KIMCHI RECIPE

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Издатель
How to make Kimchi at home. - simple easy & gut loving

Ingredients:
1 napa cabbage (or wombok)
4-5 carrots
1 small brown onion, finely chopped
4 garlic cloves, minced
1/4-1/3 cup fish sauce (depending on salt preference)
¼ cup Korean red pepper flakes (gochugaru) – adjust to spice preference
4-5cm piece fresh ginger
4-5 spring onions, chopped
2-3 tbsp salt (for salting cabbage)
Water, as needed

Instructions
1. Wash the carrot and cabbage. Chop the cabbage into bite-sized pieces and grate or spiralise the carrots. Place both in a large bowl, salt generously, and toss well and let sit for 1–2 hours, tossing every 30 minutes to draw out moisture. Optional: add a splash of water if the cabbage isn’t releasing enough moisture.

2. While you wait, chop the spring onions and prepare the kimchi paste.

3. To make the kimchi paste: Add onion, garlic, fish sauce, gochugaru, and ginger to a food processor. Blend into a thick paste.

4. Drain and rinse the cabbage and carrot thoroughly, then squeeze out any excess water.

5. Combine the drained vegetables with the kimchi paste. Add spring onions and massage everything together using clean utensils until evenly coated.

6. Pack the mixture tightly into a sterilised glass jar, pressing down to remove air pockets. Leave about 2–3 cm of space at the top. Let sit at room temperature for 3–5 days to ferment (depending on your sourness preference and room temp). Burp the jar and press the kimchi down daily with a clean spoon or spatula to release gas and keep everything submerged.

7. Once fermented to your liking, seal the jar and store it in the fridge. Best enjoyed within 2–4 weeks.
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