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Kimchi
Designed for professional chefs, check out this perfect Kimchi recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets.
Vegetarian Dishes
Main Courses
Ingredients
Kimchi
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AED0.0
First Fermentation:
White Cabbage
/kg
3.0 kg
0%
Coarse Salt
/g
300.0 g
0%
Water
/l
2.0 l
0%
Preparation:
Mustard Leaves
/g
100.0 g
0%
Parsley
/g
40.0 g
0%
Spring onions
/g
40.0 g
0%
Seasoning:
Water
/ml
120.0 ml
0%
Salted achovy
/g
100.0 g
0%
Hot Pepper Flakes – Dried
/g
70.0 g
0%
Garlic, finely diced
/g
50.0 g
0%
Ginger, finely diced
/g
10.0 g
0%
Salted shrimps
/g
50.0 g
0%
Assembly:
Turnip Or Daikon (Peeled And Julienned 4cm Long)
/g
900.0 g
0%
Sugar
/g
20.0 g
0%
Salt
/g
10.0 g
0%
Leek (Washed And Sliced Diagonally)
/g
150.0 g
0%
/
First Fermentation:
-
White Cabbage 3.0 kg
-
Coarse Salt 300.0 g
-
Water 2.0 l
Preparation:
-
Mustard Leaves 100.0 g
-
Parsley 40.0 g
-
Spring onions 40.0 g
Seasoning:
-
Water 120.0 ml
-
Salted achovy 100.0 g
-
Hot Pepper Flakes – Dried 70.0 g
-
Garlic, finely diced 50.0 g
-
Ginger, finely diced 10.0 g
-
Salted shrimps 50.0 g
Assembly:
-
Turnip Or Daikon (Peeled And Julienned 4cm Long) 900.0 g
-
Sugar 20.0 g
-
Salt 10.0 g
-
Leek (Washed And Sliced Diagonally) 150.0 g
Preparation
-
First Fermentation:
- Cut the cabbage into half. Dissolve salt (300g) in 2 litres of water. Soak cabbage in the saltwater for 24 hours, covered and room temperature.
-
Preparation:
- Drain the cabbage in a large bowl, squeezing as much water from the leaves as possible.
- Cut the following into 4cm pieces: Korean mustard leaves, parsley and spring onions.
-
Seasoning:
- Pour water and salted anchovy in a pot and boil. Put the broth through a sieve to sift out the lumps. Let it cool.
- Add the chilli pepper to the broth. Combine the finely diced garlic, finely diced ginger, and salted shrimp. Mix well.
-
Assembly:
- Combine the seasoning with the prepared radish and toss to coat well.
- Add parsley, spring onions, Korean mustard leaves and leek, mix gently.
- Add salt and sugar, and mix well.
-
Second Fermentation:
- Pack tightly into large sterilised glass jars. Seal with their lids.
- Allow fermenting for a further 24 hours in a cool dark place.
- Open lids to release any ferment gas.
-
Final Fermentation:
- Reseal and store in the walk-in for at least 48 hours before eating.
- Ideally, allow fermenting for a week before serving.
- Store in the walk in and eat within 3 weeks.
