Sastojci: 1 srednji kupus (oko 900g), 1/4 šolje morske soli bez joda, voda (poželjno filtrirana), 5 čena belog luka (rendanog), 1 kašičica svežeg đumbira (rendanog), 1 kašičica granulisanog šećera, 2 kašike ribljeg sosa ili paste od škampa ili 3 kašike vode, 2 do 3 kašike bibera, 250g rotkvice, 4 glavice luka srednje veličine.
Priprema:
1. Kupus iseći po dužini kroz stabljiku na četvrtine. Izrežite jezgra iz svakog dela. Svaku četvrtinu poprečno isecite na trake od 5 cm. Očistite rotkvu i luk. Narežite rotkvu na štapiće, a luk na trakice.
2. Posolite i rukama umasirajte so u kupus dok ne počne malo da omekša.
3. Dodajte toliko vode da pokrije kupus. Stavite tanjir na kupus i izmerite ga nečim teškim, poput tegle ili konzerve pasulja. Ostavite 2 sata.
4. Isperite kupus pod hladnom vodom 3 puta. Ocedite u cediljku 20 minuta.
5. U čistu i suvu činiju dodajte beli luk, đumbir, šećer, riblji sos ili pastu od škampa ili vodu i umutite u glatku pastu.
6. Dodajte pahuljice bibera
7. Iscedite preostalu vodu iz kupusa i dodajte je u pastu od začina.
7. Dodajte rotkvu i luk.
8. Umešati pastu rukama u povrće dok se dobro ne obloži.
9. Stavite kimči u teglu. Pritisnite rukama dok tečnost ne izađe i pokrijte povrće. Ostavite 2,5 cm slobodnog prostora na vrhu. Zatvorite teglu.
10. Stavite teglu u činiju. Ostavite da fermentira 3 do 5 dana na hladnoj sobnoj temperaturi, van direktne sunčeve svetlosti.
11. Otvorite teglu i pritisnite povrće čistom rukom kako bi ostalo potopljeno u salamuri.
12. Možete ga ostaviti još 10 do 15 dana ili možete jesti odmah.
13. Možete ga čuvati u frižideru do 2 meseca.
14. Uvek koristite čist pribor kada vadite kimči.
Napomena: koristite bez joda so jer može inhibirati fermentaciju. Iz istog razloga koristite filtriranu ili destilovanu vodu.
Ingredients: 1 medium cabbage ( about 900g), 1/4 cup iodine-free sea salt, water (preferably filtered), 5 cloves of garlic (grated), 1 teaspoon fresh ginger (grated), 1 teaspoon granulated sugar, 2 tablespoons fish sauce or shrimp paste or 3 tablespoons water, 2 to 3 tablespoons pepper flakes, 250g radish, 4 medium onions.
Preparation:
1. Cut the cabbage lengthwise through the stem into quarters. Cut the cores from each piece. Cut each quarter crosswise into 5cm strips. Clean radish and onions. Cut radish into sticks and onions into strips.
2. Add salt and with hands, massage the salt into the cabbage until it starts to soften a bit.
3. Add enough water to cover the cabbage. Put a plate on top of the cabbage and weigh it down with something heavy, like a jar or can of beans. Leave it for 2 hours.
4. Rinse the cabbage under cold water 3 times. Drain in a colander for 20 minutes.
5. In a clean and dry bowl add the garlic, ginger, sugar, fish sauce or shrimp paste or water and stir into a smooth paste.
6. Add pepper flakes
7. Squeeze any remaining water from the cabbage and add it to the spice paste.
7. Add the radish and onion.
8. Mix in paste with hands into vegetables until well coated.
9. Put kimchi into a jar. Press with hands until the liquid comes out and cover the veggies. Leave 2.5cm free space at the top. Seal the jar.
10. Place the jar into a bowl. Let it ferment for 3 to 5 days at cool room temperature, out of direct sunlight.
11. Open the jar and press down on the vegetables with a clean hand to keep them submerged under the brine.
12. You can leave it for another 10 to 15 days or you can eat it right away.
13. You can store it in the fridge for up to 2 months.
14. Always use clean utensils when taking out kimchi.
Note: use free iodine salt because it can inhibit fermentation. For the same reason use filtered or distilled water.
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