Kimchi Classic

Cut the Chinese cabbage into quarters lengthwise, without removing the stalk.

Then place the cabbage in a bowl with 7% brine (per 1 liter of water, 70 g of salt). The Chinese cabbage should be completely covered by the brine. Then weigh down the cabbage with a pot or similar so that it does not float and leave it in the brine for 8 hours.

Then remove the cabbage and cut it into strips about 2-3 cm wide, removing the stalk.

Roughly grate the carrots and the radish, cut the spring onion into fine rings. Stir the rice flour into 150 ml of boiling water and then blend with the ginger and garlic to make a creamy paste.

Mix the carrots, radish, green onion with the sliced cabbage. Mix in the paste, the fish sauce and the chili powder.

Pour everything into a sealable jar, press down well and weigh down with a weight to cover everything from the liquid created. A zip bag filled with water is also suitable for weighting. The jar should only be filled 2/3 full with the kimchi mixture so that there is still room for the weight to weigh it down.

Let the jar ferment protected from light at about 20 °C for at least 3 weeks, opening the jar daily so that the pressure created can escape.

After about 3 weeks, the kimchi can be tasted and fermented even longer, depending on individual tastes.

Related Recipes:

SauerkrautFor the sauerkraut, quarter the cabbage head and use a slicer to shave fine strips into a large bowl. Peel the... Chinese Cabbage Pan with FleckerlnFor the Chinese cabbage pan, first cook the patties in salted water according to instructions until al dente... Smoked Salmon Cannelloni on Red Cabbage SauceFor smoked salmon cannelloni on red cabbage sauce, first prepare the red cabbage sauce. To do this, peel the... Pork Wrapped in Chinese CabbageFor the pork in Chinese cabbage coat, cut the Chinese cabbage into leaves. Sauté pork fish and let rest... Schwaerzlocher MostbratenSauerbraten is generally understood to mean beef marinated in a vinegar marinade, which is then prepared as a... Pickled Apples – Mochjonyje JablokiNote: Start two weeks before, put in 35 to 40 days. The mass depends on the size of the vessel. (*)... Pink Shoulder of Lamb with Horseradish Butter and Jerusalem Artichoke VegetablesFor the pink lamb shoulder with horseradish butter and Jerusalem artichoke vegetables, first prepare the... Cabbage Lasagna with Minced Meat1. clean cabbage, removing all wilted leaves. Then peel off the 15 outer leaves, rinse and remove the leaf... Marinated Boiled Beef in Sake with Chinese Cabbage and White RadishCut the parried boiled beef into thin slices. Boil the ingredients for the marinade, add the roasted sesame... Ham for SmokingDissolve 50 dkg of salt, 7 dkg of sugar and 15 g of saltpeter in 1 l of boiling water, then let the brine cool...