Authentic homemade kimchi
Zutaten:
for two 580 ml Weck jars
For this recipe, use a measuring jug that uses international units. Otherwise, you can easily convert cups into grams or millilitres online.
- 2 medium-sized Chinese cabbages
- 1 1/2 cups coarse salt (non-iodised)
- 5 cups water
- 1 tablespoon glutinous rice flour (sweet rice flour)
- 1 cup gochugaru (Korean chilli powder)
- 1 tablespoon sugar
- 1 tablespoon of salt (non-iodised salt)
- 1 tablespoon of soya sauce (optional)
- 1 small onion
- 5 cloves of garlic
- 1 small piece of ginger
- 1 apple (or pear)
Zubereitung
Step 1. Salt the Chinese cabbage
Cut the Chinese cabbage in half or into quarters. Dissolve the coarse salt in 5 cups of water, add the cabbage and leave it to soak for about 1 hour; turn it occasionally so that it is salted evenly. Then rinse it once with water and drain it well.
Step 2. Prepare the ‘rice porridge’
In a small saucepan, combine 1 cup of water with the glutinous rice flour. Gently heat the mixture, stirring constantly, until it thickens to a smooth paste. Then leave to cool.
Step 3. Prepare the seasoning mixture
Place the onion, garlic, ginger and apple (or pear) in a food processor. Purée until smooth.
In a mixing bowl, combine the cooled rice porridge, chilli powder, sugar, salt, soya sauce (optional) and the puréed mixture. Mix well until a thick paste forms. For a more authentic flavour, add saeu-jeot or fish sauce.
Step 4. Coat the Chinese cabbage
Spread the spice paste between the individual cabbage leaves so that they are well coated.
Step 5. Fermentation
Place the coated cabbage into a clean Weck jar. Press down extremely firmly to remove any air bubbles. Leave at room temperature for about 1 day to allow fermentation to begin, then store in the fridge. The cabbage will continue to ferment and develop its flavour over the next few days.
Substitute ingredients for kimchi
Korean chilli powder (gochugaru). Unique in colour and flavour, but if it’s not available:
- Use 3 tablespoons of paprika (unsmoked) instead
- Mix it with 1 tablespoon of cayenne pepper
This 3:1 ratio produces a similar red colour and moderate heat. Use less cayenne pepper if you prefer it milder.
Salted prawns (Saeu-jeot). Hard to find outside Korea, though some Asian shops may stock them. If necessary, replace these with:
- 2–3 tablespoons of fish sauce
Glutinous rice flour (as the base for the porridge) . Traditionally: boil 1 tablespoon of glutinous rice flour + 1 cup of water until a thick porridge forms.
If unavailable, substitute with:
- 1 tablespoon of wheat flour + 1 cup or 1 tablespoon of potato starch.
Heat gently whilst stirring until it thickens to a smooth paste. Allow to cool before mixing with the spices.
Tip: For a vegetarian/vegan version: 2 tablespoons of soya sauce + a pinch of salt. This won’t give it a seafood flavour, but the fermentation process will still work.
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