Red cabbage Kimchee ( 2 litre jars)

A crunchy condiment from Nigel Slater to serve with grilled vegetables and rice. It will keep in the fridge for a couple of weeks, but you should turn the jars over every few days.

Red cabbage Kimchee ( 2 litre jars)
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Red cabbage Kimchee ( 2 litre jars)
Print Recipe
  1. Halve the red cabbage and shred it finely, each piece no wider than a pencil. Do the same with the Chinese cabbage then put both in a colander and rinse under cold running water.
  2. Slice the radishes into quarters or thin slices, then mix with the cabbage and tip into a bowl. Scatter the salt over.
  3. Place a plate on top of the cabbage, put a heavy weight on top, and set aside in a cool place for 4 hours.
  4. In a small bowl, mix together the rice vinegar, fish sauce, chilli paste and chilli flakes into a soft, deep rust-coloured paste. Peel and finely cut the garlic into paper-thin slices and add to the paste.
  5. Slice the spring onions, stirring them into the paste. Peel the ginger and shred each into fine matchsticks.
  6. Rinse the cabbage in a colander, removing much of the salt. The cabbage will have relaxed. Transfer to a large bowl then tip in the chilli dressing and toss thoroughly to coat the leaves.
  7. Pile into the clean storage jars, seal and set aside in the fridge for 4 days. I like to turn the jars upside down each day to encourage the dressing to trickle over the vegetables, keeping them coated.
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