Korean Kimchi
The spicy, fermented cabbage salad is a Korean national dish and is eaten there at almost every meal.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Salat, Side Dish, Starter
Cuisine: Korean
Keyword: Cabbage, Carrots, Chili, Garlic
Schwierigkeitsgrad: Easy
Servings: 6 persons
Calories: 51kcal
- 600 g chinese cabbage
- 2 carrots
- 2 spring onions
- 4 tbsp salt
- 4 garlic cloves
- 4 tbsp Gochujang (Korean chilli paste)
- 4 tbsp soy sauce
- 1 tbsp brown sugar
Cut chinese cabbage into 2-3 cm long pieces. Cut carrots into fine slices and spring onions into thin rings. Put cabbage, carrots and spring onions in a large bowl and mix with 4 tablespoons of salt. Let sit for 30 minutes.
Afterwards the cabbage should feel soft. Put the vegetables in a colander and rinse thoroughly under running water.
Press garlic cloves and mix with chilli flakes, soy sauce and brown sugar. Pour over the vegetables and mix well with your hands. Knead the cabbage vigorously to soften it.
Either eat the kimchi immediately or put it into a dry and clean mason jar. In the tightly closed mason jar in the fridge it can be kept for several weeks. The taste becomes more intense over time.
Calories: 51kcal | Carbohydrates: 11g | Protein: 3g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 5350mg | Potassium: 238mg | Fiber: 0g | Sugar: 4g | Vitamin A: 3720IU | Vitamin C: 7.6mg | Calcium: 50mg | Iron: 1.3mg