I’m a huge fan of kimchi, no doubt about it. But living in the Netherlands, it’s a bit of a conundrum. You’re faced with a choice: either spend hours whipping up a batch of kimchi from scratch or shell out a small fortune for a tiny jar of the good stuff.

During a family visit with my in-laws, our lovely uncle Jos dropped a real gem. He likened kimchi to spicy sauerkraut, and I thought, “What a clever idea!”

With this recipe, I’ve found a way to cut the kimchi-making time down to a third. And if you want to save even more time, you can use gochujang paste instead of making your own kimchi sauce.

Curious? Let’s dive in.

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Preptime: 5 MIN

Cook Time: 5 MIN

Total Time: 10 MIN

Servings: 1

Ingredients:

• 1 bag of natural sauerkraut ~ 520g
• 2 large tb gochujang paste
• at least 2 tb of garlic paste
• 1 large onion
• 1 handfull spring onion

Instructions:

1. Peel and blend the onion into a smooth paste
2. Cut the spring onion into strips of 5cm
3. In a mixing bowl, pour in all the ingredients and mix them well
4. Store the kimchi in a sterilized jar and put them immediately in the fridge