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Grand pot de kimchi maison
Kimchi coréen traditionnel préparé à la maison avec deux choux chinois, du gochugaru, de la sauce de poisson et des crevettes séchées. Ce plat fermenté se conserve plusieurs mois au réfrigérateur et accompagne parfaitement tous les repas.
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Cost Breakdown
Critical Success Points
- • Salage du chou (étape 1)
- • Cuisson de la bouillie de riz (étape 2)
- • Préparation homogène de la pâte d’assaisonnement (étape 5)
- • Rinçage et pressage correct du chou après salage (étape 7)
- • Conditionnement sans bulles d’air (étape 8)
Safety Warnings
- • Le gochugaru peut irriter la peau et les yeux ; portez des gants.
- • Manipulez la casserole chaude avec précaution pour éviter les brûlures.
- • La sauce de poisson a une forte odeur ; assurez-vous d’une bonne ventilation.
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