Guarnición
Vegan Kimchi
1 h 30 minPara 8Nutri-Score B€€
B
1 h 30 min
1 h 30 minVegan Kimchi
receta de
wlovekristin
@wlovekristin
1 receta
1 importación
0 veces cocinadas
lo que necesita
Ingredientes
napa cabbage (cut into bite-sized pieces)Frutas y verduras1 pieza
coarse saltEspecias40 g- daikon radish (julienned)Frutas y verduras200 g
carrot (julienned)Frutas y verduras1 pieza
spring onion (sliced)Frutas y verduras3 piezas
garlic (grated)Frutas y verduras5 piezas
ginger (grated)Frutas y verduras15 g- gochugaru (Korean chili flakes)Especias40 g
soy sauceDespensa30 ml
rice flourCereales20 g
waterOtro120 ml
sugarDespensa15 g
por ración
Nutrición
42kcal
- Carbohidratos
- 8 g
- Proteínas
- 2 g
- Grasas
- 1 g
lo que usará
Utensilios
Bol ×2
Escurridor
Cazo
glass jar
paso a paso
Preparación
- Paso 1
Salt the cabbage
- Cut the napa cabbage into bite-sized pieces and place in a bowl.
- Sprinkle with the coarse salt and toss well to coat.
- Let it sit until the cabbage softens and releases water.
- Paso 2
Make the rice flour paste
- Bring the water to a simmer in a saucepan.
- Whisk in the rice flour and sugar and cook until slightly thickened.
- Let the paste cool completely.
- Paso 3
Prepare the vegetables
- Julienne the daikon radish and carrot.
- Slice the spring onion.
- Grate the garlic and ginger.
- Paso 4
Mix the kimchi paste
- Combine the cooled rice paste with the gochugaru, soy sauce, garlic and ginger.
- Stir in the radish, carrot and spring onion.
- Paso 5
Rinse and drain the cabbage
- Rinse the salted cabbage under cold water.
- Drain well and squeeze out excess water.
- Paso 6
Coat the cabbage
- Add the cabbage to the paste and mix thoroughly, using gloves to coat every piece.
- Paso 7
Pack and ferment
- Pack the kimchi tightly into a clean glass jar, pressing down to remove air pockets.
- Leave at room temperature to ferment, then refrigerate.