Home-made kimchi

Total: 72 hr 30 Min. | Active: 30 Min.
lactose-free, gluten-free, Low Carb
Nutritional value / 100 g: 29 kcal
, Carbohydrate: 3 g
, Protein: 1 g

Ingredients

700 g

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

To preserve the napa cabbage

1 kg Chinese cabbage, halved lengthwise, cut into thick slices
3 tbsp salt

To ferment the napa cabbage

2 red chillies
2 garlic cloves
1 cm ginger
2 tbsp lemon juice
1 tbsp cane sugar
1 tbsp fish sauce
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Utensils

One preserving jar, approx. 3 l

How it's done

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To preserve the napa cabbage

Place the cabbage and salt in a bowl and mix well, press down with a plate. Cover and leave to infuse at room temperature for approx. 48 hrs. Rinse the cabbage in cold water, drain well.

To ferment the napa cabbage

Using a food processor, puree the chillies with all the other ingredients to form a smooth paste. Combine the paste with the napa cabbage and mix well, fill to the rim of the warmed, sterilized jar, press down well and seal tightly. Leave to infuse at room temperature for approx. 24 hrs.

Good to know
That fits: Fish and meat.
Shelf life: Store in a cool, dark place for approx. 1 week, opening the jar daily so that the gases produced during fermentation can escape.

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