Quick sugar snap kimchi

Traditionally, kosher kimchi takes several days to make and for those of you who don't have the patience but need to satisfy that "kimchi craving" bam and immediately, here's the solution! We have of course added our own little twist and are messing around with sugar kelp as usual.

Ingredients for seaweed kimchi

100 g blanched sugar kelp

1 kg salad bowl

3/4 dl salt

2 tbsp chili peppers (dried powder)

1 1/2 tbsp Asian fish sauce

2 pressed garlic cloves

2 tbsp grated ginger

2 dl finely chopped leeks

2 teaspoons caster sugar

Do this:

Cut the blanched sugar snap peas & cabbage into wide strips.

Rinse them and put them in a large bowl. Sprinkle with salt and mix. Leave covered at room temperature for about 5 hours. After half the time, stir gently.

Rinse the cabbage and seaweed thoroughly and drain. Squeeze out the water.

Mix the chillies, fish sauce, garlic, ginger, leeks and sugar in a large bowl. Add the seaweed and cabbage and stir to combine. Season to taste and add more sugar and/or salt if necessary.

Let the kimchi rest for a few hours (despite the lack of patience) to allow the flavours to come out more.

Then it's free to revel! Maybe you want it on a Poké bowl? You can find the recipe here.

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