Super-fast kimchi chun hee

salad vegetable dishes
Total: 35 min. | Active: 20 min.
lactose-free, gluten-free

Kimchi is a very emotional affair for me personally. When I tried kimchi for the first time as an adult, it brought back memories of my early childhood in South Korea. Kimchi is a dish of fermented vegetables, traditionally Chinese cabbage and radish although other vegetables can also be used. The fermentation process is similar to that of sauerkraut. Kimchi gets its characteristic red colour and flavour from the addition of paprika. In Korea, kimchi comes in many varieties and can be eaten with almost any meal. It also goes very well with raclette.

Recommended by:
Eve Angst

Ingredients

for 4 people

Chinese cabbage
400 g Chinese cabbage, cut into approx. 2 cm strips
6 tbsp salt
4 dl water
Spice paste
2  garlic cloves, finely chopped
40 g ginger, finely chopped
2 tsp hot paprika
2 tsp mild paprika
2 tsp fish sauce
Vegetables
200 g carrots, cut into strips approx. 5 cm long
250 g radishes, cut into strips approx. 5 cm long
1  spring onion incl. green part, cut into rings

How it's done

Chinese cabbage

Place the Chinese cabbage in a bowl, sprinkle with salt, add the water, mix well and leave to soak for approx. 15 mins. Rinse the Chinese cabbage well, drain, and transfer to a bowl.

Spice paste

Mix the garlic and all ingredients up to and including the fish sauce, add to the vegetables, mix well.

Vegetables

Mix the vegetables in with the Chinese cabbage.

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