Homemade kimchi

Kimchi exists in dozens of versions and these can be further varied. Shrimp or fish sauce is also traditionally used to prepare kimchi, we offer you a simplified version that is also suitable for vegans.

Nutrition per serving

kcal 150
fat 1g
saturates 0.2g
carbs 35g
sugars 0g
fibre 7g
protein 5g
salt 10g

Ingredients

40.00 g salt finely ground, sea
1.20 kg Chinese cabbage cut into squares about 5 x 5 cm
370.00 g spring onion cut into 5 cm pieces
49.00 g ginger (fresh) 9 cm piece, finely grated
10.00 clove garlic crushed or minced
30.00 g dried chili fine Korean chili powder (kochukaru), can be replaced with other dried chili powder
1.50 tbsp granulated sugar

Method

Dissolve 30 g of salt in 2 liters of cold water in a jug.
Pour the cabbage into a container of at least 2.5 liters made of inert material (glass, porcelain, earthenware, etc.). Pour salted water so that the cabbage is submerged. Cover with a plate and leave at room temperature to allow the cabbage to start fermenting (this takes about 12 hours, bubbles will appear in the liquid and the cabbage will turn slightly sour).
Drain the cabbage and keep the pickle. In a bowl, mix the cabbage with the spring onion, ginger, garlic, chili seasoning, sugar and the remaining salt.
Transfer to a sterilized 2 liter jar and cover with the reserved varnish to keep the cabbage submerged.
Pour some of the remaining marinade into a plastic bag, close it tightly and place it on top of the cabbage so that it remains submerged in the varnish.
Place in a room where the temperature does not exceed 20°C to ferment (leaven) to your liking. It will probably take 4-6 days.
Remove the bag, close the jar and store in the refrigerator. It lasts even 3 months.