Gastronomixs

Kimchi jus

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

Kimchi jus

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Ingredients

2

 

Chinese cabbage

1

 

green radish

1 ½

cup

salt

50 

g

rice flour

25

g

sugar

400

ml

water

cups

hot pepper flakes

1

cup

fish sauce 

1

 

onion

10

cloves

garlic

1

tbsp

ginger, chopped

2

stalks

lemon grass

7

stalks

spring onion

 

 

sushi vinegar

Preparation method

  • Cut the cabbage and the radish into pieces, liberally salt them and brine for four hours.
  • Rinse them well 2-3 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.

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