Kimchi

Last Updated on August 17, 2024

Korean recipe for fermented, chopped Vegetable Recipes with a distinctive taste, which is very popular in Asia as a versatile side dish.

Ingredients:

1 piece (1-1.2 kg) tablespoon of Peking cabbage 200 g of white radish 200 g carrots 80 g salt 1 bunch of spring onions and their blossoms For the paste: 2 tbsp soy sauce 2 tablespoons fish sauce 1 tablespoon water 1 tbsp grated ginger 1 tsp of chili sauce 6 pcs of garlic cloves

Procedure:

Cut the Beijing cabbage into noodles, salt and mix, leave preferably overnight to brine

The next day rinse the cabbage, leave to drain

.Carrots, radish, cut into noodles, onion and its shoots into rings, mix with cabbage

Grated ginger and grated garlic, mix with soy sauce, fish sauce, chili sauce, dilute with a little water

Stir in the water and the soy sauce./li>

Mix the paste with the Vegetable Recipes, stuff the kimchi into a jar with a lid or other sealable container, leave at room temperature to ferment for 2-3 days

Store the fermented Vegetable Recipes in the refrigerator, where they will keep for up to 14 days if not consumed sooner

Serve as a side dish with various dishes or on their own as a spicy snack.