Kimchi
8 people
00h 45
Prepare a large variety of healthy and homemade pickled vegetables!
Ingredients
- 200 g /7 oz of Chinese cabbage
- 15 g /0,5 oz of rice flour
- 5 g /0,2 oz of brown sugar
- 1 clove of garlic
- 15 g /0,5 oz of ginger
- 30 g /1 oz of spring onions
- 20 g /0,7 oz of turnip
- 30 g /1 oz of carrot
- 10 g /0,35 oz of chives
- 15 g /0,5 oz of dried Chinese prawns
- 25 g /0,9 oz of fish sauce
- 5-10 g /0,2-0,35 oz of powdered Korean chili
- 60 g /2,1 oz of bottled water
- 10 g /0,35 oz of non-iodised salt
Method
- Mix the water and salt and set aside.
- Cut the cabbage lengthwise into several pieces, wash it well, and soak it in salted water for 30 minutes. Meanwhile, grate the onion, garlic, ginger, carrot, and turnip and set aside.
- Chop the chives and set aside. Mix the rice flour, dried shrimp, sugar, chili, and finally add the fish sauce and grated vegetables.
- Drain the cabbage and dry it thoroughly. Mix it with the sauce, massaging well to coat it.
- Place everything in the jar, pressing with the disc and sealing tightly. Let it ferment for 4 days at room temperature in a dark place, then store in the refrigerator. After these 4 days, place the jar in the refrigerator and let it ferment for 2 more weeks for a "light" intensity result.
- If you want a stronger result, let it ferment for 2 more weeks in the refrigerator.
- Would you like to make more pickle recipes? Discover all the recipes for the Pickles Kit!
Products you will need
