The recipe of a classic Korean specialty.

The recipe of a classic Korean specialty.

1 earthenware pot of at least 2.0 liters.
2 x Chinese cabbage, together about 2.5 kg (preferably organic)
150 g salt, iodine free
1 carrot
1 small bunch of radishes
1 onion
1 bunch of spring onions
1 bunch of chives
1 whole tuber of garlic
1 piece (s) ginger root
1 pear, peeled and seeded
4 tablespoons chili flakes, Korean, (gochu Garu), important for good taste and a nice light red color)
1 teaspoon chili powder, more or less depending on the degree of sharpness desired
1 tsp sugar heaped
1 teaspoon glutinous rice flour, if available, otherwise cornstarch
100 ml fish sauce, Thai or Vietnamese, or to taste
150 g of fish or seafood, for example, raw fish fillets or shrimp marinated in fish sauce.
Wash the vegetables and peel if necessary. Remove the outer leaves of the Chinese cabbage and then cut the cabbage in half lengthwise with a sharp knife. Halve these two halves again and remove the stump. Then cut the rest into small strips. Let the cabbage strips soak in clear water for a while, drain well, put in a large bowl and then sprinkle with the salt. Mix well so that the salt is everywhere. Allow the salt to extract moisture from the cabbage for 2-3 hours.

In the meantime, dissolve the rice flour / cornstarch in some water and bring to the boil in a saucepan, stirring constantly. Then pour into a large bowl, add the sugar and let it cool. Marinate small cut fish / seafood in the fish sauce. Cut carrot and radish into matchstick size. Rub pear, onion, garlic and ginger through a sieve or grater and mix. Add the chili flakes and chili powder, the fish / seafood incl. Fish sauce in the bowl with the rice flour paste and stir to a marinade.

When the time has come, rinse the drained cabbage at least twice with clear water. Drain well. Chop the spring onions and cut the chives into diagonal stripes of 3-4 cm long, the white of the spring onions finer. Stir into the marinade and sprinkle with half a tablespoon of salt. Now mix all the ingredients together. The use of rubber gloves is recommended.

Fill the mason jar with the mixture obtained, press a little. If necessary, dilute the remaining liquid with a cup of water and pour over the vegetables. Make sure there is a layer of moisture above the vegetables and weight with the stones. Close the pot and fill the water rim, put away in a place with a constant temperature of about 20 ° C. The Kimchi now start to ferment, air can get out, but not in. After 2 days the kimchi is ready, now put it in the fridge to ferment, possibly divided into clean jars. After 8-10 days you can taste it for the first time. The kimchi can be kept at 5 ° C for a few months.

Tips:
The addition of fish or seafood is optional. If you don't want to, you can of course omit both the fish and the fish sauce.

Natuurlijkerleven 15-08-2020 20:33 Comments ( 0 )

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