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Mom's Kimchi with Mashed Potato Paste
2 h 30 minServes 12Nutri-Score B€€
B
2 h 30 min
2 h 30 minMom's Kimchi with Mashed Potato Paste
what you need
Ingredients
napa cabbage (cut into bite-sized pieces)Produce3 pieces
coarse salt (for salting the cabbage)Spices150 g
potatoes (boiled and mashed)Produce2 pieces
garlic (peeled)Produce10 pieces
white onion (peeled and roughly chopped)Produce1 piece
ginger (peeled)Produce20 g- green onions (cut into pieces)Produce5 pieces
salted shrimp (one full spoon)Fish30 g
fish saucePantry30 ml- gochugaru (Korean red chili flakes)Spices60 g
radish (peeled and julienned)Produce1 piece
per serving
Nutrition
52kcal
- Carbs
- 10 g
- Proteins
- 2 g
- Fat
- 1 g
what you’ll use
Tools
Mixing bowl ×2
Potato masher
Colander- Stockpot
- kimchi container
step by step
Method
- Step 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.
- Step 2
Boil and mash the potatoes
- Boil the potatoes until tender.
- Mash them until smooth to use as the paste instead of rice paste.
- Step 3
Prepare the aromatics
- Peel the garlic and ginger.
- Roughly chop the white onion and cut the green onions.
- Step 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.
- Step 5
Rinse and drain the cabbage
- Rinse the salted cabbage well and drain thoroughly in a colander.
- Step 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.
- Step 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.
most cooked first