Quick fennel and cucumber kimchi

MAKES 6 CUPS PREP TIME 15 MINUTES (+ STANDING TIME)

2 medium (600g) fennel bulbs, trimmed

3 (390g) Lebanese cucumbers

2 tablespoons sea salt flakes

150g chilli paste in soy bean oil

1 tablespoon finely grated lime rind

½ cup (125ml) lime juice

3 cloves garlic

1 teaspoon finely grated ginger

1 makrut lime leaf, sliced thinly

2 shallots

1 Using a mandoline or V-slicer, thinly slice the fennel into 1mm shavings and cucumber into 2mm rounds. Place in a colander set over a large bowl. Add salt flakes; toss gently to combine. Stand for 30 minutes. Rinse under cold water.

2 Meanwhile, place chilli paste, lime rind and juice, garlic, ginger and lime leaf in a high-speed blender; blend until smooth.

3 Using the mandoline or V-slicer, thinly slice the shallots into 1mm shavings. Place shallots in a glass bowl with the fennel, cucumber and chilli mixture. Using clean hands, mix well to combine.

4 Divide mixture into three sterilised 2-cup (500ml) jars.

5 Stand at room temperature for 2 hours before serving. Store sealed jars in the fridge.