Homemade Kimchi

Total time: 48hr 30m
Preparation Time: 30m

For 700 servings

Nutritional Information

Contains 29 Kcal, 1g Protein, 3g Carbohydrates, 0g Fat


  • Chinese Cabbage
  • 1 kg Chinese cabbage, längs halbiert, in breiten Streifen
  • 3 tbsp. salt
  • Fermentation
  • 2 red chili
  • 2 tbsp. lemon juice
  • 1 cm ginger
  • 2 garlic cloves
  • 1 tbsp. raw sugar
  • 1 tbsp. fish sauce
  • Utensils
  • Für ein Einmachglas von ca. 3 Litern.

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  • Chinese Cabbage

    Place the Chinese leaves and salt in a bowl and mix well, press down with a plate. Cover and leave to infuse at room temperature for approx. 48 hrs. Rinse the Chinese leaves in cold water, drain well.
  • Fermentation

    Puree the chillies and all the other ingredients in a food processor until smooth. Combine the paste with the Chinese leaves and mix well, fill to the rim of the sterilized, pre-warmed jar, press down well and seal tightly. Leave to infuse at room temperature for approx. 24 hrs.
  • Passt zu:

    Fisch und Fleisch.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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