Winter Kimchi
Winter Kimchi is a gluten free, dairy free, and pescatarian side dish. For $10.51 per serving, this recipe covers 54% of your daily requirements of vitamins and minerals. This recipe serves 1. One serving contains 366 calories, 23g of protein, and 3g of fat. This recipe from Foodista requires napa cabbage, brine solution, chilly paste / korean gochujang paste, and chilly flakes. Winter will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. 4 people found this recipe to be flavorful and satisfying. Only a few people really liked this Korean dish. All things considered, we decided this recipe deserves a spoonacular score of 94%. This score is excellent. Try Spicy Kimchi Stew (kimchi Jjigae), Shang Kimchi (Summer, or Raw, Kimchi), and Oisobagi Kimchi (stuffed Cucumber Kimchi) for similar recipes.
Servings: 1
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
1 small napa cabbage, (abt ½ kg) quartered lengthways with stems attached and washed
Brine solution (3- 4 liters water+ 1 ½ cups coarse salt)
3 tablespoons chilly paste (reduce for less spicy)/ korean gochujang paste
1/4 bowl cooked rice
1/4 bowl cooked rice
1/4 bowl cooked rice
150 grams radish, julienned
40 grams spring onions, cut into abt 2" lengths
15 grams chilly flakes
10 grams sugar
1 whole garlic bulb, skinned
2 tablespoons fermented baby shrimps/ cincalok (you can even use brined fish/anchovies)
1/8 cup fish sauce
Equipment:
food processor
Cooking instruction summary:
Soak the quartered cabbage in the brine solution for 4 hours, weighing the cabbage down with a heavy plate. Remove and drain. Place garlic cloves, rice, fermented shrimp, fish sauce, sugar, chilly paste and chilly flakes in a food processor and zap to a smooth paste. Stir in spring onions. Stuff the cabbage with the paste, making sure to stuff in between the individual leaves and coating every inch of it. Place kimchi into an airtight container and leave at room temperature for a day before leaving it to ferment further in the fridge for at least another week before consuming. I left mine for about 3 weeks.
Step by step:
1. Soak the quartered cabbage in the brine solution for 4 hours, weighing the cabbage down with a heavy plate.
2. Remove and drain.
3. Place garlic cloves, rice, fermented shrimp, fish sauce, sugar, chilly paste and chilly flakes in a food processor and zap to a smooth paste. Stir in spring onions.
4. Stuff the cabbage with the paste, making sure to stuff in between the individual leaves and coating every inch of it.
5. Place kimchi into an airtight container and leave at room temperature for a day before leaving it to ferment further in the fridge for at least another week before consuming. I left mine for about 3 weeks.
Nutrition Information:
covered percent of daily need
