Kimchi with Beetroot
0
0
⏳ Time
30 minutes
🥕 Ingredients
10
🍽️ Servings
1
Description
Recipe taken from a collection of recipes by Anna Smith.
Ingredients
- Napa Cabbage - 1 piece
- Beetroot - 1 piece
- Onion - 1 head
- Garlic - 2 cloves
- Ginger - 2 pieces
- Ginger Root - 1 piece
- Salt - 1 tablespoon
- Ground Black Pepper - ½ teaspoon
- Ground red pepper - ½ teaspoon
- Turmeric - 2 teaspoons
Step by Step guide
Step 1
Cut all vegetables into strips.
Step 2
In a large bowl, mix everything, squeezing to release as much juice as possible.
Step 3
Transfer and pack the vegetables into a glass jar, ensuring they are covered with their own juice.
Step 4
Seal tightly with a lid and place in a dark, warm place. After three days, it's ready to eat; store in the refrigerator.
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