Korean Temple Food Week
Recipes

Side dishes

Kimchi

Fermenting

Watery Kimchi with Various Vegetable Ingredients

Ingredients

· 5 Heads of Cabbages

· 300g Radish

· ½ Cucumber

· 1 Ginger

· ⅓ Beets

· ½ Apple

· 1 Pear

· 1T Potato Starch Powder

· 3T Red Chili Powder

· A pinch of salt

· ⅓C Sugar-preserved Green Plum

· 3T Kelp Vinegar

· 8C Water

Directions

1

Cut the cabbages, radish and cucumber into thin, bite-sized squares and pickle in the salt for about 20 minutes, wash and remove excess water.

2

Meanwhile, peel the ginger and pear, cut into random pieces and grind in the food processor.

3

Meanwhile, cut the unpeeled beet and apple into thin squares.

4

Meanwhile, put the water and potato starch powder in a pot and bring to a boil (for wet potato starch).

5

Put the red chili powder into a sachet. Bring the sachet to the water for color.

6

Add all ingredients in 2. and 4. to 5. Add a pinch of salt, sugar-preserved green plum and kelp vinegar to season.

7

Rest for about a half-day span, depending on ambient temperature, for fermentation, and bring to the refrigerator.

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