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Homemade Napa Cabbage Kimchi
Dodatek

Homemade Napa Cabbage Kimchi

1 godz. 30 minPorcje: 8Nutri-Score B€€
od @onlysc041 importugotowano 0 razy
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Składniki

8 osób
  • napa cabbage (cut into bite-sized pieces)Warzywa i owoce1 kawałek
  • coarse saltPrzyprawy60 g
  • waterInne500 ml
  • garlic (peeled)Warzywa i owoce6 kawałki
  • ginger (peeled)Warzywa i owoce20 g
  • onion (peeled, quartered)Warzywa i owoce1 kawałek
  • fish sauceSpiżarnia45 ml
  • gochugaru (Korean chili flakes)Przyprawy60 g
  • sugarSpiżarnia20 g
  • rice flourProdukty zbożowe20 g
  • daikon radish (julienned)Warzywa i owoce200 g
  • carrot (julienned)Warzywa i owoce1 kawałek
  • spring onion (cut into pieces)Warzywa i owoce4 kawałki

na porcję

Wartości odżywcze

48kcal

Węglowodany
10 g
Białko
2 g
Tłuszcz
0 g
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Przybory

  • Miska ×2
  • Durszlak
  • Blender kielichowy
  • Rondel
  • Waga kuchenna

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 6
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