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recipes:sides:kimchi

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recipes:sides:kimchi [2010/09/28 16:32] christianrecipes:sides:kimchi [2010/09/28 16:34] christian
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   * 1 cabbage (I could only find savoy cabbage, but that should be fine)   * 1 cabbage (I could only find savoy cabbage, but that should be fine)
 +  * 1 large carrot
   * 1 bunch of spring onions   * 1 bunch of spring onions
   * 2 apples   * 2 apples
Line 14: Line 15:
   * 50ml rice vinegar or fish sauce   * 50ml rice vinegar or fish sauce
  
-Wash the cabbage and quarter it, take out the stem, and cut into slices (thickness up to you, whatever you want your kimchi to look like). Cut the stem into thin slices and add. Put the cabbage in a bowl and compress, dissolve the salt in water and fill the bowl so that the water just about covers the cabbage when pressed down. Let the cabbage sit for at least two hours and turn once or twice and compress again.+Wash the cabbage and quarter it, take out the stem, and cut into slices (thickness up to you, whatever you want your kimchi to look like). Cut the stem into thin slices and add. Peel the carrot and cut into thin strips (as you would for a stir-fry). Put the cabbage and carrots in a bowl and compress, dissolve the salt in water and fill the bowl so that the water just about covers the cabbage when pressed down. Let the cabbage sit for at least two hours and turn once or twice and compress again.
  
 Whilst the cabbage is pickling, peel the apples and chop them finely, then peel the garlic and chop it (yes, one bulb, not one clove) and chop the onion. Blend together with the chili flakes, sugar and rice vinegar.  Whilst the cabbage is pickling, peel the apples and chop them finely, then peel the garlic and chop it (yes, one bulb, not one clove) and chop the onion. Blend together with the chili flakes, sugar and rice vinegar. 
recipes/sides/kimchi.txt · Last modified: 2010/09/28 17:31 by christian