John Myers
Red Cabbage Kimchi
The perfect red cabbage kimchi recipe with a picture and simple step-by-step instructions.
- 1000 g Fresh red cabbage
- 4 tbsp Salt
- 3 tsp Chilli pickled in oil
- 1 Pc. Lemongrass stick
- 3 cm Fresh ginger
- 1 tbsp Raw cane sugar
- 1 tbsp Freshly squeezed lemon juice
- 2 tbsp Freshly squeezed orange juice
- Wanted to try for a long time whether I can do that too?
- Remove the outer leaves from the red cabbage, cut in half and wash. Finely slice the red cabbage, mix well with the salt in a bowl and knead firmly with your hands. Weigh down with a plate, cover and let stand at room temperature for about 48 hours (better more).
- Rinse the red cabbage well, drain well, return to the bowl. Remove the outer leaves of the lemongrass, pound flat and roughly chop. Peel the ginger and grate the lemon grass. Put the chilli, sugar, lemon juice and orange juice in a higher container, mix finely. Add this paste to the red cabbage, mix well and knead again with your hands, weigh down a plate, I put another glass of water on the plate. Cover and leave to stand for 48 hours at room temperature. Mix again and again and press firmly.
- After this time, pour red cabbage into glasses rinsed with hot water, press firmly, cover on, and place in the refrigerator. Ripe after 2-3 days of consumption. Storage fig in the refrigerator for approx. 1 month.
Facebook Comments