Spicy Sauce for Kimchi

Description

Kimchi lovers rejoice! This spicy sauce is made for you, or at least to make it easier for those who want to start making this star condiment of Korean cuisine that is now on tables around the world.

A combination of hot peppers and lacto-fermented vegetables (mainly cabbage), kimchi is packed with nutrients (vitamins A and C, fiber and minerals), making it a “health food” in terms of its positive effects on the microbiota.

This sauce is a concentrated, smooth-textured version of these nutrients. Made without heating or preservatives, it preserves the properties of its ingredients (vegetables, fruits and spices) for a powerful umami result.

A product of Momoya, a Tokyo-based company founded over a century ago that specializes in the production of quality seasonings.

Use:

This fermented vegetable and red chili sauce can be used in a variety of ways. Mixed with drained vegetables, it acts as a catalyst for a kimchi that’s ready in 2-3 days. Incorporated into dishes such as noodles, stir-fries, soups or tacos, it adds umami and heat.

For instant homemade kimchi: soak 500g of vegetables in salt (cabbage, onions, carrots, radishes…), cut into pieces and add 75g of kimchi sauce. Mix and place in a jar in overlapping layers, pressing down to remove air. Close the jar and leave to ferment for 2-3 days at room temperature.

Storage:

Glass jar should be stored in a cool, dry place, in the refrigerator after opening.

Ingredients:

Fruit pulp (apple, mandarin), salt (Japan), glucose-fructose syrup, garlic, vinegar, flavor enhancer E621, paprika, fermented vegetables (spring onion, Chinese cabbage), red pepper, bonito flakes, hydrolyzed soy protein, vegetable extract (carrot, cabbage, onion), acidifier E330, ginger, fish sauce (anchovy, salt, sugar), kombu seaweed, seasoning (amino acids), thickener E415, rapeseed oil, color E160c. Fish, soy.

Shelf life:

18 months