Kimchi No Kochukaro – a delicious recipe with chinese cabbage, carrot, spring onions, water, water, garlic. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
["cut the stem off the cabbage, and dice them into 2 inch pieces. Get them wet and salt them thoroughly, then leave them out in a bowl for 2 hours, occasionally turning them over to keep them salted.
2
After two hours, wash them thoroughly.", "While the leaves are wilting prepare the sauce:
3
boil 3 cups of water and add corn flour. cook slowly until it reaches porridge viscosity. cool and add garlic, fish sauce, sugar, ginger and chili.", "Grate the carrot, cut the spring onions into 1/2 inch pieces, slice the radishes thin.", "Combine cabbage, sauce and vegetables in a bowl. Place the contents in a sterilised glass jar and leave them on the kitchen counter for 48 hours. Then refrigerate."]
191
kcal
Calories
43
g
Carbs
4
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1 head chinese cabbage, 1 carrot, 6 spring onions, 10 radishes small, and more.
Yes, Kimchi No Kochukaro falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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