Ingredients

Kimchii

1.4kg Chinese cabbage

12 applea

100g ginger

2 garlic cloves

650g kimuchi

650g water

4 sprigs chive

500g radishes

600g potato

400ml rice vinegar

100ml sesame oil

200g palm sugar

 

Yogurt

630g Greek yogurt

16g Proespuma

Salt

 

Squid

3 medium sized baby squids

Salt

Oil

 

Other

Strawberries

Ground coffee

Shoots

Strawberry powder

 

Method

Kimchii

Chop all ingredients very finely, mix all the liquids and put in a vacuum bag. Leave the ingredients to three weeks. Pass the ingredients through a chinoise, collecting the juice in a bowl until you have reached the desired flavour and texture.

 

Yoghurt

Put all ingredients in a turmix and charge the siphon with two cartridges and mix. Store in the fridge.

 

Squid

Once the squids are clean, add the salt and oil and cook on the direct flame, turning regularly.

 

To serve

On a plate, arrange the chopped strawberries and macerated kimchii and sprinkle a dusting of strawberry powder around. Place the squids in the centre of the dish. Put a small amount of yogurt around the squids and sprinkle with ground coffee. 

 

Read about David Muñoz here.