Gastronomixs

Oxheart cabbage kimchi

A variation on traditional kimchi. Traditional kimchi undergoes a fermentation process that can be compared to making sauerkraut. With this method, you do achieve a good deal of the unique flavour but without the risk of fermentation. If you would still like to try making real kimchi, read Momofuku by David Chang, which provides an excellent description of the procedure.

Oxheart cabbage kimchi

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Ingredients

1

 

oxheart cabbage

2

tbsp

Maldon salt

150

g

chilli powder

100

g

fresh ginger

15

cloves

garlic

60

g

Thai or Vietnamese fish sauce

Preparation method

  • Clean the oxheart cabbage and remove the leaves.
  • Mix the leaves with the salt and leave overnight.
  • The next day, pat dry the leaves thoroughly.
  • Mix the salt with the chilli powder, ginger, garlic, fish sauce, and soya sauce.
  • Mix the kimchi with the cucumber and pull vacuum.
  • Store in the refrigerator. The flavour will enhance daily.

Serving suggestions

  • As a garnish in soups, rice, and noodle preparations.
  • As a flavour enhancer in other dishes.
  • As a component of a vegetable dish.

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