Kimchi Recipe
Designed for professional chefs, check out this perfect Kimchi recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets.
Ingredients
First Fermentation:
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White Cabbage 3 kg
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Coarse Salt 300 g
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Water 2 l
Preparation:
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Mustard Leaves 100 g
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Parsley 40 g
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Spring Onions 40 g
Seasoning Prep:
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Water 120 ml
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Salted Achovy 100 g
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Hot Pepper Flakes – Dried 70 g
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Garlic, finely diced 50 g
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Ginger, finely diced 10 g
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Salted Shrimps 50 g
Assembly:
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Turnip Or Daikon (Peeled And Julienned 4cm Long) 900 g
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Sugar 20 g
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Salt 10 g
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Leek (Washed And Sliced Diagonally) 150 g
Preparation
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First Fermentation:
- Cut the cabbage into half. Dissolve salt (300g) in 2 litres water. Soak the cabbage in the salt water for 24 hours, covered and room temperature.
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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.
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Seasoning Prep:
- 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.
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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.
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Second Fermentation:
- Pack tightly into large sterilised glass jars. Seal with their lids.
- Allow to ferment for a further 24 hours in a cool dark place.
- Open lids to release any ferment gas.
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Final Fermentation:
- Reseal and store in the walk in for at least 48 hours before eating.
- Ideally allow to ferment for a week before serving.
- Store in the walk in and eat within 3 weeks.
