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Inventory: Meat grinder
Difficulty: simple
1000
Servings: 8 (1 serving ≈ 281 gram)
Digestion time: 4 hour
Keto, LCHF: Recipes, Rules, Description
Bulgarian pepper, Garlic, Chili pepper, Cooking salt, Sesame oil, Napa cabbage
Cooking: 15 min, Slice: 5 min, Let it stand: 3 day, Cooking: 15 min, Let it stand: 12 h
Keto, LCHF: Recipes, Rules, Description$$$
To prepare the dressing, pass 2 bell peppers, 1 head of garlic, and half a hot pepper through a meat grinder.
Add 2 tablespoons of salt and 2 tablespoons of sesame oil, or any vegetable oil.
Mix all the ingredients thoroughly.
Remove the damaged leaves from 2 heads of napa cabbage, then cut them in half.
Place the cabbage in a large container with about 2 liters of water and 80 grams of salt. The ratio is 40 grams of coarse salt per 1 liter of water.
Leave the cabbage at room temperature for three days, remembering to stir it every day.
After 2-3 days, rinse the cabbage in clean water and squeeze it out or let it drain in a colander. Then place the cabbage in a large bowl, coating each leaf with the dressing.
After that, let it marinate for another half a day.
Once the marinating process is complete, store the kimchi in the refrigerator.
Health benefits
For intimate health (blood circulation)
Protection from viruses
Boosting Immunity
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