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Homemade kimchi
Serves 4
Total time:
Kimchi exists in dozens of versions and these can be further varied. Shrimp or fish sauce is also traditionally used to prepare kimchi, we offer you a simplified version that is also suitable for vegans.
Skip to ingredients
- 40.00 g saltfinely ground, sea
- 1.20 kg Chinese cabbagecut into squares about 5 x 5 cm
- 370.00 g spring onioncut into 5 cm pieces
- 49.00 g ginger (fresh)9 cm piece, finely grated
- 10.00 clove garliccrushed or minced
- 30.00 g dried chilifine Korean chili powder (kochukaru), can be replaced with other dried chili powder
- 1.50 tbsp granulated sugar
Nutrition: per serving
- kcal150
- fat1g
- saturates0.2g
- carbs35g
- sugars10g
- fibre7g
- protein5g
- salt10g
Method
step 1
Dissolve 30 g of salt in 2 liters of cold water in a jug.
step 2
Pour the cabbage into a container of at least 2.5 liters made of inert material (glass, porcelain, earthenware, etc.). Pour salted water so that the cabbage is submerged. Cover with a plate and leave at room temperature to allow the cabbage to start fermenting (this takes about 12 hours, bubbles will appear in the liquid and the cabbage will turn slightly sour).
step 3
Drain the cabbage and keep the pickle. In a bowl, mix the cabbage with the spring onion, ginger, garlic, chili seasoning, sugar and the remaining salt.
step 4
Transfer to a sterilized 2 liter jar and cover with the reserved varnish to keep the cabbage submerged.
step 5
Pour some of the remaining marinade into a plastic bag, close it tightly and place it on top of the cabbage so that it remains submerged in the varnish.
step 6
Place in a room where the temperature does not exceed 20°C to ferment (leaven) to your liking. It will probably take 4-6 days.
step 7
Remove the bag, close the jar and store in the refrigerator. It lasts even 3 months.
