Winter kimchi
A nourishing Winter Kimchi, great for a gluten-free, dairy-free, and pescatarian diet. This Korean dish caters to Winter events, providing 54% of your daily vitamins and minerals. With ingredients like fish sauce, brine solution, and garlic.
Ingredients
napa cabbage
1 small
coarse salt
3 liters
chilly paste / korean gochujang paste
3 Tbsps
cooked long grain rice
0.25
radishes
150 grams
green onions
40 grams
chilly flakes
15 grams
sugar
10 grams
whole garlic clove
1
prawn
2 Tbsps
fish sauce
29 ml
Method
- 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.
Nutrition:
Carbs
73 g
Fat
3 g
Protein
23 g
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