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Cooking With Roses: Rose Petal Kimchee

Cooking With Roses: Rose Petal Kimchee

The King Of Roses is back with a deliciously romantic Rose Petal Kimchee hors d´oeuvre recipe.
By John Nevado

Fresh Rose Petals with Rose Kimchee
Cocktail Snacks - Rose Leaf Kimchee

This is my first posting in a ”triptych” of delicious hors d´oeuvres made with roses as the main ingredient. A savoury korean kimchee, rolled in fresh, luscious rose petals. To serve when you are trying to bag that date, to impress, or just when you want to feel a little rose-romance at home. Alone. On a rainy tuesday.

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Cooking with Roses: Rose Petal Kimchee


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  • Author: John Nevado
  • Total Time: 20 minutes
  • Yield: 4 1x

Description

Kimchee with fresh rose petals. To serve when you are trying to bag that date, to impress, or just when you want to feel a little rose-romance at home.


Ingredients

Scale
  • 175 grammes (6 oz.) Chinese Cabbage
  • 1 liter (34 oz. or 4.2 cups) water
  • 1 ¾ (2 oz.) table spoon salt

1 deciliter (1/8 quart) finely shredded Swede (OK, that´s NOT nice, I am half Swedish…) Also known as rutabaga or Yellow Turnip.

  • tbsp (0.5 oz) paprika powder
  • tbsp (0.5 oz.) shredded ginger
  • tbsp (0.25 oz.) sugar
  • 1/2 garlic clove, shredded
  • 1 tbsp (0.5 oz.) rice vinegar
  • tbsp (0.25 oz.) japanese soy sauce

Nevado Roses Organic Rose Leaves


Instructions

  1. Separate the Chinese cabbage leaves.
  2. Mix water and salt and soak the cabbage for a few hours.
  3. Rinse the cabbage under running water.
  4. Let the cabbage leaves dry on a kitchen towel.

Mix the stuffing.

Pour a little dollop of stuffing on each cabbage leaf, and then roll in a rose leaf.

  1. Fasten with a toothpick.
  2. Fasten your Seat Belts.
  3. Enjoy!
  • Prep Time: 20 mins
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