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:

Quickview
366 Calories
23g Protein
3g Total Fat
73g Carbs
100% Health Score
Limit These
Calories
366k
18%

Fat
3g
5%

  Saturated Fat
0.67g
4%

Carbohydrates
73g
24%

  Sugar
31g
35%

Cholesterol
47mg
16%

Sodium
1437536mg
62502%

Get Enough Of These
Protein
23g
46%

Vitamin K
471µg
449%

Vitamin C
281mg
341%

Manganese
5mg
286%

Folate
793µg
198%

Calcium
1700mg
170%

Vitamin B6
2mg
122%

Iron
17mg
97%

Potassium
3289mg
94%

Copper
1mg
87%

Vitamin A
3370IU
67%

Fiber
16g
65%

Magnesium
244mg
61%

Zinc
6mg
46%

Phosphorus
400mg
40%

Vitamin B2
0.6mg
35%

Vitamin B1
0.45mg
30%

Vitamin B3
5mg
28%

Selenium
13µg
20%

Vitamin B5
1mg
13%

Vitamin E
1mg
9%

Vitamin B12
0.14µg
2%

covered percent of daily need
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Food Trivia

The tomato is technically a fruit, not a vegetable. It was also the first genetically engineered whole product and went on the market in 1994. Since then, more than 50 other genetically engineered foods have been deemed safe by the FDA.

Food Joke

A man entered his doctor's office with a cucumber up his nose, a carrot in his left ear and a banana stuck in his right ear. "Doc," he asked, "What's wrong with me?" "Simple," replied the doctor, "You aren't eating right."

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