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Seoul-Style Kimchi for Two
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Seoul-Style Kimchi for Two

12 uVoor 16Nutri-Score B€€
van @yooinoz1 import0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

16 personen
  • napa cabbage (outer leaves removed, halved or quartered, rinsed)Groente en fruit2 stukken
  • coarse sea salt (for salting and brine)Kruiden en specerijen720 g
  • radish (julienned)Groente en fruit0,5 stukken
  • spring onions (cut into bite-sized pieces)Groente en fruit6 stukken
  • seafood broth powder (sachet)Voorraadkast1 stuk
  • water (to dissolve the broth powder)Overig100 ml
  • apple (peeled and roughly chopped)Groente en fruit0,5 stukken
  • onion (roughly chopped)Groente en fruit0,5 stukken
  • garlic (peeled)Groente en fruit15 stukken
  • ginger (peeled, chopped)Groente en fruit15 g
  • red chillies (stems removed)Groente en fruit6 stukken
  • cooked cold rice (cooked and cooled)Granen100 g
  • plum extract (maesil cheong)Voorraadkast45 ml
  • salted shrimp (saeujeot)Vis45 g
  • coarse gochugaru (coarse Korean chilli flakes)Kruiden en specerijen150 g
  • anchovy fish sauceVoorraadkast60 ml

per portie

Voedingswaarden

65kcal

Koolhydraten
13 g
Eiwitten
2 g
Vetten
1 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Mengkom ×2
  • Blender
  • Vergiet
  • large container

stap voor stap

Bereiding

  1. Salt the cabbages

    • Remove the outer leaves, cut the cabbages into halves or quarters and rinse them.
    • Salt between the leaves, only on the stem part.
    Stap 1

  2. Brine the cabbages

    • Cover the cabbages with salt water and brine until softened (6 hours in summer, 12 hours in winter).
    Stap 2

  3. Rinse and drain

    • Rinse the cabbages thoroughly and drain them.
    • Let them dry for at least 3 hours.
    Stap 3

  4. Prepare the vegetables

    • Mix the julienned radish with the anchovy fish sauce.
    • Cut the spring onions into bite-sized pieces.
    Stap 4

  5. Make the broth

    • Dissolve the seafood broth powder in the water.
    Stap 5

  6. Blend the paste base

    • Blend the apple, onion, garlic, ginger, red chillies, cold rice, plum extract, salted shrimp and seafood broth until smooth.
    Stap 6

  7. Finish the kimchi paste

    • Mix the gochugaru into the blended paste.
    • Add the radish and spring onions and mix well.
    Stap 7

  8. Coat the cabbages

    • Rub the paste between every cabbage leaf until well coated.
    Stap 8

  9. Ferment

    • Transfer the kimchi to a container and ferment at room temperature.
    • Refrigerate once fermented.
    Stap 9
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