Kimchi cabbage salad is one of the most known dishes in Korean kitchen.
Kimchi translates to ‘sunken vegetables’ from Korean. Kimchi is salted and fermented vegetables and chilli.
Kichi salad is good side dish for rice and hot soups.
Wash one Chinese cabbage (1kg) and cut in half. Remove hard parts. Wash 3 green onions, 50g carrots, 100g Chinese turnip and cut in strips.
Divide Kimchi seasoning and all vegetables in half.
Blend equally into each cabbage leaf.
Place the cabbage in a sealed container and leave to stand at room temperature for one night (the cabbage becomes soft).
Cut into 2.5-5cm portions. Press tightlyin a plastic bag or a container. Keep in refrigerator for 2 nights. Ready to serve.
Kimchi is at its best in refrigerator for as long as 1 month.
When serving you may also add black sesame seeds.
Ingredients: salt, chilli powder, garlic powder, paprika, sugar, onion powder, ginger powder, SHRIMP powder (4%), citric acid, SESAME.
Nutritional value per 100g:
of which saturates 0g
of which sugars 8,5g