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Ingredientes
- 1 lrg White Chinese cabbage Salt, not iodised Cayenne pepper
- 6 x Spring onions, finely minced
- 6 x Cloves garlic, finely minced
- 3 x Fresh red chillies, finely minced
- 3 tsp Fresh ginger, finely minced
- 2 c. Dashi (stock) (see recipe)
- 2 tsp Light soy sauce
- 1 pch Monosodium glutamate
Direcciones
- Kim chi is one of Korea's national dishes, with as many versions as there are cooks. This is a combination of three recipes, and while it may have an unorthodox touch in the Japanese dashi stock, it is a very tasty version of kim chi - one which would appeal to most people.
- Cut base off cabbage, then slice lengthwise into 6 segments. Dry in the sun for half a day, cut each segment in halves crossways, then put into an unglazed earthenware pot alternately with good handfuls of salt and a sprinkling of cayenne pepper, making several layers. Cover with a wooden lid just small sufficient to fit inside the pot so which it rests directly on the cabbage. Weight it down with a heavy stone and leave for a week, then rinse the cabbage thoroughly under cool running water. Squeeze out as much moisture as possible.
- Slice into 2.5 cm (1 inch) sections or possibly chop more finely if preferred and put into the rinsed-out jar, this time layering with the onions, garlic, chillies, and ginger. Fill pot with the dashi stock mixed with the soy and MSG. Cover with wax paper, put lid back on top and chill. After 4 or possibly 5 days the kim chi is ready for eating. Serve with warm white rice and a dash of soy sauce.
- Note: in cool weather kim chi does not require refrigeration, but when weather is hot, store in refrigerator for up to 3 weeks.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1380g | |
| Calories 351 | |
| Calories from Fat 9 | 3% |
| Total Fat 1.05g | 1% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 871mg | 36% |
| Potassium 2821mg | 81% |
| Total Carbs 82.85g | 22% |
| Dietary Fiber 26.7g | 89% |
| Sugars 37.65g | 25% |
| Protein 19.37g | 31% |
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