Discover Red Kimchi, a typical Korean recipe that also fits with all modern gastronomy
Preparation : 40 minutes
Fermentation : 7 days
Servings : 4
• 1kg red cabbage
• 4 carrots
• 1 apple
• 2 red onions
• 1 black garlic clove
• 2 cm grated ginger root
• 2 cm grated turmeric
• 1 bunch of parsley
• 1 tbsp flaky sea salt
• 1 tbsp sugar
Cut the base of the cabbage, then finely chop it
Roughly chop carrots, red onions, apple and garlic. Grate the ginger, turmeric, set aside.
Wash and dry the parsley
Put all ingredients in a bowl, add salt and sugar and stir for a couple of minutes.
Mash ingredients until they’re covered in their own juices.
Cover with a clean tissue and let it ferment for a week (a little longer in winter then summer, fermentation is faster in summertime), remember to slightly mix it every morning and evening.
Make sure to always keep the kimchi in its juice.
Once fermentation is over, pour the kimchi in a hermetically sealed jar and keep it in a cool place.
Cook it, taste it… share it and above all: Bon appétit !
