Gastronomixs

Kimchi jus

This version of kimchi is not about the pickled vegetables, but rather about the liquid in which the vegetables are pickled.

Creation by Bas van Kranen, Bord’Eau restaurant*, Amsterdam, the Netherlands.

Makes 1 liter.

Kimchi jus

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Ingredients

2

 

Chinese cabbage

1

 

green radish

150

g

salt

50 

g

rice flour

400

ml

water

25

g

sugar

100

g

hot pepper flakes

50

g

fish sauce 

1

 

onion

10

cloves

garlic

1

tbsp

ginger, chopped

2

stalks

lemon grass

7

stalks

spring onion

As needed:

 

sushi vinegar

Preparation method

  • Cut the cabbage and the radish into pieces, liberally salt them and brine for four hours.
  • Rinse them well 2 to 3 times to ensure that all salt is removed.
  • Boil the rice flour with the water and sugar.
  • Chop the other ingredients finely in a food processor and fold into the rice flour paste.
  • Cover the brined radish and cabbage with this kimchi mass well.
  • Put all ingredients in sealed jars and let ferment for two days at 18°C.
  • Then refrigerate.
  • Dilute the kimchi juice with water and sushi vinegar until you have a jus. 

Serving suggestions

  • As a basis for a vinaigrette or dressing.
  • Excellent for dressing rice or noodles.
  • Perfect in combination with tuna, sesame seeds, and spring onion.

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