a diabetic diet.Samsam Crunch Natural Flavor Neat Flavor Alcabba
This is white kimchi for diabetics It's crispy and clean Diabetes, not sweet, not salty, not easy to cook If you eat it after aging it well, it's cool, clean, and delicious like white kimchi at a cold noodle restaurant.
6 serving
Within 999 minutes
lee์‰ํ”„
Ingredients
  • full cabbage
    2.5kg
  • a sun-dried salt
    210g
  • Water
    2L
  • a real wave
    8ea
  • Radish
    80g
  • dried red pepper
    3ea
  • a dried kelp
    35g
  • Water
    1.4L
  • a sun-dried salt
    30g
  • onion
    150g
  • Radish
    150g
  • apple
    2ea
  • Ginger
    20g
  • Garlic
    70g
Cooking Steps
STEP 1/12
*Cut the cabbage into quarters
* Dissolve 100g of bay salt in 2 liters of water, soak the cabbage evenly, sprinkle 110g of bay salt with top salt between cabbage leaves, and marinate it (about 5 hours in total)
*Put the cabbage roots down and let them lie down for 3 hours and marinate for about 2 hours
STEP 2/12
After soaking the rice overnight, add the porridge and grind it with a blender to make a thick barley porridge and cool it down
STEP 3/12
Cut the green onions into 2-3cm pieces
STEP 4/12
Wash the dried peppers in water (about 10 minutes) and leave them there, remove the seeds, and shred them
STEP 5/12
Slice the radish and cut it in half, similar to the length of the green onion
STEP 6/12
Wash pickled cabbage in water three or four times
Drain on a sieve for about an hour
STEP 7/12
Put barley porridge onion, radish, apple, garlic and ginger in a blender and grind them
STEP 8/12
*Sieve it down
Kelp, we pour water and lower it
*Add about 30g of bay salt to the broth and melt it
*Adjust seasoning to taste
STEP 9/12
Mix the green onion, dried red pepper, and radish
STEP 10/12
Put a little bit between the cabbages
STEP 11/12
*Put it in a storage container one by one
*Pour the soup on top of it, press it down, and cover it with plastic wrap to block the air
STEP 12/12
I like crispy and under-aged food, so I started eating it three days after the soaking
* Add 35g of dried kelp to 1.4 liters of water and boil it for 1 to 2 hours *Mature the cabbage white kimchi at room temperature for 1~2 days *Because white kimchi is not salty and is samsam, store it in the kimchi refrigerator and put it in a different container little by little and ripen it as much as you want at room temperature to make it fresh and delicious for a long time
Bibimbap Recommended recipe
  • 1
    Yeolmu Bibimbap is the best in the summer
    5.00(9)
  • 2
    Making bean sprout bibimbap
    5.00(14)
  • 3
    How to make tuna lettuce bibimbap. Bringing summer taste with go
    5.00(13)
  • 4
    Making bibimbap
    4.94(179)
chicken Recommended recipe
  • 1
    Making wingbong soy sauce chicken
    5.00(12)
  • 2
    [My Little Television Jongwon Baek Chicken] Making chicken at ho
    4.92(12)
  • 3
    Sweet and salty, sweet and salty chicken! Making Mokwoochon Chic
    5.00(10)
  • 4
    Making Popcorn Chicken with Dip-Dip it in
    4.83(6)