Home-made kimchi

Name: Home-made kimchi
Prep time: 30 min
Total time: 4350 min
Yield: 700
Ingredients: 1 tbsp cane sugar; 1 tbsp fish sauce; 1 kg Chinese cabbage; 1 cm ginger; 2 garlic cloves; 2 red chillies; 3 tbsp salt; 2 tbsp lemon juice

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

Purchase ingredients now

Utensils

One preserving jar, approx. 3 l

How it's done

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.

Print recipe

«Home-made kimchi»

Adjust quantity?

700 g

Hint:

Which one do you want to print / save?

Recipe
Shopping list

Save PDF