Recipe

Winter Kimchi

Name: Winter Kimchi
Total time: 45 min
Yield: 1 servings
Cuisine: Korean
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; 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

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 $

Total time: Total: 45 min
Servings: Servings: 1
Difficulty: Difficulty: medium

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
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

Instructions

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.