Mit Thomas kocht lernen Sie die Kunst, Kimchi selber zu machen und zu fermentieren. Kimchi ist mehr als nur ein koreanisches Gericht – es ist eine kulturelle Ikone, die den süß-säuerlichen Geschmack von Kohl, Chili und Gewürzen in hervorragender Weise abbildet. Mit diesem einfachen und dennoch effektiven Rezept werden Sie in der Lage sein, traditionellen Kimchi-Mix in kürzester Zeit zu Hause zuzubereiten.

Kimchi selber machen / Fermentieren / Thomas kocht

Hello and welcome to Thomas Koch. Today, we will be talking about fermentation which can be addictive once you start. We will be making one of the most delicious and healthiest Korean dishes, kimchi. It is easy to make and a lot of fun. I also have a playlist of sauerkraut and other fermented foods that you can try. So, let’s get started.

For our kimchi, we will need napa cabbage, radish, spring onions, carrots, garlic, and regular onions. For the sauce, we will need rice flour, chili powder, fish sauce, and sugar. We start by cutting the cabbage into manageable pieces and salting them, which helps remove excess water and makes it crispy. We then cut the other vegetables into thin strips and set them aside.

For the sauce, we mix rice flour, chili powder, fish sauce, sugar, and water in a pot and bring it to a boil. We then add the minced garlic and onions and blend everything together to form a thick paste. We mix the sauce with the vegetables, making sure every piece is coated, and let it sit for a few hours.

Next, we drain the cabbage of excess water and mix it with the vegetables and sauce. We pack the mixture tightly into jars, making sure to leave some headroom for the gases to escape during fermentation. We let the jars sit for two days at room temperature and then transfer them to the fridge for five days.

After a week, the kimchi is ready and tastes delicious. We can add sesame seeds on top for extra flavor. It goes well with rice, and we can also have it as a small snack.

Fermentation is a traditional process of preserving food that has been around for centuries. It not only enhances the taste and texture of food but also increases its nutritional value. Fermented foods are full of beneficial microorganisms that aid in digestion and boost immunity.

Kimchi is one of the most popular fermented foods, and Koreans consume it with almost every meal. It is healthy, versatile, and easy to make. Once you start making your own kimchi, you will never want to go back to store-bought ones.

In conclusion, fermentation can be addictive, but in a good way. Try making your own kimchi and other fermented foods and enjoy the health benefits they offer. Thank you for watching Thomas Koch.
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