Summary

Ingredients

• 1 medium Chinese cabbage
• 1 radish (s)
• 5 cloves garlic
• 3 cm ginger, fresher
• 2 spring onion (s)
• 2 ½ tablespoon rice flour
• 100 ml water
• 4 tablespoon chili powder
• 2 teaspoons fish sauce, Korean, Vietnamese or Thai
• 1 onion (s), grated
• 300 g sea salt for the brine

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Instructions

1. Quarter the Chinese cabbage lengthways and then cut into strips approx. 3 - 4 cm thick. Then salt in a container and cover with water. Let it steep for approx. 5 - 6 hours (preferably overnight). The high salt content of the solution removes water from the Chinese cabbage, making it softer and losing some of its volume at the same time.
2. Cut the radish into bite-sized cubes and sprinkle with plenty of salt in a container and drain too (approx. 45 minutes).
3. Meanwhile, stir the rice flour (it is essential to use rice flour made from glutinous rice, otherwise it tastes floury) in approx. 100 ml of cold water and then heat until a viscous mass has formed. Then let it cool down. Press the garlic, grate the ginger and onion and cut the spring onions into small rings.
4. Discard the brine, wash the Chinese cabbage and radish under running water and drain well. Then mix all the ingredients together well in a large container.
5. It is best to squeeze the kimchi into a sealable container (possibly weight it down with a board - as with sauerkraut) so that there is as little air as possible and the kimchi is pressed tightly together. It is important that there is as little oxygen as possible in order to ensure anaerobic fermentation and to avoid any putrefaction processes. Put the kimchi in the fridge and let it steep for about 5 days.
6. The longer the kimchi is stored, the more acidic it becomes. Everyone should experiment a little with the fish sauce and chili powder to get a feel for how it tastes best. If the kimchi has become too sour, it can still be used to cook other Korean dishes.