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Kimči iz Repe (Seokbakji)

Kimči iz repe (Seokbakji) je znana lokalna različica iz korejskega otoka Ganghwa. Je enostavna za pripravo in slovenska repa je po okuso zelo podobna tisti iz otoka Ganghwa. Če se držimo postopka, nam težko spodleti.

za 3-4 osebe

Sestavine

  • 2 kg repe, narezane na 1 cm debele kocke
  • Slana voda (1.5 lončka soli  na 10 lončkov vode)
  • 1 lonček riževe kaše (zmešamo še topel kuhan riž in toplo vodo v razmerju 1:6)
  • 1 vrečka mletega čilija.  
  • 2 žlici mletega česna (oz. drobno nasekljanega)
  • 1/2 žlice mletega ingverja (oz. drobno nasekljanega)
  • 4 žlice korejske ribje (oz inčunje) omake (tajska ribja omaka je dober nadomestek)
  • 2 žlici sladkorja (priporočamo različico z manj sladkorja in z dodanim drobno nasekljanim mehkim kakijem)
  • Dodatno: 2 žlici suhih inčunov v prahu
 
Priprava narezane repe:

1. V veliko skledo dodamo narezano repo in slano vodo.

2. Repa je dobro namočena, ko jo lahko upognemo, ne da bi se razpolovila.

3. Repo skozi cedilo trikrat speremo pod tekočo hladno vodo in počakamo, da se voda dobro odcedi. 
 

Priprava kimčija

1. Pripravimo ostale sestavine. Kaša naj bo mehka in nežna.

2. Kaši dodamo čili v prahu in dobro premešamo.

3. Dodamo česen, ingver, sladkor, ribjo omako in inčune v prahu (če jih imamo, sicer pa brez). Pripravimo dobro premešano pasto.

4. Z roko zajamemo nekaj paste in dobro natremo narezano repo. Priporočljiva je uporaba plastičnih rokavic, da nas ne opeče.

5. Dodamo še preostalo pasto in dobro premešamo.

6. Kimči shranimo v dobro zaprti plastični posodi in ga pustimo na sobni temperaturi za 1 dan. Nato poizkusimo košček in če je preslan, dodamo nekaj narezane repe. Če pa ni dovolj slan, dodamo še malo ribje omake. Odvisno od okusa.

7. Pustimo fermentirati v hladilniku en teden. 

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