Quick Kimchee

Preparation info

  • Difficulty


  • Makes

    500 g


Appears in

My Asian Kitchen

My Asian Kitchen

By Jennifer Joyce

Published 2018

  • About

In Korea they sell small refrigerators to store your kimchee, so the lingering odours don’t overpower your kitchen. This fresh version uses fish sauce in place of the little prawns that usually help kimchee ferment – it is therefore less ‘funky’ smelling.

Prep 15 minutes, plus 1 hour salting and 1 day marinating


  • 1 small Chinese cabbage (wong bok or Napa) (700 g/1 lb 9 oz after trimming)
  • 2 tbsp sea salt
  • 10 garlic cloves
  • 5 cm 2 inch) piece pineapple, pear or apple
  • 5 cm 2 inch) ginger
  • 75 g ( oz) caster sugar
  • tbsp fish sauce
  • tbsp light soy sauce
  • 30 g 1 oz) gochugaru (Korean chilli flakes)
  • 150 g 5 oz) carrots, julienned


Halve and core the cabbage, then cut into 6 cm ( inch) chunky pieces. Place in a large bowl with 1 litre (34 fl oz) water and the sea salt. Leave for 1 hour or cover and refrigerate overnight if time permits. Rinse and drain the cabbage.

In a food processor, purée the garlic, fruit, ginger, sugar, fish sauce, soy sauce, chilli flakes and 2 tablespoons of water. Place the drained cabbage and carrots in a sealable container and pour the mixture over the top. Mix it with your hands so you get the sauce into all the wrinkles of the cabbage

Refrigerate for at least 24 hours and up to 2 weeks. After 1 day you can eat, but the flavours will become stronger each day.