Quick beetroot kimchi and cheddar toasts recipe

Name: Quick beetroot kimchi and cheddar toasts recipe
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 1 carrot; 1 apple, cored (skin on); 250 g cooked beetroot; 1 sweetheart/hispi cabbage, finely shredded; 4 spring onions, finely sliced; 3 garlic cloves, crushed; 5 cm piece fresh root ginger, peeled and finely grated; 1 tsp. dried chilli flakes; 2 tbsp. coarse sea salt; 2 tbsp. rice vinegar; 4 large sourdough bread slices; 200 g Cheddar, finely sliced; Large sterilised glass jar (about 1.2 litre)

We’ve kept this quick kimchi vegetarian, without the addition of the often-added fermented shrimp paste. Feel free to swap the cheese for a vegan alternative, if you like.

By Georgie D'Arcy ColesPublished: 06 August 2025

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quick beetroot kimchi and cheddar toasts recipe

On the table in 25min, this speedy lunch or light dinner option is a gut-friendly recipe that you'll go back to again and again. Lots of colourful veggies get quick-pickled with rice vinegar, chilli flakes and salt for a sharp and crunchy topping to any toastie.

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Yields:

4 serving(s)

Prep Time:

20 mins

Cook Time:

5 mins

Total Time:

25 mins

Cal/Serv:

360

Ingredients

For the quick kimchi

1 carrot
1 apple, cored (skin on)
250 g cooked beetroot
1 sweetheart/hispi cabbage, finely shredded
4 spring onions, finely sliced
3 garlic cloves, crushed
5 cm piece fresh root ginger, peeled and finely grated
1 tsp. dried chilli flakes
2 Tbsp. coarse sea salt
2 Tbsp. rice vinegar

To serve

4 large sourdough bread slices
200 g Cheddar, finely sliced

You will also need

Large sterilised glass jar (about 1.2 litre)

Directions

1. Step 1For the quick kimchi, coarsely grate the carrot, apple and beetroot into a large bowl. Add the remaining ingredients. Mix and rub with clean hands for 2min, to soften and coat everything in the salt. The mixture should start to produce some liquid. Transfer to a large sterilised glass jar; seal and chill for at least 2hr.
2. Step 2To serve, preheat grill to high. Arrange the bread slices on a baking sheet and lightly toast on both sides under the grill. Top with the Cheddar and return to the grill for 1min, or until the cheese is melted and bubbling.
3. Step 3Divide between 4 plates and top with as much kimchi as you like (we used about 100g per toast).

Keep the kimchi chilled and use within 5 days.

Use any cheese you fancy to melt on top of your toasts.

For more quick lunch recipes, take a look at our favourite lunch recipes.