Kimchi with Beetroot
Preserves • European
Description
Recipe taken from a collection of recipes by Anna Smith.
Ingredients
- Napa Cabbage 1 piece
- Beetroot 1 piece
- Onion 1 head
- Garlic 2 cloves
- Ginger 2 pieces
- Ginger Root 1 piece
- Salt 1 tablespoon
- Ground Black Pepper ½ teaspoon
- Ground red pepper ½ teaspoon
- Turmeric 2 teaspoons
Step-by-Step Guide
Step 1
Cut all vegetables into strips.
Step 2
In a large bowl, mix everything, squeezing to release as much juice as possible.
Step 3
Transfer and pack the vegetables into a glass jar, ensuring they are covered with their own juice.
Step 4
Seal tightly with a lid and place in a dark, warm place. After three days, it's ready to eat; store in the refrigerator.
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