Healthy And Protein-Packed Kimchi Loaf
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An amazing savory loaf - Healthy And Protein-Packed Kimchi Loaf. This sumptuous loaf is so simple but filled with amazing ingredients. This Healthy And Protein-Packed Kimchi Loaf is a wonderful way to devour the tasty kimchi. My version of kimchi is simple and easy to prepare. This savory loaf uses a mix of healthy Sorghum Flour [jowar flour], Wheat Flour and a fantastic protein rich Super Seven Bean Mix - a mixture of beans like rajma, desi chana, kabuli chana, soyabean, white beans, whole tuvar, whole urad etc.
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Ingredients
- Ingredients For Easy Home-made Kimchi
- 1 head Medium chinese cabbage/ napa cabbage
- 1/4 cup Sea salt [if using regular table salt please use lesser]
- 3 to 4 cup Water
- 1 tablespoon Grated garlic
- 1 teaspoon Grated ginger
- 1 teaspoon Cane sugar [you can use any sugar - regular white sugar etc.]
- 2 tablespoon Fish sauce [refer notes]
- 1 to 5 tablespoon Korean red pepper flakes gochugaru [I used regular chili flakes available in my pantry]
- 4 Spring onions/ scallions trimmed and cut into pieces [cut into 1 inch pieces]
- Ingredients For Kimchi Loaf
- 1/4 cup Sorghum flour/ jowar atta
- 1/4 cup Ground bean mix [refer notes]
- 1/2 cup Whole wheat flour
- 1/2 cup Grated cheese [any cheese like cheddar etc.]
- 1/2 teaspoon Baking powder
- 1 handful Roughly chopped pistachios [small handfull]
- 1/2 cup Kimchi
- 2 egg
- 75 ml Refined oil [any neutral oil works sunflower, olive etc.]
- 2 to 2.5 tablespoon Yoghurt
- 50 ml Milk
- Freshly milled Black Pepper as per spice tolerance
- Salt to taste[Adding salt is optional. Do a taste test and add only if necessary]
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Instructions
- Preparation Of Easy Home-made Kimchi
- Cut the cabbage lengthwise into quarters and remove the cores. Cut each quarter crosswise into 2-inch-wide strips.
- Place the cabbage and salt in a large bowl. Using your hands, massage the salt into the cabbage until it starts to soften a bit. Then add water to cover the cabbage. Let stand for 1 to 2 hours.
- Rinse the cabbage under cold water 3 to 4 times and drain in a colander for 15 to 20 minutes. Rinse and dry the bowl you used for salting, and set it aside.
- In the meanwhile, combine the garlic, ginger, sugar, and fish sauce [refer notes] in a small bowl and mix to form a smooth paste. Mix in the chili flakes, using 1 tablespoon for mild and up to 5 tablespoons for spicy.
- (I used about 2 to 2.5 tablespoons).
- Gently squeeze any remaining water from the cabbage and return it to the bowl along with the spring onions, and prepared chili paste.
- Using your hands, gently work the paste into the vegetables until they are thoroughly coated. [You could use gloves while doing this step. The gloves are optional of course but recommended to protect your hands from stings, stains, and smells]
- Pack the kimchi into the jar, pressing down on it until the brine rises to cover the vegetables. Leave at least 1 inch of headspace.
- Seal the jar with the lid. I used the freshly prepared kimchi as soon as it was prepared, because I'm not a great of the very fermented flavor that comes as it cures/ sits.
- For those of you who like the fermented flavor:
- Let the jar stand at room temperature for 1 to 5 days. You may see bubbles inside the jar and brine may seep out of the lid; place a bowl or plate under the jar to help catch any overflow.
- Check the kimchi once everyday, pressing down on the veggies with a clean finger or spoon to keep it immersed in the brine.
- [This also releases gases produced during fermentation.] Do a taste test at this point, too! When the kimchi tastes ripe enough for your liking, transfer the jar to the refrigerator.
- Preparation Of Healthy And Protein-Packed Kimchi Loaf
- Preheat the oven to 180 Degree C/350 Degree F. Grease and line a loaf tin with grease-proof paper.
- In a bowl, mix together the flours, ground bean mix, baking powder, grated cheese, a pinch of salt and pistachios. [Be careful while adding salt. Because the loaf contains fish sauce from the kimchi and cheese which already have enough salt]
- In a separate bowl, whisk the eggs until fluffy and pale in color. Gradually whisk in the oil, milk and yoghurt. Season with the black pepper.
- Gently fold the flour mixture into the whisked egg mixture.
- Now add 1/2 cup kimchi and fold into the mixture.
- Pour the batter into the prepared tin.
- Bake for 30 minutes or until a metal skewer inserted in the centre of the loaf comes out clean. [oven times may vary]
- [When I say clean knife, please ignore if melted cheese comes on it, that does not mean it is not cooked. If uncooked batter appears on the knife, it needs further cooking.]
Notes
1. My bean mix consisted of – whole moong, soyabean, whole tuvar, rajma, desi/kala chana, white beans, and kabuli chana.
2. Seafood gives kimchi an umami flavor. But there are vegetarians who enjoy kimchi too.
For vegetarian kimchi, simply use 3 tablespoons of water in place of fish sauce.
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