Gemelli BM2531SSDRM, Руководство пользователя

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KIMCHI
1. Cut the napa cabbage in half longways, then in half again longways. Cut the core out of the four quarters. Cut the cabbage into
squares (about 1”—2” inches square), put in a bowl with the carrots. Sprinkle with the 1/2 cup kosher salt, massage so everything is
coated in salt and starting to soften and wilt. Fill with cold, chlorine free water to cover it well and let it soak for at least 1 1/2 hours.
2. Pour the cabbage and carrots and liquid into a strainer. Let the brine drain away.
3. Rinse and drain the cabbage. Rinse the cabbage under cold water 3 times. Set aside to drain in a colander for 15 to 20 minutes.
Meanwhile, make the spice paste.
4. Rinse and dry the bowl you used for salting. Add the garlic, ginger, sugar, and fish sauce, shrimp paste, or water and stir into a smooth
paste. Stir in the gochugaru, using 1 tablespoon for mild and up to 5 tablespoons for spicy (I like about 3 1/2 tablespoons); set aside
until the cabbage is ready.
5. Combine the vegetables and spice paste. Gently squeeze any remaining water from the cabbage and add it to the spice paste. Add
the scallions and mix.
6. Mix thoroughly. Using your hands, gently work the paste into the vegetables until they are thoroughly coated.
7. Put into Bread Pan and set to #16 Kimchi setting. Set for 24 — 48 hours. Default is 36 hours.
8. Check it daily and refrigerate when ready. Check the kimchi once a day, Once every day, insert a clean chopstick or butter knife to
release air bubbles. If needed, pour in some additional brine to keep all the vegetables submerged. (This also releases gases
produced during fermentation.) Taste a little at this point, too! When the kimchi tastes ripe enough for your liking, transfer to a mason
jar and place in a refrigerator. You may eat it right away, but it’s best after another week or two.
Note: If you need extra brine to keep your vegetables submerged, please combine 1 quart of cool water with 4 teaspoons of kosher
salt in a quart jar with a tight fitting lid and shake until the salt is dissolved. Use it to top off the vegetables as needed.
Setting 16: Kimchi
Note:
Ingredients
Napa Cabbage (Medium head) 2 lbs
Water (Distilled or Filtered) 8 cups
Green Onions (1") 1 bunch
Carrot - Peeled and Julienned 1 carrot
Kosher Salt 1/4 cup
Korean Chili Powder (Gochugaru) 4 tbsp.
Sugar 1 tsp.
Garlic Cloves - Grated 5 cloves
Fresh Ginger (Peeled, Grated) 2 tsp.
Fish Sauce or Salted Shrimp Paste 2 Tbsp.
Miso Paste 2 Tbsp.
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