Broccoli Kimchi
⏳ Time
40 minutes + 5 hours
🥕 Ingredients
9
🍽️ Servings
6
Description
For kimchi, it's best to choose younger and juicier cabbage.
Ingredients
- Broccoli - 17.6 oz
- Onion - 1 head
- Scallions - 3 pieces
- Garlic - 5 cloves
- Ginger - 1.1 oz
- Chili Flakes - 3 spoons
- Fish Oil - 2 spoons
- Sugar - 1 tablespoon
- Salt - 2.5 oz
Step by Step guide
Step 1
Prepare all the ingredients.
Step 2
Break the broccoli into small florets.
Step 3
Dissolve the salt in one liter of warm water. Pour it over the broccoli and let it sit in the refrigerator for 5 hours, stirring the broccoli occasionally.
Step 4
Finely chop the ginger and garlic.
Step 5
Combine the ginger, garlic, chili flakes, sugar, and fish sauce. Add 2 tablespoons of water.
Step 6
Finely chop the onion and green onion.
Step 7
Add both types of onion to the spices and stir.
Step 8
Brush each broccoli floret with the paste.
Step 9
Place the cabbage tightly in a container and cover it with a weight.
Step 10
Keep the cabbage at room temperature for a day, after which it can be tasted. Store in a sealed container in the refrigerator for about a week.
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