RED MISO KIMCHI
Provided by Food Network
Time P8DT30m
Yield 20 servings
Number Of Ingredients 9
Steps:
- Cut napa cabbage into 2-inch pieces, then wash the pieces in a colander and transfer to a large bowl. Cover the napa cabbage with salt. Cover and refrigerate for 24 hours.
- Squeeze out the extra water from the cabbage. Add the carrots, daikon, chile garlic sauce, gochugaru, miso, garlic and ginger to the cabbage and mix evenly. Put the mixture in an 8- to 9-quart clay pot and allow it to ferment at room temperature for 7 days before serving!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love