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Chef Recipe Of The Month – Kimchi.
Ingredients

1head – wombok cut into big dice

1cup - salt

4Tbsp – fish sauce

5Tbsp – garlic crushed

1cup – Korean chilli powder(mild chilli powder)

2Tbsp – Sugar

2each – brown onion sliced

1cup – spring onion chopped

Rice paste = 2Tbsp rice powder and 3cups water brought to boil and cooled down

Method

- Soak the wombok in salt for about 5 hours.

- Rinse with water and squeeze tighly to remove extra liquid and place in a large mixing bowl.

- Mix all ingredients together until well incorporated.

- Taste and adjust seasoning if needed.

- Place in an airtight container and leave in room temperature for a maximum of 3 days to ferment.

- Place in the fridge and let it sit there for 3 weeks.

- Enjoy!

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ABODE Bistro & Bar
Copyright 2018.
All rights reserved.
ABODE Bistro Bar ABODE Bistro Bar
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Open:

Wednesday – Saturday

12.00pm – 10.00pm

Lunch:  12.00pm – 3.00pm

Dinner:  5.00pm – 8.30pm

Bar remains open 3.00pm – 5.00pm

and 8.30pm – 10pm.

Visit:
150 Day St, Sydney NSW 2000
Call:
+61 2 9260 2945
Email:
rsvp@abodebistro.com
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