Kimchi is the name given in Korean cuisine to both the preparation of vegetables - traditionally Chinese cabbage and Korean radish - by lactic acid fermentation and the vegetables prepared in this way. Kimchi is rich in vitamin C and lactic acid bacteria, so itis especially important if you are a bit concerned with gut health. It is super easy to make and foolproof with this recipe. To make your own kimchi, you will need the following ingredients. Chinese cabbage - for a glass of 975ml I usually need 2 cabbages Radish Onions Spring onions Ginger Garlic Fish sauce Nashi pear Chili flakes - e.g. Gochugaru First, cut the Chinese cabbage into bite-sized portions. This can be easily cut into rings and broken into rectangles by hand. Then the Chinese cabbage is salted very generously and set aside for several hours so that it loses its water. Once the cabbage is dehydrated, it can be washed to remove the salt. Then squeeze the cabbage to squeeze all the water from it. Peel the radish and carrots and cut into fine strips. For the marinade, we put the chopped nashi pear, onions, ginger, garlic and a few spoonfuls of fish sauce in a blender. After a pulpy mass is formed, we add chili flakes until the mass turns reddish. This is how the mass should look at the end. For the next step we need gloves. We put the mixture on the cabbage, carrots and radish and mix them. The chili flakes stain and are extremely hot, so you need to be careful that the mass does not get to your eyes. The mass must also be wiped off surfaces immediately. Next, layer the kimchi in a jar. These should be freshly boiled so that no unwanted bacteria collect. After that, the kimchi can be poured into the jars and pressed until the kimchi is ideally covered by its own juice. Starter sets are best suited for this purpose, in which any gases produced can escape automatically, as otherwise a great deal of pressure is created in the jar. The jar can now be stored at room temperature for 3 days until the first fermentation process is complete. After that, the kimchi can be stored in the refrigerator.
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