Snelle & makkelijke kimchi

• 1 Chinese cabbage
• 90 grams of sea salt
• 5 cloves of garlic
• 1 onion
• 1 full tablespoon grated ginger
• 2 chilli peppers
• 7 grams of rice flour
• 1 teaspoons of sugar
• 40 ml of water
• A splash of apple vinegar or normal vinegar (optional)
• 25 ml fish sauce
• 2 spring onions (cut into rings)
• 1/2 winter carrot (julienne cut)
• 1 small leek (optional finely chopped)

Bereiding

1. 1
   Stap 1.You need a very large container. If you don't have it, you can work with two of your largest pans.
2. 2
   Stap 2.Make sure your preserving jars are sterilized.
3. 3
   Stap 3.Use gloves if necessary
4. 4
   Stap 4.Cut the cabbage in four and remove the hard core. Then cut the pieces into bite-sized pieces. Wash the cabbage in cold water and drain. Sprinkle the cabbage leaves with salt and massage it briefly. Add water until the leaves are covered and let stand for 2 hours, but alternate every half hour. Then rinse the cabbage well with water. The leaves must taste slightly salty, so it is handy if you taste it. If the leaves are very salty, rinse the cabbage well again. Drain the cabbage and start with the kimchi paste.
5. 5
   Stap 5.Mix the rice flour with the water and bring to the boil while stirring. Add the sugar and cook for another minute. Let cool. Make sure that you still stir occasionally to prevent sheets.
6. 6
   Stap 6.Mix the onion, garlic, ginger, chilli peppers and fish sauce into a pasta in the food processor. Add the cooled rice flour porridge and stir well. Then add the julienne sliced carrot, spring onion and leek.
7. 7
   Stap 7.The mountain of salted cabbage is now ready for mixing. Add the kimchi paste to the cabbage little by little and massage well. The pasta must cover the cabbage leaves well. Fill the preserving jars with the kimchi. Make sure that you press the vegetables well and that an inch below the edge of the pot remains free. The top must be well covered with the pasta so that your kimchi can be kept longer. Close the pots.
8. 8
   Stap 8.Leave the pots at room temperature for one or two days. Open after a day and press the vegetables well. Close the jar properly and then store in the fridge. Although this quick kimchi is easy to make, it may be a harder task to force yourself to stay away from it for a few weeks: your kimchi tastes best after two / three weeks.
9. 9
   Stap 9.You can eat kimchi "loosely", but can also be used in countless ways in rice dishes, cheese sandwiches, stews and soups.