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Homemade Napa Cabbage Kimchi
Bijgerecht

Homemade Napa Cabbage Kimchi

1 u 30 minVoor 8Nutri-Score B€€
van @onlysc041 import0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

8 personen
  • napa cabbage (cut into bite-sized pieces)Groente en fruit1 stuk
  • coarse saltKruiden en specerijen60 g
  • waterOverig500 ml
  • garlic (peeled)Groente en fruit6 stukken
  • ginger (peeled)Groente en fruit20 g
  • onion (peeled, quartered)Groente en fruit1 stuk
  • fish sauceVoorraadkast45 ml
  • gochugaru (Korean chili flakes)Kruiden en specerijen60 g
  • sugarVoorraadkast20 g
  • rice flourGranen20 g
  • daikon radish (julienned)Groente en fruit200 g
  • carrot (julienned)Groente en fruit1 stuk
  • spring onion (cut into pieces)Groente en fruit4 stukken

per portie

Voedingswaarden

48kcal

Koolhydraten
10 g
Eiwitten
2 g
Vetten
0 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Mengkom ×2
  • Vergiet
  • Blender
  • Steelpan
  • Keukenweegschaal

stap voor stap

Bereiding

  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.
    Stap 1

  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.
    Stap 2

  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.
    Stap 3

  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.
    Stap 4

  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.
    Stap 5

  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.
    Stap 6
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