Summer Kim Chi

    Summer Kim Chi

    1save
    1hour30min


    Be the first to make this!

    This watery kim chi is lighter and more flavoursome than some other kim chi recipes making it good to eat during the hotter months.

    Ingredients
    Serves: 10 

    • 1/2 medium size Napa cabbage
    • 1 teaspoon sea salt
    • 1/2 teaspoon Korean red chilli powder
    • 5 cups (1 1/4 litres) water
    • 1 tablespoon glutinous rice flour
    • 1/2 Asian pear
    • 1/2 yellow onion
    • 3 spring onions
    • 6 cloves garlic
    • 3 slices ginger
    • 1 packet Splenda

    Directions
    Preparation:20min  ›  Cook:10min  ›  Extra time:1hour  ›  Ready in:1hour30min 

    1. Cut the cabbage 2.5cm by 3.5cm then wash well. Place in a medium bowl.
    2. Add salt and red chilli powder then let it sit for 1 hour.
    3. In a large saucepan add the water and glutinous rice flour then boil 10 minutes and let it cool.
    4. Put peeled pear, onion and spring onions on the bottom of a 1 litre jar.
    5. Add the preserved cabbage in the jar.
    6. Add the garlic, ginger and Splenda then pour the glutinous rice flour mixture over the cabbage.

    Recently Viewed

    Reviews (0)

    Write a review

    Click on stars to rate