Accompagnement
Kimchi
1 h 30Pour 20Nutri-Score B€€
B
1 h 30
1 h 30Kimchi
ce qu’il vous faut
Ingrédients
napa cabbage (cut into quarters, then bite-size pieces)Fruits et légumes3 kg
radish (peeled and julienned)Fruits et légumes5 morceaux- green onion (cut into segments)Fruits et légumes200 g
- leek (sliced)Fruits et légumes150 g
onion (peeled and roughly chopped)Fruits et légumes2 morceaux
garlic (peeled)Fruits et légumes12 morceaux
ginger (peeled and sliced)Fruits et légumes30 g- Asian pear (peeled and cored)Fruits et légumes1 morceau
coarse salt (for brining the cabbage and the sauce base)Épicerie250 g
Korean red pepper flakes (gochugaru)Épices150 g
salted shrimp (finely chopped)Poissons60 g- anchovy fish sauceÉpicerie60 ml
- fish sauceÉpicerie40 ml
par portion
Nutrition
52kcal
- Glucides
- 11 g
- Protéines
- 2 g
- Lipides
- 0 g
ce que vous utiliserez
Ustensiles
Saladier ×2
Blender
Passoire
pas à pas
Préparation
- Étape 1
Brine the cabbage
- Cut the napa cabbage into quarters and then into bite-size pieces.
- Sprinkle the coarse salt over the cabbage and rub it in.
- Let the cabbage sit until softened, then rinse and drain well.
- Étape 2
Prepare the vegetables
- Peel and julienne the radishes.
- Slice the green onions and leeks.
- Chop the onion, garlic and ginger.
- Étape 3
Make the kimchi sauce
- Blend the onion, garlic, ginger and Asian pear into a smooth paste.
- Mix in the Korean red pepper flakes, salted shrimp, anchovy fish sauce and fish sauce.
- Stir in the radish, green onion and leek.
- Étape 4
Combine and pack the kimchi
- Mix the drained cabbage with the sauce until every leaf is coated.
- Pack the kimchi tightly into a container.
- Let it ferment at room temperature, then store in the fridge.