Kimchi loaded Fries
Crisp Chinese cabbage pairs with crunchy Korean radish (or daikon) and the subtle bite of spring onions, blended with a warm kick of Portuguese Peri Peri Sauce, garlic and ginger.

Ingredients per serve
Kimchi loaded Fries
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€17740.0
Kimchi
Chinese cabbage
/kg
2.0 kg
0%
Sea salt
/g
80.0 g
0%
Water
/l
1.0 l
0%
Fish sauce
/ml
50.0 ml
0%
Korean radish or daikon, peeled and cut into matchsticks
/g
250.0 g
0%
Spring onions
/g
200.0 g
0%
KNORR Portuguese Peri Peri Sauce GF 1.95 kg
/ml
100.0 ml
0%

Ginger, grated
/g
20.0 g
0%
Garlic, finely chopped
/g
50.0 g
0%
Fries
Potatoes, Large
/kg
2.0 kg
0%
Sweet Potato, Large
/kg
2.0 kg
0%
To Serve
HELLMANN'S Vegan Mayonnaise 2.4 kg
/g
200.0 g
0%

/
Kimchi
-
Chinese cabbage 2.0 kg
-
Sea salt 80.0 g
-
Water 1.0 l
-
Fish sauce 50.0 ml
-
Korean radish or daikon, peeled and cut into matchsticks 250.0 g
-
Spring onions 200.0 g
-
Ginger, grated 20.0 g
-
Garlic, finely chopped 50.0 g
Fries
-
Potatoes, Large 2.0 kg
-
Sweet Potato, Large 2.0 kg
To Serve
Preparation
-
Kimchi
- Place cabbage in a large bowl. Sprinkle with salt. Pour over the water. Stir to combine. Set aside for 1 hour to 1 hour 30 minutes, turning cabbage occasionally, or until wilted. Transfer to a colander. Rinse under cold running water at least 3 times. Drain well. Place in a large clean bowl. Set aside.
- MixKNORR Portuguese Peri Peri Sauce, ginger and garlic in a bowl, adding fish sauce, sugar and shallot. Pour the cabbage into the mix. Use your hands to quickly but thoroughly combine.
- Seal in a large sterilised glass jar, allowing a 3 cm gap from top of jar. Set aside at room temperature for 2-3 days to ferment. Store in the fridge for up to 3 months.
-
Fries
- To make the fries, cut the potatoes into desired size and place in the fryer until golden brown and cooked through.
- Once cooked, drain and season withKNORR Aromat Seasoning. Divide into bowls and load with kimchi.
-
To Serve
- Drizzle with combinedHELLMANN'S Vegan MayonnaiseandKNORR Portuguese Peri Peri Sauce.