Filter
Reset
Sort ByRelevance
PATTI HUGHES
Kimchi
Chinese cabbage in a Korean marinade including ginger, garlic, fish sauce and chili pepper.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the coals into quarters and remove the hard core. Halve the quarters in length and cut them into quarters. Put in a large bowl.
-
Meanwhile, bring the water to the boil and add the salt. Let boil for 1 min until the salt has dissolved.
-
Pour the hot salt water over the coals and let stand for 30 minutes. Scoop occasionally. Drain and rinse with cold running water. Let it drain well.
-
Put the garlic, ginger, vinegar and fish sauce in a high cup and puree with the hand blender to a smooth mass.
-
Add the sugar, paprika and chilli powder and mix into a thick marinade.
-
Mix the marinade through the coals until all the coals are covered. If necessary, season with salt.
-
Put the kimchi in a lockable container and leave to marinate in the refrigerator for at least 3 hours.
Blogs that might be interesting
-
20 minSide dishfusilli, almond shavings, white casino bread, semi-skimmed milk, roasted red peppers in pot, garlic, smoked chicken fillet, Cherry tomatoes,red pasta salad
-
40 minSide dishold white bread, milk, half-to-half-chopped, egg, (freshly grated) nutmeg, freshly ground black pepper, flour, butter,step-by-step meatball
-
8 minSide dishtarte tatin pear caramel, whipped cream, cocoa powder, cinnamon, powdered sugar,tarte tatin pear caramel with chocolate cream
-
35 minSide dishbulgur, water, meat tomato, bunch onion, fresh parsley, fresh fresh mint, lemon, tomato paste, extra virgin olive oil, spicy paprika powder, fresh green pepper,Bulgur Salad
Nutrition
30Calories
Sodium28% DV660mg
Fat63% DV41g
Protein2% DV1g
Carbs2% DV5g
Fiber8% DV2g
Loved it