Kimchi salad korean cuisine

For the kimchi salad recipe, first cut the Chinese cabbage into strips, mix with the sea salt in a large bowl and leave to rest for around two hours until the cabbage is soft. Then rinse well and drain - the salt content can be adjusted by rinsing more frequently if desired.

While the cabbage is resting, you can prepare the remaining ingredients. Chop the spring onions, carrots and radish and set aside.

In a large bowl, mix together the fish sauce, rice vinegar, sugar, grated garlic, ginger and Korean chili powder. This forms the seasoning sauce for your kimchi.

Add the drained cabbage and chopped vegetables and mix everything thoroughly with the seasoning sauce. I like to wear disposable gloves and use my hands for this step to make sure everything is well mixed together.

Place the kimchi in a glass container with a lid and leave to ferment at room temperature. I usually leave it to rest for at least 24 hours before storing it in the fridge.

Serve the kimchi salad as a side dish with rice or meat, or add it to soups or stews.