Kimchi German Style

Ingredients for 1 servings:

• 350 g sauerkraut, mild, without any other ingredients
• 1 small onion(s), finely diced
• 1 clove(s) garlic, finely diced or squeezed
• 1 stalk of spring onion(s), cut into rolls
• 1 tsp fish sauce
• 1 tsp sugar
• ½ tsp ginger, freshly grated
• 2 tbsp, leveled chili flakes, Korean

Instructions

Working time approx. 15 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 15 minutes

Kimchi made from sauerkraut

Mix the onions, garlic, sugar, and ginger with the fish sauce. Place the sauerkraut and its juice in a bowl and stir in the onion mixture thoroughly. Sprinkle the chili flakes over the top and mix thoroughly. Caution: It’s hot! Transfer the “German-Style Kimchi” to a tightly sealed plastic container. Let it steep for at least 4 hours and then serve as a side dish to rice and stir-fries, just like the original kimchi. It can be refrigerated for several days. I think it tastes just as good as the original kimchi! It only looks a little different, as the cabbage is finely chopped. A quick version, without the hassle of salting and preparing the cabbage. And you still get the valuable, lactic acid fermented vegetables!