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 preparatio

Instructions

1. 1

   Soak the quartered cabbage in the brine solution for 4 hours, weighing the cabbage down with a heavy plate.

2. 2

   Remove and drain.

3. 3

   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.

4. 4

   Stuff the cabbage with the paste, making sure to stuff in between the individual leaves and coating every inch of it.

5. 5

   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.

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