Kimchi

March 17, 2018

Returning to our funky ferment theme, De Proef fermentation guru Maxime Willems serves up his take on the Korean classic, kimchi.

 

 

 

 

Ingredients

  • 825g chinese cabbage

  • 22g salt

  • 75g sugar

  • 100g garlic, sliced

  • 60g soy sauce

  • 30g chili, minced

  • 35g spring onions

  • 35g ginger

  • 30g carrot, julienned

  • 10g mustard seeds

  • 2 sticks of liquorice

 

Equipment

  • Electric weighing scale

  • 1 jar

 

Method

  1. Wash and roughly cut the cabbage, setting aside one large leaf. 

  2. In a large bowl, mix all the ingredients together.

  3. Pour into your jar.

  4. Place the large cabbage leaf on top to cover the mixture and stop the air getting to it.

  5. To start the fermentation process, leave your jar away from direct light and at room temperature (approx. 16 or 17°C) for 1 to 1.5 weeks, according to taste. Don't forget to open your jar at least every 2-3 days to release some gas. 

  6. When you're happy with your fermentation - and this depends on your taste- move it to the fridge.

 

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