Gastronomixs

Kimchi stripes

A variation on the original kimchi. Original kimchi undergoes a fermentation process similar to that of sauerkraut; this is not recommended for the home kitchen. With this method, you do achieve a good deal of the unique flavour, but without the mess and the risk. If you would still like to try making real kimchi, read 'Momofuku', a book by David Chang, which provides an excellent description of the procedure.

Kimchi stripes

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Ingredients

2

 

cucumbers

2

tsp

sugar

1.5

tsp

chilli powder

1.5 

tsp

ginger

4

cloves

garlic

1

tsp

fish sauce

1

tsp

soy sauce

Preparation method

  • Cut the cucumbers in half lengthwise and remove the core with a serrated spoon.
  • Cut into the desired shape (cubes, strips, etc.).
  • Mix the sugar with chilli powder, ginger, garlic, fish sauce, and soy sauce.
  • Mix the kimchi with the cucumber and vacuum seal.
  • Store in the refrigerator; the longer you store it, the stronger the flavour will get.

Serving suggestions

  • As a garnish in salads.
  • As a component of vegetable sides accompanying Asian dishes.
  • As a side dish to a main, such as with pork belly or tuna.

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