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Kimchi

Crisp, spicy and pleasantly hot- with this simple recipe, you can easily make kimchi at home.
Close-up of spicy Chinese cabbage kimchi

Ingredients

For 1 fermentation jar

Quantity

  • 1 Chinese cabbage

  • 4 tablespoons salt

  • 10 garlic cloves

  • 1 nashi pear

  • 1 piece of ginger

  • 5 tablespoons fish sauce

  • 30 g Chilli powder

  • 2 spring onions

Preparation

Prepare the cabbage:
Wash the Chinese cabbage and quarter it lengthwise. Then cut it into large pieces. Place in a large bowl and mix thoroughly with the salt. Add enough water to cover the cabbage. Place a plate on top of the cabbage to keep it submerged. Leave to soak for about 2 hours until the cabbage is soft. Then drain the water and allow to dry thoroughly.

Restore chilli paste:
Roughly chop the garlic, Nashi pear and ginger and purée in a blender until smooth. Stir in the fish sauce. Transfer the mixture to a bowl and mix with the chilli powder to form a spicy paste.

Cutting vegetables:
Cut the carrot into thin strips and slice the spring onions into rings.

Mix everything together:
Place the drained cabbage in a large bowl. Add the carrots and spring onions. Pour the chilli paste over the top and mix everything thoroughly with your hands (it is best to wear disposable gloves).

Fermenting:
Press the kimchi firmly into a clean fermentation jar so that as little air as possible is trapped inside. Leave about 2–3 cm of space at the top. Seal the jar and leave it at room temperature for 24–48 hours. Then store it in the refrigerator.

The longer kimchi ferments, the more intense and sour the flavour becomes.

Preparation time: Approximately 30 minutes + 2 hours to steep
Fermentation time: at least 24 hours

You can find the video for the recipe on our TikTok channel.

Products used

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Gefu fermentation jar - NATIVO, 1 l Gefu fermentation jar - NATIVO, 1 l
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I am Nero, your BPA-free chopping board, made from environmentally friendly cellulose fibre out of pine wood, FSC-certified, from the USA. I can be used on both sides and am therefore ideally prepared for all cooking situations. I am particularly fungus-resistant, hygienic and gentle on your knives. After cooking, simply place me in the dishwasher, since I am dishwasher safe. I can also be used very well as trivet, because I am heat resistant up to 176 °C | 350 °F. What more could you expect? Material: cellulose fibre out of pine wood, FSC-certified Dimensions: 30 x 20 x 0,7 cm

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The large chef's knife from Culinaris is a universal tool in the kitchen. It is used for cutting meat, fish and vegetables. Finer work, like dicing onions, is done with the tip. With the long blade, meat can be cut cleanly in just a few strokes. The chef's knife is the chef's most important tool and is the most commonly used. The blades of the Culinaris chef's knife series are made of German blade steel that is ground in a V-shape. The material is often used in kitchen knives and has a hardness of 56 - 58 HRC (Rockwell hardness). The blade steel ensures a balanced ratio of edge retention, rust inertness and good regrindability. The knives have an elegant and attractive design thanks to the triple-riveted handle made of black hard resin. The knives are delivered in an attractive anthracite-colored gift box. Suitable for:Cutting fruit, vegetables and herbs is also used in the processing of meat and fish. German blade steel 1.4116 (ensures a balanced ratio of edge retention, rust inertness and good re-sharpenability) V-cut (wedge cut) Rockwell hardness 56-58 HRC Handles made of black hard resin (Black G10), triple riveted Delivered in attractive anthracite-colored gift packaging Total length: 33.5 cm Blade length: 20.0 cm

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