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Mom's Kimchi with Mashed Potato Paste
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Mom's Kimchi with Mashed Potato Paste

2 Std. 30 Min.Für 12Nutri-Score B€€
von @hoemgirl3 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

12 Personen
  • napa cabbage (cut into bite-sized pieces)Obst & Gemüse3 Stücke
  • coarse salt (for salting the cabbage)Gewürze150 g
  • potatoes (boiled and mashed)Obst & Gemüse2 Stücke
  • garlic (peeled)Obst & Gemüse10 Stücke
  • white onion (peeled and roughly chopped)Obst & Gemüse1 Stück
  • ginger (peeled)Obst & Gemüse20 g
  • green onions (cut into pieces)Obst & Gemüse5 Stücke
  • salted shrimp (one full spoon)Fisch30 g
  • fish sauceVorräte30 ml
  • gochugaru (Korean red chili flakes)Gewürze60 g
  • radish (peeled and julienned)Obst & Gemüse1 Stück

pro Portion

Nährwerte

52kcal

Kohlenhydrate
10 g
Eiweiß
2 g
Fett
1 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Rührschüssel ×2
  • Kartoffelstampfer
  • Seiher
  • Kochtopf
  • kimchi container

Schritt für Schritt

Zubereitung

  1. Salt the cabbage

    • Cut the napa cabbage into bite-sized pieces and place in a large bowl.
    • Sprinkle generously with coarse salt, tossing so every leaf is coated.
    • Leave to drain and release moisture.
    Schritt 1

  2. Boil and mash the potatoes

    • Boil the potatoes until tender.
    • Mash them until smooth to use as the paste instead of rice paste.
    Schritt 2

  3. Prepare the aromatics

    • Peel the garlic and ginger.
    • Roughly chop the white onion and cut the green onions.
    Schritt 3

  4. Make the kimchi paste

    • Blend or finely chop the garlic, ginger, white onion and green onions.
    • Add the salted shrimp and its juice, then the fish sauce.
    • Stir in the mashed potatoes and the gochugaru until a thick red paste forms.
    Schritt 4

  5. Rinse and drain the cabbage

    • Rinse the salted cabbage well and drain thoroughly in a colander.
    Schritt 5

  6. Mix the kimchi

    • Add the julienned radish to the cabbage.
    • Pour the paste over and mix thoroughly by hand so every leaf is coated.
    Schritt 6

  7. Pack and ripen

    • Pack the kimchi tightly into the kimchi container, pressing out air pockets.
    • Leave at room temperature for one day, then store in the kimchi fridge.
    Schritt 7
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