Recette de traditional kimchi: preparation and tips

Ingredients

Recipe for 4 people.

🌿 2 large Napa cabbages (about 2.5 kg) 🧂 120 g of coarse salt
🧄 70 g of garlic 🌱 30 g of ginger
🧅 1 onion 🌶️ 70 to 100 g of gochugaru (Korean chili powder)
🍚 2 tablespoons of rice flour 🍬 1 tablespoon of sugar
🥕 1 carrot (grated) 🥒 1 daikon (grated)
💧 Cold water (for soaking)

Utensils

🧄 Knife 🥣 Bowls
🥒 Cutting board 🌊 Colander
🥄 Wooden spoon 🍶 Glass jars
🌡️ Kitchen thermometer 🧂 Kitchen scale
@lerizjaune

Aujourd’hui je vous montre comment faire du KIMCHI maison 👌👌😋 Ingrédients : – Un chou chinois de 1,1 kg – Un oignon – 5 gousses d’ail – 3 càs de gochugaru – Un morceau de gingembre de 3 cm – 5 càs de sauce poisson – 3 càs de farine de riz blanc – 4 càs de sucre – 40 cl d’eau – Gros sel #lerizjaune #food #tiktokfood #foodie #recettefacile #recipe #yummy #kimchi #homemade #easyrecipe

♬ ♡ ᶫᵒᵛᵉᵧₒᵤ ♡ – SoBerBoi

Preparation step by step

Preparation time: 30 minutes

Rest time: 1 hour 30 minutes

Cooking time: 0 minutes (fermentation)

Total time: About 4 days of fermentation

STEP 1: Start by cutting the Napa cabbage in half lengthwise and slice it thinly.

STEP 2: Mix in ¼ cup of sea salt with the cabbage and let it drain for 1 hour 30 minutes to soften the leaves.

STEP 3: Meanwhile, mix 2 tablespoons of rice flour with cold water, then bring to a boil while stirring.

STEP 4: Once the mixture thickens, incorporate 1 tablespoon of sugar and let it cool completely.

STEP 5: Grate one carrot and one daikon, then chop 12 to 15 cloves of garlic and 30g of ginger.

STEP 6: Mix all ingredients, including the gochugaru, with your vegetables until you obtain a uniform paste.

STEP 7: Incorporate the preparation with the drained vegetables, making sure to evenly coat them.

STEP 8: Place the mixture in a large jar, pressing down well to eliminate air bubbles and seal tightly.

STEP 9: Let it ferment at room temperature for about 4 days, then store in the refrigerator.

The preparation of traditional kimchi is a true art that combines simplicity and richness of flavors. By following the described steps, you can create homemade kimchi that will fill your table with colors and tastes. The ingredients, ranging from Napa cabbage to gochugaru, are essential for achieving that touch of authenticity so valued in Korean cuisine.

Moreover, the fermentation tips you apply will affect the intensity of the flavors, allowing you to adjust the spiciness to your taste. Whether you serve it with rice or as a side dish, your kimchi will enhance many recipes, bringing an unforgettable Asian touch to your dishes.

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