CookEatShare is also available in English
Cerrar

Receta Stuffed Cabbage Pickle (Bosam Kimchi)

click to rate
0 votos | 1304 views
Raciónes: 1

Ingredientes

Cost per recipe $7.95 view details
  • 2 lb napa cabbage
  • 1 x korean radish - (abt 1 lb)
  • 1/2 gal cool water
  • 3 ounce coarse salt
  • 1 Tbsp. fish sauce
  • 1 Tbsp. dry warm red chili flakes
  • 2 x garlic cloves minced
  • 1 tsp minced fresh ginger
  • 5 x scallions cut into 1" lengths
  • 1/4 lb octopus cut very thin slices
  • 4 x chestnuts peeled, sliced thin
  • 1 Tbsp. pine nuts
  • 1 tsp dry red chili threads

Direcciones

  1. Remove and reserve 8 large outer cabbage leaves. Cut the remainder of the cabbage horizontally into 1 1/2-inch pcs. Set aside.
  2. Cut the unpeeled radish into 1-inch cubes, then cut each cube into 1/4-inch thick slices.
  3. Thoroughly mix the water and salt together. Put the sliced cabbage leaves on top. Pour sufficient of the brine over the vegetables to cover them, and weight the contents with a saucer to keep the vegetables under the brine. Leave overnight in a cold place to wilt. The next day drain it, discarding the brine. Set aside the outer cabbage leaves.
  4. Mix together the fish sauce, chili flakes, garlic, ginger, scallions, octopus, chestnuts, pine nuts and red chili threads, then combine with the cabbage and radish pcs in a large bowl.
  5. Place 4 wilted cabbage leaves on a plate, arranging them one across the other to cover it. Put half of the cabbage and radish mix in the center of the leaves. Fold the leaves over the mix to enclose the contents and place in the glass container with the folded leaves underneath. Do this for each bundle.
  6. A certain amount of liquid will accumulate during the next day (the kimchi juice) but if not sufficient to cover the cabbage, add in more liquid. (Mix 1 Tbsp. fish sauce and 1 qt of water.) Pour this over the kimchi and put a plate over all to press the kimchi under the liquid to keep if from deteriorating.
  7. The Bosam is best eaten 3 to 4 days after preparation. It should be stored in a cold place.
  8. This recipe yields 2 qts.
  9. Yield: 2 qts

Languages

Nutrition Facts

Amount Per Recipe %DV
Recipe Size 3119g
Calories 273  
Calories from Fat 67 25%
Total Fat 7.95g 10%
Saturated Fat 0.95g 4%
Trans Fat 0.0g  
Cholesterol 49mg 16%
Sodium 34625mg 1443%
Potassium 1172mg 33%
Total Carbs 30.98g 8%
Dietary Fiber 3.0g 10%
Sugars 2.84g 2%
Protein 28.32g 45%
¿Te gusto esta receta?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Leave a review or comment