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🍽️ Homemade White Cabbage Kimchi

66 kcal · 35 min · 4 servings

Ingredients

• 1 white cabbage (1,5 kg)
• 30 g salt (3 tbsp)
• 6 spring onions
• 2 stalks celery
• 2 carrots
• 1 apple
• 6 garlic cloves
• 30 g ginger root
• 3 tbsp fish sauce
• 2 tbsp soy sauce
• 50 g raw cane sugar
• 2 tbsp mild chili powder (5 g)
• 25 g black sesame (2 tbsp)

Instructions

1. 1. Remove the hard core from the white cabbage and wash the vegetable thoroughly.
2. 2. Cut the cabbage into coarse cubes and place them in layers in a large bowl.
3. 3. Sprinkle salt over each layer and finish with a final layer of salt.
4. 4. Cover the bowl with a plate and weigh it down so the cabbage is under pressure.
5. 5. Let the cabbage sit in a cool and dark place overnight.
6. 6. Rinse the cabbage thoroughly the next day and let it drain.
7. 7. Catch 4 to 5 tablespoons of the brine and store it in a separate container.
8. 8. Return the drained cabbage to the bowl.
9. 9. Wash and trim the spring onions and cut them into rings.
10. 10. Wash and trim the celery and cut it into 3 to 4 centimeter long pieces.
11. 11. Peel the carrots and cut them diagonally into thin slices.
12. 12. Quarter the apple, peel it, remove the core, and slice it.
13. 13. Peel the garlic and ginger and cut both into small pieces.
14. 14. Puree the garlic and ginger together with fish sauce and soy sauce into a fine paste.
15. 15. Stir sugar and chili powder into the paste.
16. 16. Mix the prepared vegetable pieces, apple, and sesame with the cabbage.
17. 17. Fill the kimchi into jars and add about 1 tablespoon of the stored brine to each.
18. 18. Seal the jars well and let the kimchi ferment in a cool and dark place overnight, or preferably for several days.

Nutrition per serving

• kcal: 66
• Protein: 2 g · Fett/Fat: 1 g · Carbs: 11 g