Peach-kimchi, Avocado and Sweet & Spicy Shrimp on top of

Peach-kimchi, Avocado and Sweet & Spicy Shrimp on top of

8/8/2021, 8:35:08 PM
Peach-kimchi, Avocado and Sweet & Spicy Shrimp on top of homemade gluten-free sourdough. The Perfect summer sandwich if you ask me 🤗 dEATS: SAMMIE: 2 slices sourdough toasted, 1/2 cup kimchi, 1/2 avocado and 1/4 pound poached shrimp tossed with some sweet chili sauce and some sriracha to taste (about 1.5-2 tablespoons total). Added a little fresh cilantro and a dab of chimichurri to the top. LKIMCHI: 1️⃣ 1 head Napa cabbage, washed and chopped then placed in a bowl of water and 1/4 cup of salt for 6 hours. After six hours place the liquid in a bowl and save, then quickly rinse the cabbage and place in a new bowl. 2️⃣ Add 1/2 cup shredded carrots, one head chopped scallions and 2 chopped peaches to the cabbage. 3️⃣ Add to a high speed blender: 1/2 onion (peeled), 5 cloves garlic, 1 tablespoon fresh ginger, 3 tablespoons fish sauce, 1 tablespoon coconut sugar or maple syrup/honey, 4 tablespoons Korean style hot pepper flakes. Blend until a paste forms. 4️⃣ Massage the paste over the cabbage and carrot mixture and mix well. 5️⃣ Place the cabbage mix into two large jars, top off with the salty water and cover with a towel or loosely with a plate and store for 2-4 days in a dark spot. Once bubbles begin, you can then cover tightly and refrigerate... Enjoy 🙌 ✓By @starinfinitefood 🖤

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