Kimchi in a European style with white cabbage
Time
Preparation time: 20 min.
Cooking or baking time: 5 min.
Total preparation time: 25 min.
(Beachu) Kimchi is a typical Korean garnish of Chinese cabbage and fresh vegetables, but it takes several days to ferment before it is ready for consumption.
For kimchi, the salad is not planed, but left in large pieces and seasoned between the leaves and filled.
I have modified this salad and the result is a refreshing tasty salad, which harmonizes with grilled and all light meats.
ingredients
- 1 small head of white cabbage or 1/2 large
- 2-3 carrots
- 1 small radish (alternatively horseradish from the glass)
- 2 cloves of garlic
- 1 piece of ginger
- 1 thick onion
- 1 bunch of spring onions
- 1 fresh chilli pepper or 5 tbsp red chilli flakes
- 1 teaspoon chilli powder
- 1 tsp sugar
- Vinegar (apple cider vinegar, white balsamic vinegar or 7 herb vinegar)
- Oil (neutral, chili or sesame oil), caraway and possibly salt
- 50 ml Ketjab manis (sweet soy sauce) or Hoisin sauce (original would be fish sauce)
preparation
- Clean the white cabbage (remove the outer leaves and stalk generously and cut (preferably with slicer or slicer) and into strips or small pieces.
- Cook in boiling salted water with the caraway for 4-5 minutes (or shorter on induction), strain
- In the meantime, clean the carrot, radish, chilli and onions and cut into thin slices, peel and press garlic. Peel and grate ginger
- Mix the ingredients together, season and season with vinegar, sugar and oil.
Let it rest briefly and best serve warm.
If it fits, crispy fried bacon cubes can be added to the salad, as well as pineapple, apple, orange or tangerine pieces.
