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KImchi to tradycyjne, a przy tym bardzo charakterystyczne danie kuchni azjatyckiej, które może stanowić zarówno przystawkę jak i element całego dania. Zwykle w jego skład wchodzi kapusta pekińska, rzepa, ogórek, a całość doprawiana jest proszkiem z chilli. Pojawia się także w towarzystwie owoców morza. Do przygotowania potrzebujemy:
Dzień 1
- kapusta pekińska 1 średnia
- biała rzepa 1 mała
- cukier 30 g
- sól kamienna 30 g
Dzień 2
- świeży imbir 30 g
- czosnek 20 g
- cebula dymka 35 g
- marchew 80 g
- cukier 50 g
- sos sojowy 50 g
- sos rybny 50 g
- chili w płatkach 35 g
Przygotowanie kimchi:
Cukier i sól dokładnie wcieramy w warzywa i odstawiamy na kilka godzin do lodówki. Gdy woda zacznie wyciekać z warzyw, mieszamy i przyciskamy czymś ciężkim, tak by warzywa były w niej zanurzone, po czym całość odstawiamy na noc do lodówki.
Kapustę i rzepę dokładnie odcedzamy z wody. Siekamy czosnek, imbir, dymkę, a marchewkę kroimy w cieniutkie paski. Mieszamy sos sojowy, rybny, chili z cukrem i odrobiną wody, by powstał gęsty sos. Wcieramy sos w warzywa, pakujemy je ciasno w kamionkowym naczyniu i zakopujemy w ziemi (tradycyjna metoda), bądź przechowujemy w lodówce do miesiąca.