KIMCHI NO CHILLI PICKLE
I love kimchi and am crazy about all sorts of traditional homemade pickles—not only eating them but especially making them! But I must admit, in general, I do not like it when the chilli taste overpowers other flavours in a dish.
(Karel is laughing now, and I wonder if I can ever travel to India ;-)...
So, I tasted their kimchi once I visited our friends Katerina & Honza Kyselove in South Moravia.
Wow, that's delicious! I could have this one every day! It has no chilli at all, yet it's very, very tasty!
And then we were inspired to play around with their recipe.
So many of our friends, customers and their kids love it. Just try!
Here the ingredients for 2x 2,5L pickling jar:
Yes, you make a lot in one time, but you will have enough for some time to share with your family and friends. Just wait and see!
Use preferably organic quality vegetables:
1x large Chinese cabbage, cut into bigger pieces
1x large pointed cabbage, cut into bigger pieces
1x parsley root or parsnip, make thin shavings with a peeler
2x carrot, make thin shavings with a peeler
1x large daikon *, white radish, cut in quarters and then in thin slices or diced
1x leek, cut lengthwise in half and then in thin slices
1x sweet pointed red pepper, cut in bigger matchsticks
1x onion *, cut in fine half-moons
3cm fresh ginger root, cut in very fine matchsticks
1-2x garlic cloves, cut into fine slices (optional)
3x tablespoon of white sea salt * (approx. 30gr.)
* Tampopo Foods product
Step by step:
1. Mix all vegetables and salt in a big tub or bowl.
2. Massage well until juice appears; this takes approximately 10 minutes.
3. Press the mixture firmly into the clean pickling jar.
4. Place a small glass or ceramic lid with a heavy wooden block or pebble on top of the veggies so that their juice can cover them and protect them from direct air contact and spoiling.
5. Place the lid on top of the jar, but do not close it completely (to let air in/out).
6. Cover with a light cotton cloth, such as a tea towel, to ward off dust, insects, and direct light.
7. Let stand at room temperature for 3-7-10 days (depending on the temperature and the year season), the juice inside should change colour to milky and fermentation bubbles will appear.
8. Afterwards, close the lid entirely and refrigerate or store it cool, best under 10 degrees Celsius.
Enjoy a good spoonful of these powerful enzymes with every meal!
They will greatly enhance your stamina and improve overall digestion.
Tips:
You can add pickles to your refreshing summer salads, sandwiches, sushi or rice balls!
And don't be shy about using/drinking the juice too!
And if you like to add chilli pepper, use our nanami togarashi *.
Yum!
Shop here for your ingredients.