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🍽️ Crunchy Homemade Kimchi

45 kcal · 30 min · 4 servings

Ingredients

• Napa cabbage 1 pc
• Salt 50 g
• Ginger, fresh 25 g
• Garlic cloves 4 pc
• Spring onions 1 bunch
• Carrots 1 pc
• Chili, ground 0.5 tsp
• Sugar 1 tbsp
• Soy sauce 2 tbsp

Instructions

1. 1. Get your jars ready, as you need them for this recipe.
2. 2. Remove the hard core from the Napa cabbage.
3. 3. Carefully separate the leaves from each other.
4. 4. Wash the leaves thoroughly under running water.
5. 5. Let the cabbage drain.
6. 6. Tear the Napa cabbage into pieces about 5 cm in size.
7. 7. Wash your hands thoroughly before continuing.
8. 8. Place the cabbage pieces into a large bowl.
9. 9. Massage the salt firmly into the cabbage.
10. 10. Let the salted cabbage rest for about 30 minutes.
11. 11. The goal is for the liquid to draw out of the cabbage.
12. 12. Peel the ginger root in the meantime.
13. 13. Peel the garlic cloves.
14. 14. Grate the ginger and garlic finely.
15. 15. Wash the spring onions.
16. 16. Cut off the root ends of the spring onions.
17. 17. Cut the spring onions into rings about 1 cm in size.
18. 18. Peel the carrot.
19. 19. Cut off the ends of the carrot.
20. 20. Grate the carrot coarsely.
21. 21. Mix the grated ginger with the Napa cabbage.
22. 22. Mix the grated garlic with the Napa cabbage.
23. 23. Mix the grated carrot with the Napa cabbage.
24. 24. Mix the spring onion rings with the Napa cabbage.
25. 25. Season the mixture with chili.
26. 26. Season the mixture with sugar.
27. 27. Season the mixture with soy sauce.
28. 28. Rinse the jars with hot water.
29. 29. Fill the kimchi into the hot jars.
30. 30. Press the kimchi down slightly with a wooden spoon.
31. 31. The goal is to avoid air bubbles.
32. 32. Place a piece of kitchen paper on the jar.
33. 33. Place the lid loosely on the jar.
34. 34. Let the kimchi ferment at room temperature for 2 to 4 days.
35. 35. Taste the kimchi occasionally.
36. 36. Place the jar in the refrigerator as soon as the desired taste is reached.
37. 37. Enjoy your meal!
38. 38. Tip: Serve the kimchi with [recipeLink=226133].
39. 39. Note: The longer the kimchi ferments, the more intense the flavor becomes.

Nutrition per serving

• kcal: 45
• Protein: 2 g · Fett/Fat: 1 g · Carbs: 10 g