The Korean cuisine without kimchi? Unthinkable. Fermented with chili paste, the Chinese cabbage is served as an sour-spicy side dish with rice dishes or soups.
- 2 Chinakohl
- 150 g salt
- 1 cup rice flour
- 1.5 cup Brown sugar
- 3 Sesame leaves
- 6 Garlic cloves
- 30 g fresh ginger
- 1 onion
- 5 spring onions
- 50 g Cut garlic
- 100 g carrots
- 150 g radish
- 30 g fermented salted shrimp with lake
- 100 g KochuKaru
- 50 ml fish sauce
- roasted light sesame seeds
Time: 75 min
Clean the Chinese cabbage, cut in length along the stem about 3 cm deep. Cut heads in half so that the leaves stick to the stalk, dividing halves as well. Dip Kohlviertel in water, sprinkle the leaves with salt. Let it rest for 4-5 hours, turning every 30 minutes.
Boil 250 ml of water, rice flour and sugar with gentle stirring while stirring. Allow to cool completely in a bowl.
Pluck sesame leaves. Finely chop garlic and ginger. Cut the onion into fine cubes. Clean spring onions and chopped garlic and finely chop. Clean carrots and radishes, peel and cut into fine pens. Finely chop shrimp. Add prepared ingredients with chili and fish sauce to the rice mixture and stir.
Rinse Chinese cabbage under running cold water, squeeze lightly, drain in the strainer. Brush cabbage leaves individually with the kimchi paste. Fold Kohlviertel inwards and lay firmly in an airtight container. Remove the remaining paste with 200 ml of water from the skin, cover the kimchi completely with it.
Close container tightly. Let cabbage ferment at a constant room temperature (about 20 degrees). Open the lid once a day to allow the fermentation gases to escape while trying the kimchi. After 2-3 days, when the fermentation has started, the kimchi becomes more and more acidic. From now on keep kimchi in the fridge.
Drain kimchi, cut into pieces and sprinkle with sesame seeds.
For fermentation airtight sauerkraut pots or plastic boxes are suitable. Stored in the refrigerator, it is stable for two to three months.