Créé avec l’IA
Winter Kimchi with Sour Cream and Cream Cheese
60 min 383 kcal par portion Moyen
Ingrédients
4 Portions
- cabbage1 medium
- grated ginger1 tablespoon
- garlic2 cloves
- sour cream1 cup
- cream cheese1 cup
Instructions
- 1
Cut the medium cabbage into bite-sized pieces and place them in a large bowl.
- 2
Add 1 tablespoon of grated ginger and 2 minced garlic cloves to the bowl with the cabbage.
- 3
Mix the cabbage, ginger, and garlic thoroughly to ensure even distribution.
- 4
In a separate bowl, combine 1 cup of sour cream and 1 cup of cream cheese. Mix until smooth and well combined.
- 5
Add the sour cream and cream cheese mixture to the cabbage mixture. Stir until the cabbage is evenly coated.
- 6
Transfer the mixture to a clean, airtight container and let it sit at room temperature for 24 hours to ferment slightly.
- 7
After 24 hours, refrigerate the kimchi for at least 2 hours before serving to allow the flavors to meld.
- 8
Serve the Winter Kimchi with Sour Cream and Cream Cheese chilled as a side dish or condiment.
