Fridge drawer kimchi
- Adam Bush
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Makes a 500g jar
Easy
Total time: 45 mins
plus fermenting
0 reviews
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Homemade kimchi is a great way to use up any leftover vegetables hanging about in your fridge. If you can't find Korean chilli flakes, just use dried chilli flakes instead
Gluten free
Healthy
Vegan
Vegetarian
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Try this recipe for fridge drawer kimchi, then check out our classic kimchi and sauerkraut. Use your homemade kimchi in a range of recipes, including kimchi jeon (spicy kimchi pancakes), kimchi noodles, kimchi pancakes, baked kimchi fried rice and kimchi grilled cheese toastie.
Cook’s tip: Boost your plant points
"Add whatever veg you've got lying around in your fridge drawer to boost the plant points of this kimchi - the beauty of this recipe is that you simply work out how much salt you need based on the total weight of the vegetables."
Note these changes to the recipe will alter the nutritional information displayed.
Here are more ways to boost your plant points and plant-packed recipes.
Fridge drawer kimchi recipe
Ingredients
Nutrition
-
1 carrot
shredded
-
1 stick celery
finely sliced
-
2 spring onions
shredded
-
¼, shredded, plus one whole leaf Chinese or white cabbage
-
2 cloves garlic
crushed
-
a thumb-sized piece, finely grated ginger
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2 tbsp or dried chilli flakes 1 tbsp Korean chilli flakes
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½ tsp soft light brown sugar
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fine sea salt
Nutrition: per serving
- kcal18
- fat0.6g
- carbs2.5g
- sugars0.7g
- fibre0.4g
- protein0.5g
- salt0.4g
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Method
-
step 1
Tip all of the ingredients, except the salt, into a large bowl and weigh. Use this to work out 2% of the total weight – this is how much salt you’ll need. Use clean hands to really work the salt into the vegetables, squeezing and scrunching to release as much liquid as possible. Cover and chill for 30 minutes.
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step 2
Tip everything into a clean, sterilised jar, pushing down so that the liquid sits on the top and everything is submerged. Cut the whole cabbage leaf to size then put this on top – this will help keep everything submerged in the brine.
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step 3
Chill for at least 24 hours, after which it will be ready to eat – and will keep in the fridge for 2 weeks, getting more sour and funky each day.
Have you tried our Korean chilli-cheese fries?
Nutritional information below is per tbsp:
Authors
Adam BushDeputy food editor
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