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Kimchi OCOO

AuthorMelipomiX
RatingDifficultyBeginner

Kimchi, delicioso, sano, fácil que mas os puedo contar.
Desde que probé el kimchi estaba deseando hacerlo y claro con la Ocoo era bastante sencillo, así que manos a la obra, y el resultado impresionante, lo peor la paciencia que hay que tener, porque al ser un fermentado hay que esperar varios días para poder consumirlo aunque os aseguro que merece la pena.
Cómo estaba muy perdida entré en un grupo de Facebook exclusivo de la Ocoo y allí vi varias ideas para hacerlo, así que quiero agradecer a todos los componentes de esta comunidad lo mucho que me están enseñando.

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Kimchi

Yields6 Servings
Prep Time20 minsCook Time1 day 2 hrsTotal Time1 day 2 hrs 20 mins

Ingredientes
 250 g Col chinaUna col china entera
 5 g Sal Marina
 5 g Chile coreano, si no tienes sustitúyelo por (Pimentón picante o cayena molida)
 15 ml Salsa de ostras
 10 g Panela
 3 Ajos
 150 g Nabo daikon
 3 Rábanos
 30 ml Salsa de sojaYo lo pongo bajo en sal
 30 Trozos de jengibre fresco

Elaboración
1

Triturar todos los ingredientes excepto la col.
El resultado quedará bastante liquido/acuoso

Kimchi

2

Cortar la col en lonchas de un par de dedos a lo ancho y estas las cortamos en trozos.
Le añadimos bastante sal, esperamos 1 hora y lavamos con agua abundante.

3

Aderezamos con los ingredientes triturados y lo metemos en la OCOO, programa de fermentación durante 21 horas. Yo luego lo puse otras 5 horas mas.

Pasado ese tiempo se saca la olla y colocamos en Kimchi en un tarro, preferiblemente de cristal...

4

... le añadimos una salmuera al 5% para que quede bien cubierto, se tapa y mantenemos en la nevera y esperamos una semana para empezar a consumirlo.
Y después de la espera toca disfrutar.

Kimchi

Mi valoración
5

Kimchi

Ingredients

Ingredientes
 250 g Col chinaUna col china entera
 5 g Sal Marina
 5 g Chile coreano, si no tienes sustitúyelo por (Pimentón picante o cayena molida)
 15 ml Salsa de ostras
 10 g Panela
 3 Ajos
 150 g Nabo daikon
 3 Rábanos
 30 ml Salsa de sojaYo lo pongo bajo en sal
 30 Trozos de jengibre fresco

Directions

Elaboración
1

Triturar todos los ingredientes excepto la col.
El resultado quedará bastante liquido/acuoso

Kimchi

2

Cortar la col en lonchas de un par de dedos a lo ancho y estas las cortamos en trozos.
Le añadimos bastante sal, esperamos 1 hora y lavamos con agua abundante.

3

Aderezamos con los ingredientes triturados y lo metemos en la OCOO, programa de fermentación durante 21 horas. Yo luego lo puse otras 5 horas mas.

Pasado ese tiempo se saca la olla y colocamos en Kimchi en un tarro, preferiblemente de cristal...

4

... le añadimos una salmuera al 5% para que quede bien cubierto, se tapa y mantenemos en la nevera y esperamos una semana para empezar a consumirlo.
Y después de la espera toca disfrutar.

Kimchi

Mi valoración
5

Kimchi

Kimchi OCOO

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