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Seoul-Style Kimchi for Two
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Seoul-Style Kimchi for Two

12 Std.Für 16Nutri-Score B€€
von @yooinoz1 Import0 Mal gekocht
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was Sie brauchen

Zutaten

16 Personen
  • napa cabbage (outer leaves removed, halved or quartered, rinsed)Obst & Gemüse2 Stücke
  • coarse sea salt (for salting and brine)Gewürze720 g
  • radish (julienned)Obst & Gemüse0,5 Stücke
  • spring onions (cut into bite-sized pieces)Obst & Gemüse6 Stücke
  • seafood broth powder (sachet)Vorräte1 Stück
  • water (to dissolve the broth powder)Andere100 ml
  • apple (peeled and roughly chopped)Obst & Gemüse0,5 Stücke
  • onion (roughly chopped)Obst & Gemüse0,5 Stücke
  • garlic (peeled)Obst & Gemüse15 Stücke
  • ginger (peeled, chopped)Obst & Gemüse15 g
  • red chillies (stems removed)Obst & Gemüse6 Stücke
  • cooked cold rice (cooked and cooled)Getreide100 g
  • plum extract (maesil cheong)Vorräte45 ml
  • salted shrimp (saeujeot)Fisch45 g
  • coarse gochugaru (coarse Korean chilli flakes)Gewürze150 g
  • anchovy fish sauceVorräte60 ml

pro Portion

Nährwerte

65kcal

Kohlenhydrate
13 g
Eiweiß
2 g
Fett
1 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Rührschüssel ×2
  • Standmixer
  • Seiher
  • large container

Schritt für Schritt

Zubereitung

  1. Salt the cabbages

    • Remove the outer leaves, cut the cabbages into halves or quarters and rinse them.
    • Salt between the leaves, only on the stem part.
    Schritt 1

  2. Brine the cabbages

    • Cover the cabbages with salt water and brine until softened (6 hours in summer, 12 hours in winter).
    Schritt 2

  3. Rinse and drain

    • Rinse the cabbages thoroughly and drain them.
    • Let them dry for at least 3 hours.
    Schritt 3

  4. Prepare the vegetables

    • Mix the julienned radish with the anchovy fish sauce.
    • Cut the spring onions into bite-sized pieces.
    Schritt 4

  5. Make the broth

    • Dissolve the seafood broth powder in the water.
    Schritt 5

  6. Blend the paste base

    • Blend the apple, onion, garlic, ginger, red chillies, cold rice, plum extract, salted shrimp and seafood broth until smooth.
    Schritt 6

  7. Finish the kimchi paste

    • Mix the gochugaru into the blended paste.
    • Add the radish and spring onions and mix well.
    Schritt 7

  8. Coat the cabbages

    • Rub the paste between every cabbage leaf until well coated.
    Schritt 8

  9. Ferment

    • Transfer the kimchi to a container and ferment at room temperature.
    • Refrigerate once fermented.
    Schritt 9
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