Super-fast kimchi chun hee
Ingredients
for 4 person
400 g | Chinese cabbage, cut into approx. 2 cm strips |
6 tbsp | salt |
4 dl | water |
200 g | carrot, cut into strips approx. 5 cm long |
250 g | radish, cut into strips approx. 5 cm long |
1 | spring onion incl. green part, cut into rings |
2 | garlic cloves, finely chopped |
40 g | ginger, finely chopped |
2 tsp | hot paprika |
2 tsp | mild paprika |
2 tsp | fish sauce |
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.
Vegetables
Mix the vegetables in with the Chinese cabbage.
Spice paste
Mix the garlic and all ingredients up to and including the fish sauce, add to the vegetables, mix well.
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