Korean recipe for fermented, chopped Vegetable Recipes with a distinctive taste, which is very popular in Asia as a versatile side dish.
Ingredients:
1 piece (1-1.2 kg)
tablespoon of Peking cabbage
200 g
of white radish
200 g
carrots
80 g
salt
1 bunch
of spring onions and their blossoms
For the paste:
2 tbsp
soy sauce
2 tablespoons
fish sauce
1 tablespoon
water
1 tbsp
grated ginger
1 tsp
of chili sauce
6 pcs
of garlic cloves
Procedure:
Cut the Beijing cabbage into noodles, salt and mix, leave preferably overnight to brine
The next day rinse the cabbage, leave to drain
.Carrots, radish, cut into noodles, onion and its shoots into rings, mix with cabbage
Grated ginger and grated garlic, mix with soy sauce, fish sauce, chili sauce, dilute with a little water
Stir in the water and the soy sauce./li>
Mix the paste with the Vegetable Recipes, stuff the kimchi into a jar with a lid or other sealable container, leave at room temperature to ferment for 2-3 days
Store the fermented Vegetable Recipes in the refrigerator, where they will keep for up to 14 days if not consumed sooner
Serve as a side dish with various dishes or on their own as a spicy snack.
Born and raised in a chef house. I Completed my High school diploma in Culinary arts and would love to supervise other culinary professionals in the kitchen.