{"id":1801030912,"date":"2017-12-03T22:03:51","date_gmt":"2017-12-03T21:03:51","guid":{"rendered":"http:\/\/kakann.se\/2017\/december\/kimchi.html"},"modified":"2017-12-03T22:03:51","modified_gmt":"2017-12-03T21:03:51","slug":"2017_december_kimchi","status":"publish","type":"post","link":"https:\/\/kakann.se\/?p=1801030912","title":{"rendered":"Kimchi"},"content":{"rendered":"<div>Grisigt och slabbigt att g\u00f6ra, f\u00e5r se om det blir gott. Nu ska den st\u00e5 2 dagar innan det blir provsmakning.<br \/>Jag halverade chilim\u00e4ngden, vill inte ha den f\u00f6r stark.<\/p>\n<p>Ger 1 burk \u00e0 2 liter<\/p><\/div>\n<div>\u00a0<\/div>\n<div>1 stort salladsk\u00e5lshuvud<\/div>\n<div>3\/4 dl grovt havssalt<\/div>\n<div>4 liter vatten<\/div>\n<div>1 hel vitl\u00f6k, skalad och finhackad<\/div>\n<div>5 cm f\u00e4rsk ingef\u00e4ra, skalad och finhackad<\/div>\n<div>4 msk fisks\u00e5s<\/div>\n<div>60 g chilipulver (jag tog 30 g)<\/div>\n<div>1 knippa salladsl\u00f6k, skurna i 3 cm l\u00e5nga bitar<\/div>\n<div>1 tsk honung<\/div>\n<div>\u00a0<\/div>\n<div>1. Dela k\u00e5lhuvudet p\u00e5 l\u00e4ngden, sk\u00e4r sedan varje halva i 3 bitar p\u00e5 l\u00e4ngden och sk\u00e4r bort de grova stj\u00e4lkarna.<\/div>\n<div>\u00a0<\/div>\n<div>2. L\u00f6s upp saltet i vattnet i en stor bunke, s\u00e4nk sedab ber salladsk\u00e5len i vattnet. L\u00e4gg en tallrik \u00f6ver k\u00e5len s\u00e5 att den h\u00e5lls under vattenytan. L\u00e5t st\u00e5 i 2 timmar.<\/div>\n<div>3. Blanda resterande ingredienser i en stor sk\u00e5l i metall eller glas. L\u00e5t k\u00e5len rinna av, sk\u00f6lj den och krama den torr.<\/div>\n<div>\u00a0<\/div>\n<div>4. Blanda allt (anv\u00e4nd g\u00e4rna gummihandskar s\u00e5 slipper du bli r\u00f6d om h\u00e4nderna och skrubba h\u00e4nderna efter\u00e5t).<br \/>Packa kimchin i en ren glasburk d\u00e4r allt ryms och s\u00e4tt p\u00e5 locket ordentligt. L\u00e5t st\u00e5 i 1-2 dagar i rumstemperatur (18-24 grader).<\/div>\n<div>\u00a0<\/div>\n<div>5. Kolla kimchin, om den bubblar lite betyder det att den j\u00e4ser och man kan s\u00e4tta in den i kylsk\u00e5pet, om den inte j\u00e4ser b\u00f6r den st\u00e5 framme en dag till, d\u00e5 b\u00f6r den vara klar. N\u00e4r kimchin b\u00f6rjat j\u00e4sa kan den serveras eller f\u00f6rvaras i kylsk\u00e5pet. H\u00e5ller i 3 veckor<\/div>\n<div>\u00a0<\/div>\n<div>\n<div><img decoding=\"async\" src=\"https:\/\/kakann\/wp-content\/uploads\/2017\/12\/2017-12-03_214605_5a246667e087c33b716a7473.jpg\" alt=\"\" class=\"image\" data-oid=\"5a246667e087c33b716a7473\" \/><\/div>\n<div>\n<div><img decoding=\"async\" src=\"https:\/\/kakann\/wp-content\/uploads\/2017\/09\/signatur_59ac5cee2a6b22abdce41a70.jpg\" alt=\"\" style=\"margin-right: auto; margin-left: auto; display: block;\" class=\"image\" data-oid=\"59ac5cee2a6b22abdce41a70\" \/><\/div>\n<div>\u00a0<\/div>\n<\/div>\n<\/div>\n<div>\u00a0<\/div>\n<div>\u00a0<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Grisigt och slabbigt att g\u00f6ra, f\u00e5r se om det blir gott. Nu ska den st\u00e5 2 dagar innan det blir provsmakning.Jag halverade chilim\u00e4ngden, vill inte ha den f\u00f6r stark. Ger 1 burk \u00e0 2 liter \u00a0 1 stort salladsk\u00e5lshuvud 3\/4 dl grovt havssalt 4 liter&hellip;<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[155,208,297,304,316,364,641,642,805],"class_list":["post-1801030912","post","type-post","status-publish","format-standard","hentry","category-kakann","tag-chilipulver","tag-fisksas","tag-havssalt","tag-honung","tag-ingefara","tag-kimchi","tag-salladskal","tag-salladslok","tag-vitlok"],"_links":{"self":[{"href":"https:\/\/kakann.se\/index.php?rest_route=\/wp\/v2\/posts\/1801030912","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kakann.se\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kakann.se\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kakann.se\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/kakann.se\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1801030912"}],"version-history":[{"count":0,"href":"https:\/\/kakann.se\/index.php?rest_route=\/wp\/v2\/posts\/1801030912\/revisions"}],"wp:attachment":[{"href":"https:\/\/kakann.se\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1801030912"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kakann.se\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1801030912"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kakann.se\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1801030912"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}