Name: Quick Kimchi (Korean Pickled Cabbage)
Prep time: 15 min
Total time: 15 min
Ingredients: 4 cups (1 litre) thinly sliced Napa cabbage; 1 carrot, thinly julienned; 2 green onions, sliced diagonally; 1 clove garlic, finely chopped; 1 tablespoon (15 ml) fresh ginger, finely chopped; 1 tablespoon (15 ml) salt; 1/2 English cucumber, peeled, seeded and thinly julienned; 1 tablespoon (15 ml) honey; 1 tablespoon (15 ml) rice vinegar; 2 teaspoons (10 ml) chili powder

Quick Kimchi  (Korean Pickled Cabbage)

(1 thinly sliced Napa cabbage

1 thinly julienned

2 onions, sliced diagonally

garlic, finely chopped

(15 fresh ginger, finely chopped

(15 salt

1/2 cucumber, peeled,

(15 honey

(15 rice vinegar

(10 chili powder

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In a bowl, thoroughly mix the cabbage, carrot, green onions, garlic, ginger and salt. Let macerate for 1 hour. Rinse the vegetables and pat dry with paper towels. Add the remaining ingredients. Refrigerate for 1 hour or overnight.

Serve as a salad or as a garnish for <a href="https://www.ricardocuisine.com/en/recipes/3231-bulgogi--beef-burgers-with-pickled-cabbage"target="_blank">Bulgogi</a>.

Quelle bonne idée de mettre des recettes santés et différentes

Première grande déception d’une recette de Ricardo. Salade un peu étrange qui n’a rien à voir avec le kimchi, malheureusement. La poudre de chili n’a vraiment pas sa place dans cette recette. Vraiment désolant.

Combien de temps peut on conserver ce Kimchi au frigo ?
Merci !

j'aime bien  la douceur du miel et le piquant du chili dans cette salade

Quick Kimchi (Korean Pickled Cabbage)

Prep Time: 15 minutes

Total: 15 minutes

Servings: 2.5

Author : Ricardocuisine

Ingredients

Instructions

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