KIMCHI WITH FERMENTED SHRIMP AND PINEAPPLE
This kimchi is super good. I put pineapple in mine. Original recipe from http://www.maangchi.com/recipe/tongbaechu-kimchi
Provided by LizzieCuit
Categories Asian
Time 2h
Yield 2 gallons, 24 serving(s)
Number Of Ingredients 15
Steps:
- In a pot combine two cups of water and the two tablespoons of rice flour, bring to a simmer and then add the sugar. Cook for one more minute stirring and then remove from the heat.
- Pour cooled porridge into a large mixing bowl. Add garlic, ginger, onion, fish sauce, fermented salted shrimp, hot pepper flakes, and pineapple. Mix well until the mixture turns into a thin paste.
- Add the radish, carrot, and green onion, plus the Asian chives (or more green onions). Mix well.
- Salt cabbage leaves, one cup of salt for every six pounds of cabbage. Turn every half hour until they have let out a good bit of water.
- Rinse the leaves two or three times and then gently cover them in the sauce.
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Broken Angel
[email protected]I'm vegan, so I omitted the fermented shrimp from this recipe. It was still delicious!
Lucy mithika
[email protected]I'm allergic to shrimp, so I substituted fish sauce in this recipe. It turned out great!
Zeeshan Farhad
[email protected]This kimchi is a great way to use up leftover vegetables. I love that it's so versatile. I can use it in soups, stews, and even on sandwiches.
jorge reyes
[email protected]I'm not sure what I did wrong, but my kimchi turned out really slimy. I'm not sure if I'll try this recipe again.
Maggy Maggy
[email protected]I followed the recipe exactly and my kimchi turned out perfect. It's delicious and I can't wait to eat it!
Thapelo Moloko
[email protected]This kimchi is good, but not great. I think it needs more garlic and ginger.
Sarita Jha
[email protected]I was disappointed with this recipe. The kimchi turned out too sour for my taste.
BXYZ Entertainment
[email protected]This kimchi is a bit too spicy for me, but I still enjoyed it. I think next time I'll use less gochugaru.
Adejobi Adetoun
[email protected]I'm new to making kimchi, and this recipe was perfect for me. It's simple to follow and the results are delicious. I'll definitely be experimenting with different variations in the future.
Sujn Ahmed
[email protected]This kimchi is so easy to make. I love that I can just throw all the ingredients in a jar and let it ferment. It's a great way to use up leftover vegetables.
Nilam Chhetri
[email protected]I've made this kimchi several times now and it's always a hit. My friends and family love it. It's the perfect side dish for any Korean meal.
Hema Ahmed
[email protected]This kimchi is amazing! It's got a perfect balance of sweet, sour, and spicy. The fermented shrimp and pineapple add a really unique flavor that I love.
Alejandro Soto
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of fermented shrimp. But I'm so glad I did! The shrimp flavor is subtle and really complements the pineapple. This kimchi is delicious!
Cos Mos
[email protected]This is the best kimchi I've ever had! It's so flavorful and complex. I love the way the fermented shrimp and pineapple play off each other.
Maooz Ahmad
[email protected]I love the sweet and savory flavor of this kimchi. The fermented shrimp gives it a nice depth of flavor, and the pineapple adds a refreshing brightness. I'll definitely be making this again!
Sumi Akter
[email protected]This kimchi recipe is a game-changer! The fermented shrimp and pineapple add a unique and delicious flavor that I've never experienced in kimchi before. It's a bit more work than traditional kimchi, but it's totally worth it.