Skip to content
Menu
Seoul-Style Kimchi for Two
Dodatek

Seoul-Style Kimchi for Two

12 godz.Porcje: 16Nutri-Score B€€
od @yooinoz1 importugotowano 0 razy
Dostosuj przepis

czego potrzebujesz

Składniki

16 osób
  • napa cabbage (outer leaves removed, halved or quartered, rinsed)Warzywa i owoce2 kawałki
  • coarse sea salt (for salting and brine)Przyprawy720 g
  • radish (julienned)Warzywa i owoce0,5 kawałki
  • spring onions (cut into bite-sized pieces)Warzywa i owoce6 kawałki
  • seafood broth powder (sachet)Spiżarnia1 kawałek
  • water (to dissolve the broth powder)Inne100 ml
  • apple (peeled and roughly chopped)Warzywa i owoce0,5 kawałki
  • onion (roughly chopped)Warzywa i owoce0,5 kawałki
  • garlic (peeled)Warzywa i owoce15 kawałki
  • ginger (peeled, chopped)Warzywa i owoce15 g
  • red chillies (stems removed)Warzywa i owoce6 kawałki
  • cooked cold rice (cooked and cooled)Produkty zbożowe100 g
  • plum extract (maesil cheong)Spiżarnia45 ml
  • salted shrimp (saeujeot)Ryby45 g
  • coarse gochugaru (coarse Korean chilli flakes)Przyprawy150 g
  • anchovy fish sauceSpiżarnia60 ml

na porcję

Wartości odżywcze

65kcal

Węglowodany
13 g
Białko
2 g
Tłuszcz
1 g
Dostosuj przybory

czego użyjesz

Przybory

  • Miska ×2
  • Blender kielichowy
  • Durszlak
  • large container

krok po kroku

Przygotowanie

  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.
    Krok 1

  2. Brine the cabbages

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

  3. Rinse and drain

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

  4. Prepare the vegetables

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

  5. Make the broth

    • Dissolve the seafood broth powder in the water.
    Krok 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.
    Krok 6

  7. Finish the kimchi paste

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

  8. Coat the cabbages

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

  9. Ferment

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