calories 191 calories
preparation time 25 minutes
cooking/baking time 5 minutes
Prepare the ingredients.
Fill the mason jar with boiling water and set aside; wash your hands thoroughly and use gloves, because poor hygiene can spoil the vegetables.
Put all the vegetables in a bowl together with all the remaining ingredients and knead vigorously with your hands for 5 – 10 minutes until the vegetable juice runs out.
The vegetables should later be completely covered with this juice in the glass.
If not enough juice has escaped, leave the whole thing to stand for another 15 minutes and then knead thoroughly again.
The vegetables should be a bit too salty because the fermentation significantly reduces the salty taste.
Then pour the water out of the jar and let it drain well.
Press the vegetables down vigorously with your fist or with a small glass so that the liquid is pushed to the top.
The vegetables should be completely covered with the juice at the end, so the jar is placed upside down in the jar before sealing.
There must still be about 3 cm of space above the vegetables, which is given by using a small glass, because the gases released by the fermentation process need this space.
Finally, close the jar airtight and leave it to ferment at room temperature in a dark place for about 5 days.
However, the jar must be opened once a day to allow the gases to escape and the vegetables to be pressed down again.
After 5 – 6 days, put the jar in the fridge for storage; this stops the fermentation process and the kimchi can now be kept for a few months.
You can flavour the kimchi with your choice of spices or herbs; however, the amount of salt should always be 2-4 percent of the vegetable weight.
Tip: You can also let the vegetables ferment longer – the longer, the more intense the sour taste and the longer they will keep.