Recipe Homemade Kimchi Le Parfait X Whoogy's
Ingredients
Preparation
1. Clean your Le Parfait Super jar
2. Cut 3 to 4 cm pieces of Chinese cabbage, cover with a generous dose of salt, massage and leave to rest for 1 hour.
3. julienne the carrots, wash and halve the radishes, and chop the spring onions.
4 Massage the cabbage from time to time.
5. Prepare the yellow onion and pear, a few pieces of ginger and 6 pretty cloves of garlic to make a paste.
6. Pour the mixture into the bowl of a food processor with soy sauce and fish sauce, and blend for 1-2 minutes.
7. Add the Espelette pepper
8. Once the cabbage has rendered its water, rinse thoroughly to desalinate it, then mix with the vegetables and chili paste. If you're using your hands, don't forget to wear gloves.
9. Place a new slice on top of your jar.
10. Place the kimchi in your jar, packing well to avoid air bubbles.
11. To protect the mixture, place a cabbage leaf on top. This will form an excellent shield against external threats.
12. Close the jar, note the date of potting and leave to stand for 7 days at room temperature.
13. Remember to open your jar regularly for the first few days. After 7 days, you can eat your kimchi and store it in a cool place.
2. Cut 3 to 4 cm pieces of Chinese cabbage, cover with a generous dose of salt, massage and leave to rest for 1 hour.
3. julienne the carrots, wash and halve the radishes, and chop the spring onions.
4 Massage the cabbage from time to time.
5. Prepare the yellow onion and pear, a few pieces of ginger and 6 pretty cloves of garlic to make a paste.
6. Pour the mixture into the bowl of a food processor with soy sauce and fish sauce, and blend for 1-2 minutes.
7. Add the Espelette pepper
8. Once the cabbage has rendered its water, rinse thoroughly to desalinate it, then mix with the vegetables and chili paste. If you're using your hands, don't forget to wear gloves.
9. Place a new slice on top of your jar.
10. Place the kimchi in your jar, packing well to avoid air bubbles.
11. To protect the mixture, place a cabbage leaf on top. This will form an excellent shield against external threats.
12. Close the jar, note the date of potting and leave to stand for 7 days at room temperature.
13. Remember to open your jar regularly for the first few days. After 7 days, you can eat your kimchi and store it in a cool place.