Summary

Ingredients

• 2 ½ kg Chinese cabbage
• 4 tablespoon salt
• 1 liter salted water (with 3 tablespoons salt)
• 1 kg radish (s)
• 1 leek stick (s)
• 1 bunch chives
• 1 pear (s)
• 3 cloves garlic
• 1 piece (s) ginger, approx. 2 cm
• 6 chestnut (s)
• 2 plum (s), dried
• 2 tablespoon pine nuts, chopped
• 2 tablespoon paprika powder, hot pink
• 3 tablespoon salt
• 1 teaspoon cayenne pepper
• 3 tablespoon sugar
• 1 liter salted water (with 2 tablespoons salt) to fill up
• 1 liter boiled water
• 1 chilli pepper (s), pitted and chopped
• 3 tablespoon tomato (s), happened
• 2 tablespoon sesame seeds, toasted

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Instructions

1. This recipe comes from the preparation of a Korean family in a village not far from Seoul. I looked at the recipes available in the DB, they do not correspond to the actual kim-chi in terms of preparation. These are fermenting vegetables and cannot ripen in the refrigerator.
2. Halve or quarter the Chinese cabbage, depending on the size. Then wash and drain. Salt the individual pieces. Pour salted water over it in a bowl and leave it covered for about 3 hours, turning the cabbage a few times. Then toss the cabbage in clear water and let it drain.
3. Prepare the seasoning mixture in a bowl: Wash the radish, peel and cut into fine strips. Clean and halve the leek lengthways, then wash and cut into fine pieces. Wash the chives and the pear and cut into 2 cm long strips. Peel and finely chop the garlic and ginger. Cut into the chestnuts and cook until soft. Then let cool, peel and cut into fine strips. Core the prunes and cut into fine strips. Mix these ingredients well with the rest of the ingredients as well as the salt and sugar.
4. Now distribute this seasoning mixture evenly between the Chinese cabbage leaves.
5. Fill the cabbage and the juice of the seasoning mixture into glasses, but do not fill up completely for fermentation and leave at least 2 cm to the edge. Press firmly, place a loose cabbage leaf and weigh it down with a stone that has been boiled out. Then add enough salted water until the cabbage is covered. Finally, cover and let ferment in a warm place for about 4-5 days.
6. Note: As a rule, the fermentation process - as explained above - takes place in a larger vessel and the kim-chi is then decanted.