How to make kimchi? If you've always wanted to make your own kimchi but never dared to try: We'll show you how! It's actually super easy, it just takes a little time and patience - but it's definitely worth it.
Here's what you'll need:
- 1 Chinese cabbage
- 2 carrots
- 1 spring onion
- 500g radish
- 1 bulb of garlic
- 1 onion
- 1/4 apple
- 12g ginger
- 80-150g chili powder (depending on preference)
- 1 tsp salt
- 3 tbsp shrimp (fermented shrimp sauce e.g. from WANG)
- 110ml Fish Sauce
- 2 tablespoons of sugar
- 200ml water
- 2 tbsp rice flour
ZUBEREITUNG
- First, cut the Chinese cabbage into quarters and rub them with salt. Let it sit for at least 3 hours until the water is drawn out and the leaves are soft. (Overnight is even better.) After it has soaked, rinse off the remaining salt thoroughly with water so the kimchi isn't too salty.
- In a pot, boil the water, stir in the rice flour, and then let it cool.
- Chop the apple, garlic, ginger, and onion very finely or blend them briefly. Chop the radish, carrots, and spring onion into thin strips or rings. Stir the spices and chopped shrimp into the cooled rice flour mixture, then add the fish sauce.
- Then thoroughly mix in all the vegetables you previously chopped or blended. Generously pour the finished mixture onto the Chinese cabbage leaves so they are completely marinated.
- Leave the kimchi to ferment undisturbed in a sealed container in the refrigerator for at least two weeks. Just be patient, it's worth it ;)