Kimchi – fermented cabbage

écrit le par Posté dans : Korea, Salad | tag(s) : , , ,
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    Ingredients :

    • 1 large Chinese cabbage
    • 3 cloves garlic, minced
    • 6 spring onions chopped
    • 2 teaspoons finely grated fresh ginger
    • 1 or 2 teaspoon of nuoc mam
    • 3 chilis chopped
    • 1 tablespoon of sugar
    • salt

    Preparation :

    Remove the cabbage leaves and slice them on lengthwise and put it in a bowl.
    Sprinkle with coarse salt and stir, then let sit and drain for a night, the next day, rinse the sliced ​​cabbage with water and drain.

    For make the spice paste :

    Put in a blender, the ginger, red chilis, the garlic, onions, the sugar and fish sauce, mix everything until a red paste.

    Spread this paste on the cabbage leaves, place the pieces of cabbage in an airtight container.
    Wait 4-5 days for the kimchi ferments and is ready and can be kept for three weeks in the fridge.

    Tips: There are different kinds of Kimchi and with various sauces.

    Anecdotes : Kimchi is the Korean national dish served at every meal. The Kimchi is the fermented spicy cabbage, and is often accompaniment of main course. It smells very strong, but let’s say like French cheese, more it smells more good it is.  Many koreans you will count the kimchi beneficial virtues.

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