Safety-scanned gluten-free recipe
Winter Kimchi
Need a gluten free, dairy free, and pescatarian side dish? Winter Kimchi could be a spectacular recipe to try. This recipe makes 1 servings with 365 calories, 23g of protein, and 3g of fat each. For $10.51 per serving, this recipe covers 54% of your daily requirements of vitamins and minerals. Not a lot of people really liked this Korean dish. It will be a hit at your Winter event. If you have fish sauce, brine solution, garlic bulb, and a few other ingredients on hand, you can make it. 4 people found this recipe to be delicious and satisfying. It is brought to you by Foodista. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 92%, this dish is amazing. Winter Kimchi, Kimchi Stew with Pork Belly and Tofu (Kimchi-jjigae), and Red Curry Mussels with Kimchi Puree from 'The Kimchi Cookbook are very similar to this recipe.
Ingredients
Check items off as you gather them. Confirm every packaged ingredient is labeled gluten-free.
Directions
- Soak the quartered cabbage in the brine solution for 4 hours, weighing the cabbage down with a heavy plate.
- Remove and drain.
- Place garlic cloves, rice, fermented shrimp, fish sauce, sugar, chilly paste and chilly flakes in a food processor and zap to a smooth paste. Stir in spring onions.
- Stuff the cabbage with the paste, making sure to stuff in between the individual leaves and coating every inch of it.
- Place kimchi into an airtight container and leave at room temperature for a day before leaving it to ferment further in the fridge for at least another week before consuming. I left mine for about 3 weeks.
Nutrition
| Calories | 365.4 kcal |
|---|---|
| Fat | 3.36 g |
| Carbohydrates | 73.22 g |
| Protein | 23.01 g |
Cook alongside the community
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Visit Gluten-Free RecipesSource: Spoonacular