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 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, (abt ½ kg) quartered lengthways with stems attached and washed
1 small napa cabbage, (abt ½ kg) quartered lengthways with stems attached and washed
Brine solution water+ 1 ½ cups coarse salt)
Brine solution (3- 4 liters water+ 1 ½ cups coarse salt)
chilly paste (reduce for less spicy)/ korean gochujang paste
3 tablespoons chilly paste (reduce for less spicy)/ korean gochujang paste
bowl cooked rice
1/4 bowl cooked rice
radish, julienned
150 grams radish, julienned
spring onions, cut into abt 2" lengths
40 grams spring onions, cut into abt 2" lengths
chilly flakes
15 grams chilly flakes
sugar
10 grams sugar
whole garlic bulb, skinned
1 whole garlic bulb, skinned
fermented baby shrimps/ cincalok (you can even use brined fish/anchovies)
2 tablespoons fermented baby shrimps/ cincalok (you can even use brined fish/anchovies)
fish sauce
1/8 cup fish sauce