DIY Kimchi Spice Mix
- Immerse yourself in the aromatic world of Korean cuisine.
- Also suitable for homemade sweet chili sauce.
- Ideal for making your own kimchi at home.
SHORT DESCRIPTION
Kimchi is a traditional Korean fermented vegetable dish and is also known as Korean 'sauerkraut'. It consists of fermenting various vegetables such as Chinese cabbage, radish, carrots and spring onions with salt, spices and often seafood.
USE
Cut 1 Chinese cabbage lengthways into 4 pieces and season generously with sea salt. Then leave to rest for 1 ½ hours. In the meantime, bring 60g S! DIY Kimchi spice mix to the boil with 180g water. Season with 20g fish sauce and 8g soy sauce and leave to cool. Now wash the Chinese cabbage under running water. Rub the leaves with the kimchi paste and leave to ferment in a fermentation jar for 5-7 days under controlled conditions. This will keep the Korean ''sauerkraut'' for 1-3 months.
GOOD TO KNOW
This spice mixture is not only suitable for making kimchi, but also for a homemade sweet chili sauce or an Asian chili-cucumber salad.
TASTE
Kimchi has a unique and intense taste. It is spicy, tangy and often slightly salty. The taste varies depending on the length of fermentation and the individual preferences of the cook. Paprika powder, Demerara sugar, garlic and onion ensure a balanced taste experience and ginger provides the necessary freshness.
DIY Kimchi Spice Mix
use and application
Cut 1 Chinese cabbage lengthways into 4 pieces and season generously with sea salt. Then leave to rest for 1 ½ hours. In the meantime, bring 60g S! DIY Kimchi spice mix to the boil with 180g water. Season with 20g fish sauce and 8g soy sauce and leave to cool. Now wash the Chinese cabbage under running water. Rub the leaves with the kimchi paste and leave to ferment in a fermentation jar for 5-7 days under controlled conditions. This will keep the Korean ''sauerkraut'' for 1-3 months.
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ROLAND TRETTL
TOM HEINZLE
BEN PERRY
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