Kimchi

kimchi

Kimchi is a traditional Korean dish made of fermented vegetables with chili peppers. Usually based on cabbage, but can also be prepared with cucumbers. I love the taste and texture, kimchi is soft but still slightly crunchy. You can use as a  side dish with all your Asian meals; rice, stir – fry, soups, meat or fish.

Ingredients

  • 1 chinese cabbage
  • 100 g salt
  • 3 tablespoons fish sauce
  • 2 tablespoons soy sauce
  • 3 spring onions
  • 1 small onion
  • 4 cloves garlic
  • 2 tablespoons sugar
  • 1 tablespoon grated ginger
  • 2 chilli peppers

Instructions

Cut the cabbage lengthwise into four parts. Cut out the hard core and cut into 1 cm strips. Rub with salt and place the cabbage in a dish with a lid, let stand overnight in the refrigerator.

On the next day put the chillies, garlic, ginger, soy sauce and fish sauce into a foodprocessor and blend. Pour in a saucepan and simmer over low heat for 5 minutes. Add sugar and a teaspoon of salt.
Peel the onion and cut into thin slices. Wash the scallions, cut off the ends and cut into 5 cm pieces.

Rinse the cabbage under running water and squeeze. Rub the sauce in the vegetables and squeeze them tightly in a large jar. It is best to use gloves!
Let stand for 4 days in the refrigerator, stores for up to a month. Enjoy!

kimchi



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