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Kimchi recipe #shorts #youtubeshorts #shortsfeed



Kimchi recipe #shorts #youtubeshorts #shortsfeed

Ingredients (for Indian-style Kimchi)

Vegetables:

1 medium carrot, julienned
1 small beetroot, julienned
½ cup raw papaya, julienned
1 tablespoon salt (for salting vegetables)

For the kimchi paste:
1 tablespoon rice flour
½ cup water

1 small onion, roughly chopped
1 small apple, roughly chopped
4–5 cloves garlic
1 inch ginger
1 tablespoon soy sauce
1 tablespoon powdered sugar (optional, helps fermentation)
2–3 tablespoons Kashmiri red chili powder (adjust spice)

👩‍🍳 Recipe Steps

Prep the veggies:
Julienne the carrots, beetroot, and raw papaya. Add salt, mix well, and keep aside for about 45 minutes. This helps release water from the veggies.

Squeeze the water:
After resting, squeeze out all the excess water from the veggies and set them aside.

Make rice paste:
In a pan, add rice flour and water. Cook on low flame until it thickens into a smooth paste. Let it cool.

Blend the kimchi paste:
In a grinder, add ginger, onion, apple, garlic, soy sauce, powdered sugar, the cooled rice flour paste, and Kashmiri red chili powder. Blend everything into a smooth paste.

Mix everything:
Combine the squeezed vegetables with the kimchi paste and mix thoroughly using gloves or a spoon until all veggies are evenly coated.

Ferment:
Cover the mixture and let it ferment at room temperature for about 2 days.

Store:
After fermentation, store it in the refrigerator.

Enjoy this Indian-style kimchi as a side with rice, ramen, or noodles — basically like a Korean achar with a desi twist!

38 Comments

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