Quick Kimchi

This Korean classic is made by fermenting cabbage and carrots in a tangy, spicy sauce - try this speedy version for a tasty side dish. Serves 8.

Things you need:

• 1 Chinese cabbage

• 3 Garlic cloves, crushed

• 1 Piece Ginger, grated

• 2 Tbsp. Fish sauce (optional)

• 2 Tbsp. Sriracha chili sauce or chili paste

• 1 Tbsp. Golden caster sugar

• 3 Tbsp. Rice vinegar

• 2 Carrots, coarsely grated

• 4 Spring onions, finely shredded

• 8 Radishes, coarsely grated

• 1 Tbsp. Sea salt

Here’s how:

1. Slice the cabbage into 2.5cm strips. Tip into a bowl, mix with salt, then set aside for 1 hour.

2. Meanwhile, make the kimchi paste by blending the garlic, ginger, fish sauce (if using), chili sauce, sugar and rice vinegar together in a small bowl.

3. Rinse the cabbage under cold running water, drain and dry thoroughly.

4. Transfer to a large bowl and toss through the paste, along with the radishes, carrot and spring onions.

5. Serve straight away or pack into a large jar, seal and leave to ferment at room temperature overnight, then chill.

6. This will keep in the fridge for up to 2 weeks -the flavour will improve the longer it's left.

If you have any allergies or intolerances, please check packaging or point of sale allergen information