Guarnición
Homemade Napa Cabbage Kimchi
1 h 30 minPara 8Nutri-Score B€€
B
1 h 30 min
1 h 30 minHomemade Napa Cabbage Kimchi
lo que necesita
Ingredientes
napa cabbage (cut into bite-sized pieces)Frutas y verduras1 pieza
coarse saltEspecias60 g
waterOtro500 ml
garlic (peeled)Frutas y verduras6 piezas
ginger (peeled)Frutas y verduras20 g
onion (peeled, quartered)Frutas y verduras1 pieza
fish sauceDespensa45 ml- gochugaru (Korean chili flakes)Especias60 g
sugarDespensa20 g
rice flourCereales20 g- daikon radish (julienned)Frutas y verduras200 g
carrot (julienned)Frutas y verduras1 pieza
spring onion (cut into pieces)Frutas y verduras4 piezas
por ración
Nutrición
48kcal
- Carbohidratos
- 10 g
- Proteínas
- 2 g
- Grasas
- 0 g
lo que usará
Utensilios
Bol ×2
Escurridor
Batidora de vaso
Cazo
Báscula de cocina
paso a paso
Preparación
- Paso 1
Salt the cabbage
- Cut the napa cabbage into bite-sized pieces and place in a large bowl.
- Dissolve the coarse salt in the water and pour over the cabbage.
- Toss well so every piece is coated, then let it sit until the leaves soften and bend without breaking.
- Paso 2
Rinse and drain
- Rinse the cabbage under cold water, changing the water a couple of times.
- Drain well in a colander and squeeze out excess liquid.
- Paso 3
Make the rice flour paste
- Bring a small amount of water to a simmer in a saucepan.
- Whisk in the rice flour and sugar and cook until slightly thickened, then let it cool completely.
- Paso 4
Blend the kimchi paste
- Blend the garlic, ginger, onion and fish sauce until smooth.
- Add the gochugaru and the cooled rice flour paste and blend into a thick red paste.
- Paso 5
Mix the vegetables
- Add the julienned daikon radish, carrot and spring onion to the drained cabbage.
- Pour the kimchi paste over and mix thoroughly, ideally with gloves, until everything is evenly coated.
- Paso 6
Pack and ferment
- Pack the kimchi tightly into clean jars, pressing down to remove air pockets.
- Leave at room temperature to start fermenting, then store in the fridge.