Easy to prepare healthy Asian cuisine Korea Kimchi

The healthy sauerkraut from the Far East
A national dish from Korea has found its way into German cuisine. Kimchi is a spicy vegetable prepared by lactic acid fermentation. An important ingredient is Chinese cabbage, but also other vegetables such as carrots, radish and peppers are used. Kimchi is very healthy and contains - much like the German sauerkraut - a lot of vitamin C, but also vitamin A, calcium and iron.

Kimchi is ready to buy in many Asian shops. It tastes best, however, even made. The production is not difficult but takes some time. For the basic recipe, Chinese cabbage is first cleaned, washed and cut into strips. He comes in a large pot of salt water and is chilled for 12 hours. During fermentation, no oxygen should be allowed on the vegetables. This can be achieved simply by placing a plastic bag filled with water over the cabbage. This pushes the vegetables down and at the same time seals the sides.

Kimchi - the Japanese herb. Image: Kittiphan - fotolia

Finely chopped carrots, peppers, spring onions, some sugar, ginger, chili and garlic are used for the marinade. There are also variations with fish and seafood, and the sharpness can be determined by anyone. Now the Chinese cabbage is taken out of the salt water and mixed with the marinade. It is best to use disposable gloves so that the chili does not burn on the skin. Then fill the marinated cabbage with a large mason jar and pour on the leftover salt water. The vessel comes, covered with a cloth, in the refrigerator. The lid should be loose on the opening. The cabbage is stirred once a day so that it is always completely covered with liquid. After a week's maturation, the sauerkraut from the Far East is ready.

With its lid closed and refrigerated, kimchi can be stored for about half a year. During the fermentation, flavors have developed that are responsible for the unique taste. However, it takes some getting used to for some European palates. Kimchi tastes on the sandwich or in the wrap, in soups and salads, but also as an exotic side dish to tofu, meat and fish. Heike Kreutz, bzfe