Kimchi - Recipe
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Kimchi

Kimchi – - Recipe

Designed for professional chefs, check out this Kimchi recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets.

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Ingredients

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First Fermentation:

  • Cabbage, white 3.0 kg
  • Coarse Salt 300.0 g
  • Water 2.0 l

Preparation:

  • Mustard Leaves 100.0 g
  • Parsley, fresh 40.0 g
  • Spring Onions 40.0 g

Seasoning Prep:

  • Water 120.0 ml
  • Salted Anchovy 100.0 g
  • Salted Shrimps 50.0 g
  • Hot Pepper Flakes – Dried 70.0 g
  • Garlic cloves, finely diced 50.0 g
  • Ginger, finely diced 10.0 g

Assembly:

  • Turnip Or Daikon (Peeled And Julienned 4cm Long) 900.0 g
  • Leek (Washed And Sliced Diagonally) 150.0 g
  • Sugar 20.0 g
  • Salt 10.0 g

Designed for professional chefs, check out this Kimchi recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets.

...

Preparation

  1. First Fermentation:

    • Cut the cabbage into half. Dissolve salt (300g) in 2litres water. Soak the cabbage in the salt water for 24 hours, covered at room temperature.

  2. Preparation:

    • Drain the cabbage in a large bowl, squeezing as much water from the leaves as possible.
    • Cut the following into 4cm pieces: Korean mustard leaves, parsley and spring onions.

  3. Seasoning Prep:

    • Pour water and salted anchovy in a pot and boil. Put the broth through a sieve to sift out the lumps. Let it cool.
    • Add the chilli pepper to the broth. Combine the finely diced garlic, finely diced ginger, and salted shrimp. Mix well.

  4. Assembly:

    • Combine the seasoning with the prepared radish and toss to coat well.
    • Add Parsley, spring onions, Korean mustard leaves and leek, mix gently.
    • Add salt and sugar and mix well.

  5. Second Fermentation:

    • Pack tightly into large sterilised glass jars. Seal with their lids.
    • Allow to ferment for a further 24 hours in a cool dark place.
    • Open lids to release any ferment gas.

  6. Final Fermentation:

    • Reseal and store in the walk in for at least 48 hours before eating.
    • Ideally allow to ferment for a week before serving.
    • Store in the walk in and eat within 3 weeks.
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