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Water kimchi
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A picture of Water kimchi.

Water kimchi

Masuyo Newman
Masuyo Newman @masuyonewman
Pensford UK

I have a recipe of quick Japanese style Kimchi that is very popular in my workshop. But this lockdown, no workshops at all. Missed all my workshops. However my challenge is here. Water Kimchi is added on my recipes. #lactofermentation

I have a recipe of quick Japanese style Kimchi that is very popular in my workshop. But this lockdown, no workshops at all. Missed all my workshops. However my challenge is here. Water Kimchi is added on my recipes. #lactofermentation

Read more

Water kimchi

Masuyo Newman
Masuyo Newman @masuyonewman
Pensford UK

I have a recipe of quick Japanese style Kimchi that is very popular in my workshop. But this lockdown, no workshops at all. Missed all my workshops. However my challenge is here. Water Kimchi is added on my recipes. #lactofermentation

I have a recipe of quick Japanese style Kimchi that is very popular in my workshop. But this lockdown, no workshops at all. Missed all my workshops. However my challenge is here. Water Kimchi is added on my recipes. #lactofermentation

Read more
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Ingredients

  • 500 mlwater
  • 2 tspsalt
  • 1 tspglutinous rice flour
  • 100 gred cabbage
  • 1/2apple, cored and sliced
  • 3garlic clove
  • 2x 3 cm Konbu-kelp, option
  • 1dry chill, cut in half, seeded if you prefer
  • 1 tbspvinegar
  • 2 tspsugar
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Steps

  1. 1

    In a small pan, mix water, glutinous rice flour and salt together. Heat up and bring to the boil. Cool to room temp.

    A picture of step 1 of Water kimchi.
  2. 2

    Salt the cabbage and leave for 30 minutes. Then squeeze excess water.

  3. 3

    All the ingredients go into a jar and give it a good stir. Put the lid on tightly and leave it in the fridge for a couple of days. It possible keep it in the fridge for a couple of weeks. But this size, it’ll be finished in 2 or 3 days. Eat all the veggies with the liquid, just like a soup.

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Masuyo Newman
Masuyo Newman @masuyonewman
on October 09, 2020 18:59
Pensford UK
Wado-ka 和道家
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Comments (2)

Masuyo Newman
Masuyo Newman @masuyonewman
October 12, 2020 10:00
I think that I need to leave this jar more than a couple days, not enough fermentation. And recommend less garlic to add that is too garlicky to me. Maybe more sugar? Let me know your opinion pls.
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