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Home-made kimchi
30 m active | 48 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 29
  • Fat about 0g
  • Carbohydrates about 3g
  • Protein about 1g
This is needed
This is needed for 700 g
To preserve the napa cabbage
  • 1 kg Chinese cabbage, halved lengthwise, cut into thick slices
  • 3 tbsp salt
To ferment the napa cabbage
  • 2 red chilli
  • 2 tbsp lemon juice
  • 1 cm ginger
  • 2 garlic clove
  • 1 tbsp cane sugar
  • 1 tbsp fish sauce
Tools
  • One preserving jar, approx. 3 l
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And that's how it's done
And that's how it's done
To preserve the napa cabbage
Place the cabbage and salt in a bowl and mix well, press down with a plate. Cover and leave to infuse at room temperature for approx. 48 hrs. Rinse the cabbage in cold water, drain well.
To ferment the napa cabbage
Using a food processor, puree the chillies with all the other ingredients to form a smooth paste. Combine the paste with the napa cabbage and mix well, fill to the rim of the warmed, sterilized jar, press down well and seal tightly. Leave to infuse at room temperature for approx. 24 hrs.