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  1. Recipes for the latest food trends in New Zealand

Kimchi loaded Fries

Crisp Chinese cabbage pairs with crunchy Korean radish (or daikon) and the subtle bite of spring onions, blended with a warm kick of Portuguese Peri Peri Sauce, garlic and ginger.

Casual Dining Casual Dining
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Kimchi loaded Fries – Recipe

Ingredients per serve

−
+

Kimchi

Fries

To Serve

Preparation

  1. Kimchi

    • Place cabbage in a large bowl. Sprinkle with salt. Pour over the water. Stir to combine. Set aside for 1 hour to 1 hour 30 minutes, turning cabbage occasionally, or until wilted. Transfer to a colander. Rinse under cold running water at least 3 times. Drain well. Place in a large clean bowl. Set aside.
    • MixKNORR Portuguese Peri Peri Sauce, ginger and garlic in a bowl, adding fish sauce, sugar and shallot. Pour the cabbage into the mix. Use your hands to quickly but thoroughly combine.
    • Seal in a large sterilised glass jar, allowing a 3 cm gap from top of jar. Set aside at room temperature for 2-3 days to ferment. Store in the fridge for up to 3 months.

  2. Fries

    • To make the fries, cut the potatoes into desired size and place in the fryer until golden brown and cooked through.
    • Once cooked, drain and season withKNORR Aromat Seasoning. Divide into bowls and load with kimchi.

  3. To Serve

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