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Kimchi is a very emotional affair for me personally. When I tried kimchi for the first time as an adult, it brought back memories of my early childhood in South Korea. Kimchi is a dish of fermented vegetables, traditionally Chinese cabbage and radish although other vegetables can also be used. The fermentation process is similar to that of sauerkraut. Kimchi gets its characteristic red colour and flavour from the addition of paprika. In Korea, kimchi comes in many varieties and can be eaten with almost any meal. It also goes very well with raclette.
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
How it's done
Place the Chinese cabbage in a bowl, sprinkle with salt, add the water, mix well and leave to soak for approx. 15 mins. Rinse the Chinese cabbage well, drain, and transfer to a bowl.
Mix the vegetables in with the Chinese cabbage.
Mix the garlic and all ingredients up to and including the fish sauce, add to the vegetables, mix well.
|Shelf life:||Seal the jar tightly and store in the fridge for approx. 1 week.|
|Tip:||Use soy sauce instead of fish sauce for a vegan dish.|
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