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Kimchi
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Kimchi

1 u 30 minVoor 20Nutri-Score B€€
van @korean_umma2 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

20 personen
  • napa cabbage (cut into quarters, then bite-size pieces)Groente en fruit3 kg
  • radish (peeled and julienned)Groente en fruit5 stukken
  • green onion (cut into segments)Groente en fruit200 g
  • leek (sliced)Groente en fruit150 g
  • onion (peeled and roughly chopped)Groente en fruit2 stukken
  • garlic (peeled)Groente en fruit12 stukken
  • ginger (peeled and sliced)Groente en fruit30 g
  • Asian pear (peeled and cored)Groente en fruit1 stuk
  • coarse salt (for brining the cabbage and the sauce base)Voorraadkast250 g
  • Korean red pepper flakes (gochugaru)Kruiden en specerijen150 g
  • salted shrimp (finely chopped)Vis60 g
  • anchovy fish sauceVoorraadkast60 ml
  • fish sauceVoorraadkast40 ml

per portie

Voedingswaarden

52kcal

Koolhydraten
11 g
Eiwitten
2 g
Vetten
0 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Mengkom ×2
  • Blender
  • Vergiet

stap voor stap

Bereiding

  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.
    Stap 1

  2. Prepare the vegetables

    • Peel and julienne the radishes.
    • Slice the green onions and leeks.
    • Chop the onion, garlic and ginger.
    Stap 2

  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.
    Stap 3

  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.
    Stap 4
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