Golden kim­chi and smoked eel salad

Runner's World (UK) - - Fermented Food - By Erchen Chang, head chef, BAO Fitzrovia, baolon­

Serves 4 In­gre­di­ents

For the golden kim­chi: 2 heads Chi­nese cab­bage 1 clove gar­lic 4 fer­mented bean­curd blocks 1 green ap­ple 2 tbsp caster su­gar 100ml wa­ter 1 tsp sesame oil 11/2 tbsp rice wine vine­gar 2 chill­ies 1 car­rot Salt to taste

To serve

Smoked eel, small hand­ful, diced ½ pearl onion, sliced 2 tbsp chilli oil, 100g golden kim­chi


1 Wash your hands well to keep the wrong types of bac­te­ria out of your kim­chi. Now wash the cab­bage and chop into chunks. Sprin­kle with salt, layer by layer, then let it sit for 24 hours.

2 The next day, blitz the gar­lic, bean­curd (you’ll find it in Chi­nese su­per­mar­kets), ap­ple, su­gar, wa­ter, sesame oil and rice wine vine­gar to make the sauce. When it’s smooth, add the chilli.

3 Drain the wa­ter from the cab­bage and mix it in a bowl with the sauce. Put the mix­ture in a ster­ilised glass jar and tuck it away some­where dark for at least a week. Fi­nally, dress the golden kim­chi with all the other in­gre­di­ents and serve cold.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.