Preparation time 20 min | Resting time 3 to 24 h | Ferment time 24h to 1 week
Ingredients
1 Chinese cabbage
3 tbsp coarse sea salt
3 tbsp + 100gr sugar
10 cm ginger, cut fine
15 garlic cloves
5 tbsp light soy sauce
2 tbsp fishsauce
1 tbsp Korean chili powder (Kochukaru)
40 grams Korean chiliflakes
bunch of spring onion
100 grams carrots, in julienne
3 lime leaves
1 apple, diced
You'll need one fermenting jar off 1,5l or multiple small ones.
Step 1
Cut the cabbage lengthwise into pieces. Sprinkle with the sea salt and 3 tbsp of sugar. Add 130ml of water and leave to stand for at least 3 hours, preferably overnight.
Step 2
Mix the ginger, garlic, soy sauce, fish sauce, chili powder, chili flakes, 100 grams of sugar and 4 tbsp water in a bowl until thick. Stir in spring onion, carrot, lime leaf and apple.
Step 3
Let the cabbage drain but catch the fluids. Add the cabbage to the ginger mixture, make sure alle the pieces are nicely covered. Put the cabbage pieces in the jar together with the leftovers of the ginger mixture and pour in the collected cabbage fluids. Close the jar and put in the fridge. The kimchi is well enough after 24h, but best after a week. After opening the jar you can keep it up to a month in the fridge.

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