Kimchi
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Per portion
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For 2 portions
- Napa cabbage1 Stk
- Iodized salt 15 g coarseas needed
- White radishOr: Daikon1 Stk
- Carrots1 Stk
- Spring onions1 Stk
- Garlic cloves1 Stk
- Ginger½ cm
- PearOr: Apple1 Stk
- GochugaruOr: Chili flakes15 g
- Fish sauce½ tbsp
- Rice flourOr: Sticky rice¼ tbsp
- Water30 ml
- Brown sugar¼ tbsp
Step by step
- 1
Quarter napa cabbage lengthwise, sprinkle coarse salt between leaves.
- 2
Let rest 4 hours, occasionally turn, rinse well, squeeze.
- 3
Boil rice flour with water into smooth paste, cool.
- 4
Puree garlic, ginger and pear in blender.
- 5
Mix with rice paste, fish sauce, gochugaru and sugar to paste.
- 6
Cut radish and carrots into fine sticks, spring onions into pieces.
- 7
Mix vegetables with paste.
- 8
Spread paste generously between cabbage leaves.
- 9
Press into a jar so no air bubbles, seal tightly.
- 10
Ferment at room temperature for 2 days, then ripen further in refrigerator.
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