Try this Pete evans : Kid-friendly Kimchi recipe, or contribute your own.
Suggest a better descriptionYou will need a 1.5 litre perserving jar with an airlock lid for this recipe. Wash the jar and all the utensils you will be using in very hot water. Dry well and set aside. Alternatively, run them through a hot tinse cycle in the dishwasher.
Remove the outer leaves of the cabbages. Choose an unblemished leaf, wash it well and set aside for later. Shred the cabbages in a food processor or slice with a knife or mandoline, then transfer to a large glass or stainlesss steel bowl. Add the daikon, apple, onion, shallot, coriander, lemon juice and salt and mix well. Cover and set aside.
Prepare the starter culture according to the directions on the packet. Add to the vegetables and mix thoroughly.
Using a large spoon, fill the prepared jar with the vegetable mixture, pressing down well to remove any air pockets and leaving 2 cm of room at the top. The vegetables should be completely submerged in the liquid. Add more water, if necessary.
Take the clean cabbage leaf, fold it up and place it on top of the mixture, then add a small glass weight (a shot glass is ideal) to keep everything submerged. Close the lid, then wrap a tea towel around the side of the jar to block out the light.
Store the jar in a dark place with a temperature of 16-23°C for 10-14 days. (You can place the jar in an esky to maintain a more consistent temperature.) Different vegetables have different culturing times and the warmer it is the shorter the time needed. The longer you leave it, the higher the level of good bacteria and the tangiet the flavour.
Chill before eating. Once opened, the kimchi will last for up to 2 months in the fridge when kept submerged in liquid. If unopened, it will keep for up to 9 months in the fridge.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1266g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 397 | ||
Calories from Fat: 15 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.7g | 2 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 2833.1mg | 98 % | |
Potassium 2397.4mg | 63 % | |
Total Carbohydrate 97g | 29 % | |
Dietary Fiber 27g | 108 % | |
Sugars, other 70g | ||
Protein 13.7g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 397
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