Sundried Tomato Kimchi

Sundried Tomato Kimchi is a unique fusion dish that combines the tangy, spicy flavors of traditional Korean kimchi with the rich umami of sundried tomatoes. This low-carb dish is perfect for a light lunch, offering a delightful crunch and a burst of flavor in every bite.

Ingredients

• Napa cabbage - 200 grams
• Sundried tomatoes (packed in oil) - 50 grams, chopped
• Korean red pepper flakes (gochugaru) - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Fish sauce - 1 tablespoon
• Sesame oil - 1 teaspoon
• Green onions - 2, chopped
• Carrot - 50 grams, julienned
• Salt - 1 teaspoon
• Water - 0.5 liters

Steps

1. In a large bowl, dissolve the salt in 0.5 liters of water and soak the Napa cabbage for 15 minutes to soften.
2. While the cabbage is soaking, prepare the kimchi paste by mixing the chopped sundried tomatoes, gochugaru, minced garlic, grated ginger, fish sauce, sesame oil, and chopped green onions in a separate bowl.
3. After 15 minutes, drain the cabbage and rinse it under cold water to remove excess salt.
4. In a large mixing bowl, combine the drained cabbage, julienned carrot, and the kimchi paste. Mix thoroughly using your hands (wearing gloves is recommended) until the vegetables are evenly coated.
5. Pack the kimchi mixture tightly into a clean glass jar, leaving some space at the top for fermentation.
6. Seal the jar and let it sit at room temperature for 24 hours to ferment, then transfer it to the refrigerator to enhance the flavors.

Nutrition

• Calories: 120
• Protein: 3 g
• Carbs: 10 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Rich in probiotics which promote gut health.
• Low in carbohydrates, making it suitable for low-carb diets.

Tags