Vietnamese Kimchi
This is a very simple recipe that we have from a local restaurant. Vietnamese kimchi normally is not as spicy as the Korean one. It is often added in a separate small dish to most meat meals we ordered in small local restaurants.
Kimchi is high in fiber, vitamins A, B1, B2, B12, calcium and iron and it is low in calories.
Cut cabbage into bite-size squares, slice carrot and cut spring onions into 4-5cm long parts.
Put all cut vegetables into a large bowl add salt and water to cover it. Leave in room temperature for 1 hour.
1 Hour
In the meantime grate garlic and finely cut the ginger. Put both in a bowl, add sugar, vinegar, fish sauce and optionally paprika and chilli flakes. Mix well.
Move your cabbage to a large strainer and rinse it well with fresh water to remove the excess of salt.
Place vegetables in the bowl with garlic and ginger and mix it all very well.
Leave it in room temperature for a day. Put it all in a container or a jar and keep in the fridge. It should be ready to eat the following day and can stay in the fridge for a long time. The longer the more intensive taste it will have.
Ingredients
Directions
Cut cabbage into bite-size squares, slice carrot and cut spring onions into 4-5cm long parts.
Put all cut vegetables into a large bowl add salt and water to cover it. Leave in room temperature for 1 hour.
1 Hour
In the meantime grate garlic and finely cut the ginger. Put both in a bowl, add sugar, vinegar, fish sauce and optionally paprika and chilli flakes. Mix well.
Move your cabbage to a large strainer and rinse it well with fresh water to remove the excess of salt.
Place vegetables in the bowl with garlic and ginger and mix it all very well.
Leave it in room temperature for a day. Put it all in a container or a jar and keep in the fridge. It should be ready to eat the following day and can stay in the fridge for a long time. The longer the more intensive taste it will have.
