Kimchi made with Chinese cabbage with a spicy Korean flavor

The recipe of a classic Korean specialty.

1 earthenware pot of at least 2.0 liters.
2 x Chinese cabbage, together about 2.5 kg (preferably organic)
150 g salt, iodine free
1 carrot
1 small bunch of radish
1 onion
1 bunch of spring onions
1 bunch of chives
1 whole garlic tuber
1 piece (s) of ginger root
1 pear, peeled and pitted
4 tablespoons chili flakes, Korean, (gochu Garu), important for a good taste and a nice light red color)
1 teaspoon of chili powder, more or less depending on the desired degree of sharpness
1 tsp sugar accumulated
1 teaspoon sticky rice flour, if available, otherwise cornstarch
100 ml fish sauce, Thai or Vietnamese, or to taste
150 g of fish or seafood, for example, raw fish fillets or shrimps marinated in fish sauce.
Wash the vegetables and peel if necessary. Remove from the Chinese cabbage the outer leaves and halve the cabbage with a sharp knife in the length. Halve these halves again and remove the stump. Then cut the rest into small strips. Drain the carbon strips for a few weeks in clear water, drain well, put in a large bowl and then sprinkle with the salt. Mix well, so that the salt is present everywhere. Let the salt escape from the carbon for 2-3 hours.

In the meantime, dissolve the rice flour / cornstarch in some water and bring to a boil in a saucepan with constant stirring. Then pour into a large bowl, add the sugar and allow to cool. Small sliced ​​fish / seafood marinate in the fish sauce. Cut carrot and radish in matchstick format. Peer and mix pear, onion, garlic and ginger through a sieve or grater. Add the chili flakes and chilli powder, the fish / seafood incl. Fish sauce in the bowl with the rice flour paste and stir into a marinade.

When the time has come, rinse the drained cabbage in at least 2 times with clear water. Drain well. Chop the spring onions and cut the chives in slashes of 3-4 cm long, cutting the white of the spring onion a little finer. Stir under the marinade and sprinkle with half a tablespoon of salt. Now mix all ingredients together. The use of rubber gloves is recommended.

Fill the stone pot with the mixture obtained, press a little. If necessary, dilute the remaining moisture with a cup of water and pour over the vegetables. Make sure a layer of moisture is above the vegetables and heavily with the stones. Close the pot and fill the water edge, put away in a place with a constant temperature of about 20 ° C. The Kimchi now start to ferment, air can get out, but not. After 2 days the kimchi is ready, put it in the refrigerator to ferment afterwards, possibly divided into clean pots. You can taste it for the first time after 8-10 days. The kimchi can be stored for a few months at 5 ° C.

The addition of fish or seafood is optional. Those who do not want can of course omit both the fish and the fish sauce.

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