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Seoul-Style Kimchi for Two
Accompagnement

Seoul-Style Kimchi for Two

12 hPour 16Nutri-Score B€€
par @yooinoz1 import0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

16 personnes
  • napa cabbage (outer leaves removed, halved or quartered, rinsed)Fruits et légumes2 morceaux
  • coarse sea salt (for salting and brine)Épices720 g
  • radish (julienned)Fruits et légumes0,5 morceaux
  • spring onions (cut into bite-sized pieces)Fruits et légumes6 morceaux
  • seafood broth powder (sachet)Épicerie1 morceau
  • water (to dissolve the broth powder)Autres100 ml
  • apple (peeled and roughly chopped)Fruits et légumes0,5 morceaux
  • onion (roughly chopped)Fruits et légumes0,5 morceaux
  • garlic (peeled)Fruits et légumes15 morceaux
  • ginger (peeled, chopped)Fruits et légumes15 g
  • red chillies (stems removed)Fruits et légumes6 morceaux
  • cooked cold rice (cooked and cooled)Céréales100 g
  • plum extract (maesil cheong)Épicerie45 ml
  • salted shrimp (saeujeot)Poissons45 g
  • coarse gochugaru (coarse Korean chilli flakes)Épices150 g
  • anchovy fish sauceÉpicerie60 ml

par portion

Nutrition

65kcal

Glucides
13 g
Protéines
2 g
Lipides
1 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Saladier ×2
  • Blender
  • Passoire
  • large container

pas à pas

Préparation

  1. Salt the cabbages

    • Remove the outer leaves, cut the cabbages into halves or quarters and rinse them.
    • Salt between the leaves, only on the stem part.
    Étape 1

  2. Brine the cabbages

    • Cover the cabbages with salt water and brine until softened (6 hours in summer, 12 hours in winter).
    Étape 2

  3. Rinse and drain

    • Rinse the cabbages thoroughly and drain them.
    • Let them dry for at least 3 hours.
    Étape 3

  4. Prepare the vegetables

    • Mix the julienned radish with the anchovy fish sauce.
    • Cut the spring onions into bite-sized pieces.
    Étape 4

  5. Make the broth

    • Dissolve the seafood broth powder in the water.
    Étape 5

  6. Blend the paste base

    • Blend the apple, onion, garlic, ginger, red chillies, cold rice, plum extract, salted shrimp and seafood broth until smooth.
    Étape 6

  7. Finish the kimchi paste

    • Mix the gochugaru into the blended paste.
    • Add the radish and spring onions and mix well.
    Étape 7

  8. Coat the cabbages

    • Rub the paste between every cabbage leaf until well coated.
    Étape 8

  9. Ferment

    • Transfer the kimchi to a container and ferment at room temperature.
    • Refrigerate once fermented.
    Étape 9
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