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Beet Kimchi


Kimchi is a fermented vegetable. It is an ancient way of storing vegetables with many health benefits. Undoubtedly, the biggest is the formation of lactic acid bacteria, which maintain a healthy intestinal microflora when regularly consuming foods containing these bacteria.
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Kimchi is a fermented vegetable. It is an ancient way of storing vegetables with many health benefits. Undoubtedly, the biggest is the formation of lactic acid bacteria, which maintain a healthy intes...

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Cook time20 minYield1 serving


Ingredients

  • 1,000 g of beetroot
  • 1,000 g of cabbage
  • 2 carrots
  • 1 apple or a little sugar -20 g (to speed up fermentation)
  • 30-40 g of salt
  • Black spices, bay leaf, nori seaweed, fresh spices, fennel, dill (choose spices according to your taste)

Cooking guidelines

Clean the beets and carrots and grate on a coarse grater. Cut the cabbage into smaller pieces. Cut the apple into marigolds. Mix the whole mixture with salt and push into a suitable container. Remember to honestly expel all air from the mixture and close the container. Place the prepared Kimchi in a dark warm room and let it ferment.

After 4-7 days we have Kimchi ready to eat. You can store the container in a cool place where it lasts 7-10 days.


  • Chef: Adela
  • Published:

Category: Dressings

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