Korean kimchi
Source: https://www.gefu.com/rcp_recipe/korean-kimchi
Ingredients
| 1 | kg | China cabbage/white cabbage |
| 3 | Zweige | Spring onion |
| 100 | g | White radish |
| 1 | Onion | |
| 2 | Garlic clove | |
| 30 | g | Ginger |
| 1 | Apple or pear | |
| 20 | g | Chili flakes |
| Salt |
Preparation
The sour and spicy superfood kimchi has been known in Korean cuisine for thousands of years and is prepared there with the basic ingredients Chinese cabbage, chili and ginger in many delicious variations.
- Slice white cabbage into thin strips with a slicer or cut the Chinese cabbage into bite-sized pieces.
- Slice the radish into fine strips and the spring onions into rings.
- Knead the vegetables with the salt (2% of the weight of the vegetables) in a large bowl, so that the liquid can escape. For the typical sauce, grate (or puree) the ginger, garlic, onion and apple very finely and mix with finely ground chili and fish or soy sauce.
- Pour the sauce over the vegetables and mix well Layer the vegetables in a clean fermentation jar and press each layer firmly with the pestle.
- IMPORTANT: The vegetables must be completely covered with their own liquid
- Fill the vegetables to the maximum scaling
- then insert the jar weight using the fermentation tongs (work cleanly) and screw the lid with integrated valve onto the jar
- let the vegetables ferment in a warm (18-23 °C), dark place
- when the ferment is sufficiently fermented (taste) after a few days (approx. 5-10 days), it is stored in a cool place at 6-8 °C
- stored in the refrigerator or cellar, the kimchi can be kept for several months, if care is taken to work sterilely when taking out the ferment
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