🍽️ Homemade Kimchi

Name: Homemade Kimchi
Total time: 50 min
Yield: 4 servings
Ingredients: 1 Napa cabbage; 0.5 radish(es); 3 scallions; 6 garlic clove(s); 2 piece(s) ginger root (walnut-sized); to taste salt (approx. 300 - 400 g); 15 g sugar; 2 tbsp glutinous rice flour; 2 tbsp chili powder (Korean); 2 tbsp fish sauce (alternatively No Fish Sauce, if it should be vegan); 200 ml water; sesame seeds

45 kcal · 50 min · 4 servings

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Ingredients

1 Napa cabbage
0.5 radish(es)
3 scallions
6 garlic clove(s)
2 piece(s) ginger root (walnut-sized)
to taste salt (approx. 300 - 400 g)
15 g sugar
2 tbsp glutinous rice flour
2 tbsp chili powder (Korean)
2 tbsp fish sauce (alternatively No Fish Sauce, if it should be vegan)
200 ml water
sesame seeds

Instructions

1. Cut the Napa cabbage at the base and carefully tear it apart by hand into two halves.
2. Fan out the individual leaves and sprinkle plenty of salt between each layer.
3. Let the salted cabbage sit in a bowl for about 3 hours.
4. Roughly dice the ginger and garlic.
5. Cut the peeled radish and spring onions into thin strips about 4 centimeters long.
6. Put glutinous rice flour into a pot with 20
7. Stir the finely chopped spring onions and radish into the paste.
8. Thoroughly rinse the salt from the softened Napa cabbage.
9. Carefully spread the Kimchi paste between the individual cabbage leaves.
10. Wear gloves due to the spiciness.
11. Wrap the cabbage together and place it in an airtight container.
12. Press the cabbage down firmly to let air escape.
13. Fill the container to the brim with the paste.
14. Seal the container and let it stand at room temperature for 1 to 2 days to start fermentation.
15. After that, store it in the refrigerator for at least 1 week.
16. Cut the finished Kimchi into bite-sized pieces.
17. Sprinkle with sesame seeds.
18. Serve in small bowls.

Nutrition per serving

kcal: 45
Protein: 2 g · Fett/Fat: 1 g · Carbs: 9 g