Kimchi

Kimchi is the traditional dish par excellence in Korea! A tasty mixture of cabbage and white radishes and leeks to ferment before tasting. Take advantage of all their nutritional benefits. Quick to your jars!

For how many ?

The jars Le Parfait Super> Bocal - 1 L (diameter: 85)

Ingredients

Chinese cabbage (or white cabbage, or pak choi)

Salt (No iodized or fluorinated)

10 g

White radish

100 g

New onion

Leek

Garlic

1 pod

Ginger

15 g

Soy sauce

1 c. folk

Fish sauce

1 c. folk

Korean pepper powder

20 g

Steps

Before we start, we invite you to consult Our user -managing section In order to learn everything about the fermentation process!

Remove the damaged exterior leaves of the cabbage, without rinsing it.
Cut the leaves into sections, then mix them in a large container with salt. Let stand for 20 minutes.
Meanwhile, prepare the seasoning:

Peel and chop the new radish and onion.
Cut the leek into julienne.
Chop the garlic.
Peel the ginger and cut it into sticks.
Mix all these ingredients with soy sauce, fish sauce and chilli. Let stand for 10 minutes at room temperature.
In a jar, alternate layers of cabbage and layers of the herbal mixture.
Tap firmly to remove air pockets and compact everything.
Leave to ferment 1 week at room temperature.
Then, preferably store at a cellar temperature (fresh and stable).
Kimchi can be consumed:
From 1 week for a soft taste
After 2 weeks for a more acidic and pronounced flavor