CookGo
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Potato Broth White Kimchi

Coût $10, économiser $15

Source: Recommended by CookGo

  • 120 Min
  • 6 Portions
  • $10

INGRÉDIENTS

  • Vegetables

    • 🥬 1 head napa cabbage
    • 🥔 4 potatoes
    • 🍐 1 pear
    • 🧅 1 onion
    • 🧅 3 stalks green onion

  • Seasonings

    • 🧄 1 tbsp minced garlic
    • 1 tbsp shredded ginger
    • 2 chili peppers
    • 🧂 Salt to taste

ÉTAPES

1

Soak napa cabbage in saltwater (10:1 ratio) for 2–3 hours until tender.

2

Rinse cabbage three times and drain for 30 minutes.

3

Slice 4 potatoes thinly and boil in 4 liters of water.

4

Blend boiled potatoes and mix back into the potato water.

5

Blend 1 pear and 1 onion, then mix into the potato broth.

6

Add 1 tbsp minced garlic and salt to taste. Strain the broth for clarity.

7

Place 3 green onion stalks at the bottom of the kimchi jar.

8

Layer salted cabbage into the jar and pour the clear potato broth over it.

9

Add 1 tbsp shredded ginger and 2 chili peppers to the jar.

10

Cover and let ferment at room temperature for 1 day, then refrigerate for 2 days.

NUTRIMENTS

Par portion

🔥

50

Calories

  • 2g
    Protéines
  • 10g
    Glucides
  • 0g
    Graisses

💡 Astuces

Use fresh napa cabbage for optimal texture and flavor.Adjust salt levels based on personal preference.Fermentation time can be extended for a tangier taste.Store in the refrigerator to maintain freshness for up to 2 weeks.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.