kimchi

Here we present a simplified method for preparing kimchi at home – with gochujang and our Smoky Fish Sauce.

Ingrefients

• 1 Chinese cabbage

• 1 Daikon

• 1 Spring onion

• 10 cm Kombu seaweed

• 1/2 Apple (grated)*

• 2 Garlic cloves (grated)*

• 10 g Ginger (grated)*

• 1 EL White Sesam*

• 1 EL Smoky Fish Sauce*

• 200 g Gochujang*

Preparation

1. Remove the outer leaves of the Chinese cabbage. Cut a cross into the bottom of the cabbage and tear it into four equal quarters.
2. The Chinese cabbage is placed in a 10% salt solution. In winter, the pickling time is 15 to 18 hours, in spring 8 hours and in summer about 5 hours. The ratio is 1 cup of salt to 10 cups of water.
3. Drain the Chinese cabbage.
4. Cut the radish into sticks about 5 cm long and the spring onions into pieces of equal length.
5. Put the kimchi spice mixture* in a bowl and mix it with the radish. Then add the spring onions and mix everything carefully.
6. Place the cabbage in a container. Open each leaf and spread the spice mixture carefully and evenly from the base to the tip of the leaves.
7. Roll the leaves from the outside inwards towards the stalk.
8. Place the cabbage bundles close together in a container without any air gaps. Cover the surface with cling film and seal the container with a lid.
9. Leave the kimchi to rest at room temperature for half a day before storing it in the refrigerator.

Tipp

To keep the kimchi fresh for longer, press the cling film as tightly as possible onto the surface to minimise contact with air.