Traditional kimchi
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Ingredients
Main ingredients
Chinese cabbage 1 piece approx. 2 kg,
white radish 1 piece approx. 400 g,
carrot 1 piece approx. 60 g,
garlic chives 1 bunch,
raw salt (5% of the weight of the Chinese cabbage) 100 g,
1 tsp sugar.
Ingredients for Kimchi Yangnyeom paste
Shiratamako rice flour 2 tbsp,
Kelp seaweed 10 cm,
Niboshi sushone sardines 50 g,
chilli pepper flakes 100g
salted squid 100g,
honey 2 tbsp,
grated apple 1/2,
grated garlic 4 cloves
grated ginger approx. 40g,
ground sesame 2 tbsp.
Instructions
Dry the cabbage gently on the outside for up to half a day, this will bring out the sweetness in our peking cabbage. This will also make it softer and easier to pickle.
Wash the cabbage. Then make four cuts with a knife in the core of each side of the cabbage base. Peel off the base.
Carefully cut the cabbage into about 3 cm cubes and put them in a bowl. Then sprinkle the soaked cabbage with salt and cover the bowl pressing down from the top.
After 30 minutes, sprinkle the cabbage gently with salt, stir and cover.
Wait half a day, then rinse the whole cabbage thoroughly several times and set aside.
Prepare the kimchi paste
pour 2.5 cups of water (600 ml) into a pot,
add the seaweed and dried sardines, then heat. Remember to remove the seaweed and dried sardines just before cooking.
pour the rice flour into another pot, pour in 5 tablespoons of water and wait for the flour to soften, then add it to the pot and cook over low heat until it thickens.
Cool the mixture to lukewarm, add the honey, ground pepper, stir and wait until it has cooled completely.
Bind together
Add the grated apple, salted squid, finely chopped ginger and garlic and sesame seeds to the cooled gruel and mix well but gently,
Chop the radish and carrot into slices and add the finely chopped garlic chives and Chinese cabbage.
Combine all ingredients gently but long stirring.
Remember to store in the fridge.
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* - approximate nutritional values
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