Korean Kimchi

A Korean national dish made from fermented vegetables and various spices, which Koreans have been eating for 3000 years. It is considered an almost indispensable side dish and is also used as a base for preparing numerous dishes. Regular consumption of kimchi is believed to be one of the reasons for their slim figures. Would you like to try it?

Details

  • Preparation Time: 330 minutes
  • Cooking Time: 0 minutes
  • Difficulty: 2
  • Spiciness: 1
  • Number of Servings: 8

Ingredients

  • 1.5 kg Cabbage, Chinese (pak-choi), fresh

  • 0.5 kg Turnip

  • 60 g Salt, table

  • 4 pieces Shallot

  • 4 pods Garlic, fresh

  • 2 spoons Ginger, fresh

  • 2 spoons Spices, chili powder

  • 1 teaspoon Sesame seeds, dried

  • 2.5 dl Water

Steps

  1. Dissolve salt in 2.5 dl of water. Thoroughly wash the cabbage and cut it into 5 cm wide strips. Wash and peel the daikon radish, then cut it in half lengthwise twice, and finally dice it into 1.5 cm cubes. Place the cabbage and daikon radish cubes in a large bowl and pour the saltwater over them. Let the vegetables soak for at least 5 hours, or preferably overnight.

  2. Next, peel, wash, and slice the shallots into rings. Crush the garlic with the side of a knife and peel it. Drain the vegetables, reserving the salty liquid. Add the shallots, garlic, ginger, chili powder, and sesame seeds to the vegetables, then mix everything thoroughly with your hands. Use kitchen gloves when handling the chili powder.

  3. Pack the vegetables into a large glass jar for fermenting, which has been thoroughly washed and dried beforehand. Fill the jar only up to 2/3 of its height. Pour the reserved salty liquid over the vegetables. Leave 2.5 cm of space at the top of the jar.

  4. Seal the jar tightly and let it sit for 2 to 3 days to allow the vegetables to ferment. Serve the fermented vegetables as a side dish to main meals or use them to prepare various dishes.

Nutrition Information (Per 100g)

  • Calories: 26.01 kcal
  • Fat: 0.17 g
    • Saturated Fat: 0 g
  • Carbohydrates: 4.72 g
    • Sugars: 1.34 g
  • Protein: 0.95 g
  • Fiber: 1.08 g

Advice

After opening, store kimchi in the refrigerator, where it can last for several weeks without losing its fresh flavor.