Ingredients
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1 small napa cabbage(about 600g), cut into wedges
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1 tbsp sea salt
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1 tbsp vegetable oil
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1 tbsp gochugaruKorean red chilli flakes
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1 tbsp gochujangKorean red chilli paste
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2 garlic clovesgrated
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2 cm piece gingergrated
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1 spring onionfinely sliced
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1 tbsp rice vinegar
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1 tsp sugar
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1 tsp sesame oil
Directions
A speedy take on the Korean classic. Cabbage is lightly wilted in the Panasonic Flex Air Fryer NF-BC1000, then tossed with a spicy chilli–garlic paste and left to ferment for 8 hours. The result is a punchy, tangy kimchi-style side in a fraction of the usual time.
Ingredients
| 1 small napa cabbage | |
| 1 tbsp sea salt | |
| 1 tbsp vegetable oil | |
| 1 tbsp gochugaru | |
| 1 tbsp gochujang | |
| 2 garlic cloves | |
| 2 cm piece ginger | |
| 1 spring onion | |
| 1 tbsp rice vinegar | |
| 1 tsp sugar | |
| 1 tsp sesame oil |
Steps
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1
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Cut the cabbage into wedges and rub with sea salt. Place in the Flex Air Fryer basket, drizzle with vegetable oil, and cook at 160°C for 12–15 minutes until softened but not browned. Allow to cool. |
|
2
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In a bowl, mix the gochugaru, gochujang, garlic, ginger, rice vinegar, sugar, sesame oil, and spring onion to form the paste. |
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3
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Toss the cooled cabbage thoroughly in the paste. Pack into a clean jar, pressing down to remove any air pockets. |
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4
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Cover with lid and place in Flex Air Fryer on the ferment setting at 40 degrees celcius for 6 hours. |
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5
|
Chill before serving as a quick kimchi side. |
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