Easy kimchi recipe for beginners

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There are a million different ways to lớn prepare kimchi, Korea"s famous preserved cabbage. In this recipe, chef Neil Campbell uses savoy cabbage instead of the more traditional napa cabbage, and omits the fish sauce lớn keep this kimchi vegan.

It"s hard to lớn say how much kimchi this will make, as it all depends on the size of your cabbages – however, once you"re happy with the flavour keep it in the fridge và it will last for months.


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Begin a week in advance, to allow the kimchi to lớn ferment. Remove any discoloured or damaged large outer leaves from the cabbages
Weigh the remaining cabbages, then work out 2% of the weight – you will need this amount of salt khổng lồ kickstart the fermentation process (e.g. 2kg of cabbage means you’ll need 40g of salt). Sprinkle the salt in between the leaves of the cabbages, gently scrunching, squeezing and rolling the cabbages as you work. Place them in a large bowl & set aside lớn sweat, sprinkling any remaining salt over the top. Leave for 30 minutes
Meanwhile, place the rest of the ingredients in a blender along with another 13g of salt and blitz into a paste
Once the cabbages have been salted for 30 minutes & look a bit sweaty, squeeze them once more (as if you’re wringing out a wet towel) khổng lồ remove excess water. Make sure you have a clean, sterilised fermentation jar or vacuum bag ready
Place a cabbage in the base of the fermentation jar or bag, pulling it apart slightly if needed so it creates a flat layer. Spread a quarter of the ferment paste on top, then repeat with the rest of the cabbages, creating alternate layers of cabbage và ferment paste. The đứng top layer should be ferment paste. If using a jar, push a sheet of cling film onto the top layer of paste to limit air exposure, then seal. If you"re using a vacuum bag, compress and seal the kimchi using a vacuum machine
Leave at room temperature for at least 1 week, ‘burping’ the jar by opening and closing the lid each day lớn allow built-up gas to escape (there"s no need to vì chưng this if you"re using a bag, but it will probably inflate). Once you’re happy with the flavour, you can transfer the jar lớn the fridge lớn halt the fermentation process. If you have a PH meter, it should be below 3.5
With shelves brimming with homemade pickles và ferments, a charcoal grill that takes serious skill khổng lồ master & access to lớn the best ingredients from small suppliers and farms, Neil Campbell creates veg-focused dishes lượt thích no one else in the UK.