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Easy canned Kimchi https://www.metro.ca/userfiles/image/recipes/kimchi-facile-en-conserve-10909.jpg PT30M PT00M PT30M
Cut the cabbage into slice of about 2.5 cm. Wash with water, rinse and salt. Massage the cabbage for about 5 minutes and let rest for 4 hours.Mix the garlic, ginger, anchovies, chili, sugar and rice flour to make a paste. Add a little water to have a fine texture.Rinse cabbage and drain.Mix all vegetables.Mix the chili paste and the vegetables, put in a Masson pot and make sure not to leave any air gap (use a cocktail pestle if necessary).Consume now or let rest a few days on the counter to activate the fermentation (the condiment will then bubble) without closing the lid completely. Close and refrigerate for up to a month.
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1 lb napa cabbage 2 Tbsp. Salt 1/4 cup carrot cut into sticks 3 cloves minced garlic 1 pkg green onions chopped 1/4 cup radish sliced 1 Tbsp. chopped ginger soup 1/4 cup Gochugaru pepper or ground chili pepper to taste 1/4 cup water 2 Tbsp. white sugar 4 small anchovy fillets chopped 1/4 cup rice flour
Easy canned Kimchi

Easy canned Kimchi

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Ingredients

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  • 1 lb
    napa cabbage
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    GREEN CABBAGE

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    PRODUCT OF CANADA CANADA NO. 1 GRADE 2.18/kg


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    OCEAN MIST WHOLE BRUSSELS SPROUTS

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    454 g PRODUCT OF U.S.A.


  • 2 Tbsp.
    Salt
  • 1/4 cup
    carrot cut into sticks
  • 3
    cloves minced garlic
  • 1 pkg
    green onions chopped
  • 1/4 cup
    radish sliced
  • 1 Tbsp.
    chopped ginger soup
  • 1/4 cup
    Gochugaru pepper or ground chili pepper to taste
  • 1/4 cup
    water
  • 2 Tbsp.
    white sugar
  • 4
    small anchovy fillets chopped
  • 1/4 cup
    rice flour
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Preparation

Cut the cabbage into slice of about 2.5 cm. Wash with water, rinse and salt. Massage the cabbage for about 5 minutes and let rest for 4 hours.

Mix the garlic, ginger, anchovies, chili, sugar and rice flour to make a paste. Add a little water to have a fine texture.

Rinse cabbage and drain.

Mix all vegetables.

Mix the chili paste and the vegetables, put in a Masson pot and make sure not to leave any air gap (use a cocktail pestle if necessary).

Consume now or let rest a few days on the counter to activate the fermentation (the condiment will then bubble) without closing the lid completely. Close and refrigerate for up to a month.

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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