Super-fast kimchi chun hee

Total time: 35m
Preparation Time: 20m

For 4 people


Eve Angst

Nutritional Information

Contains 39 Kcal, 2g Protein, 6g Carbohydrates, 1g Fat


  • Chinese cabbage
  • 400 g Chinese cabbage, cut into approx. 2 cm strips
  • 4 dl water
  • 6 tbsp salt
  • Spice paste
  • 2 garlic clove, finely chopped
  • 40 g ginger, finely chopped
  • 2 tsp hot paprika
  • 2 tsp fish sauce
  • 2 tsp mild paprika

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  • Chinese cabbage

    Place the Chinese cabbage in a bowl, sprinkle with salt, add the water, mix well and leave to soak for approx. 15 mins. Rinse the Chinese cabbage well, drain, and transfer to a bowl.
  • Spice paste

    Mix the garlic and all ingredients up to and including the fish sauce, add to the vegetables, mix well.
  • Shelf life:

    Seal the jar tightly and store in the fridge for approx. 1 week.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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