Ingrédients
Donne TODO
kimchi
- 5 lbs (2.25 Kg ou deux têtes moyennes) napa cabbage
- 1 1/4 cup sea salt, plus extra reserved
- 1 cup water
Stuffing:
- 2 tbsp sweet rice flour or all-purpose flour
- 1 cup koch’u karu (hot chile flakes)
- 2-3 hot red korean pepper (or 1 red bell pepper)
- 1 hot green korean pepper (or 1/2 green bell pepper)
- 2-4 cloves garlic
- 1 lbs daikon, matchsticks
- 2-4 green onions, cut diagonally
- 1/2 cup sugar
- 1 tbsp ginger juice or grated ginger
- 1 tbps lemon juice
- 1 cup water
Optional for stuffing:
- salted anchovy
- finely chopped walnut halves
- watercress
- mustard greens
- green seaweed
Lots of latitude to mix, match, and remove things from the stuffing. Koch’u karu can be replaced using 1/4 - 1/2 cup gochu’jang paste
Outils
- 6L container (ceramic or plastic)
- large bowls
Instructions
Steps:
- wash cabbage and drain. remove tough outer leaves and reserve
- cut into halves or quarters by slicing through the bottom half and then pulling apart with both hands
- arrange the pieces in large bowls
- sprinkle about 1 cup of sea salt between the leaves of each cabbage, starting at the thicker bottom part and working up
- dissolve 1/4 cup salt into 1 cup lukewarm water and pour over cabbage
- check cabbage hourly, rotating which part is facing up
- after 2 or 3 hours (when dill-pickle crunchy) rinse each part thoroughly and let drain. discard any remaining salt water
Prepare stuffing in sauce pan:
- dissolve flour in 1 cup water, bring to a boil and decrease heat to medium-low cooking for 2 minutes
- let cool and combine with koch’u karu (or gochu jang), salted anchovies if using
- add remaining ingredients to stuffing
Assembly:
- wearing gloves smear the stuffing between each leaf
- tightly press each bundle of leaves together and transfer to jar with lid
- pack together in container and try to remove any trapped air bubbles
- use reserved out leaves to wipe up any remaining stuffing and place on top
- add water to stuffing bowl to clean it out and pour on top, making sure all cabbage is covered
- cover container to keep dust out (eg. plate or plastic bags)
- check each day and adjust saltiness by adding either sugar or salt
- after 2-3 days transfer to fridge
- kimchi can be sliced lengthwise before serving, or done before being put into the fridge
- add optional fresh or pickled hot pepper garnish when serving
Références
- Recette de Kienan