Winter Kimchi

Winter Kimchi

Gluten FreeDairy FreeVery Healthy

Basic Information

  • Servings: 1
  • Ready in: 45 minutes
  • Preparation time: -
  • Cooking time: -
  • Rating: 94.19
  • Health score: 100.00
  • Weight Watcher points: 6.00

Summary

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 lot of people really liked this Korean dish. It will be a hit at your Winter event. If you have fish sauce, brine solution, garlic bulb, and a few other ingredients on hand, you can make it. 4 people found this recipe to be delicious and satisfying. It is brought to you by Foodista. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 92%, this dish is amazing. Winter Kimchi, Kimchi Stew with Pork Belly and Tofu (Kimchi-jjigae), and Red Curry Mussels with Kimchi Puree from 'The Kimchi Cookbook are very similar to this recipe.

Ingredients

  • napa cabbage
    napa cabbage1 small
  • brine solution
    brine solution3 liters
  • chilly paste / korean gochujang paste
    chilly paste / korean gochujang paste3 tablespoons
  • bowl rice
    bowl rice0.25
  • radish
    radish150 grams
  • spring onions
    spring onions40 grams
  • chilly flakes
    chilly flakes15 grams
  • sugar
    sugar10 grams
  • garlic bulb
    garlic bulb1
  • fermented baby shrimps/ cincalok
    fermented baby shrimps/ cincalok2 tablespoons
  • fish sauce
    fish sauce0.125 cup
Instructions

Step 1

Soak the quartered cabbage in the brine solution for 4 hours, weighing the cabbage down with a heavy plate.

Step 2

Remove and drain.

Step 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.

Step 4

Stuff the cabbage with the paste, making sure to stuff in between the individual leaves and coating every inch of it.

Step 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.

Categories

Cuisines: Korean, Asian

Dish Types: side dish

Diets: gluten free, dairy free, pescatarian

Occasions: winter

Source Information

Source: Foodista

License: CC BY 3.0

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