Healthy And Protein-Packed Kimchi Loaf
About Healthy And Protein-Packed Kimchi Loaf
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.
Advertisement - continue reading below
Recipe Time & More
Ingredients
- Kimchi (ingredients for easy home made)
- 1 head Cabbage (medium chinese napa)
- 1/4 cup Sea Salt (please use lesser], or salt if using regular table salt)
- 3 to 4 cup Water
- 1 tbsp Garlic (grated)
- 1 tsp Grated Ginger
- 1 tsp White Sugar (or sugar, or sugar cane you use any sugar regular sugar etc)
- 2 tbsp Sauce (or fish fish refer notes)
- 1 to 5 tbsp Red Pepper Flakes (gochugaru [i used regular chili flakes available in my pantry] korean)
- 4 Spring Onions (trimmed and cut into pieces [cut into 1 inch pieces] scallions)
- Kimchi (ingredients for loaf)
- 1/4 cup Sorghum Flour (or jowar, or atta jowar atta)
- 1/4 cup Ground Bean Mix [Refer Notes] (ground bean mix refer notes)
- 1/2 cup Whole Wheat Flour
- 1/2 cup Cheese (grated any like cheddar etc)
- 1/2 tsp Baking Powder
- 1 handful Pistachios (roughly chopped handfull)
- 1/2 cup Kimchi
- 2 Eggs
- 75 ml Refined Oil (sunflower, olive etc.], or oil any neutral oil works)
- 2 to 2.5 tbsp Yoghurt
- 50 ml Milk
- Black Pepper (as per spice tolerance freshly milled)
- 1-2 tsp Salt (to taste[adding salt is optional. do a taste test and add only if necessary], or as per taste)
Advertisement - continue reading below
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.]
Recipe 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.
Tried this recipe?Mention @plattershare or tag #plattershare!
Advertisement - continue reading below
Related Posts You May Like
Visit Our Store
Donna George
Articles: 295 Comments
Leave a Reply
You must be logged in to post a comment.
Absolutely fantastic! Thanks for the recipe.
Such a tempting dish! Thank you.
I’m eager to make this recipe!
Absolutely mouthwatering! Thanks for sharing.
Looks so delectable! Thanks for posting.