Korean Kimchi

Ingredients for 10 servings:

• 1 large Chinese cabbage
• 10 cm radish(s)
• 1 small carrot(s)
• ½ jar mung bean sprouts
• ¼ bell pepper(s), red
• 1 spring onion(s)
• 1 small piece(s) of ginger
• 2 large garlic cloves
• 30 g flour
• 30 g sugar
• 100 ml water
• 1 tsp chili with seeds
• 100 g salt
• 2 tbsp paprika powder, sweet
• 1 tbsp fish sauce

Instructions

Working time approx. 1 hour; Rest period approx. 5 days 6 hours; Total time approx. 5 days 7 hours

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Cut the Chinese cabbage into approximately 2 cm wide strips. Note: I prefer this method. The cabbage is easier to portion later than if you follow the traditional method and only quarter the cabbage. Place the chopped cabbage in a large bowl and sprinkle all of the salt over it. Let the cabbage stand for about three hours until it has collapsed. Then mix the cabbage evenly and let it stand for another three hours. When the Chinese cabbage has lost most of its water in the six hours, rinse it with plenty of cold water. A large sieve is ideal for this. Once the cabbage is thoroughly rinsed, gently squeeze it until no more water comes out. While the cabbage is in its bowl, prepare the other ingredients and the marinade. Cut the carrot, bell pepper, radish, and spring onion into thin, approximately 3 cm long strips. Finely chop the garlic and ginger and then mash both with a spoon. Place a saucepan over medium heat and add the flour to the pan. Now add small sips of water, stirring constantly with a whisk, until all the water is in the pot. The liquid should not be boiling, but gently steaming. Then add the sugar and dissolve it. Now add the ginger, garlic, chili, paprika powder and fish sauce and mix. The marinade is now ready and needs to cool. Once the marinade has cooled, add all the ingredients. Mix with salad servers or wearing gloves until everything is evenly coated with the marinade. Be sure to wear gloves, as the chili is very stinging and, depending on the heat, can cause burns. Be sure to boil a jar of kimchi before filling it. Otherwise, the kimchi may not keep for long and may become moldy. Pour the kimchi into the boiled jar. It is important to press out any air. To do this, use a spoon to compact the kimchi until no air bubbles are visible. Leave a gap of about 4-5 cm up to the lid. Now close the jar and place it in the cupboard at room temperature for five days. After 2-3 days, large air bubbles will have formed in the kimchi. This is exactly how it should be. This is a sign that everything went well and the lactic acid fermentation is proceeding correctly. After five days, you can taste the first sample. I personally store it in the refrigerator for another three weeks before tasting it. This allows the flavor to develop optimally. Tip: When you open the jar for the first time, please be careful, as it is under pressure. I place the jar in the sink, place a tea towel over it, and then open it carefully. Note: Please make sure that you always re-compact the kimchi after opening it. In my experience, it keeps longer this way and can easily be enjoyed in the refrigerator for up to a year.