Kimchi

Prepare a large variety of healthy and homemade pickled vegetables!

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What you need

Ingredients

200 g /7 oz of Chinese cabbage
15 g /0,5 oz of rice flour
5 g /0,2 oz of brown sugar
1 clove of garlic
15 g /0,5 oz of ginger
30 g /1 oz of spring onions
20 g /0,7 oz of turnip
30 g /1 oz of carrot
10 g /0,35 oz of chives
15 g /0,5 oz of dried Chinese prawns
25 g /0,9 oz of fish sauce
5-10 g /0,2-0,35 oz of powdered Korean chili
60 g /2,1 oz of bottled water
10 g /0,35 oz of non-iodised salt

Así puedes prepararlo

Slice the cabbage lengthways in several pieces, wash well and soak in brine for 30 minutes.

Meanwhile, grate the spring onions, garlic, ginger, carrot and turnip and set aside. Chop the chives and set aside.

Mix the rice flour, dried prawns, sugar, chili and then add the fish sauce and the grated vegetables.

Drain the cabbage and dry well, mix with the sauce and massage it so that it is evenly coated. Place it all in the jar, press down with the disc and close firmly.

Leave to ferment 4 days at room temperature and in a dark place. Store in the fridge.

Kimchi