Medel
Hemmagjord kimchi
Kimchi finns i dussintals varianter och dessa kan varieras ytterligare. Räk- eller fiskåsa används också traditionellt för att tillreda kimchi, vi erbjuder dig en förenklad version som även passar veganer.
⏱️60 min
🍽️4 portioner
2.5
👩🍳 Gör så här
⏱️ Äggklocka
- 1Dissolve 30 g of salt in 2 liters of cold water in a jug.
- 2Pour the cabbage into a container of at least 2.5 liters made of inert material (glass, porcelain, earthenware, etc.). Pour salted water so that the cabbage is submerged. Cover with a plate and leave at room temperature to allow the cabbage to start fermenting (this takes about 12 hours, bubbles will appear in the liquid and the cabbage will turn slightly sour).
- 3Drain the cabbage and keep the pickle. In a bowl, mix the cabbage with the spring onion, ginger, garlic, chili seasoning, sugar and the remaining salt.
- 4Transfer to a sterilized 2 liter jar and cover with the reserved varnish to keep the cabbage submerged.
- 5Pour some of the remaining marinade into a plastic bag, close it tightly and place it on top of the cabbage so that it remains submerged in the varnish.
- 6Place in a room where the temperature does not exceed 20°C to ferment (leaven) to your liking. It will probably take 4-6 days.
- 7Remove the bag, close the jar and store in the refrigerator. It lasts even 3 months.