FRESH homemade kimchi that you don’t need to ferment!
Fresh kimchi pairs well with any sort of protein, especially beef or pork, and can be used just like normal kimchi👌🏼
Fresh Homemade Kimchi
Difficulty: EasyServings
6
servingsPrep time
30
minutesCooking timeminutes
Calories
54
kcalProtein
2
gCarbs
8
gFat
2
gFRESH homemade kimchi that you don’t need to ferment!
Fresh kimchi pairs well with any sort of protein, especially beef or pork, and can be used just like normal kimchi👌🏼
Ingredients
Napa Cabbage
550 gramSalt
20 gramKorean Red Pepper Powder
20 gramFish Sauce
20 gramShrimp Paste
20 gramPlum extract
30 gramMinced Garlic
20 gramSpring Onion
30 gramSesame Oil
10 gram
Directions
- Preparation
- Chop and wash the nappa cabbage and drain as much water as possible. Then mix in salt and let it rest for 30 minutes.
- While the nappa cabbage is resting, to a separate bowl, combine Korean red chilli flakes, fish sauce, salted fermented shrimp, plum syrup, minced garlic, spring onion, sesame oil, and mix it all together.
- After 30 minutes, wash the salted napa cabbage and drain as much water as possible and leave it to dry for 10 minutes.
- Cooking
- Transfer the napa cabbage to a bowl, add the kimchi paste you made earlier, and mix.
- You can then store this in the fridge and it should last a while!
Recipe Video
Notes
- Salted fermented shrimp is Saeujeot (새우젓)
- Green plum syrup/extract is Maesil-cheong (매실청)
- Calories per 100g