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🍽️ Homemade Kimchi and Its Soup

125 kcal · 30 min · 4 servings

Ingredients

• 1 large Napa cabbage
• 150 g sea salt
• 0.5 tsp cayenne pepper
• 1 bunch green onions (washed, trimmed, cut into approx. 3 cm long pieces)
• 2 garlic cloves
• 1 tsp ginger (freshly grated)
• 2 red chili peppers (sliced into rings)
• 1 tbsp sugar
• 800 ml broth
• Enoki mushrooms
• Oyster mushrooms (variety 'King Oyster Mushrooms')

Instructions

1. 1. Cut the Napa cabbage in half and slice it into pieces about 4 x 4 cm in size.
2. 2. Place a layer of cabbage in a large bowl and sprinkle lightly with salt.
3. 3. Add more layers of cabbage and salt until finished.
4. 4. End with a layer of salt.
5. 5. Cover the bowl with an inverted plate.
6. 6. Place a heavy stone on top.
7. 7. Leave the bowl in a cool, dark place for 4 to 5 days.
8. 8. Pour off the released liquid.
9. 9. Wash the cabbage thoroughly under cold running water.
10. 10. Gently squeeze out excess water from the cabbage using your hands.
11. 11. Then mix the cabbage with cayenne pepper, spring onions, garlic, ginger, chili rings, and sugar.
12. 12. Stir everything well.
13. 13. Fill the mixture into a sterile jar.
14. 14. Pour the remaining liquid over it.
15. 15. Seal the jar tightly.
16. 16. Store it in the refrigerator (preferably in the vegetable drawer).
17. 17. Wait one day before eating to allow the flavors to develop fully.
18. 18. Heat about 500 g of the finished kimchi in broth to make kimchi soup.
19. 19. Serve it hot.
20. 20. You can optionally warm fresh mushrooms in the soup as well.

Nutrition per serving

• kcal: 125
• Protein: 4 g · Fett/Fat: 2 g · Carbs: 20 g