Summary

Ingredients

• 1 medium Chinese cabbage
• 6 clove (s) garlic
• 0.25 ¼ onion (s)
• 0.5 ½ apple
• 1 tablespoon ginger, finely chopped
• 2 carrot (s)
• 1 bunch spring onion (s)
• 3 tablespoon fish sauce
• 55 g sea salt
• 100 g chilli flakes, (Kochukaru)
• 250 ml water
• 30 g flour (sticky rice flour)

Print Recipe Pin Recipe

Instructions

1. Cut the cabbage into bite-sized pieces and wash thoroughly. Salt well and let steep for at least 2 hours. Then rinse 3 times with cold water.
2. For the kimchi paste, mix the water and rice flour in a saucepan and cook over medium heat, stirring constantly, until it thickens into a paste. Take it from the stove and let it cool off.
3. Cut the carrots and spring onions into fine sticks approx. 4 cm long.
4. Put the garlic, onions, ginger, fish sauce and apple in a blender and puree to a smooth mass. Add everything together with the chilli flakes, carrots and spring onions to the cooled rice porridge and mix well.
5. Now add the paste to the prepared cabbage and mix everything well. It is best to use your hands here. It is recommended to wear gloves.
6. Fill the finished kimchi into small glasses (approx. 250 ml). It is important that the jars are well stuffed so that there are no air bubbles in the kimchi and that there is at least 1 cm free space for the lid, as the cabbage expands during fermentation. Put something into the fridge.
7. The kimchi can be eaten immediately, but tastes best after 2 - 3 weeks. As long as the jar is not opened, it can be kept in the refrigerator for weeks.