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Vegusto B2B
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| Delivery: | 0.00 Fr. | ||
| Recommended shipping with cooling element: Since sensitive product in the shopping cart. |
4.80 Fr. | ||
| Total: | 0 Fr. |
262: © 1997-2025, Vegi-Service AG, CH-9315 Neukirch (Egnach), www.vegusto.ch
Ingredients for 3 kg
2 kg Chinese cabbage (or savoy cabbage, pointed cabbage, white cabbage)
50 g rock salt [Order No: 305]
250 g carrots, grated
200 g red bell pepper, sliced
180 g white radish, grated
20 g horseradish, finely grated
100 g spring onions or leek, finely chopped
50 g fresh chilli, deseeded, finely chopped
50 g onions, finely chopped
40 g garlic, finely chopped
40 g fresh ginger, peeled, finely grated
40 g raw cane sugar
40 g rice flour or potato starch
40 g tomato puree
Cuisine: international
Treat yourself with Vegusto: Recipe No. 262
Healthy salad in stock! In Korea, Kimchi is part of every meal, just like rice and soup. The lactic acid vegetables have an energizing taste and are simply great for your body.
Ingredients for 3 kg
2 kg Chinese cabbage (or savoy cabbage, pointed cabbage, white cabbage)
50 g rock salt [Order No: 305]
250 g carrots, grated
200 g red bell pepper, sliced
180 g white radish, grated
20 g horseradish, finely grated
100 g spring onions or leek, finely chopped
50 g fresh chilli, deseeded, finely chopped
50 g onions, finely chopped
40 g garlic, finely chopped
40 g fresh ginger, peeled, finely grated
40 g raw cane sugar
40 g rice flour or potato starch
40 g tomato puree
Preparation
Rinse the cabbage, drain and cut it into thin strips. Place the strips in a large bowl with the salt and then mix them together.
Now allow to rest at room temperature for 2 hours. This causes the cabbage to lose water and to soften. In the meantime, prepare the rest of the vegetables as described above.
Once the cabbage has softened, mix everything well and knead vigorously for 5 minutes until a lot of juice has been extracted. Caution: Rubber gloves should be worn when doing this.
Pour the mixture into a preserving pot.
Press everything well into the pot so that the vegetables are covered with their own juice. Place additional weighting stones on top of the vegetables (these are supplied with the pot, so please do not use stones from your garden).
Alternatively, the kimchi can also be filled into jars. Instead of using weighted stones, the vegetables can also be pressed down with baking paper or a silicone lid.
Only screw the lid of the jar on lightly so that the gases can escape during the fermentation process.
Fermentation can be accelerated by mixing 2 tablespoons of raw sauerkraut juice into the cabbage mixture.
Leave the kimchi to stand at room temperature for 3 to 14 days (we found it perfect after 8 days), depending on the desired level of acidity.
Check the kimchi every day and keep pressing it down with a tamper or similar so that the fermentation gases can escape.
The fermentation process is completed when the kimchi is filled into jars, sealed and refrigerated. The kimchi will keep for several weeks in the fridge.
