Kimchi
About the recipe
Kimchi is a traditional Korean fermented dish, usually made from Chinese cabbage, bok choy, radish, bell pepper, carrot and seasoned with chili pepper, garlic and ginger.
Kimchi is deliciously spicy, hearty and rich in probiotics, which are good for gut health!
Servings:
16
Region:
Asia
Kitchen:
Korean
Working hours:
45 minutes
Total preparation:
1 week and 45 minutes
Course/dish:
Side dish
M, f, v or v
Vegan
Material:
-
Season:
-
Complexity:
Simple
Ingredients and supplies
Choice of ingredients for a 1 liter bracket pot:
Chinese cabbage, pak choi
Small cauliflower florets, bell pepper pieces, radish slices, carrot pieces, celery pieces
Solid ingredients for a 1 liter bracket jar:
1 chili pepper, cut into half rings
2 garlic cloves, chopped
3 cm ginger, grated
1 apple, grated
1.5% sea salt (= approximately 15 grams of sea salt, better a little more than less)
2 large bowls
Libra
cutting board
big knife
1 bracket pot of 1 liter
Acidity meter (PH value meter)
Prep-work
To fill 1 litre bracket pot you need 900 grams of filling.
I always make several jars at a time, but for the recipe 1 bracket jar is useful.
Weigh the weight of the solid ingredients.
Supplement this weight to 950 grams with the ingredients of your choice.
Preparation
Chop/grate the solid ingredients as indicated and place in a large bowl.
Cut Chinese cabbage or pak choi into 2 cm pieces and place in another bowl.
Add a tablespoon of salt and knead it well, until a layer of liquid is visible on the bottom of the bowl and let it stand for a while. Continue cutting the other chosen vegetables that you throw in with the solid ingredients.
Then rinse the Chinese cabbage/bok choy well until all the salt has been removed and let it drain well.
Add this well-drained cabbage to the other ingredients and then add 1.5% sea salt (in this case, approximately 15 grams) and mix well with your hands.
Take the bracket pot and fill it with this vegetable mixture. Always press the vegetables very well into the pot, there should be almost no space... read oxygen... between them.
It takes some getting used to to get everything into the pot properly.
You fill the jar to 3 cm below the top edge, because gas formation occurs during the fermentation process and therefore some space is needed.
Dry the jar on the rim and outside and close the jar.
Place this jar on a cloth in a room temperature area so that the fermentation process can begin.
During the process you may hear the pot hissing a bit and some moisture may come along the rubber due to the pressure that is created. It is all part of it.
After a week you can check the acidity (PH) with a pH meter. The PH value should be below 4.5, then you can eat it safely. If the PH value is below 4.5 and you like it as it is, then put the jar of kimchi in the refrigerator, then it will keep this taste.
The pot, your hands and the vegetables do not need to be washed (you do need to wash off the sand, of course).
It may sound unsavory, but the fermentation process needs bacteria to develop the lactic acid bacteria.
Enjoy this healthy side dish on a pork belly sandwich, with nasi and bami and many other dishes.
KP-
HD
22 januari 2025