We are searching data for your request:
Upon completion, a link will appear to access the found materials.
The healthy sauerkraut from the Far East
A national dish from Korea has found its way into German cuisine. Kimchi is a spicy vegetable that is prepared by lactic acid fermentation. Chinese cabbage is an important ingredient, but other vegetables such as carrots, radishes and peppers are also used. Kimchi is very healthy and - like the German sauerkraut - contains a lot of vitamin C, but also vitamin A, calcium and iron.
Kimchi is ready to buy in many Asian shops. It tastes best, however, homemade. It's not difficult to make, but it takes time. For the basic recipe, Chinese cabbage is first cleaned, washed and cut into strips. It comes in a large pot of salt water and is kept cool for 12 hours. No oxygen is allowed to the vegetables during fermentation. This can be easily achieved by placing a plastic bag filled with water over the cabbage. This pushes the vegetables down and at the same time seals the sides.
For the marinade, for example, finely chopped carrots, peppers, spring onions, a little sugar, ginger, chilli and garlic are used. There are also variations with fish and seafood, and everyone can determine the spiciness. Now the Chinese cabbage is removed from the salt water and mixed with the marinade. It is best to use disposable gloves so that the chili does not burn on the skin. Then you fill the marinated cabbage in a large mason jar and pour on the remaining salt water. The jar is covered with a cloth and placed in the refrigerator. The lid should lie loosely on the opening. The cabbage is stirred once a day so that it is always completely covered with liquid. After a week of ripening, the sauerkraut from the Far East is ready.
With the lid closed and stored refrigerated, kimchi can be kept for around half a year. During the fermentation, flavors developed that are responsible for the unique taste. However, it takes some getting used to for some European palates. Kimchi tastes great on a sandwich or in a wrap, in soups and salads, but also as an exotic accompaniment to tofu, meat and fish. Heike Kreutz, respectively