Be accepted

For the active cancer patient
Search
Close this search box.

High Kimchi

1kg Chinese cabbage/napa (approx. 2 small ones)

250g carrots, coarsely grated

300g Mooli/Daikon radish, diced
1 bunch spring onion, sliced

50g salt

Kimchi paste:
1 tbsp grated ginger
1 tbsp fish sauce
3 garlic cloves
2 tbsp Korean chilli flakes

Remove the bottom from the cabbage, cut into quarters and then into 2 cm long strips.
Sprinkle with 50 g salt and cover carefully with cold water, then mix/massage to make a brine and leave for 2 hours or overnight

Drain and rinse the cabbage.

for the paste, mix everything together and stir until smooth. Mix the cabbage with the remaining kimchi ingredients and pour into a 1.5 – 2 L Kilner jar.
Press the vegetables down until everything is under the brine.
Place the fermentation weight on top and close the jar.
Store at room temperature for 5 days without direct sunlight and then refrigerate.

  • 1 kg chinese cabbage/napa (approx. 2 small ones)
  • 250 g carrots, coarsely grated
  • 300 g mooli/daikon radish, diced
  • 1 bunch of spring onions, sliced
  • 50 g salt

 

Kimchi paste:

  • 1 tbsp grated ginger
  • 1 tbsp fish sauce
  • 3 garlic cloves
  • 2 tbsp korean chilli flakes

 

Remove the bottom of the cabbage, cut into quarters and then into 2 cm long strips.

Sprinkle with 50 g salt and cover carefully with cold water, then mix/massage to make a brine and leave for 2 hours or overnight.

Drain and rinse the cabbage.

For the paste, mix everything together and stir until smooth. Mix the cabbage with the remaining kimchi ingredients and pour into a 1.5–2 L Kilner jar.

Press the vegetables down so that everything is covered with  the brine. Place the fermentation weight on top and close the jar.

Store at room temperature for 5 days without direct sunlight and then refrigerate.