Kimchi Pancake
Ingredients
For the kimchi:
1 medium savoy cabbage (whole leaves or shredded)
1 large carrot
2 sticks celery
2 tsp roughly chopped ginger
2 medium cloves of garlic
2 tbsp Gochujang (Korean chilli paste)
2 tbsp orange juice
2 tbsp lemon juice
2 sprigs dill
2 tbsp soy sauce
1.5 tbsp sea salt (make sure the salt is non-iodized, as iodine can kill your bacteria. Kosher salt or sea salt is fine.)
For the pancake:
125 g kimchi, finely chopped
45 g wheat flour
1 tbsp cornflour
4 tbsp cold water
1 egg
Scallions (spring onion) to taste
1 tsp roasted sesame seeds
1 tbsp rapeseed oil for cooking the pancakes
Instructions
Kimchi (20 mins prep, fermentation 3 days to a week): Step 1.
Wash and chop the vegetables, ginger and dill.
Step 2.
Mix the vegetables in a sous vide bag, add the salt and shake well. Try to make sure the bag is only half filled, if not split into two or more bags (this will allow you to fully vacuum seal the kimchi without the contents spilling out).
Step 3.
Add the liquids, ginger and dill.
Step 4.
Vacuum seal the bag using the Siemens vacuum sealer.
Step 5.
Ferment the kimchi at room temperature for three days to a week (this will depend on the temperature of the room).
Step 6.
Check the bag each day, massage the bag or shake it to redistribute the bacteria for fast and even fermentation. Gases released during the fermentation process will likely cause the bag to swell. When this happens, open the bag to release the gas, taste the kimchi and reseal. Once you are happy with the taste, slow down the fermentation process by storing the kimchi in the fridge, where it can be kept (in a vacuum sealed pouch for several months).
Pancake (10 mins prep, 5 mins cooking): Step 7.
If you made the kimchi with whole leaves then chop so it is roughly shredded.
Step 8.
Mix the kimchi, water, flour, egg and cornflour into a batter.
Step 9.
Use the batter to fry thin pancakes in a hot, oiled pan, flipping halfway through cooking. Use the “Perfect fry” feature on your Siemens hob, as the temperature control will allow the pancakes to cook evenly.
Step 10.
Once crispy and golden in the pan, take the pancake out of the pan, serve on plate topped with roasted sesame seeds, chopped scallions and some fresh uncooked kimchi on the side. Serve for a savoury breakfast or with some Japanese rice for lunch.