KIMCHI
Whenever I make fried rice at home, I generally make a kimchi as an easy to prepare accompaniment. This traditional Korean dish is so frequently served in Chinese restaurants in India that it has become a part of Indo-Chinese cooking. It is most often made using cabbage but you can make kimchi with several other seasoned vegetables.
This dish was made by adapting the recipe for Easy Kimchi by Tarlaji Dalal. I really enjoyed the crunch of the cabbage coupled with the tang of the vinegar.
Kimchi goes well with any type of fried rice or noodles.
Ingredients:
Wash and cut the cabbage into cubes and the carrot into strips
Whenever I make fried rice at home, I generally make a kimchi as an easy to prepare accompaniment. This traditional Korean dish is so frequently served in Chinese restaurants in India that it has become a part of Indo-Chinese cooking. It is most often made using cabbage but you can make kimchi with several other seasoned vegetables.
This dish was made by adapting the recipe for Easy Kimchi by Tarlaji Dalal. I really enjoyed the crunch of the cabbage coupled with the tang of the vinegar.
Kimchi goes well with any type of fried rice or noodles.
Ingredients:
- Cabbage, cut into 1" cubes, 2 cups
- Carrot, cut into strips, 1/2
- Chilli Powder, 2 tsp
- Powdered Sugar, 2 tbsp
- White Vinegar, 2 tbsp
- Salt, to taste
Method:
Wash and cut the cabbage into cubes and the carrot into strips
In a salad bowl, mix all the ingredients thoroughly.
The ingredients need to get marinated well so place the bowl in the refrigerator for about an hour
before serving.
The kimchi will remain fresh for a few days if stored in an air tight container in the refrigerator
The ingredients need to get marinated well so place the bowl in the refrigerator for about an hour
before serving.
The kimchi will remain fresh for a few days if stored in an air tight container in the refrigerator
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