Sourdough kimchi vegetable pancakes. Make batter by combining sourdough starter, flour, sugar and water. If you have planned ahead and have the time, let it sit overnight so it can sour. It can also be made right away.

Sourdough starter will take a few days to culture depending on the climate in your area, needs some practice to find the perfect balance of. Mix together sourdough starter, water and salt, rice flour and cornstarch until well combined. Add chopped up kimchi- it will be wet but that is okay. You can have Sourdough kimchi vegetable pancakes using 10 ingredients and 6 steps. Here is how you cook that.

Ingredients of Sourdough kimchi vegetable pancakes

You need of For sourdough batter.
You need 1 cup of toasted oat Flour.
It's 1 cup of spelt Flour.
It's 2 cup of all-purpose flour.
Prepare of Veggies.
Prepare 1 cup of carrot, julianned.
You need 3 cup of garlic chives or green onions, 1 inch sliced.
You need 1 cup of red onion, sliced.
It's 2 cups of cabbages, sliced.
You need 1 of and 1/4 quarter cup napa kimchi plus its juice.

We want the kimchi juice to thin out the batter. Mix ingredients in your vintage yellow Pyrex bowl. All the usual notes to making pancakes apply: don't overmix the batter. Make sure your pan is very hot: when water droplets dance across the pan, it's.

Sourdough kimchi vegetable pancakes instructions

Culture sourdough by mixing 1/2 cup toasted oat Flour and 1/2 cup spelt Flour with a cup of filtered water in a large bowl. Set it on a countertop to ferment..
Every 12 to 24 hrs add the same ratio and amount of Flour mix and water. Stir well and wait until the batter starts to bubbling and you can smell a fruity aroma. Add the last a cup of AP Flour and water about 4 hrs before you get ready for pancakes making..
Shred all vegetables after washing and set them in a large bowl..
Mix in the shreded kimchi and seasoning with 1 tsp fish sauce and salt to taste..
Mix in the batter and then start to fry the pancake mixture in a nonstick pan or a crepe maker. Shape it into any size you want and flatten them to 1/4 inch thickness with olive oil or sesame oil..
Serve hot with millet porridge or soymilk..

In a mixing bowl, mix together the sourdough starter and water well. Cut the carrots, zucchini, sweet potatoes into matchsticks, and slice the cauliflower, mushrooms and add them to the bowl. Mix well, then add salt, cooking oil, mix well and set aside to marinate while preparing the sauce. Stir together the kimchi, kimchi juice, flour, eggs, and green onion in a bowl. Heat vegetable oil over medium heat in a large skillet.