terça-feira, 22 de outubro de 2019

Kimchi de nabo ou kkakdugi

Estou tão viciada neste kimchi que é melhor compartilhar aqui a receita, antes que eu a perca. 
Aproveito para deixar aqui também o vídeo onde aprendi com a coreana simpática: https://www.maangchi.com/recipe/kkakdugi

O nabo que ela usa é mais denso, mas ela diz que com este também dá certo e deu muito. 

Vamos lá, sem delongas. 

Kimchi de nabo  (se quiser aprender a fazer o kimchi de acelga, está aqui: )

1,8 kg de nabo cortado em cubos de 2,5 cm aproximadamente
2 colheres (sopa) de sal 
2 colheres (sopa) de açúcar  
5 a 6 dentes de alho bem picados 
1 colher (sopa) de gengibre bem picado 
10 folhas de cebolinhas picadas
1/4 de molho de peixe ou shoyo
1/3 de xícara do caldo do nabo 
2/3 de xícara de pimenta em flocos (própria para kimchi, encontrada em lojas de produtos asiáticos 

Coloque o nabo numa tigela, junte o sal e o açúcar, misture bem e espere meia hora. Escorra o líquido e reserve (um pouco vai ser usado nesta receita, o restante pode usar aos poucos para para fazer sopas, temperar saladas etc). Junte todos os outros ingredientes, coloque num vidro, apertando bem os cubos de nabo para que o líquido fique por cima. Mas não encha até a boca porque vai borbulhar.  Cubra com pano ou com a própria tampa do vidro (mas não rosqueando totalmente porque vai fermentar e pode explodir se a tampa estiver fechada hermeticamente). Outra ideia, é colocar na boca do vidro uma luva de latex com um furinho num dos dedos - o ar vai sair mas o oxigênio não vai entrar).  Deixe em temperatura ambiente. Depois de umas 24 horas a mistura vai começar a fermentar. Deixe por mais um dia ou até parar de borbulhar e coloque na geladeira. Pode ser consumido durante vários dias ou até semanas - com arroz, sobre a sopa etc. 












O nabo no meio. Ao lado, o pepino, que fiz igual, e a pimenta fermentada,
cuja receita está aqui - só que esta fiz com água em vez de vinagre de kombucha.

27 comentários:

Unknown disse...

O shoyu não diz 1/4 do que?
2 itens não especificam tamanho da xícara.

Unknown disse...

Oi sra Neide Rigo, meu nome é Mitio Kodaira mitiokodaira@gmail.com e acabei de fazer o seu kimchi de nabo

Unknown disse...

Parece que ficou bom mas com uma cor menos avermelhada pois usei pimenta em pasta por não ter a de flocos. Terminei às 12 horas de hoje. Acho que deu certo

Igor M disse...

Tem um desse de nabo que gosto muito, aprendi com uma professora de coreano. É basicamente um kimchi de "água", onde você toma como uma sopa. Ótimo para aqueles dias de calor. A Maangchi também tem a receita: https://www.maangchi.com/recipe/dongchimi

Abs,

Luciana disse...

Neide Rigo do coração!
Vim ontem consultar seu blog em busca de receitas da Quinta sem Trigo para fazer no casamento de meu filho, pois minha nora descobriu que é celíaca. Daí encontro essa lindeza do kimchi, fácil, lindo, decorativo, preparado com antecedência antes do lufa=lufa da festa, perfeito!!! Muito agradecida!!! Beijos

jack disse...

Helpful article and really nicely explained so thanks a lot.

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diu disse...

Faço Kimchi a bastante tempo sou fã da comida coreana,e dos fermentados de modo geral.Chamo de mata fome com saúde.

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Wow !! It's so good I really like to eat kimchi.
แทงบอลออนไลน์ มือถือ Even if you eat it with my favorite instant noodles. Thank you for the information.

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