Spicy kimchi

Neil Perry
Spice up the Korean kimchi.
Spice up the Korean kimchi. Photo: William Meppem

The kimchi is a sure-to-impress addition to the table. It's a great flavour burst - wonderful with any protein and a bowl of rice and steamed greens.


1/2 Chinese cabbage

2 tbsp coarse sea salt

2 tbsp caster sugar

3 cloves garlic, crushed

1 tbsp grated ginger

1 tbsp gochujang red pepper paste (available from Asian food stores) or chilli sauce

1 tbsp rice vinegar

1 tbsp Thai fish sauce

1 green spring onion, finely sliced

1 tsp sesame seeds



Cut off and discard the cabbage root. Cut cabbage lengthways into quarters then cut into 2cm-wide slices.

Toss with salt and sugar and leave overnight in the refrigerator.

Mix the garlic, ginger, gochujang or chilli sauce, rice vinegar and fish sauce in a bowl.

Drain the cabbage. Add the green onion and sesame seeds to the garlic and ginger mix. Combine with the drained cabbage and serve.