Kimchitosti

Name: kimchitosti
Cook time: 35 min
Total time: PT4.475M
Yield: 1
Ingredients: 1 Chinese coal about 1 kilo; 4 el salt; 3 el granulated sugar; 50 g fresh ginger finely chopped; 50 g fresh garlic puree; 50 g gochujang Korean chili paste; 60 ml fish sauce; 60 ml soy sauce; 2 paste bacon or breakfast bacon; 1 el unsalted butter; 1 paste old cheese; 2 slice White bread or brown

Tosti with bacon (bacon), old cheese and spicy kimchi (fermented vegetables)

Ingredients

Kitchen Stuff

1 colander
1 weckpot of 1.5 liters
1 paper towel

Directions

Cut the cabbage into strips for the kimchi. Put in a large bowl and mix with the salt and sugar. Leave at least 2 hours.
Mix the ginger, garlic puree, gochujang, fish sauce, soy sauce, salt and sugar into a marinade.
Rinse the salt and sugar from the cabbage. Drain in a colander and press out the last moisture.
Add to the marinade and mix. Put in containers or jars and make sure that the coals are covered with the marinade.
Let the coal ferment for about 3 days at room temperature.
Look every day. Taste after 3 days. If you are satisfied, you can keep it in the refrigerator (in an airtight container or container) for a maximum of 2 weeks.
Fry the bacon in a frying pan with a thick bottom for the toasted sandwich and drain on kitchen paper. Keep the fat.
Build up your sandwich with the cheese, 2 tbsp kimchi and bacon. Bake for about 5 minutes per side on low heat in the remaining shortening and add any butter or oil if it gets too dry.
Best sandwich ever.