Preparation Time 30 minutes
Cooking Time 0 minutes
Standing/Marinating 0 minutes
Serves 10 portions
1/2 Chinese or green cabbage 1 Tbsp golden caster sugar
3 garlic cloves, crushed 3 Tbsp rice vinegar
2 1/2 cm piece ginger, grated 4-6 radishes, coarsely grated
2 Tbsp fish sauce (optional) 2 carrots, cut into matchsticks or coarse;y grates
2 Tbsp sriracha chili sauce or chili paste 4 spring onions. finely shredded


  1. Slice the cabbage into 2.5cm strips.
  2. Tip into a bowl and mix with 1 Tbsp sea salt, then set aside for 1 hr.
  3. 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.
  4. Rinse the cabbage under cold running water, drain and dry thoroughly.
  5. Transfer to a large bowl and toss through the paste, along with the radishes, carrot and spring onions.
  6. Serve straight away or pack into a large jar, seal and leave to ferment at room temperature overnight, then chill.
  7. Will keep in the fridge for up to 2 weeks – the flavour will improve the longer it’s left.