Kimchi
Preparation : 0 min
Cooking : 0 min
Total time : 0 min Rest : 0 min
Equipment
Jar
1 pot
1 Napa cabbage
2 tbsp salt
300 ml water
1 large carrot
0.5 daïkon
6 garlic cloves
1 cm ginger
2 tbsp fish sauce
75 g red pepper flakes
1 tsp sugar
Associated products
RECIPE STEPS
1
Using the 2mm slicing disc. Shred all the cabbage and add to a large bowl.
- 1 Napa cabbage
2
Add the salt and water to the cabbage. Mix well, and allow to sit for 30 minutes.
- 1 Napa cabbage
- 300 ml water
3
Using the small grating disc, grate the carrot and daikon.
- 1 large carrot
- 0.5 daïkon
4
Drain the cabbage by squeezing out the water and add the carrots and daikon to the bowl.
- 1 large carrot
- 0.5 daïkon
5
Make the paste by blending the rest of the ingredients together in the small bowl of the food processor.
- 6 garlic cloves
- 1 cm ginger
- 2 tbsp salt
- 2 tbsp fish sauce
- 75 g red pepper flakes
- 1 tsp sugar
6
Add the paste to the cabbage mixture and mix well.
7
Add the kimchi to a clean jar. Cover with some baking paper and seal tightly.
8
Leave to ferment for a few days and this can be left in your fridge for up to 2 months.
