Peach-Kimchi Sandwich
Serves 230 mins prep0 mins cook
A perfect summer sandwich combining the tangy taste of homemade kimchi with the sweetness of fresh peaches, avocado, and poached shrimp on gluten-free sourdough.
0 servings
What you need
Instructions
1: For the kimchi, wash and chop 1 head of Napa cabbage and place in a bowl of water with 1/4 cup of salt for 6 hours. 2: After 6 hours, save the liquid, rinse the cabbage, and place it in a new bowl. 3: Add 1/2 cup shredded carrots, 1 head of chopped scallions, and 2 chopped peaches to the cabbage. 4: In a blender, combine 1/2 onion, 5 cloves of garlic, 1 tablespoon fresh ginger, 3 tablespoons fish sauce, 1 tablespoon coconut sugar or maple syrup/honey, and 4 tablespoons Korean style hot pepper flakes, blend until a paste forms. 5: Massage the paste over the cabbage and carrot mixture, and mix well. 6: Place the mixture into two large jars, top with the saved salty water, cover loosely, and store in a dark spot for 2-4 days until bubbles form, then refrigerate.View original recipe