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Easy No-Fermentation Kimchi
Accompagnement

Easy No-Fermentation Kimchi

1 h 30Pour 10Nutri-Score B€
par @thefoodinbox2 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

10 personnes
  • wombok cabbage (core removed, roughly chopped into 3–4 cm pieces)Fruits et légumes1 morceau
  • salt (generous amount for salting the cabbage)Épices60 g
  • water (for soaking the cabbage)Autres500 ml
  • gochugaru chilli flakes (Korean chilli flakes)Épices90 g
  • hot water (for the paste)Autres180 ml
  • apple sauce (one small jar or baby food pouch)Épicerie110 g
  • fish sauceÉpicerie90 ml
  • sugarÉpicerie40 g
  • carrot (finely julienned)Fruits et légumes1 morceau
  • spring onion (chopped to the same length as the carrot)Fruits et légumes4 morceaux
  • garlic (cloves, minced)Fruits et légumes10 morceaux

par portion

Nutrition

47kcal

Glucides
10 g
Protéines
1 g
Lipides
0 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Saladier ×2
  • Passoire
  • glass jar

pas à pas

Préparation

  1. Salt the cabbage

    • Remove the core from the wombok cabbage and roughly chop it into 3–4 cm pieces.
    • Place the cabbage in a large bowl, sprinkle generously with salt and add water.
    • Mix everything so the salt dissolves and coats all the cabbage pieces.
    Étape 1

  2. Soak the cabbage

    • Let the salted cabbage soak while you prepare the rest of the ingredients.
    Étape 2

  3. Prep the vegetables

    • Julienne the carrot as finely as you can.
    • Chop the spring onions to the same length as the carrot.
    • Mince the garlic cloves.
    Étape 3

  4. Make the kimchi paste

    • In a bowl, combine the gochugaru chilli flakes, hot water, apple sauce, fish sauce and sugar.
    • Add the julienned carrot, chopped spring onion and minced garlic.
    • Put on gloves and mix everything well until you get a thick consistency.
    Étape 4

  5. Rinse and drain the cabbage

    • The cabbage will have wilted; wash and drain it three times.
    • On the last rinse, squeeze out as much water as you can.
    Étape 5

  6. Coat the cabbage with the paste

    • Add the kimchi paste to the cabbage.
    • Massage it in so every piece of cabbage is well covered.
    Étape 6

  7. Pack and marinate

    • Transfer the kimchi into glass jars or a kimchi container and put the lid on.
    • Leave it out on the counter to marinate, then refrigerate and eat straight away.
    Étape 7
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