Kimchi
Serves 1
Directions
- 1Chop the Chinese cabbage into small pieces.
- 2Chop the Chinese cabbage into small pieces.
- 3Chop the Chinese cabbage into small pieces.
- 4Put the cabbage into a large bowl or pot.
- 5Put the cabbage into a large bowl or pot.
- 6Put the cabbage into a large bowl or pot.
- 7Salt the cabbage well and massage it in.
- 8Salt the cabbage well and massage it in.
- 9Salt the cabbage well and massage it in.
- 10Chop the nashi pear, ginger, garlic, and onion and puree to a paste.
- 11Chop the nashi pear, ginger, garlic, and onion and puree to a paste.
- 12Chop the nashi pear, ginger, garlic, and onion and puree to a paste.
- 13Add chili flakes and some salt.
- 14Add chili flakes and some salt.
- 15Add chili flakes and some salt.
- 16Rinse the salt off the Chinese cabbage.
- 17Rinse the salt off the Chinese cabbage.
- 18Rinse the salt off the Chinese cabbage.
- 19Add the paste to the cabbage and carrots and leek cut into small strips.
- 20Add the paste to the cabbage and carrots and leek cut into small strips.
- 21Add the paste to the cabbage and carrots and leek cut into small strips.
- 22Stir everything and put it in a container with a lid.
- 23Stir everything and put it in a container with a lid.
- 24Stir everything and put it in a container with a lid.
- 25Let it ferment at room temperature for two to three days.
- 26Let it ferment at room temperature for two to three days.
- 27Let it ferment at room temperature for two to three days.
Ingredients
- 1 Chinakohl
- 1 Chinakohl
- 1 Chinakohl
- Salz
- Salz
- Salz
- 1 Naschibirne
- 1 Naschibirne
- 1 Naschibirne
- 50 g Ingwer
- 50 g Ingwer
- 50 g Ingwer
- 8 Knoblauchzehen
- 8 Knoblauchzehen
- 8 Knoblauchzehen
- 1 Zwiebel
- 1 Zwiebel
- 1 Zwiebel
- Chilliflocken
- Chilliflocken
- Chilliflocken
- 1 Karotte
- 1 Karotte
- 1 Karotte
- 1 Lauchzwiebel
- 1 Lauchzwiebel
- 1 Lauchzwiebel
Tips
- Kimchi tastes better when it is sour.