Kimchi

Serves 1
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Directions

  1. 1Soften the chinese cabbage with sea salt, making cuts to put the salt between the leaves, especially in the more fibrous parts.
  2. 2Soften the chinese cabbage with sea salt, making cuts to put the salt between the leaves, especially in the more fibrous parts.
  3. 3Soften the chinese cabbage with sea salt, making cuts to put the salt between the leaves, especially in the more fibrous parts.
  4. 4Submerge the cabbage in water and put some weight on it so that it soaks for 4 hours or more if necessary.
  5. 5Submerge the cabbage in water and put some weight on it so that it soaks for 4 hours or more if necessary.
  6. 6Submerge the cabbage in water and put some weight on it so that it soaks for 4 hours or more if necessary.
  7. 7Prepare a couple of diced vegetables.
  8. 8Prepare a couple of diced vegetables.
  9. 9Prepare a couple of diced vegetables.
  10. 10Prepare some glutinous rice porridge that will help the spicy paste stick well to our cabbage.
  11. 11Prepare some glutinous rice porridge that will help the spicy paste stick well to our cabbage.
  12. 12Prepare some glutinous rice porridge that will help the spicy paste stick well to our cabbage.
  13. 13Take a blender and blend the ingredients.
  14. 14Take a blender and blend the ingredients.
  15. 15Take a blender and blend the ingredients.
  16. 16Mix the spicy paste with the vegetables.
  17. 17Mix the spicy paste with the vegetables.
  18. 18Mix the spicy paste with the vegetables.
  19. 19When the cabbage is soft and does not break when folded, it is time to stain our hands well.
  20. 20When the cabbage is soft and does not break when folded, it is time to stain our hands well.
  21. 21When the cabbage is soft and does not break when folded, it is time to stain our hands well.
  22. 22Drain the cabbage to distribute the spicy paste all over the leaves.
  23. 23Drain the cabbage to distribute the spicy paste all over the leaves.
  24. 24Drain the cabbage to distribute the spicy paste all over the leaves.

Ingredients

  • 1 grande col china
  • 1 grande col china
  • 1 grande col china
  • 70 gr sal marina
  • 70 gr sal marina
  • 70 gr sal marina
  • 0.5 nabo daikon
  • 0.5 nabo daikon
  • 0.5 nabo daikon
  • 2 zanahorias
  • 2 zanahorias
  • 2 zanahorias
  • 4 cebolletas o sofritos
  • 4 cebolletas o sofritos
  • 4 cebolletas o sofritos
  • 1.5 cucharada harina de arroz glutinoso (o harina de trigo)
  • 1.5 cucharada harina de arroz glutinoso (o harina de trigo)
  • 1.5 cucharada harina de arroz glutinoso (o harina de trigo)
  • 4 8 dientes ajo
  • 4 8 dientes ajo
  • 4 8 dientes ajo
  • 20 30 gr jengibre pelado
  • 20 30 gr jengibre pelado
  • 20 30 gr jengibre pelado
  • 0.5 cebolla
  • 0.5 cebolla
  • 0.5 cebolla
  • 1 cucharada gambas fermentadas (o camarones pequeños)
  • 1 cucharada gambas fermentadas (o camarones pequeños)
  • 1 cucharada gambas fermentadas (o camarones pequeños)
  • 70 gr gochugaru
  • 70 gr gochugaru
  • 70 gr gochugaru
  • 50 ml salsa de pescado
  • 50 ml salsa de pescado
  • 50 ml salsa de pescado
  • 2 cucharadas salsa de soja
  • 2 cucharadas salsa de soja
  • 2 cucharadas salsa de soja
  • 1 cucharada azúcar
  • 1 cucharada azúcar
  • 1 cucharada azúcar
  • 2 cucharadas vinagre de arroz
  • 2 cucharadas vinagre de arroz
  • 2 cucharadas vinagre de arroz

Equipment

glass jarwooden boardknifered bowlpotpanblenderstainless steel bowl

Tips

  • If you make the Kimchi, the traditional way, you can omit ingredients.
  • In the winter, leave the Kimchi 2 days at room temperature. In the summer, leave it 1 day.
  • Don't forget to degas the jar from time to time so it doesn't explode when opening the hermetic container.