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Mom's Kimchi with Mashed Potato Paste
Dodatek

Mom's Kimchi with Mashed Potato Paste

2 godz. 30 minPorcje: 12Nutri-Score B€€
od @hoemgirl3 importyugotowano 0 razy
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Składniki

12 osób
  • napa cabbage (cut into bite-sized pieces)Warzywa i owoce3 kawałki
  • coarse salt (for salting the cabbage)Przyprawy150 g
  • potatoes (boiled and mashed)Warzywa i owoce2 kawałki
  • garlic (peeled)Warzywa i owoce10 kawałki
  • white onion (peeled and roughly chopped)Warzywa i owoce1 kawałek
  • ginger (peeled)Warzywa i owoce20 g
  • green onions (cut into pieces)Warzywa i owoce5 kawałki
  • salted shrimp (one full spoon)Ryby30 g
  • fish sauceSpiżarnia30 ml
  • gochugaru (Korean red chili flakes)Przyprawy60 g
  • radish (peeled and julienned)Warzywa i owoce1 kawałek

na porcję

Wartości odżywcze

52kcal

Węglowodany
10 g
Białko
2 g
Tłuszcz
1 g
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Przybory

  • Miska ×2
  • Tłuczek do ziemniaków
  • Durszlak
  • Garnek
  • kimchi container

krok po kroku

Przygotowanie

  1. Salt the cabbage

    • Cut the napa cabbage into bite-sized pieces and place in a large bowl.
    • Sprinkle generously with coarse salt, tossing so every leaf is coated.
    • Leave to drain and release moisture.
    Krok 1

  2. Boil and mash the potatoes

    • Boil the potatoes until tender.
    • Mash them until smooth to use as the paste instead of rice paste.
    Krok 2

  3. Prepare the aromatics

    • Peel the garlic and ginger.
    • Roughly chop the white onion and cut the green onions.
    Krok 3

  4. Make the kimchi paste

    • Blend or finely chop the garlic, ginger, white onion and green onions.
    • Add the salted shrimp and its juice, then the fish sauce.
    • Stir in the mashed potatoes and the gochugaru until a thick red paste forms.
    Krok 4

  5. Rinse and drain the cabbage

    • Rinse the salted cabbage well and drain thoroughly in a colander.
    Krok 5

  6. Mix the kimchi

    • Add the julienned radish to the cabbage.
    • Pour the paste over and mix thoroughly by hand so every leaf is coated.
    Krok 6

  7. Pack and ripen

    • Pack the kimchi tightly into the kimchi container, pressing out air pockets.
    • Leave at room temperature for one day, then store in the kimchi fridge.
    Krok 7
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