A unique take on traditional kimchi using Indian ingredients and a homemade chili paste.
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Chop the Indian cabbage and salt it with salt. Let it rest for 2 hours to draw out moisture.
Discard the excess water from the cabbage and wash it twice.
In a large bowl, combine the cabbage, spring onions, carrot, garlic, and chili paste.
Mix everything well and let it ferment for 2 days in a warm place.
After fermentation, refrigerate for 1 day before serving.
In a pan, combine water and rice flour. Stir continuously over medium heat until it thickens.
Transfer the thickened rice paste to a bowl and mix in chili powder until well combined.
Ensure the cabbage is well salted to draw out moisture effectively.
Fermentation time may vary based on the temperature of your environment.
How long can I store the kimchi?
Kimchi can be stored in the refrigerator for several weeks, but it is best consumed within the first month for optimal flavor.
Can I adjust the spice level?
Yes, you can adjust the amount of chili powder in the chili paste to suit your spice preference.
Is this recipe vegan?
Yes, this kimchi recipe is vegan as it contains no animal products.
What can I serve kimchi with?
Kimchi can be served as a side dish, added to rice bowls, or used in various recipes like fried rice or tacos.
Can I use other vegetables in this kimchi?
Absolutely! Feel free to add other vegetables like radishes or cucumbers for added flavor and texture.
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