Fennel Quick Kimchi Recipes

QUICK KIMCHI

Steps:

• Slice the cabbage into 2.5cm strips. Tip into a bowl, mix with 1 tbsp sea salt, then set aside for 1 hr. Meanwhile, make the kimchi paste by blending the garlic, ginger, fish sauce (if using), chilli sauce, sugar and rice vinegar together in a small bowl.
• Rinse the cabbage under cold running water, drain and dry thoroughly. Transfer to a large bowl and toss through the paste, along with the radishes, carrot and spring onions. Serve straight away or pack into a large jar, seal and leave to ferment at room temperature overnight, then chill. Will keep in the fridge for up to 2 weeks - the flavour will improve the longer it's left.

QUICK FENNEL AND CABBAGE KIMCHI

Steps:

• Remove any tough outer leaves from the cabbage, and remove the core. Shred remaining cabbage leaves. Slice each fennel bulb in half lengthwise, and remove the core. Thinly slice fennel widthwise (against the grain). Place shredded cabbage and sliced fennel in a large bowl, then sprinkle with kosher salt. Let sit at room temperature for 15 minutes.
• Squeeze the liquid from the cabbage and fennel, then place in a medium bowl. You can do this with your hands or a kitchen towel (I used my hands - it's kindof fun). Discard the liquid.
• Add the green onion, garlic, ginger, chile paste, fennel seeds, sugar and rice vinegar to the bowl with the cabbage and fennel, tossing to combine. You can enjoy immediately, but I let the mixture sit at room temperature for 2 hours to let the flavors mingle a bit more. Store up to 1 month in the refrigerator.

FENNEL 'QUICK KIMCHI'

Steps:

• In a medium bowl, toss the fennel with the salt, transfer to a colander, and let sit in the sink to drain, about 30 minutes. Meanwhile, in the same bowl, add the vinegar and garlic and set aside.
• After 30 minutes, add the sesame oil, gochugaru, fish sauce and sugar to the bowl with the vinegar and garlic and whisk to combine. Use a paper or cloth kitchen towel to pat the fennel dry, then add the fennel to the dressing and toss until well coated.
• Garnish with the optional herbs before serving. This is best eaten right away, but can be refrigerated for up to 2 to 3 days.

CUCUMBER, FENNEL OR CHERRY TOMATO QUICK KIMCHI

Steps:

• Step 1 If using cucumbers: Cut cucumbers into 1-inch pieces on the bias. On a large cutting board, position your chef's knife on its side and press the heel of the blade to crush each cucumber piece until it cracks in the center, splits in half or splinters completely to achieve a variety of textures.
• Step 2 If using Fennel, Halve each fennel bulb then thinly slice each half from root to stem into 1/8 inch thick wedges
• Step 3 If using Tomatoes, halve the tomatoes lengthwise.
• Step 4 In a medium bowl, toss the cucumbers, fennel or tomatoes with the salt and let sit in a colander in the sink to drain for 30 minutes. Meanwhile, in the same bowl, combine the vinegar and the garlic and set aside.
• Step 5 After 30 minutes, add the sesame oil, gochuguru or gonchujang, fish sauce, and sugar to the bowl and whisk to combine. Use a paper towel or cloth kitchen towel to pat the cucumbers, fennel, or tomatoes dry. Then add them to the dressing and toss until well-coated.
• Step 6 Garnish with the optional herbs before serving. Best eaten right away, they can be refrigerated for 24 hours.