Speed Kimchi

Ingredients

• 1 head of Napa cabbage (500 g)
• 1 tsp fine sea salt
• 1 onion
• 2 Garlic cloves
• 20 g Ginger
• 1 red chili pepper
• 2 tbsp Soy sauce
• 2 tsp sweet paprika powder
• 1 tsp agave syrup
• 1 Lime (juice)
• 0.5 tsp Sugar
• 1 ripe Mango

Instructions

1. 1.

   Wash the Napa cabbage, halve it and remove the core. Cut into bite‑sized pieces, place in a bowl and sprinkle with sea salt. Mix well by hand, pressing firmly so the cabbage cells break and release water. Let the cabbage sit for 3 hours.

2. 2.

   Towards the end of fermentation, peel the onion, garlic cloves and ginger and dice finely. Wash the chili and dice it with its seeds. Add all to the cabbage and stir in. Add soy sauce, paprika powder, agave syrup, lime juice and sugar, then mix thoroughly.