{"id":8565,"date":"2025-08-21T09:50:26","date_gmt":"2025-08-21T09:50:26","guid":{"rendered":"https:\/\/www.tilda.com\/fr-be\/?post_type=howto&p=8565"},"modified":"2025-08-21T14:39:33","modified_gmt":"2025-08-21T14:39:33","slug":"comment-preparer-du-kimchi-de-chou-chinois","status":"publish","type":"howto","link":"https:\/\/www.tilda.com\/fr-be\/conseils\/comment-preparer-du-kimchi-de-chou-chinois\/","title":{"rendered":"Comment pr\u00e9parer du kimchi de chou chinois\u00a0?"},"content":{"rendered":"
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Pr\u00e9paration : 20 min (+ repos et fermentation)<\/strong><\/em><\/p>\n

Ingr\u00e9dients :<\/strong><\/p>\n

\u2022 1 gros chou chinois (1 kg)
\n\u2022 1 dl de sauce de poisson
\n\u2022 2 gousses d\u2019ail
\n\u2022 3 cm de gingembre
\n\u2022 12 g de flocons de piment (gochugaru si possible)
\n\u2022 20 g de sel de mer<\/p>\n

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Pr\u00e9paration :<\/strong><\/p>\n

1. \u00c9bouillantez un grand bocal pendant 10 min pour le st\u00e9riliser.<\/p>\n

2. D\u00e9tachez les feuilles du chou et mettez-les dans un grand plat. Ajoutez les gousses d\u2019ail et le gingembre finement hach\u00e9s, les flocons de piment, la sauce de poisson et le sel. M\u00e9langez pendant 1 min avec les mains, en cassant et en \u00e9crasant les feuilles de chou. Laissez d\u00e9gorger 1 h, puis m\u00e9langez bien.<\/p>\n

3. Remplissez-en le bocal petit \u00e0 petit, en pressant bien au fur et \u00e0 mesure pour chasser l\u2019air. Ajoutez tout le jus rendu par le chou. Pour \u00e9viter qu\u2019il n\u2019entre en contact avec l\u2019air, posez un poids en verre dessus (ou un insert). Il doit encore rester de l\u2019espace entre la pr\u00e9paration et le couvercle.<\/p>\n

4. Fermez et laissez fermenter \u00e0 l\u2019abri de la lumi\u00e8re directe. Comptez 2 \u00e0 5 jours selon votre go\u00fbt : plus il fermente, plus il sera acide. D\u00e9posez le bocal sur une assiette pour le cas o\u00f9 le jus d\u00e9borderait pendant la fermentation. Surveillez votre kimchi et ouvrez le couvercle un instant si n\u00e9cessaire.<\/p>\n

5. Conservez ensuite le kimchi au frigo, jusqu\u2019\u00e0 1 an.<\/p>\n

6. Servez en garniture quand il est encore jeune. Quand il devient tr\u00e8s acide, cuisinez-le avec des nouilles au bouillon, dans une omelette, dans du riz saut\u00e9, etc.<\/p>\n

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Astuces :<\/strong><\/p>\n

\u2022 Tous les ustensiles, y compris vos mains, doivent \u00eatre parfaitement propres.<\/p>\n

\u2022 Quantit\u00e9 de sel : comptez 2% du poids des l\u00e9gumes.<\/p>\n

\u2022 Vous pouvez remplacer la moiti\u00e9 de la sauce de poisson par de la sauce soja et\/ou \u2153 du chou par un m\u00e9lange de daikon, carottes et oignons (le tout finement \u00e9minc\u00e9).<\/p>\n\n <\/div>\n <\/div>\n<\/section>\n\n

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D\u2019un simple chou chinois \u00e0 un condiment ferment\u00e9 au go\u00fbt super original. Plus vous le conservez longtemps, plus son go\u00fbt s’affine.<\/p>\n","protected":false},"featured_media":8566,"menu_order":0,"template":"","meta":{"_acf_changed":true,"editor_notices":[],"footnotes":""},"class_list":["post-8565","howto","type-howto","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"\nComment pr\u00e9parer du kimchi de chou chinois\u00a0? | Tilda Rice Belgium<\/title>\n<meta name=\"description\" content=\"D\u2019un simple chou chinois \u00e0 un condiment ferment\u00e9 au go\u00fbt super original. 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