Recipes

Ingredients

1 mason jar:

• 1 Chinese cabbage
• ¼ rectich
• ½ onion
• ½ spring onion
• 2 cloves of garlic
• 1 tbsp fresh ginger
• 1 tsp coconut blossom sugar
• 2.5 tsp gochugaru (Korean chili)
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp salt

Preparation

1. Wash all vegetables. Remove the outer leaf from the Chinese cabbage and save it.
2. Cut the cabbage into square pieces. Cut the radish into slices. Peel the onion and cut into half rings. Cut the spring onion into rings. Peel and grate the garlic and finely chop the ginger.
3. Place all ingredients in a large bowl. Mix well and knead lightly until moisture comes out of the cabbage. Let this stand for 2 hours.
4. When there is enough liquid at the bottom of the bowl, put the mixture in the preserving jar. Press well so that all the air is out. Make sure the vegetables are completely submerged in liquid and wipe the rim of the pot clean. If necessary, top up with a little water.
5. Cut the reserved outer leaf of the Chinese cabbage to size and place it like a blanket over the vegetables in the pot. Tuck the sides in next to the vegetables. Press the cabbage leaf so that it is well covered with moisture. Add additional water if necessary.
6. Close the jar tightly and let the kimchi ferment for at least 8 days at room temperature (19-21 °C).
7. Store the kimchi in the refrigerator.
8. Delicious with your salad or an Oriental dish. Enjoy your meal!

Lunch Dinner