Recipe Kimchi
Preparation time:
40 minutes
Shelf life:
1 à 2 ans
Ingredients
Number of persons: Plusieurs
Preparation
- Before we start, we invite you to consult Our mode of emploI In order to learn everything about the fermentation process!
- Remove the first damaged leaves of the cabbage. Do not rinse.
- Cut the leaves into sections and mix them in a container with the salt. Let stand for 20 min.
- Meanwhile, prepare the seasoning, peel and mince the radish and new onion, cut the leek into julienne. Chop the garlic, peel the ginger and detail it in sticks.
- Mix all these ingredients with soy sauce, fish sauce, and chilli. Let stand for 10 minutes at room temperature.
- In the jar, alternate layers of cabbage and other ingredients. Standing strongly, to remove air pockets.
- Leave to ferment 1 week at room temperature (by placing a container under the jars in the event of an overflow), then ideally store at the temperature of a cellar. It can be consumed from 1 week for a soft taste, 2 weeks for more acidity.
Recipe offered by Marie-Claire Frédéric for Le Parfait.
