Winter Kimchi
Need a gluten free, dairy free, and pescatarian side dish? Winter Kimchi could be a spectacular recipe to try. This recipe makes 1 servings with 365 calories, 23g of protein, and 3g of fat each. For $10.51 per serving, this recipe covers 54% of your daily requirements of vitamins and minerals. Not a
- Prep time
- 13 min
- Cook time
- 31 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
- 1 small napa cabbage
- 3 liters brine solution
- 3 tablespoons chilly paste / korean gochujang paste
- 0.25 bowl rice
- 150 grams radish
- 40 grams spring onions
- 15 grams chilly flakes
- 10 grams sugar
- 1 garlic bulb
- 2 tablespoons fermented baby shrimps/ cincalok
- 0.125 cup fish sauce
Instructions
- 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.