CookGo
recipe image

Korean Geotjeori (Fresh Kimchi)

Costo $15, ahorrar $10

Fuente: Recommended by CookGo

  • 120 Min
  • 6 Porciones
  • $15

INGREDIENTES

  • Vegetables

    • 🥬 1 whole napa cabbage
    • 100g chives

  • Seasoning

    • A pinch of sesame seeds
    • 80g coarse chili powder
    • 3-4 dried chilies
    • 🍬 20g sugar
    • 25g fermented shrimp
    • 15g anchovy sauce
    • 🍐 40g pear
    • 🧅 60g onion
    • 🧄 30g garlic
    • 10g ginger
    • 3g MSG

  • Brine

    • 🧂 350g sea salt
    • 💧 4500g water

  • Rice Paste

    • 1 tbsp glutinous rice flour
    • 💧 80g water

PASOS

1

Trim the outer leaves of the napa cabbage, keeping only the inner parts. Cut into long strips and weigh approximately 2.2kg.

2

Prepare the brine with a 1:13 salt-to-water ratio. Soak the cabbage for 4 hours.

3

Mix glutinous rice flour with water and cook over low heat while stirring to make a paste. Let it cool.

4

Cut the pear and onion into chunks. Blend them into a smooth puree along with garlic and ginger.

5

Combine all seasoning ingredients to make the sauce. Let it sit at room temperature while the cabbage is salting.

6

Rinse the salted cabbage thoroughly and drain well.

7

Cut the chives into 5-6cm lengths.

8

Mix the cabbage, chives, and prepared sauce thoroughly. Sprinkle sesame seeds on top.

9

Cover the kimchi with plastic wrap and let it sit at room temperature for 4-5 hours before refrigerating.

NUTRIENTES

Por 1 porción

🔥

50

Calorías

  • 2g
    Proteína
  • 10g
    Carbohidratos
  • 0g
    Grasas

💡 Consejos

Use fresh napa cabbage for the best texture.Adjust the spice level by varying the amount of chili powder.Store in an airtight container to maintain freshness.

⚠️ Precauciones

Esta receta es solo para inspiración. El uso específico debe ajustarse según las diferencias individuales.