A glass jar filled with pickled vegetables

Fridge drawer kimchi

  • makes a 500g jar
  • Easy

Homemade kimchi is a great way to use up any leftover vegetables hanging about in your fridge. If you can't find Korean chilli flakes, just use dried chilli flakes instead

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Chill for at least 24 hours, after which it will be ready to eat – and will keep in the fridge for 2 weeks, getting more sour and funky each day.

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Ingredients

  • carrot 1, shredded
  • celery 1 stick, finely sliced
  • spring onions 2, shredded
  • Chinese or white cabbage ¼, shredded, plus one whole leaf
  • garlic 2 cloves, crushed
  • ginger a thumb-sized piece, finely grated
  • Korean chilli flakes 2 tbsp or dried chilli flakes 1 tbsp
  • soft light brown sugar ½ tsp
  • fine sea salt

Method

  • Step 1

    Tip all of the ingredients, except the salt, into a large bowl and weigh. Use this to work out 2% of the total weight – this is how much salt you’ll need. Use clean hands to really work the salt into the vegetables, squeezing and scrunching to release as much liquid as possible. Cover and chill for 30 minutes.

  • Step 2

    Tip everything into a clean, sterilised jar, pushing down so that the liquid sits on the top and everything is submerged. Cut the whole cabbage leaf to size then put this on top – this will help keep everything submerged in the brine.

  • Step 3

    Chill for at least 24 hours, after which it will be ready to eat – and will keep in the fridge for 2 weeks, getting more sour and funky each day.

*This recipe is gluten free according to industry standards


Have you tried our Korean chilli-cheese fries?

Korean Cheese Fries Recipe

Nutritional information below is per tbsp:

Nutritional Information

  • Kcals 18
  • Fat 0.6g
  • Carbs 2.5g
  • Sugars 0.7g
  • Fibre 0.4g
  • Protein 0.5g
  • Salt 0.4g
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