Le kimchi est un mets traditionnel coréen composé de piments et de légumes lacto-fermentés,
c'est-à-dire trempé dans de la saumure pendant plusieurs semaines jusqu'au développement d'une acidité.
Un des plus connus en Europe est celui à base de chou chinois
Il s'agit d'un des aliments de base en Corée, accompagnant très souvent les plats de ce pays,
Il se conserve plusieurs mois au frais et devient encore meilleur avec l'age
1 chou chinois 200g de gros sel
100g de radis noir (ou de radis roses) 2 cuil. de sucre
30g de piment gochugaru (ou chipotle ) frais 2 carottes 1 demi cuil. à café de purée de piment 1 demi pomme (ou poire) 4 cuil. à soupe de nuoc mam 3-4 cm de gingembre
1 demi bouquet de ciboulette ciselée 5 gousses d’ail
the kimchi is a traditional korean food composed of peppers and of vegetables lacto-fermented,
that is to say soaked in brine for several weeks until acidity develops.
One of the best known in Europe is that based on Chinese cabbage
It is one of the staple foods in Korea, very often accompanying the dishes of this country,
It can be kept for several months in the fridge and gets even better with age.
Miyu's recipe
- 1 Chinese cabbage - 100g of black radish (or pink radish)
- 30g of gochugaru pepper (or espelette) - 1 half teaspoon of chili puree
- 1 half apple (or pear) - 5 cloves of garlic
- 3-4 cm of ginger - 4 tablespoons by nuoc mam
- 200g of coarse salt - 2 carrots
-2 tablespoons of sugar
- 1/2 bunch of chopped fresh chives (or 6 tablespoons dehydrated)
Clean and wash the cabbage. Remove the leaves completely and remove the large ribs if there are any.
Place the sheets of cabbage in successive layers salt between each layer in a suitable container
Weight the leaves with plates for example, to prevent the leaves from rising, and cover with water.
Leave to marinate for 8 to 12 hours in the fridge After this time, rinse the cabbage and drain it well, squeezing it to squeeze out the excess water.
Then prepare the seasoning.
Wash and peel the black radish and grate it.
Peel and grate the carrots, ginger and seeded apple.
Crush the garlic cloves.
Combine these ingredients in a salad bowl. Add the pepper, chives, nuoc mam, sugar, whey
To mix together. With the hand, protected by a plastic glove and spread the cabbage leaves with this preparation,
cut the leaves into 3 or 4 cm squares.
then Place them in an airtight container, packing well (jam jars closed)
tamp every day so that the juice impregnates all the ingredients
Store the jars in the refrigerator. To taste immediately or not. Kimchi can be stored for months, and some wait several weeks before using it.
do not worry if there are small bubbles or a slight hissing sound,
this is normal, lacto fermentation is in progress
for info, my last kimchi jar which is eight months old and really extra
thank you my little Miyu