Hot and aromatic kimchi
- 1/2 Chinese cabbage
- 3 cloves of garlic
- 1 small onion
- 1 cm piece of root ginger (peeled)
- 1 tbsp chilli or pepper flakes
- 1 tbsp Herbamare®
- 1 tbsp Molkosan®
- 1⁄2 tsp sugar
- 1⁄2 tbsp fish sauce
- 1⁄2 peeled and pitted pear
- 1 radish
- 2 carrots
Full of Goodness
Fermented vegetables develop unique flavours and have a positive effect on the intestinal flora (microbiota) and subsequently on the immune system.
How to make Hot and aromatic kimchi
1. Removing the outer leaves, wash half a head of Chinese cabbage, then cut into broad strips, 3 cm long. Combine with 1 tbsp. sea salt and leave in a bowl for one hour.
2. In a bowl, combine 3 cloves of garlic, 1 small onion, a 1 cm piece of fresh ginger (peeled), 1 tbsp. chilli or pepper flakes, ½ tsp. sugar, 15 ml Molkosan®, 7 ml fish sauce and half a peeled and pitted pear.
3. Peel 1 radish and 2 carrots (around 75 g each) and cut into fine slivers. Wash 1 spring onion and chop roughly. Rinse the cabbage briefly under cold water, and dry well.
4. Combine everything together in the bowl, put into a jar and press down. The cabbage should be covered in the brine. Cover and leave in a warm place (out of direct sunlight). Leave to ferment for five hours, then store in a cool place for three days (16 °C). Finally, seal the jar and keep in a cool place. The kimchi is ready to eat after three or four days.
TIP: Keeps for approximately a month in the fridge - the flavour will get stronger.
I hope you give this delicious recipe! And if you do, be sure to tag the picture #AVogelRecipes on Pinterest so we can see :)
Heike is an avid cook who has a passion for creating healthy meals and treats for her friends and family to enjoy and now you can enjoy them too.
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