Quick recipe

Access to this page has been denied because we believe quick recipe are using automation tools to browse the website. This Korean classic is made by fermenting cabbage and carrots in a tangy, spicy sauce – try this speedy version for a tasty side dish.

Tip into a bowl, mix with 1 tbsp sea salt, then set aside for 1 hr. Rinse the cabbage under cold running water, drain and dry thoroughly. Transfer to a large bowl and toss through the paste, along with the radishes, carrot and spring onions. Serve straight away or pack into a large jar, seal and leave to ferment at room temperature overnight, then chill.

Will keep in the fridge for up to 2 weeks – the flavour will improve the longer it’s left. RECIPE TIPSWHAT IS SRIRACHA CHILLI SAUCE? This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. This website may contain affiliate links and advertising so that we can provide recipes to you.

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