Skip to content
Menu
Easy No-Fermentation Kimchi
Bijgerecht

Easy No-Fermentation Kimchi

1 u 30 minVoor 10Nutri-Score B€
van @thefoodinbox2 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

10 personen
  • wombok cabbage (core removed, roughly chopped into 3–4 cm pieces)Groente en fruit1 stuk
  • salt (generous amount for salting the cabbage)Kruiden en specerijen60 g
  • water (for soaking the cabbage)Overig500 ml
  • gochugaru chilli flakes (Korean chilli flakes)Kruiden en specerijen90 g
  • hot water (for the paste)Overig180 ml
  • apple sauce (one small jar or baby food pouch)Voorraadkast110 g
  • fish sauceVoorraadkast90 ml
  • sugarVoorraadkast40 g
  • carrot (finely julienned)Groente en fruit1 stuk
  • spring onion (chopped to the same length as the carrot)Groente en fruit4 stukken
  • garlic (cloves, minced)Groente en fruit10 stukken

per portie

Voedingswaarden

47kcal

Koolhydraten
10 g
Eiwitten
1 g
Vetten
0 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Mengkom ×2
  • Vergiet
  • glass jar

stap voor stap

Bereiding

  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.
    Stap 1

  2. Soak the cabbage

    • Let the salted cabbage soak while you prepare the rest of the ingredients.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 7
Download Mezze