Kimchi Recipe 2

Kimchi is a traditional Korean dish, made ​​with Chinese cabbage and somewhat reminiscent of sauerkraut. There are many ways to make it. This is yet another option.

Korean kimchi

Korean kimchi

Kimchi has a strong flavor and is served with almost all Korean food. Because of its pro-biotic bacteria, it is considered to be a healthy food. In Korea, it has been claimed that kimchi protected South Koreans from the Asian outbreak of SARS in 2003.

2 l water
4 tbsp salt
900 g Chinese cabbage
3 garlic cloves
2 tablespoons vinegar 5 %
3 tablespoons honey (or sugar)
1 tablespoon light corn syrup
1 tablespoon grated fresh ginger
½ – 1 tablespoon finely chopped red chili

Equipment :
Cutting Board
Large mixing bowl
Measuring Spoons
Plate and something heavy (like a brick or stone) (about 1 kg)
1 large or several small canning jars with lids (for example Mason jars)

Put water and salt in the bowl and stir until the salt is completely dissolved. Cut out the hard core of the cabbage, clean the leaves and rinse well.
Cut the leaves into wide strips (4-5 cm) and place them in the bowl with water. Place the plate (with whatever you are using for a weight), so that the cabbage is held under water in the bowl. Let stand overnight, preferably more than 12 hours.

Drain and mix the other ingredients in thoroughly, and pack into a large pickle jar(s) with lid. Allow to sit at room temperature for two days. Press the vegetables daily so that they remain below the liquid surface.

Kimchi will usually last 4-8 weeks in the refrigerator (if not longer).

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