Instant kimchi

Ingredients:

• 1 head of Chinese cabbage
• 3 cloves garlic, crushed
• 2.5 cm of grated ginger root
• 2 tbsp fish sauce (optional)
• 2 tablespoons Sriracha sauce or chili paste
• 1 tbsp. golden fine sugar
• 3 tbsp. l. rice vinegar
• 8 radishes, coarsely grated
• 2 carrots, cut into strips or grated on a coarse grater
• 4 green onions, thinly sliced

Preparation:

1. Cut the cabbage into 2.5 cm long strips. Place in a bowl, toss with 1 tablespoon of salt, and set aside for 1 hour. Meanwhile, make the kimchi paste by mixing the garlic, ginger, fish sauce (if using), hot sauce, sugar, and rice vinegar in a small bowl.
2. Rinse the cabbage under cold running water and dry thoroughly. Transfer to a large bowl and toss with the paste, adding the radishes, carrots, and green onions. Serve immediately or place in a large jar, seal, and let ferment at room temperature overnight, then refrigerate. Kimchi can be stored in the refrigerator for up to 2 weeks. The longer it sits, the better the flavor.