Skip to content Skip to sidebar Skip to footer
Home / flour / kimchi / recipe / rice / without

Kimchi Recipe Without Rice Flour

Post a Comment
Table of Contents [Show]

Kimchi Fried Rice (Kimchi Bokumbap) Recipe
Kimchi Fried Rice (Kimchi Bokumbap) Recipe from www.thespruce.com

Description

Kimchi is a traditional Korean dish that has now become popular all over the world. It is a spicy fermented dish that is made with cabbage and other vegetables. For making kimchi, traditionally, rice flour is used as a thickener. However, if you are gluten-free, you might want to avoid using rice flour. Therefore, in this recipe, we will make kimchi without rice flour.

Prep Time

The prep time for making kimchi without rice flour is around 2 hours.

Cook Time

The cook time for making kimchi without rice flour is around 30 minutes.

Ingredients

To make kimchi without rice flour, you will need the following ingredients:
  • 1 medium-sized Napa cabbage
  • 1/4 cup of sea salt
  • 1/2 cup of Korean chili flakes
  • 1 small onion
  • 1 small carrot
  • 3 cloves of garlic
  • 1-inch piece of ginger
  • 1 tablespoon of fish sauce
  • 1 tablespoon of sugar
  • 1 tablespoon of sesame seeds

Equipment

To make kimchi without rice flour, you will need the following equipment:
  • A large mixing bowl
  • A sharp knife
  • A cutting board
  • A food processor
  • A large jar or container with a tight-fitting lid

Method

Follow the below steps to make kimchi without rice flour:
  1. Cut the Napa cabbage into quarters and remove the core. Cut the cabbage into 2-inch pieces and put them in a large mixing bowl.
  2. Add 1/4 cup of sea salt to the cabbage and mix well. Let it sit for at least 1 hour so that the salt can draw out the excess moisture from the cabbage.
  3. Rinse the cabbage under cold running water and drain well. Squeeze out any excess water and put the cabbage back in the mixing bowl.
  4. Add 1/2 cup of Korean chili flakes to the cabbage and mix well. Wear gloves while doing this to avoid burning your hands.
  5. In a food processor, blend together 1 small onion, 1 small carrot, 3 cloves of garlic, and 1-inch piece of ginger until it forms a smooth paste.
  6. Add the paste to the cabbage and chili mixture and mix well.
  7. Add 1 tablespoon of fish sauce, 1 tablespoon of sugar, and 1 tablespoon of sesame seeds to the mixture and mix well.
  8. Transfer the mixture to a large jar or container with a tight-fitting lid.
  9. Let the kimchi ferment at room temperature for at least 2 days. Check the kimchi every day and press it down with a spoon to release any gas that may have built up.
  10. Once the kimchi is fermented to your liking, store it in the refrigerator.

Notes

Kimchi without rice flour tastes just as good as the traditional kimchi made with rice flour. However, it might not have the same texture as the traditional one. Also, if you don't have Korean chili flakes, you can use any other chili flakes that are available to you.

Nutrition Info

The nutrition information for kimchi without rice flour is as follows:
  • Calories: 45
  • Fat: 1 g
  • Sodium: 980 mg
  • Carbohydrates: 9 g
  • Fiber: 2 g
  • Sugar: 5 g
  • Protein: 2 g

Recipe Tips

  • Make sure you use a clean jar or container to store the kimchi.
  • The longer you ferment the kimchi, the tangier it will become.
  • If you don't like your kimchi too spicy, reduce the amount of chili flakes used in the recipe.
  • Use gloves while mixing the chili flakes with the cabbage to avoid burning your hands.
  • Make sure you press down the kimchi every day while it is fermenting to release any gas that may have built up.

Now that you know how to make kimchi without rice flour, go ahead and try it out. It's a great way to add some spice to your meals and also to get some probiotics into your diet.


Post a Comment for "Kimchi Recipe Without Rice Flour"