Quick kimchi

• Chinese cabbage↗1
• garlic cloves↗3

  crushed

• ginger↗2.5cm/1in piece

  grated

• fish sauce↗2 tbsp tbsp

  (optional)

• sriracha chilli sauce↗2 tbsp tbsp

  or chilli paste (see below)

• golden caster sugar↗1 tbsp tbsp
• rice vinegar↗3 tbsp tbsp
• radishes↗8

  coarsely grated

• carrots↗2

  cut into matchsticks or coarsely grated

• spring onions↗4

  finely shredded

Step-by-step instructions

1. 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.

2. 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.