Beilage
Kimchi
1 Std. 30 Min.Für 20Nutri-Score B€€
B
1 Std. 30 Min.
1 Std. 30 Min.Kimchi
was Sie brauchen
Zutaten
napa cabbage (cut into quarters, then bite-size pieces)Obst & Gemüse3 kg
radish (peeled and julienned)Obst & Gemüse5 Stücke- green onion (cut into segments)Obst & Gemüse200 g
- leek (sliced)Obst & Gemüse150 g
onion (peeled and roughly chopped)Obst & Gemüse2 Stücke
garlic (peeled)Obst & Gemüse12 Stücke
ginger (peeled and sliced)Obst & Gemüse30 g- Asian pear (peeled and cored)Obst & Gemüse1 Stück
coarse salt (for brining the cabbage and the sauce base)Vorräte250 g
Korean red pepper flakes (gochugaru)Gewürze150 g
salted shrimp (finely chopped)Fisch60 g- anchovy fish sauceVorräte60 ml
- fish sauceVorräte40 ml
pro Portion
Nährwerte
52kcal
- Kohlenhydrate
- 11 g
- Eiweiß
- 2 g
- Fett
- 0 g
was Sie verwenden
Utensilien
Rührschüssel ×2
Standmixer
Seiher
Schritt für Schritt
Zubereitung
- Schritt 1
Brine the cabbage
- Cut the napa cabbage into quarters and then into bite-size pieces.
- Sprinkle the coarse salt over the cabbage and rub it in.
- Let the cabbage sit until softened, then rinse and drain well.
- Schritt 2
Prepare the vegetables
- Peel and julienne the radishes.
- Slice the green onions and leeks.
- Chop the onion, garlic and ginger.
- Schritt 3
Make the kimchi sauce
- Blend the onion, garlic, ginger and Asian pear into a smooth paste.
- Mix in the Korean red pepper flakes, salted shrimp, anchovy fish sauce and fish sauce.
- Stir in the radish, green onion and leek.
- Schritt 4
Combine and pack the kimchi
- Mix the drained cabbage with the sauce until every leaf is coated.
- Pack the kimchi tightly into a container.
- Let it ferment at room temperature, then store in the fridge.