Kimchi

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

Serves 1

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Kimchi

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Serves 1

Directions

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

Ingredients

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

Kimchi

Kimchi

Directions

Ingredients

Equipment

Tips

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