Your folders
Your folders
Export 9 ingredients for grocery delivery
Step 1
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.
Step 2
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.
Your folders
seonkyounglongest.com
Your folders
twoplaidaprons.com
4.9
(14)
Your folders
cooking.nytimes.com
Your folders
bonappetit.com
4.6
(77)
Your folders
kimchichick.com
5.0
Your folders
bigoven.com
Your folders
eatingwell.com
4.0
(9)
Your folders
orwhateveryoudo.com
5.0
(1)
1 hours
Your folders
cooking.nytimes.com
Your folders
cooking.nytimes.com
4.0
(318)
Your folders
littlespicejar.com
5.0
(3)
10 minutes
Your folders
justonecookbook.com
5.0
(1)
Your folders
ricardocuisine.com
4.0
(6)
Your folders
thewoksoflife.com
4.9
(21)
10 minutes
Your folders
allrecipes.com
4.3
(8)
Your folders
whiskaffair.com
5.0
(4)
10 minutes
Your folders
myeclecticbites.com
5 minutes
Your folders
taste.com.au
5.0
(1)
10 minutes
Your folders
taste.com.au
3.0
(2)