Kimchi With Fermented Shrimp And Pineapple – a delicious recipe with water, sweet rice flour, brown sugar, cabbage, daikon radishes, carrot. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
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.
2
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.
3
Add the radish, carrot, and green onion, plus the Asian chives (or more green onions). Mix well.
4
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.
5
Rinse the leaves two or three times and then gently cover them in the sauce.
282
kcal
Calories
60
g
Carbs
11
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 15 ingredients. The key ingredients include: 2 cups water, 2 tablespoons sweet rice flour, 2 tablespoons brown sugar, 1 -4 head cabbage, and more.
Yes, Kimchi With Fermented Shrimp And Pineapple falls under the Seafood 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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