White kimchi
Source: https://www.gefu.com/rcp_recipe/white-kimchi
Ingredients
| 1 | Chinese cabbage | |
| 80 | g | Salt |
| 2 | Carrots | |
| Radish | ||
| the green from a bunch of spring onions | ||
| 1 | Stück | Ginger |
| 1 | Garlic clove | |
| Nashi pear | ||
| 400 | ml | Water |
| 8 | g | Salt |
Preparation
1 Cut Chinese cabbage into bite-sized pieces and wash. Then sprinkle with 80 g salt, mix well, weigh down with a plate and let steep for about 1 hr water.
In the meantime, cut 1-2 carrots, 1/2 radish and the green of 1 bunch of spring onions into fine strips. Furthermore, blend 1 piece of ginger (about 7g), 1 clove of garlic and 1/2 nashi pear in a food processor or blender to a paste.
Mix 400 ml of water, 8 g of salt and this porridge and let it stand until the cabbage is ready.
After about 1 hr the cabbage should have drawn water. Now wash it well (try if it is still too salty, and if necessary wash it again 1 - 2 times) and drain it.
Now the whole thing is layered in the GEFU fermentation jar: alternate cabbage and the carrot/radish/onion mixture, tamp everything down. Now pour in the liquid until everything is well covered. (Pay attention to the filling height of the jar!).
Put the jar weight on top and let it sink under water. Then close with the valve lid and let it ferment for 2-3 days at room temperature (until neat bubbles can be seen). Then put it in the refrigerator and let it sit there for another day or two.
Then the White Kimchi is ready to serve.
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