KIMCHI

Składniki:

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Dzień 1

• kapusta pekińska 1 średnia

• biała rzepa 1 mała

• sól kamienna ok 30 g

Dzień 2

• świeży imbir 30 g

• czosnek 20 g

• cebula dymka 35 g

• marchew 80 g

• miód 50 g

• sos sojowy 50 g

• sos rybny 50 g

• chili w płatkach 35 g

Przygotowanie:

Kapustę pokroić wzdłuż na ćwiatki. Następnie na paski, a te na skośne prostokąty. Rzepę zetrzeć na tarce na paski. Sól dokładnie wcieramy w warzywa, odstawiamy na kilka godzin do lodówki. Gdy woda zacznie wyciekać z warzyw, mieszamy i przyciskamy czymś ciężkim, tak by warzywa były w niej zanurzone. Odstawiamy na noc do lodówki.

Kapustę i rzepę dokładnie odcedzamy z wody. Siekamy czosnek, imbir, dymkę, a marchewkę ścieramy na płaskie paski. Mieszamy sos sojowy, sos rybny, chili z miodem i odrobiną wody, by powstał gęsty sos. Wcieramy sos w warzywa, pakujemy je ciasno w kamionkowym lub szklanym naczyniu i zakopujemy w ziemi 😉 (tradycyjna metoda). Haha. Oczywiście przechowujemy w lodówce do miesiąca. Osobiście przez jeden dzien zostawiam kiszonkę w temperaturze pokojowej, a kiedy sie skwasi, chowam do lodówki. Na zdrowie!