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.
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