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Kimchi
Kimchi is a fermented condiment made from napa cabbage, red radish, and other vegetables, adding a unique and aromatic flavor to your table.
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⏱️ 30 min prep · 4 porzioni · media
Ingredients
- 1 kg of red onion
- 500 g of napa cabbage
- 200 g of red bell peppers
- 100 g of white onions
- 50 g of ginger
- 50 g of chili flakes
- 300 ml of fermented soy sauce
- 300 ml of soy vinegar
- 100 ml of sugar
- 50 ml of salt
- 10 pear leaves
- 10 sage leaves
Method
- Clean and chop the red onion, white onions, and red bell peppers into small pieces.
- Cut the napa cabbage into pieces and place it in a large bowl.
- Add the red onion, bell peppers, and white onions, mixing well.
- In a separate bowl, mix the fermented soy sauce, soy vinegar, salt, and sugar.
- Pour the soy and vinegar mixture over the napa cabbage and other vegetables, mixing well.
- Add the pear and sage leaves, mixing to distribute them evenly.
- Let it ferment at room temperature for 3-5 days, checking the acidity level and adding water if needed.
- Collect the kimchi in an airtight container and store it in the refrigerator.
The story
Originating in the 7th century in South Korea, kimchi was a way to preserve vegetables through fermentation during winter. It has become a fundamental element of Korean cuisine, symbolizing tradition and culture.
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