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Vegan Kimchi
1 u 30 minVoor 8Nutri-Score B€€
B
1 u 30 min
1 u 30 minVegan Kimchi
wat je nodig hebt
Ingrediënten
napa cabbage (cut into bite-sized pieces)Groente en fruit1 stuk
coarse saltKruiden en specerijen40 g- daikon radish (julienned)Groente en fruit200 g
carrot (julienned)Groente en fruit1 stuk
spring onion (sliced)Groente en fruit3 stukken
garlic (grated)Groente en fruit5 stukken
ginger (grated)Groente en fruit15 g- gochugaru (Korean chili flakes)Kruiden en specerijen40 g
soy sauceVoorraadkast30 ml
rice flourGranen20 g
waterOverig120 ml
sugarVoorraadkast15 g
per portie
Voedingswaarden
42kcal
- Koolhydraten
- 8 g
- Eiwitten
- 2 g
- Vetten
- 1 g
wat je gebruikt
Keukengerei
Mengkom ×2
Vergiet
Steelpan
glass jar
stap voor stap
Bereiding
- Stap 1
Salt the cabbage
- Cut the napa cabbage into bite-sized pieces and place in a bowl.
- Sprinkle with the coarse salt and toss well to coat.
- Let it sit until the cabbage softens and releases water.
- Stap 2
Make the rice flour paste
- Bring the water to a simmer in a saucepan.
- Whisk in the rice flour and sugar and cook until slightly thickened.
- Let the paste cool completely.
- Stap 3
Prepare the vegetables
- Julienne the daikon radish and carrot.
- Slice the spring onion.
- Grate the garlic and ginger.
- Stap 4
Mix the kimchi paste
- Combine the cooled rice paste with the gochugaru, soy sauce, garlic and ginger.
- Stir in the radish, carrot and spring onion.
- Stap 5
Rinse and drain the cabbage
- Rinse the salted cabbage under cold water.
- Drain well and squeeze out excess water.
- Stap 6
Coat the cabbage
- Add the cabbage to the paste and mix thoroughly, using gloves to coat every piece.
- Stap 7
Pack and ferment
- Pack the kimchi tightly into a clean glass jar, pressing down to remove air pockets.
- Leave at room temperature to ferment, then refrigerate.