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Easy Spiralized Vegetable Kimchi Recipe

Written on Saturday, March 11, 2017 | 9:54:00 AM



Makes: 1 x 1 litre (1¾ pint) jar

Preparation time : 15 minutes, plus overnight standing and fermenting

Ingredients : 
- 1 small head of Chinese leaves, quartered lengthways and cut into 2.5 cm (1 inch) strips
- 2 tablespoons sea salt
- 2 carrots, peeled, ends trimmed and halved widthways
- 150 g (5 oz) piece daikon, peeled, ends trimmed and halved widthways
- 4 spring onions, chopped

For the kimchi paste
- 2.5 cm (1 inch) piece fresh root ginger, peeled and grated
- 2 garlic cloves, crushed
- 4 tablespoons rice vinegar
- 1 tablespoon gluten-free Thai fish sauce
- 2 tablespoons gluten-free sriracha chilli sauce or chilli paste
- 1 teaspoon caster sugar

Preparation Method :
1) Place the Chinese leaves in a bowl, add the sea salt and mix together. Leave to stand for 4–5 hours or overnight.

2) Using a spiralizer fitted with a 3 mm (⅛ inch) spaghetti blade, spiralize the carrots and daikon.

3) Place the spiralized vegetables in a large bowl with the spring onions. Rinse the Chinese leaves under cold running water, drain and dry thoroughly, then add to the bowl.

4) To make the kimchi paste, place all the ingredients in a small bowl and blend together. Stir the paste into the vegetables until evenly coated.

5) Pack the vegetable mixture into a large jar or freezer box, seal and leave to ferment at room temperature overnight. Transfer to the refrigerator and use within 2 weeks. The flavour will improve the longer it’s left.

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