A fusion recipe combining traditional kimchi with Indian cabbage, packed with flavor and spice.
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Cut the Indian cabbage in half and remove the hard stem.
Chop the cabbage into small pieces.
Massage the cabbage with salt for 1-2 minutes to help it soften.
Submerge the cabbage in 2 liters of water and let it sit for 2 hours.
After 2 hours, remove the water and wash the cabbage twice.
In a large bowl, add garlic and Gochujang.
Add the chopped vegetables and a bit of salt, then mix properly.
Wear gloves to avoid burning fingers from the spice.
Add the cabbage to the mixture and massage everything together.
Transfer the mixture to a container and pack it tightly.
Let it sit at room temperature for 2 days, then refrigerate.
After 3 days, the kimchi is ready to eat.
You can reduce the quantity of ingredients as per your preference.
Make sure to wear gloves while mixing to protect your hands from the spice.
How long does kimchi last in the refrigerator?
Kimchi can last for several weeks in the refrigerator, but it's best consumed within a month for optimal flavor.
Can I use other types of cabbage?
Yes, you can use other types of cabbage, but the flavor and texture may vary.
Is Gochujang necessary for this recipe?
Yes, Gochujang adds a unique flavor and spice to the kimchi, but you can adjust the amount to your taste.
Can I add other vegetables to the kimchi?
Absolutely! Feel free to add other vegetables like cucumber or bell peppers for added flavor and texture.
What is the best way to serve kimchi?
Kimchi can be served as a side dish, in rice bowls, or as a topping for various dishes.
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