Before you make the actual kimchi you need to make the kimchi paste.
This recpie is sufficient for several rounds of kimchi and stays fresh in the fridge rather long due to its lonw water content.
- Food processor
- Potato peeler
- Measuring cup
- Garlic 50 g
- Ginger fresh 60 g
- Dried Algeas 15g
Appelciderwithout sugar 75ml
- Water 50 ml
- Weigh and measure garlic, ginger, paprika- and chili- powder, and
algeas. Peel and chop the garlic and ginger, place into food processor.
- Measure apple cider and water, stir.
- Run ingredients in
foodprocessor when adding cider-water. Run until you have a paste.
- Turn off the food processor and bring the stuff along the edges down into the mix. Run again until you have a sticky paste.
- If the paste seems a little dry or the
ingrediensthave not blended well, add some water and run for a but more.