Guarnición
Kimchi
1 h 30 minPara 20Nutri-Score B€€
B
1 h 30 min
1 h 30 minKimchi
receta de
Korean Umma
@korean_umma
1 receta
2 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
napa cabbage (cut into quarters, then bite-size pieces)Frutas y verduras3 kg
radish (peeled and julienned)Frutas y verduras5 piezas- green onion (cut into segments)Frutas y verduras200 g
- leek (sliced)Frutas y verduras150 g
onion (peeled and roughly chopped)Frutas y verduras2 piezas
garlic (peeled)Frutas y verduras12 piezas
ginger (peeled and sliced)Frutas y verduras30 g- Asian pear (peeled and cored)Frutas y verduras1 pieza
coarse salt (for brining the cabbage and the sauce base)Despensa250 g
Korean red pepper flakes (gochugaru)Especias150 g
salted shrimp (finely chopped)Pescado60 g- anchovy fish sauceDespensa60 ml
- fish sauceDespensa40 ml
por ración
Nutrición
52kcal
- Carbohidratos
- 11 g
- Proteínas
- 2 g
- Grasas
- 0 g
lo que usará
Utensilios
Bol ×2
Batidora de vaso
Escurridor
paso a paso
Preparación
- Paso 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.
- Paso 2
Prepare the vegetables
- Peel and julienne the radishes.
- Slice the green onions and leeks.
- Chop the onion, garlic and ginger.
- Paso 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.
- Paso 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.