Kimchi – Korean Pleasure

Summary

Ingredients

• 1 Chinese cabbage
• 0.5 ½ radish (s)
• 3 spring onions
• 6 clove (s) garlic
• 2 piece (s) ginger, the size a walnut
• Salt, approx. 300 - 400 g
• 15 g suar
• 2 tablespoon sticky rice flour
• 2 tablespoon chili powder, Korean
• 2 tablespoon fish sauce
• 200 ml water
• sesame

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Instructions

1. Cut the Chinese cabbage on the stalk and carefully tear apart with your hands so that two halves are formed. Fan out the individual layers of cabbage, sprinkle a lot of salt into each layer and set aside the salted cabbage in a bowl for about 3 hours.
2. For the kimchi paste, roughly dice the ginger and garlic. Cut the peeled radish and the spring onion into thin strips about 4 cm long.
3. Mix sticky rice flour in a saucepan with 200 ml of cold water. Then boil for at least 5 minutes, stirring, until the liquid becomes translucent. Then let it simmer for a moment and take the pot off the stove. When the paste has cooled, stir in the chili powder, fish sauce and a pinch of sugar. Then add the ginger and garlic and puree finely with a hand blender. Now try carefully and, if necessary, season with the fish sauce.
4. Next, stir in the finely chopped spring onions and radish.
5. Thoroughly wash the salt out of the softened Chinese cabbage and carefully distribute the kimchi paste between the individual cabbage layers. Because of the sharpness, it is advisable to wear gloves. Wrap the cabbage up, place in an airtight container and press down well so that the oxygen escapes. Fill the container to the brim with the paste and seal.
6. Let stand for 1 to 2 days at room temperature to start the fermentation and then put in the refrigerator for at least 1 week. It is best to let the kimchi rest for four weeks.
7. Cut the finished kimchi into bite-sized pieces, sprinkle with sesame seeds and serve in small bowls.