I have recently recreated a new recepi for my homemade kimchi to suit my now diet. I have omitted fermented shrimp (cincalok) and instead of rice paste I use blended pear/apple to help ferment the kimchi. They turned out too.
Recently I also discovered that I can use kimchi to marinated boiled Hotate ( Japanese Scallop) and serve as banchan or side dish.
The photo below shows the Marinated Hotate with Kimchi that I made recently.
Ingredients used for making my revised version of Kimchi
Napa cabbage
Carrot
Spring onion
Korean Chilli flakes/ gochugaru
Garlic paste
Onion paste
Blended Pear/Apple
Fish Sauce
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