Kimchi with beets
1 serving
30 minutes
The recipe is taken from the collection of recipes by Nastya Ozerova.
Calories551.7kcal
Proteins19.6grams
Fats5.6grams
Carbohydrates107.2grams
Beetroot
1
pc
Onion
1
head
Garlic
2
clove
Ginger
2
pc
Ginger root
1
pc
Salt
1
tbsp
Ground black pepper
0.5
tsp
Ground red pepper
0.5
tsp
Turmeric
2
tsp
1
Cut all vegetables into strips.
- Napa cabbage (pak choi type): 1 piece
- Beetroot: 1 piece
- Onion: 1 head
- Garlic: 2 cloves
- Ginger: 2 pieces
- Ginger root: 1 piece
2
In a large dish, mix everything, squeezing to release as much juice as possible.
- Salt: 1 tablespoon
- Ground black pepper: 0.5 teaspoon
- Ground red pepper: 0.5 teaspoon
- Turmeric: 2 teaspoons
3
Pack and compress the vegetables in a glass jar so that they are covered with their own juice on top.
4
Close tightly with a lid, place in a dark warm place. After three days everything is ready — it can be eaten; store in the refrigerator.
