TRADITIONAL KIMCHI EASY AND FAST, FOR ALL

Animation Video created with the following software https://paykstrt.com/2073/65624
GOCHUGARU Korean pepper in https://amzn.to/33NLi76 flake
Cdiscount Korean pepper paste: https://tidd.ly/3rMk62Z

KIMCHI RECIPE:

1 / PREPARATION OF CABBAGE
- 3 kg of Chou Nappa
- 1 Coffee Cup of Dehydrated Natural Sea Salt Https://amzn.to/3lNtEX6

2 / DESALAGE OF CABBAGE
- Rinse the cabbage well until it is sufficiently desalted to taste
(large basin: https://amzn.to/3gfL9hN)
- Let it drain in a colander https://amzn.to/2JSv8lF

3 / FERMENTATION PASE
- 1/2 L of water
- 1 Soup spoon of rice flour https://amzn.to/2JUORRS
Mix until a sticky paste forms
and sticks on the spoon.

4 / AROMAS AND CONDIMENTS
- 2 cups minced garlic
- 4 cups of sliced onions
- 1 inch of sliced fresh ginger
- 2/3 Cup of Fish Sauce (1 small bottle) https://amzn.to/2VLyZDW
- 1 cup fermented salted shrimp (Saeujeot)
drained and chopped: https://amzn.to/36OPMvS
- 2.5 to 3 Gochugaru Cups (Korean Fort Pepper Flakes)
about 250gr. https://amzn.to/33NLi76
- 1 Apple and a Pear Chopped

5 / VEGETABLES
- 1 White Radis (Mu or Daïkon), cut into matches
- 2 Large carrots, cut into matches
- 2 Green Onion Boots
- 4 Chopped Chinese Chives or 1 Boot of Cives
- Optional: 1 Minari Boot (Japanese Parsley)
or 1 bunch of local parsley.

Good Lactofermentation!Legal mention:
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