Kimchi Style Of Korean I Trust

by Editorial Staff


Prep Time 1 hr
Cook Time 1 hr
Total Time 10 hrs
Course Side Dish
Cuisine European
Servings (Default: 10)


  • 1 Chinese cabbage, fresh, approx. - .2 kg
  • Sea salt, fine
  • 100 g carrot (s), cut into fine strips 3 cm lon
  • 150 g radishes, cut into fine strips
  • 2 medium spring onion (s), cut into fine rolls
  • 1 medium shallot (s), cut into fine strips
  • 1 piece (s) fresh ginger, the size a hazelnut
  • 2 garlic bulb (s), Chinese, alternatively approx. 8 cloves more normal
  • 1 tablespoon coriander
  • 200 ml water
  • 1 tablespoon sugar
  • 0.75 tablespoon ¾ sticky rice flour, alternatively potato or cornstarch
  • 40 ml fish sauce, Korean, from the Asia shop
  • 30 g paprika powder, noble sweet, finely round
  • 30 g chilli flakes, Korean, not murderous
  • some fish sauce
Kimchi Style Of Korean I Trust
Kimchi Style Of Korean I Trust


  1. First, prepare the Chinese cabbage. Wash thoroughly, remove any wrinkled outer leaves and cut the very end of the stalk. Basically, the stalk stays tuned. Now quarter the Chinese cabbage lengthways.
  2. First, salt the cut sides from the outside and then carefully fan out each individual layer and also season them properly. Always make sure that all the leaves remain nicely connected to the stalk. When all four quarters have been treated like this, put the cabbage pieces in a large bowl and stay in there for 3 hours. Turn every 30 minutes.
  3. In the meantime, make the marinade for the kimchi. In the pot on the stove, whisk the water with the sticky rice flour well with the whisk and bring to the boil. Add the sugar, mix thoroughly, remove from the fire and allow to cool.
  4. In the meantime, prepare the vegetables. Clean the carrot and cut into fine sticks 3 cm in length. I use a Julienne cutter for this and then cut it to the right length. Remove the cabbage and roots from the radishes and also finely chisel them. Clean the shallot and cut into fine strips. Finally, cut or chop the spring onions into fine rolls.
  5. Roughly chop the other ingredients ginger, garlic and coriander and place in the food processor (moulinette) with the fish sauce. I always like to take the Chinese garlic in the form of a bulb because it is easier to clean. Alternatively, use approx. 8 toes of normal garlic. Chop the ingredients extensively into a chewy paste.
  6. As soon as the water in the pot has cooled down, add the paste and stir in thoroughly. Then there is the paprika powder and the Korean chili powder. Add the cut vegetables and stir everything again. Just let the cabbage marinate until the cabbage is ready.
  7. If you start with kimchi, please buy mild chilli in the Asia shop first and feel your way around your personal feel-good spiciness over time. It is mainly about the chilli taste and not about the sharpness of hell. This is how you mess up your food and these stupid spicy food records are supposed to be set by others.
  8. After the 3 hours, thoroughly remove most of the salt from the Chinese cabbage under running water and place on a tea towel to drain. During all the activities, always make sure that the cabbage leaves remain connected to the stem.
  9. Now the marinade and cabbage are married. Tip: First I distribute the marinade between four bowls or cups so that later each kohlration gets the same amount.
  10. Carefully cut the length of the first drained cabbage quarter again, so that cabbage eight are formed. Now carefully fan the cabbage and rub each layer with the marinade. Tip: Work with latex gloves, because paprika and chilli turn your hands into an absolute red skin and the capsaicin in the chilli powder attacks the skin heavily. Washing your hands doesn`t help either, because the fabric is not water-soluble.
  11. Finally rub in the outside.
  12. Either fill the kimchi in recycled jam jars or dab in airtight plastic bowls. No matter what you take, disinfect the container and lid with boiling water beforehand. Before sealing, I still put a dash of fish sauce on top of the cabbage.
  13. Process the last cabbage in this way.
  14. Tip: I always use containers of different sizes so that I always have a suitable amount available later when the kimchi is used differently.
  15. Now let the kimchi stand in the kitchen for 3 days at room temperature so that fermentation can begin. Put it on the lid every now and then. Then let them mature for another week in the refrigerator or in a cool pantry.
  16. Then it is ready to use and will last at least another 3 weeks.
  17. The kimchi is a great accompaniment to fish, meat, poultry and tofu, but also a real grenade in soups or as a salad. Also for cross-cooking, e.g., as a pizza topping, kimchi is wonderful to use. There is hardly any limit to the imagination.
  18. Holistic physicians also recommend fermented foods such as kimchi, miso or sauerkraut as supportive therapy or as a precaution against inflammatory processes in the body.

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