Kimchi

Ingredients for 1 servings:

• 1 Chinese cabbage
• Pepper, red, ground
• Sesame, roasted
• 2 carrots
• 1 leek
• 1 radish(s)
• 4 garlic cloves
• Ginger, fresh or ginger powder
• Salt (sesame salt or glutamate)
• 1 cucumber(s)

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

also Kim Chee, Kim Chi, Kimchi – Korean cabbage side dish for all dishes

Cut the Chinese cabbage into bite-sized pieces, season generously with salt, and let it drain in a colander for 24 hours. Collect the dripping water; you’ll need it later. Peel the carrots, cucumber, and radish and grate them very finely. Trim the leek and cut it into small, thin strips. Place everything in a large bowl. Grate the garlic and ginger and mix it with the toasted sesame seeds into the other ingredients. Mix the ground chili peppers with the draining water to form a paste, then stir it into the almost-finished kimchi. Add more salt if necessary. Let it sit for 2-3 days before serving. Important: Once the kimchi is ready, do not handle it with metal objects, as it will spoil quickly. Note: There are over 200 different recipes for kimchi. Kimchi is a hot and sour, slightly fermented vegetable, similar to sauerkraut in Germany, but very spicy. It’s an important part of Korean cuisine, as it accompanies every meal. Kimchi usually consists of Chinese cabbage, radish, and cucumbers, but also other seasonal vegetables. Kimchi is easy to ferment and store in clay pots.