Kimchi Made from Celery À La Fiefhusen

Summary

Ingredients

• 1 large celery
• 2 tablespoon, heaped sea salt, grainy
• 1 carrot (s) (cleaned approx. 00 g)
• 2 spring onion (s)
• 5 radishes, finely penned, approx. 100 g
• 2 garlic bulb (s), Chinese (alternatively 8 cloves 80;normal81; garlic)
• 1 shallot (s), cut into fine strips
• 1 piece (s) ginger, fresh and cleaned, the size a hazelnut
• 1 tablespoon, heaped coriander greens, dried
• 150 ml water
• 1 teaspoon sugar
• 0.5 tablespoon ½ sticky rice flour, Korean, alternatively potato or cornstarch
• 40 ml fish sauce, Korean (Asian shop)
• 1 tablespoon, heaped paprika powder, noble sweet
• 1 tablespoon, heaped chilli flakes, Korean, NOT a very hot variety, (if necessary, ask for advice in the Asian shop)

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Instructions

1. Divide the celery into individual stalks and remove the hard bottom stalk. Cut off the very young leaves and set aside for later. Peel the ribbed side of the bars thinly. This removes the annoying threads that tend to get stuck between the teeth. The best way to do this is with a potato peeler. Then cut the rods into half moons approx. 5 mm wide. Put in a bowl and mix thoroughly with the sea salt. Let the water soak for about 2 hours and stir every now and then. Finally, rinse off almost all of the salt in a sieve under running water. A bit of saltiness should be left over. Try a little bit in between.
2. While the celery is brewing, prepare the marinade and the remaining vegetables.
3. Bring the water to the boil with the sticky rice flour and sugar and whisk well with the whisk. After boiling, remove from heat and let cool down.
4. Use the peeler to peel off broad shavings from the cleaned carrot over the entire length. Then cut these into pieces approx. 4 to 5 cm long. Place several pieces on top of each other and cut down very fine sticks over the long side. If you have a Julienne cutter, this is of course the tool of choice. The only important thing is that the length of the carrot sticks is compatible with eating. Clean the shallot, halve and cut into fine strips and clean the spring onions, cut into fine rolls. Roughly chop the celery greens. Finely dice the radishes. Only finish the vegetables shortly before the end of the 2 hours so that they do not dry out and oxidize away important vitamins in the air.
5. Roughly chop the ginger and garlic and place in a blender together with the fish sauce and puree to a paste. A magic wand is also possible. Then add the peppers, chilli flakes, coriander leaves and the prepared vegetables to the cooled water, sticky rice flour and sugar mixture and mix everything thoroughly.
6. Mix the celery with the marinade in the bowl thoroughly. If you want to do this by hand, then with a disposable glove, because the paste colors well and the capsaicin from the chilli can burn properly. Let the celery marinate uncovered at room temperature for at least 2 hours.
7. Then fill as airtight as possible in screw-top jars, Tupperware jars or vacuum bags. Rinse glasses and cans with boiling water beforehand. Keep for 3 days at room temperature so that fermentation can start nicely. Afterwards, put in the refrigerator or a cool pantry and let mature for at least a week. If you let it ferment longer, the taste changes to more acidity. It won`t be bad, it will be “different”. Here everyone should try little by little in order to discover their personally most pleasant acidity. Kimchi is a food for researchers.
8. The kimchi is a great accompaniment to fish, meat, poultry or tofu, but also a real grenade in soups or salads. Kimchi is also wonderful to use for cross-cooking (e.g. as a pizza topping). The imagination has no limits.
9. Holistic doctors recommend fermented food such as kimchi, miso or sauerkraut as supportive therapy or as a precaution against inflammatory processes in the body.
10. Tip:
11. If you start with kimchi, don`t go for the hottest chilli right away. If this kimchi is too mild for you, feel free to slowly approach your personal spiciness the next time you try it. Either you take more of the milder chili or you switch to the next hotter variety. But it is important that it is flakes. This is one of the optical highlights when you serve it. Powder doesn`t look that nice.

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