Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Quick kimchi

Korean 20 Mins Prep

Slice the cabbage into quarters. Julienne the carrot. Finely slice the spring onions and brown onion. Grate the ginger and crush the garlic. Place these ingredients in a large bowl.
Sprinkle the salt over the vegetables then rub it into the cabbage leaves. Allow to sit for 3-4 hours, or until soft and wilted. This could take up to 6 hours.
Combine the chilli flakes, soya sauce and sugar then rub into the cabbage. Make sure you cover it completely.
Place the kimchi mixture in a sterilised jar. Press it down so the juices rise, leaving a gap at the top, then seal the lid. Allow to stand at room temperature for 2-5 days.
Check the kimchi every day, opening the lid to allow some of the gas to escape and pressing the vegetables down into the brine.
When the kimchi tastes delicious, transfer the jar to the fridge. This will keep for up to three months.