Dodatek
Vegan Kimchi
1 godz. 30 minPorcje: 8Nutri-Score B€€
B
1 godz. 30 min
1 godz. 30 minVegan Kimchi
przepis od
wlovekristin
@wlovekristin
1 przepis
1 import
ugotowano 0 razy
czego potrzebujesz
Składniki
napa cabbage (cut into bite-sized pieces)Warzywa i owoce1 kawałek
coarse saltPrzyprawy40 g- daikon radish (julienned)Warzywa i owoce200 g
carrot (julienned)Warzywa i owoce1 kawałek
spring onion (sliced)Warzywa i owoce3 kawałki
garlic (grated)Warzywa i owoce5 kawałki
ginger (grated)Warzywa i owoce15 g- gochugaru (Korean chili flakes)Przyprawy40 g
soy sauceSpiżarnia30 ml
rice flourProdukty zbożowe20 g
waterInne120 ml
sugarSpiżarnia15 g
na porcję
Wartości odżywcze
42kcal
- Węglowodany
- 8 g
- Białko
- 2 g
- Tłuszcz
- 1 g
czego użyjesz
Przybory
Miska ×2
Durszlak
Rondel
glass jar
krok po kroku
Przygotowanie
- Krok 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.
- Krok 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.
- Krok 3
Prepare the vegetables
- Julienne the daikon radish and carrot.
- Slice the spring onion.
- Grate the garlic and ginger.
- Krok 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.
- Krok 5
Rinse and drain the cabbage
- Rinse the salted cabbage under cold water.
- Drain well and squeeze out excess water.
- Krok 6
Coat the cabbage
- Add the cabbage to the paste and mix thoroughly, using gloves to coat every piece.
- Krok 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.