Fresh kimchi, or geotjeori, is a quick and easy kimchi - a spicy, crunchy salad version rather than a long-fermented pickle. Because it’s not fermented,this 15 minute version is ideal when you want kimchi fast, and goes beautifully with a bowl of steamed rice,noodles, on toasties or in our tacos
Directions
Separate wombok into individual leaves, rinse thoroughly, then pat dry with paper towels. Slice leaves, discarding any hard ends. Place chopped wombok in a large mixing bowl.
Wash spring onions, and slice into finger-length pieces, slicing the white parts in half down the middle and add to the bowl.
Add crushed garlic, finely grate in ginger, add salt and fish sauce. Sprinkle in
With clean hands (wear gloves if you prefer), knead and squeeze all the ingredients until the cabbage is slightly wilted and turns a vibrant red colour. This should take about 3 minutes.
Add the sugar and knead into the kimchi. Taste and season with extra salt or sugar, to taste.
Transfer the kimchi into a clean container or jar.
Refrigerate until chilled. Consume within 5 days.
Tip
For a slightly different twist add thinly sliced radish or shredded carrot for more crunch. If you prefer a more spicy kimchi, add a little cayenne pepper to taste.
