Dodatek
Kimchi
1 godz. 30 minPorcje: 20Nutri-Score B€€
B
1 godz. 30 min
1 godz. 30 minKimchi
czego potrzebujesz
Składniki
napa cabbage (cut into quarters, then bite-size pieces)Warzywa i owoce3 kg
radish (peeled and julienned)Warzywa i owoce5 kawałki- green onion (cut into segments)Warzywa i owoce200 g
- leek (sliced)Warzywa i owoce150 g
onion (peeled and roughly chopped)Warzywa i owoce2 kawałki
garlic (peeled)Warzywa i owoce12 kawałki
ginger (peeled and sliced)Warzywa i owoce30 g- Asian pear (peeled and cored)Warzywa i owoce1 kawałek
coarse salt (for brining the cabbage and the sauce base)Spiżarnia250 g
Korean red pepper flakes (gochugaru)Przyprawy150 g
salted shrimp (finely chopped)Ryby60 g- anchovy fish sauceSpiżarnia60 ml
- fish sauceSpiżarnia40 ml
na porcję
Wartości odżywcze
52kcal
- Węglowodany
- 11 g
- Białko
- 2 g
- Tłuszcz
- 0 g
czego użyjesz
Przybory
Miska ×2
Blender kielichowy
Durszlak
krok po kroku
Przygotowanie
- Krok 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.
- Krok 2
Prepare the vegetables
- Peel and julienne the radishes.
- Slice the green onions and leeks.
- Chop the onion, garlic and ginger.
- Krok 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.
- Krok 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.