Kimchi Paste
Makes 880g of paste
Servings: 30 Servings
Ingredients
- 12 Cloves Garlic
- 5 tbsp Fresh ginger peeled
- 2 tbsp Sea salt
- 2 tbsp Granulated sugar
- 100 g Gochugaru Korean chilli flakes
- 4 tbsp Fish sauce
- 1 tbsp Soy sauce
- 2 tbsp Rice vinegar
- 2 tbsp Oyster sauce
- 120 ml Water filtered
Method
- Add all above ingredients into a blender and whizz until a smooth paste is formed.
- Use for you kimchi immediately or transfer into a sealed container, will last indefinitely in a refrigerator (if the tubs and everything else were clean enough).