DIY Kimchi Spice Mix
SHORT DESCRIPTION
Kimchi is a traditional Korean fermented vegetable dish, also known as Korean "sauerkraut." It involves fermenting various vegetables such as napa cabbage, radish, carrots, and spring onions with salt, spices, and often seafood.
USE
Cut 1 head of Chinese cabbage lengthwise into 4 pieces and season generously with sea salt. Let it rest for 1.5 hours. Meanwhile, bring 60g of S! DIY Kimchi Spice Mix to a boil with 180g of water. Season with 20g of fish sauce and 8g of soy sauce, then let it cool. Rinse the Chinese cabbage under running water. Rub the leaves with the kimchi paste and ferment them in a fermentation jar for 5-7 days under controlled conditions. This will make the Korean "sauerkraut" last for 1-3 months.
GOOD TO KNOW
This spice mix is not only suitable for making kimchi, but also for homemade sweet chili sauce or an Asian chili and cucumber salad.
TASTE
Kimchi has a unique and intense flavor. It's tangy, spicy, and often slightly salty. The taste varies depending on the fermentation time and the cook's individual preferences. Paprika, demerara sugar, garlic, and onion ensure a balanced flavor, while ginger provides the necessary freshness.
PRODUCTION
Für diesen Kimchi Spice Mix werden ausgewählte Gewürze und Zutaten nach koreanischer Inspiration sorgfältig kombiniert. Die ausgewogene Mischung und schonende Verarbeitung schaffen die ideale Basis für fermentierte Gerichte mit würzig-pikanter Tiefe – ganz ohne künstliche Zusätze.
DIY Kimchi Spice Mix
Use and application
Cut 1 head of Chinese cabbage lengthwise into 4 pieces and season generously with sea salt. Let it rest for 1.5 hours. Meanwhile, bring 60g of S! DIY Kimchi Spice Mix to a boil with 180g of water. Season with 20g of fish sauce and 8g of soy sauce, then let it cool. Rinse the Chinese cabbage under running water. Rub the leaves with the kimchi paste and ferment them in a fermentation jar for 5-7 days under controlled conditions. This will make the Korean "sauerkraut" last for 1-3 months.
Details
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