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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.

Tips:
The addition of fish or seafood is optional. Those who do not want can of course omit both the fish and the fish sauce.
Zucchini sweet / sour (recipe for about 12 jars)

Necessities:
8 courgettes
5 onions
2.5 liters of vinegar
1.5 kg of sugar
4 teaspoons of celery seed
8 teaspoons mustard seeds
4 teaspoons of koenjit (crushed yellow root)
2 teaspoons mustard seeds ground
enough salt to sprinkle everything, so that the moisture pulls out.
possibly peeled peppers in very small pieces for the color.

Prepare:
Wash and cut the unpeeled courgettes lengthwise, if there is a lot of spice in it, remove it a little bit with a teaspoon, then cut into slices of about 1/2 cm thick. Cut the onions through the middle and then into slices and put them in the zucchini. Sprinkle everything with salt and let it stand for 2 hours on a colander. Then rinse everything well and let it drain well again.

Bring all other ingredients to a boil and let it boil for 3 minutes. Then add the zucchini and onions, remove the pan from the heat and let it stand for at least 2 hours.
Then bring everything together to the boil and let it cook for 5 minutes. Immediately put the courgette in well-cleaned pots (with soda and rinse thoroughly).
Fill up to the edge, screw lid on and then turn upside down on a tea towel to cool down.

Delicious as a sweet / sour side dish.
Fresh herb cheese from hang on
Required:
- 250ml of homemade yogurt
- fresh herbs (chives, thyme, garlic)
- mustard

Put a bowl with a sieve and put a cheesecloth in it.
Spoon the yogurt into the cheesecloth and leave it until you have a thick mass.
Put the hangop in a bowl.

Cut the fresh herbs very finely and stir them through the hanging cup. Season with salt and pepper and half a teaspoon of mustard. Put the bowl in the refrigerator for a few hours to allow the flavors to penetrate well.

Also very tasty with a handful of nettle tops, do the tips for 2 minutes in boiling water, let them drain well and cool in a sieve. Cut them very finely and stir them together with the fresh herbs through the hanging cup.



Herbal mixtures for cheese
Cheese with herbs is very tasty! There are still some herbs or herb mixtures that are added to cheese such as cumin, chives, nettle and fenugreek.

How do you make herb cheese? You follow the normal process, but just before the curd is put into the cheese vats you mix the herbs through the curd. The amount of herbs varies per mixture, but count on 10 grams of dried herbs per 10 liters of cheese milk. If your pepper blend is used, 5 grams per 10 liters of cheese milk is sufficient.

Before you mix the herbs through the curd, the herbs are sterilized and soaked. This is done as follows: bring a small amount of water to the boil (use as little water as possible, otherwise taste will be lost) and add the required herbs. Remove from the heat source and let it soak for 1.5 to 2 hours. Now the herbs are better to mix with the curd and the boiling water reduces the risk of fungi.


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