Receptek a Izek Ă©s illatok VilĂĄgĂĄban

Nabak Kimchi, vizes Ă©s enyhĂ©n csĂ­pƑs koreai kimchi friss zöldsĂ©gekkel

Nabak Kimchi (Vizes, EnyhĂ©n CsĂ­pƑs Kimchi)

A nabak kimchi, egy koreai vizes, enyhĂ©n csĂ­pƑs kimchi, a koreai Ă©tkezĂ©sek elengedhetetlen rĂ©sze. A vizes kimchi könnyed, friss Ă©s egy kicsit csĂ­pƑs, tökĂ©letes a tavaszi Ă©s nyĂĄri hĂłnapokban. Az Ă©tel gazdag probiotikumokban, Ă©s rendkĂ­vĂŒl frissĂ­tƑ. A nabak kimchi az egyik legnĂ©pszerƱbb koreai Ă©tel, amelyet gyorsan el lehet kĂ©szĂ­teni, Ă©s könnyen variĂĄlhatĂł a kĂŒlönbözƑ fƱszerekkel Ă©s zöldsĂ©gekkel.

ElƑkĂ©szĂŒlet 30 perc
Elkészítés 2 perc
Teljes 2 perc
50 Kcal
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HozzĂĄvalĂłk

Adagok: 4
⭕ 1 db Napa cabbage
⭕ 1 db Carrot
⭕ 1 db Daikon radish
⭕ 100 g Coarse sea salt
⭕ 5 clove Garlic
⭕ 2 cm Ginger
⭕ 2 ek. Korean red pepper flakes (gochugaru)
⭕ 3 ek. Fish sauce
⭕ 1 tk. Sugar
⭕ 1 l Water

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    Allergén informåció
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    Elkészítési Lépések

    1

    Cut the napa cabbage, daikon radish, and carrot into thin slices or strips. Place them in a large mixing bowl.

    Make sure the vegetables are evenly sliced for consistent texture.

    2

    Sprinkle the chopped vegetables with coarse sea salt and massage the salt into them. Let the mixture sit for 1-2 hours to release water.

    Massage gently to ensure the salt evenly distributes, helping to draw out moisture from the vegetables.

    3

    Rinse the salted vegetables thoroughly under cold water to remove excess salt and drain them well.

    Ensure the vegetables are well-drained to avoid an overly salty kimchi.

    4

    Grate the garlic and ginger, and mix them with Korean red pepper flakes (gochugaru), fish sauce, and sugar to form a thick paste.

    Adjust the amount of gochugaru for your preferred spice level.

    5

    Add the garlic-ginger paste to the rinsed vegetables and toss them together to ensure even coating.

    Make sure the paste is evenly distributed over the vegetables for a uniform flavor.

    6

    Transfer the kimchi mixture into a clean jar or container, pressing it down to remove air pockets.

    Leave some space at the top of the jar to allow for the kimchi to expand during fermentation.

    7

    Pour water over the vegetables, ensuring they are fully submerged in the liquid. Cover the jar loosely.

    Make sure the vegetables are submerged to prevent spoilage.

    8

    Let the nabak kimchi ferment at room temperature for 1-2 days. After fermentation, store it in the refrigerator.

    The longer the kimchi ferments, the more intense the flavor will become.