Instant Kimchi Recipes

Steps:

• 1. Chop the cabbage into pieces about 1 1/2 inches long by 1 1/2 inches wide. Three cups of chopped cabbage are needed.
• 2. Crush the garlic and blend with the hot pepper, soy sauce and vinegar. Add the cabbage and mix well. Add the salt and sugar, mix and cover until ready to serve.

Steps:

• Slice the cabbage into 2.5cm strips. Tip into a bowl, mix with 1 tbsp sea salt, then set aside for 1 hr. Meanwhile, make the kimchi paste by blending the garlic, ginger, fish sauce (if using), chilli sauce, sugar and rice vinegar together in a small bowl.
• Rinse the cabbage under cold running water, drain and dry thoroughly. Transfer to a large bowl and toss through the paste, along with the radishes, carrot and spring onions. Serve straight away or pack into a large jar, seal and leave to ferment at room temperature overnight, then chill. Will keep in the fridge for up to 2 weeks - the flavour will improve the longer it's left.

Steps:

• Put anchovy sauce, sesame oil, sugar, garlic, ginger, gochugaru and gochujang in a salad bowl and stir together.
• Add bean sprouts and greens and sprinkle lightly with sea salt. Toss well with fingers, massaging seasoning into vegetables to coat well.
• Leave mixture to temper for 5 minutes and transfer to a serving bowl.