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recipes:sides:kimchi

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recipes:sides:kimchi [2010/09/28 16:34]
christian
recipes:sides:kimchi [2010/09/28 17:31] (current)
christian
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 Now cut the spring onions into 1cm bits (cut diagonally for looks) and mix with the blended paste. Now cut the spring onions into 1cm bits (cut diagonally for looks) and mix with the blended paste.
  
-When the cabbage has pickled (if you have more time, leave it over night), wash it three times in fresh water to get some of the salt out. Keep some of the brine. Let it drip in a colander a bit and then mix it with the blended paste. Fill in glass jars. Top up the glass jars with the brine and close the jars. Store in a cool place (e.g. fridge) for at least 3 days before you try. (You can try the fresh kimchi before you bottle it - if you like it, eat it fresh!).+When the cabbage has pickled (if you have more time, leave it over night), wash it three times in fresh water to get some of the salt out. Let it drip in a colander a bit and then mix it with the blended paste. Fill in glass jars, using a wooden spoon to compress the kimchi and to get out any air bubblesThere should be enough liquid to cover the kimchi. Close the jars. Store in a cool place (e.g. fridge) for at least 3 days before you try. (You can try the fresh kimchi before you bottle it - if you like it, eat it fresh!).
  
 The jars should keep for up to a year without problems. Traditionally,​ kimchi is kept in earthen pots buried in the garden. The jars should keep for up to a year without problems. Traditionally,​ kimchi is kept in earthen pots buried in the garden.
recipes/sides/kimchi.txt ยท Last modified: 2010/09/28 17:31 by christian