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Summer Vegetable Water Kimchi

Custo $10, economizar $15

Fonte: Recommended by CookPal

  • 60 Min
  • 3 Porções
  • $10

INGREDIENTES

  • Broth

    • 6 pieces kombu
    • 💧 3 liters water

  • Vegetables

    • 🥔 4 potatoes, peeled
    • 450g radish, julienned
    • 🥕 1/2 carrot, thinly sliced
    • 🥒 1 cucumber, half-moon sliced
    • 🧄 10 cloves garlic, sliced
    • 2 green chilies, julienned
    • 1 red chili, julienned
    • 1 red bell pepper, chopped
    • 🧅 10 stalks spring onion
    • 10g red cabbage, julienned

  • Seasoning

    • 🧂 Salt to taste

PASSOS

1

Combine 3 liters of water and 6 pieces of kombu in a bowl. Let it steep for at least 1 hour to create the broth.

2

Peel the potatoes and place them in a microwave-safe container with a bit of water. Microwave for 7 minutes, then let them cool.

3

Blend the cooked potatoes with the kombu broth until smooth. Transfer the mixture to a pot and cook until thickened. Season with salt and let it cool.

4

Prepare the vegetables: slice garlic, julienne chilies, chop bell pepper, julienne radish and red cabbage, thinly slice carrot, and half-moon slice cucumber.

5

Place the prepared vegetables in a kimchi container. Pour the cooled potato paste over the vegetables. Let it ferment until bubbles appear, then store in the refrigerator.

NUTRIENTES

Por 1 Porção

🔥

150

Calorias

  • 3g
    Proteína
  • 30g
    Carboidratos
  • 0g
    Gorduras

💡 Dicas

Use fresh vegetables for better flavor and texture.Adjust the salt level according to your taste preference.Serve chilled for a refreshing summer dish.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.