Kimchi reduction
A perfect sauce based on kimchi. By turning it into an emulsion, the sauce is lovely and creamy and produces a refined sensation in the mouth.
Creation by Eelke Plasmeijer & Ray Adriansyah, Locavore, Ubud, Indonesia.
Makes 390g.
Allergens and dietary requirements
- Peanut
- Fish
- Soy
- Pescetarian
Ingredients
375
g
water3
tbsp
rice flour180
ml
Korean red chilli powder10
g
ginger2
tbsp
fish sauce12
cloves
garlic1
piece
large red chilli peppers200
g
kimchi base0.5
g
xanthan gum20
g
raja rasa20
g
coconut nectar100
g
fermented shiitake, juice50
g
peanut oil