Homemade kimchi - Asian sauerkraut
Kimchi is the Asian variation of the european sauerkraut. Various vegetables are salted and fermented with natural lactic acid bacterias. In contrast to the European sauerkraut it is made of asian cabbage and with a lot of spices. I really like the classical sauerkraut, but kimchi I can eat straight from the jar.
Ingredients
- 1 Asian cabbage
- 2 tbsps salt
Dressing
- 1 dl (½ cup) water
- 2 tsps sugar
- 1 tbsp cornflour
Additional greens and spices
- 1 tbsp garlic, finely chopped or crushed
- 1 tsp chopped fresh ginger
- 1 tbsp chopped onion
- 1 tbsp asian fish sauce
- 1 tbsp hot chilli finely chopped
- 1 leek cut into small pieces (optional)
- 2 spring onions cut into small pieces
- 1 carrot in julienne (thin strips)
- 1/4 Daikon/Asian Radish in julienne (Large White)
Directions
Preparing the cabbage
Cut the cabbage into bite-sized chunks. about 2 * 2 cm (1 inch x 1 inch). Let it soak in plenty water.
Take it out of the water and let the water drip of.
Add the salt to the cabbage. Turn it every half hour. Until it has been salted for 1½ hours in total.
The cabbage is now very salty and must be rinsed 3 times in fresh water.
Dressing the cabbage
Make a paste by pouring water sugar and cornstarch into a small saucepan.
Stir until it boils and is thickened.
Put the rest of the vegetables and spices into the porridge.
Mix the cabbage well with the dressing.
Put it all into an airtight glass. Press it firmly together. It is important to avoid any air bubbles.
Let it stand and ferment at room temperature for a day or two. Up to three days.
Put it in a cool place. In the cellar or refrigerator. It is not necessary to put it in the fridge, as it is self preserving. But it remains crisp for a lot longer if left in a cool place.
The colder it is stored the more acid it develops, and the more sour it will get.
Kimchi can be eaten immediately but gets better after about a month. After 3-6 months it can get somewhat soggy and unappetizing to look at, but is still fine to eat.