Kimchi (kimči)
Everyone knows how beneficial fermented foods are for us. Try making kimchi at home - a fermented mixture of vegetables, richly flavored with a spice mixture with fish, soy and oyster sauce. The addition of dried chili and grated ginger makes kimchi pleasantly spicy.
Ingredients · Servings 1 dose
- 600 g of Beijing cabbage
- 1/2 apple
- 1 small carrot
- 1 white radish
- 1/2 drip
- 20 g salt
- Spice mixture:
- 20 g grated ginger
- 10 ml fish sauce
- 6 ml oyster sauce
- 6 ml soy sauce
- 2 cloves of garlic
- 2 spring onions
- 1 teaspoon cane sugar
- 1 pinch of ground chili
- 1/2 teaspoon salt
Method · 40 min
- Clean the vegetables. Then cut the cabbage into thin strips, grate the apple, carrot and radish coarsely. Cut the bell pepper into thin strips.
- Mix everything thoroughly in a bowl with 20 g of salt and let it sit for at least 6 hours. Stir the mixture again once (or twice) during each hour.
- Prepare the seasoning mixture: mix finely grated ginger with soy sauce, fish sauce and oyster sauce. Then add the crushed garlic, finely chopped onion, sugar, chili and half a teaspoon of salt.
- Drain the water that has been released from the vegetables and set them aside for now.
- Stir the spice mixture into the vegetables and mix everything thoroughly.
- Fill a larger glass with vegetables that have been steamed with hot water and press each layer well. If the kimchi does not release enough juice when pressed, add the reserved liquid to the glass so that all the vegetables are completely submerged.
- We weigh down the vegetables in the jar so that they ferment under water without air access. We let the kimchi ferment for a week at a temperature of 20-23 °C.
- Seal the fermented kimchi in a jar tightly and store it in the refrigerator.
