Serves 1
Directions
- 1Chop the Chinese cabbage into small pieces.
- 2Put the cabbage into a large bowl or pot.
- 3Salt the cabbage well and massage it in.
- 4Chop the nashi pear, ginger, garlic, and onion and puree to a paste.
- 5Add chili flakes and some salt.
- 6Rinse the salt off the Chinese cabbage.
- 7Add the paste to the cabbage and carrots and leek cut into small strips.
- 8Stir everything and put it in a container with a lid.
- 9Let it ferment at room temperature for two to three days.
Ingredients
- 1 Chinakohl
- Salz
- 1 Naschibirne
- 50 g Ingwer
- 8 Knoblauchzehen
- 1 Zwiebel
- Chilliflocken
- 1 Karotte
- 1 Lauchzwiebel
Tips
- Kimchi tastes better when it is sour.
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