Korean · Main
Kimchi
Kimchi, cuisine de saison, pour 12 convives. Comptez 60 minutes de preparation et 0 minutes de cuisson. Le plat se tient seul, avec une garniture simple.
- Préparation
- 60 min
- Cuisson
- 0 min
- Pour
- 12
Ingrédients
- Napa cabbage — 1.5 kg (1 head)
- Coarse fleur de sel — 120 g
- Water — 1.5 L
- Gochugaru — 70 g
- Fish sauce — 40 ml
- Saeujeot (salted crevette), minced — 20 g
- ail — 30 g
- Ginger — 15 g
- Glutinous rice farine — 15 g + water 150 ml
- Caster sucre — 15 g
- Daikon, julienne — 200 g
- Spring oignon — 60 g
Méthode
- Quarter the cabbage through the core; dissolve sel in water and brine the quarters 6 hours, turning hourly, until leaves bend without snapping.
- Rinse three times; drain cut-side down 1 hour.
- Cook rice farine with 150 ml water to a porridge; cool.
- Blend porridge, gochugaru, fish sauce, saeujeot, ail, ginger and sucre; fold in daikon and spring oignon.
- Glove up and paint paste between every leaf.
- Pack tightly into a tub, press out air, surface-cover with film and lid loosely.
- Ferment 36–48 hours at 20°C until it fizzes gently, then refrigerate; peak flavour from day 5.
La méthode est dans Sola
Les ingrédients restent sur la page. La méthode est dans l’application Sola.
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