Cabbage Kimchi Fermented spicy Cabbage Recipe ✪ Japanese & Korean Recipes

Serving(s): 1

Ingredients

Chinese Cabbage	1 Head
Fish Sauce *	50 ml
Gochugaru (Korean Chillipowder) *	1 Cup
Ginger	1 Tsp
Garlic Clove	8 Piece
Maesil (Korean Plum Extract)	50 ml
Rice Flour *	1 Cup
Sae u Jeot (fermented Shrimps)	2 Tbsp
Water	2 Cup
Sugar	1 Tbsp

Equipment

Cooking Gloves *	1 Stück
Plastic Wrap *	1 Stück
Blender *	1 Stück
Sharp Knife *	1 Stück
Pot *	1 Stück

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Recipe Information

Vegetarian:	no
Vegan:	no
Lactose:	no
Gluten:	no
Calories:	~ 250
Difficulty:	2/3
Country:	koreanisch
Category:	1
Preparation:	160 Min.
Cooking Time	0 Min.
Total Time	160 Min.
Pronunciation

no responsibility can be taken for this information

Index:

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What do you mean by kimchi?

Kimchi is basically pickled vegetable that are matured through the fermentation process. By adding special spices (gochugaru, salt) kimchi can be kept for a very long time and the chilli flakes give the vegetables the usual Korean pungency. In the land of Kimchi, in South Korea, there are even over 170 different kimchi varieties. The best-known kimchi varieties are made from Chinese cabbage, radish and cucumbers and are partly very spicy for the European palate due to the chili flakes.

Why is Kimchi a superfood?

Kimchi is one of the healthiest foods in the world, as it has a lot of health-promoting substances due to the special manufacturing process. These reduce, for example, the cholesterol level, reduce the risk of cancer, prevent early wrinkles and make your skin look young. These are just a few of the many qualities that regular consumption of kimchi entails. And these allegations are all scientifically proven and researched.

Chinese cabbage Kimchi

I love kimchi and am looking for the absolute best kimchi recipe, which is also very easy to prepare. The Chinese cabbage Kimchi is best for this. The cabbage kimchi recipe I have found is a quite simple one and i would like to share it with you.

This Korean dish has just 250 kcal according to our recipe. For a person with 150 gr kimchi there are only 25 kcal.

Important notes when making Kimchi:

Ratio cabbage to sauce

The cabbages like to differ in their size and weight. If you use a very small head or big head, you may need to change the amount of the sauce. I used a 1.2 kilo Chinese cabbage.

Fermented shrimp Saeujeot

Saeujeot are not absolutely necessary in the kimchi recipe. They give the kimchi a very light fish flavor. Saeujeot are mainly used in traditional Korean kimchi and are very popular with Koreans.

Not too much ginger!

I had made this mistake in countless attempts. I used too much fresh ginger. Already half a tsp too much ginger, your kimchi will taste extremely like this root. For my taste less ginger is definitely better. I really recommend you to use only a maximum of 1 tsp ginger with this recipe.

Fermentation is temperature dependent

Kimchi has to ferment! The fermentation process turns the vegetables into kimchi. This begins when you leave the freshly prepared vegetables for 2 to 3 days at room temperature in the room.

If you ferment the vegetables too short, the process will end prematurely and the cabbage leaves are not completely "cooked through". The thick petiole is mostly still white from the inside. This should be soaked and reddish in a long fermentation just as the thin leaf parts. This is not bad for the taste, but it does not correspond 100% to the real kimchi taste.

Too much salt?

It sometimes happens that the kimchi tastes too salty. This may be due to inadequate rinsing after the salt bath or because of the use of too much salt instead of fish sauce. But do not panic! Simply cut the radish into thin pieces and put it on the kimchi. The radish absorbs the salt and makes the kimchi taste less salty.

For example, in some imported cabbage kimchi varieties from Korea you can also find radish pieces. Make sure you buy prepackaged kimchi.

Is Kimchi vegetarian or vegan?

The original kimchi is both vegetarian and vegan. It just consists of vegetables, chilli powder and salt. Over time, various kimchi recipes have been developed and modernized. By adding fish sauce or Saeujeot, this kimchee recipe will no longer be vegetarian or vegan.

My search for the best kimchi recipe continues

In search of the best kimchi recipe, I have set myself the goal of learning the art of traditional kimchi preparation in South Korea over the next 3 years. I really fell in love with kimchi and want to make the most delicious kimchi. If I make the perfect kimchi in the distant future, I will offer it to the public.

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Gochugaru*

Wakame*

Shimaya Dashi*

Gochugaru*

Wakame*

Shimaya Dashi*

Preparation

Wash the Chinese cabbage and cut it halfway from the stocking. Then you can pull the two halves apart. Do the same with the 2 halves again, so you have four long pieces of cabbage at the end.
Place the Chinese cabbage in a large plastic tub. Now rub in every single leaf with salt. The leaves should all open well due to the cutting technique. Once you have rubbed each leaf, let the cabbage rest for about 2 hours so that the salt extracts the water from the cabbage. Turn the pieces every 30 minutes.
Start the kimchi sauce while waiting. Bring the water with the rice flour with constant stirring over medium heat to boil. When it is boiling, add one tbsp of sugar and stir for 1-2 minutes more. The water changes to a kind of paste, which is created by the rice flour.
Put the rice paste aside and let it cool down. (This is also possible in the fridge.)
Now prepare the other ingredients. Peel the garlic cloves, the small onion and the ginger and put everything in a blender. Crush everything very well. Furthermore, add the 50 ml fish sauce and the cup with Gochugaru.
The paste with the rice flour should be cooled down to a normal temperature after approx. 10 minutes. Put the paste in the blender and mix everything together.
The Chinese cabbage should have lost a lot of liquid after 2 hours and about 3 times, which has accumulated on the bottom of the bowl. Pour away the liquid.
Rinse the Chinese cabbage leaves with cold, clear water. Repeat the process two to three times. If necessary, try a piece of cabbage, it should not taste too salty.
Best way for preparing it is to wear disposable gloves. Drain the leaves carefully from excess water and place the cabbage in a large box. Now, wrap each single leaf with the chili paste. Every part of the cabbage should be covered with it. Needless to say, manual work with gloves is the best way to do that.
Once you have rubbed the whole paste into the cabbage, put the whole vegetables in a well-closable box or jar and clean everything from off-course sauce.
Place the box in your closet for 2 to 3 days at room temperature or in a corner where the summer sun does not shine. During this time, the cabbage can ferment, that makes it to kimchi.
After 2 to 3 days you can eat the kimchi without hesitation. Here you can taste the result for the first time. I hope your attempt was worth it. :). Place it then, after the resting period, in the refrigerator for further consumption.

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