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PATTI HUGHES
Kimchi
Chinese cabbage in a Korean marinade including ginger, garlic, fish sauce and chili pepper.
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Ingredients
Directions
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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.
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Meanwhile, bring the water to the boil and add the salt. Let boil for 1 min until the salt has dissolved.
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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.
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Put the garlic, ginger, vinegar and fish sauce in a high cup and puree with the hand blender to a smooth mass.
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Add the sugar, paprika and chilli powder and mix into a thick marinade.
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Mix the marinade through the coals until all the coals are covered. If necessary, season with salt.
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Put the kimchi in a lockable container and leave to marinate in the refrigerator for at least 3 hours.
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Nutrition
30Calories
Sodium28% DV660mg
Fat63% DV41g
Protein2% DV1g
Carbs2% DV5g
Fiber8% DV2g
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