Kim Chi

Ingredients for 1 servings:

• 1 small white cabbage, approx. 800 g
• 3 tsp salt
• 3 large carrots, approx. 300 g
• 2 m.-sized apples (Golden Delicious)
• 4 tbsp Paprika powder (Red Pepper Powder), tbsp, coarsely ground Korean
• 100 ml water, cold, boiled
• 1 tsp glutamate
• 3 large garlic cloves
• 3 tbsp anchovy fillet(s) in oil, chopped, drained

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Total time approx. 1 day 1 hour

Halmonies Version

To fill the jars, you’ll need three 700ml jars or screw-top jars (rinsed with boiling water). Remove the outer leaves from the white cabbage, wash the cabbage, quarter it, and cut out the stalk. Cut the cabbage into fine strips (slightly thicker than when making red cabbage) and place them in a large bowl, season with salt, and mix well. While the cabbage is simmering, peel and grate the carrots and apples, then add them to the cabbage. Finely chop the anchovy fillets and add them. Crush the garlic cloves (traditionally with the wooden handle of a knife) and add them with the paprika, mixing well. Let it simmer for about 10 minutes, as the paprika is dry and will only develop its full flavor through the liquid from the vegetables. Season with a little more paprika if desired. Fill the jars with kimchi and press down firmly with a spoon, leaving a free edge of about 3cm at the top to prevent gas from forming and leakage. Rinse the empty bowl with water and then divide the seasoning water evenly among the jars. Tip: You can add 3 tablespoons of toasted sesame seeds or a handful of pine nuts to the kimchi. Note: The garlic is very important because its disinfectant effect extends the shelf life of the kimchi and gives it a fresh flavor.