John Myers
Kimchi – Korean Chinese Cabbage
The perfect kimchi – korean chinese cabbage recipe with a picture and simple step-by-step instructions.
- 500 g Chinese cabbage
- 1 pole Leeks / leeks
- 1 Radish white or black
- 3 Toes Garlic
- 50 g Fresh ginger
- 1 tsp White pepper
- 0,5 El Chilli (cayenne pepper) or Korean paprika
- Salt
- Cut the Chinese cabbage several times in the direction of growth, do not cut the stalk, the cabbage should stick together.
- Sprinkle plenty of salt between the individual layers, place the cabbage in a bowl and cover. Let it steep for 3-4 hours, turning again and again in between.
- Drain the leaked juice (it is better not to drink it) and wash off the cabbage.
- Finely chop or grate the leek and radish, grate the ginger and garlic and mix everything with the spices and 1/8 liter of water.
- Place the cabbage in a bowl or, better still, an earthenware vessel. Fill the leek and radish spice mixture into the Chinese cabbage or between the layers and distribute the rest of the over the cabbage. Put the lid on and let it stand for 3-4 days.
- Result: a super spicy side dish for rice, grilled dishes, etc.
- Variants: prepare the recipe only with radish or other types of cabbage
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