Kimchi wasn´t that easy in the end. First try was dry as sand and smelled awful in the fridge. Take two was a (superstrong) success. Now Martin is making it again.

The recipe follow in Swedish and English (my transl.)

Martin has developed/changed and changed the recipe again. Through looking on a youtube video where some korean person was cooking he managed to get a better recipe than the Swedish one he found on the homepage of Ica last time.

The below photos show us how the procedure looks.

 

A fun procedure where you should including your hands, Martin concludes. To start the process of fermentation!

In the above photos Martins used a third of the below recipe.

Katarina

Recept

Kål

• 2,7 kg kinakål, napa cabbage
• 135 g salt

Dela kålet i 4 bitar längst stammen. Salta kålet mellan bladen noggrant och låt de ligga 30 minuter. Vänd sedan kålen, totalt 4 gånger. Skär av roten på kolet och skär i önskad storlek

 

Bas

• 500 g vatten
• 25 g sött rismjöl (Funkar med vetemjöl)
• 30 g socker

Koka upp allt tillsammans och låt svalna

 

Grönsaker

• 240 g rättika, jullienne (jullienne = skuret som tändstickor)
• 625 g morot, julienne
• 100 g salladslök jullienne
• 20 g Gräslök, skuren

 

Kryddning

• 60 g vitlök
• 9 g ingefära
• 1 gul lök
• 1,25 dl fisksås
• 75 g chiliflakes (150 g för väldigt stark kimchi)

Mixas i matberedare.

Blanda kryddning, bas, kål och grönsakerna. Förvara i bra behållare i rumstemperatur i minst en vecka.

Recipe

Cabbage

2.7 kg Chinese cabbage, napa cabbage
135 g salt

Split the cabbage into 4 pieces. Put salt on the cabbage between the leaves thoroughly and let them be for 30 minutes. Then turn the cabbage 4 times. Cut the root of cabbage and cut into desired size.

Base

500g of water (half a litre)
25g of sweet rice flour (works with wheat flour)
30g sugar
Boil everything together and cool

Vegetables

240g radish, Jullienne (Jullienne = cut like matches)
625g carrots, julienne
100g onions Jullienne
20g chives, cut

Seasoning

60g garlic
9g ginger
1 onion
1.25 cup fish sauce
75g chiliflakes (150 g for very strong kimchi)

Mix it in the food- processor/ mixer.

Mix the seasoning, the base, cabbage and vegetables. Keep in good container at room temperature for at least a week.