Sunday 23 April 2017

kimchi


Ovaj recept čeka da bude napisan još od jeseni i već sam mislila odustati i čekati do iduće jeseni, ali nekidan sam skužila da još uvijek ima kineskog kupusa po trgovinama. Pa zato evo malo egzotike za one kojima nije bilo dosta kiselog zelja ove zime i kojima se jede ukiseljena hrana i u proljeće. I za ljubitelje zanimljivih okusa. Kao i sva fermentirana hrana, kimchi je bogat probiotskim mikroorganizmima koji doprinose zdravlju probavnog sustava, a time i zdravlju čitavog organizma. Ja sam se zaljubila u ovo fermentirano čudo na prvi griz, pa me veseli što ću napokon podijeliti ovo otkriće. Pravi kimchi se tradicionalno radi u Koreji od napa kupusa i uključuje ponešto drugačije dodatke i omjere (sadrži više ljutih sastojaka i rižine kaše, riblji temeljac itd.), no ja sam ovaj recept prilagodila svojim nježnim balkanskim okusnim pupoljcima i veganskim prehrambenim navikama.

što/
1 velika glavica kineskog (napa) kupusa /da, baš upravo točno tog kupusa
1 manja mrkva
1/2 korijena daikona
2 mlada luka
1 manja glavica luka
1 list nori algi
4 velika režnja češnjaka
komadić đumbira (1-2 cm svježeg podanka)
1-2 čajne žlice ljute crvene paprike ili kajenskog papra
4 jušne žlice slatke crvene paprike
{1 žlica brašna ljepljive riže + 6 žlica vode}
2-3 čajne žlice ječmenog slada ili datuljinog sirupa
2 jušne žlice soja sosa
1 čaša soli
10 čaša vode

kako/
Otopite 1 čašu soli u 10 čaša vode. Razrežite glavicu kineskog kupusa po dužini na 4 jednaka dijela (kao na slici), stavite ih u veliku zdjelu i prelijte otopinom soli u vodi. Poklopite kupus tanjurom i stavite na njega nešto što će ga držati pod vodom (ja sam stavila još jednu  zdjelu s vodom na tanjur). Ostavite da odstoji oko 2 sata na sobnoj temperaturi. Za to vrijeme pripremite pastu sa začinima: žlicu brašna ljepljive riže razmutite u 6 žlica vode i kuhajte na laganoj vatri dok se ne zgusne. Maknite s vatre i dodajte slad ili datuljin sirup. Pričekajte da se smjesa malo ohladi, pa dodajte začine - ljutu i slatku papriku, izblendani (ili sitno narezani/naribani) češnjak, luk i đumbir, soja sos i nori alge narezane na sitne komadiće. Izvadite kupus iz slane vode, a možete ga i malo isprati pod tekućom vodom kako ne bi ostao bio preslan. Po želji svaki komad još jednom prerežite uzdužno, da dobijete uže "trake". Narežite mrkvu, daikon i mladi luk na tanke trake. Za rezanje mrkve i daikona možete koristiti i gulilicu za krumpir. Stavite kupus i ostalo povrće zajedno u zdjelu, dodajte pastu sa začinima i dobro rukama umiješajte začine u povrće (rasporedite ih između svih listova kupusa). Zarolajte svaki komad kupusa od baze prema vrhovima listova zajedno s komadima mrkve, daikona i mladog luka i slažite ih u veliku staklenku. Kada ste složili svo povrće, malo ga utisnite kako unutra ne bi ostalo zraka i prelijte s ono malo začinske smjese i tekućine što je ostalo na dnu zdjele. Ostavite barem nekoliko centimetara zraka iznad povrća u staklenci. Poklopite staklenku, odnosno samo nataknite poklopac, i ostavite da odstoji na sobnoj temperaturi barem nekoliko dana. Meni je bilo super nakon tjedan dana, ali razni faktori utječu na brzinu fermentacije, pa je najsigurnije nakon nekoliko dana svaki dan izvaditi malo i probati. Ostavite da fermentira na sobnoj temperaturi dok ne bude taman kiselo po vašem ukusu (ne možete pogriješiti), a nakon toga spremite u hladnjak. U hladnjaku će se fermentacija nastavljati događati, ali jako sporo, tako da nećete osjetiti neku razliku u kiselosti. Za probu sam upravo otvorila staklenku kimchija koja mi stoji u frižideru već 6 mjeseci i postao je samo mrvicu kiseliji, a okus je još uvijek divan.

što ako/
Pasta od ljepljive riže služi da se začini lakše zadrže među listovima kupusa, ali ako želite, možete preskočiti taj korak i napraviti potpuno sirovi kimchi - samo izblendajte luk, češnjak i đumbir u pastu i unutra umiješajte ostatak začina.
Ja ne mogu jesti jako ljuto pa nisam htjela pretjerati, ali vi prilagodite ljutinu svom ukusu.




[ENGLISH]

vegan kimchi

I've been wanting to post this recipe since last autumn, but I keep forgetting. I was about to give up until next autumn, but recently I spotted some napa cabbage in a grocery store, so I decided to write it. For all of you who love fermented food and interesting flavours. Like all the fermented food, kimchi is full of probiotic microorganisms that are very beneficial for your digestive system, and therefore for the whole body. I fell in love with kimchi at first bite and I'm so glad to finally share this amazing discovery with you. Kimchi is traditionally made in Korea, and real kimchi includes some different ingredients and ratios (it should taste more spicy and usually contains more rice porridge and some fish sauce), but I adjusted this recipe to fit my gentle balkan taste buds and vegan feeding habits.

what/
1 big head of napa cabbage
1 smaller carrot
1/2 daikon root
2 green onions
1 smaller onion
1 sheet of nori algae
4 big cloves of garlic
a piece of ginger (1-2 cm of fresh root)
1-2 tsp ground chili or cayenne pepper
4 tbsp sweet red pepper
{1 tbsp glutinous rice flour + 6 tbsp water}
2-3 tsp barley malt or date syrup
2 tbsp soy sauce
1 cup sea salt
10 cup water

how/
Prepare the salt solution by mixing 1 cup sea salt with 10 cups water. Cut the napa cabbage in four equal pieces lengthwise (as shown in the picture). Soak the cabbage in the salty solution for 2 hours at a room temperature. Meanwhile, prepare the spice paste: mix 1 tbsp glutinous rice flour with 6 tbsp water and bring to a boil. Cook and stir on a low heat until it thickens. Remove the pot from the heat and add some barley malt. Wait until it cools down a bit and add sweet and hot pepper, blended (or finely chopped) onion, garlic and ginger, and finely chopped nori sheet. Cut the carrot, daikon and green onions into very thin pieces. Remove the cabbage from the salty water, and, if you want it to be less salty, rinse it a bit. Now put everything in a large bowl and use your hands to mix the spice paste well with the vegetables. Make sure that all the cabage leaves are covered with the spice paste. When it's well mixed, roll the cabbage leaves together with carrot, daikon and green onions and put them in a glass jar. Press everything a bit so that there is no air left within your future kimchi, but leave at least few centimeters of air above the vegetables. Put the lid lightly on the jar and let the kimchi ferment at room temperature. In my experience, it should take between 3 days and a week for it to get as sour as I like it, but you should give it a taste every once in awhile to see if the sourness is up to your taste (there is no wrong or right). Once it gets properly sour, you should keep it in the fridge. There will still be some fermentation going on, but it will be happening very very slowly. I just ate some 6 months old kimchi from my fridge and it did get a tiny bit more sour, but the taste is still as amazing as it was when I made it.

what if/
If you want a completely raw kimchi, you can skip the rice paste and just make a paste form blended onion, garlic and spices. Rice paste is good because it makes the spices stay on the leaves. Also, if you like it spicier, add some more hot pepper powder (I can't stand too much of it, so this is a milder version).

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