Kimchi, that’s the Korean superfood, national dish,
All-rounder, vitamin bomb – and for some time now “absolutely in”.
Quarter 2-3 Chinese cabbages. In a large bowl, lightly sprinkle coarse salt between the leaves and layer in a bowl. Cover and weigh down with a plate or similar so that the cabbage is pressed. Leave covered for approx. 1 day at room temperature.
Then wash the cabbage thoroughly 1-2 times and squeeze out the liquid well.
Possibly also complain. The leaves should be limp and soft but still crisp.
Remove residual liquid from the container.
The marinade
2-3 spring onions, roughly chopped
Finely chop 2-3 carrots (V slicer)
2 -3 parsley necks or parsley root, finely cut (V slicer)
Finely chop 1 white radish (V slicer)
4-5 cloves of garlic
Chili flakes to taste
2 thick slices of pineapple
2 thumb-sized pieces of ginger
4-5 tbsp rice flour
2 tbsp sugar
1 coffee cup fish sauce based on squid or anchovies
1/2 coffee cup soy sauce
Blend the fish sauce and soy sauce with the pineapple, ginger and garlic in a blender to create a paste.
Mix approx. 4 – 5 tablespoons of rice flour with 500 ml of cold water and 2 tablespoons of sugar and then boil to a paste while stirring constantly. Leave to cool well.
Mix all the ingredients of the marinade in a sufficiently large container and season with the chili flakes.
Roughly chop the drained cabbage and mix well with the marinade, carrots, parsnips, radish and spring onions by hand (rubber gloves).
Place in a sealable plastic, glass, or earthenware container. Also press well again. Let the kimchi sit for a while (2-4 days) at room temperature until it starts to turn sour. From time to time (approx. every 2 days) stir gently. Then put in the fridge. Then the kimchi is ready to use. It can be kept in the refrigerator for a long time.
How sour the kimchi ultimately tastes depends on many factors, such as the amount of salt or the temperature during the fermentation process. The ingredient list is more of a guide than a strict quantity. If you like ginger, you can double the amount, if you don’t like spicy food, you can use fewer chilli flakes. Just experiment and don’t be put off by the very intense smell of kimchi.
Kimchi goes well as a side dish with grilled meat and poultry, on bread, as well as with any hearty meal or on its own as a small snack in between.
A simple and healthy way to prepare for winter – and make sure you’re getting enough vitamins then. There are plenty of these in kimchi: including vitamins B and C, folic acid, potassium, magnesium and mustard oils. The mix strengthens the immune system, is good for the nerves, skin and hair and is important for blood formation. Because cabbage consists largely of water and has only a few calories, it is also considered a slimming agent. Another positive feature: The fermentation not only preserves the vegetables, the lactic acid fermentation also produces probiotics. And they are important for a healthy intestinal flora. Ginger, chili and garlic warm you up from the inside, and Knobi is known to be good for the cardiovascular system.
