KIM CHI recipes / KIM Chee (KOREA)

Material:

250 grams of chicory with the base intact
2 tablespoons salt
200 grams of grated horseradish
1 teaspoon minced garlic
3 red chilies, crushed
1 teaspoon grated ginger
200 ml of water
How to Make Kim Chi Recipe / Kim Chee (Korean)


Remove each petal wash collards. Cut the chicory along 3 cm. Sprinkle cabbage with salt, knead by hand. Let stand until slightly wilted chicory, then wash with cold water until clean.
Combine the cabbage, radish, garlic, red pepper, grated ginger and water, stir well. Let stand for 2 days in a sealed container until the cabbage is quite acidic. Serve kim chi / kim chee in the cold.
For 4 people

tip:

* when mixing white mustard and salt, not too strong to be squeezed chicory was not destroyed.
* kim chi store in refrigerator up to 6 days. Remove a few moments before serving.

Posted in: Korean