{"id":438,"date":"2025-05-28T21:03:46","date_gmt":"2025-05-28T21:03:46","guid":{"rendered":"https:\/\/jonasstienen.de\/wordpress\/?p=438"},"modified":"2025-11-26T20:42:14","modified_gmt":"2025-11-26T20:42:14","slug":"kimchi","status":"publish","type":"post","link":"http:\/\/jonasstienen.de\/wordpress\/blog\/2025\/05\/28\/kimchi\/","title":{"rendered":"Kimchi"},"content":{"rendered":"\n<p>2.5 % salt for the total vegetable weight is a good ratio for wild fermentation if you like your result on the salty side, otherwise aim for 2% (I learned this from <a href=\"https:\/\/www.fairment.de\/wilde-fermente-lernen\/\" data-type=\"link\" data-id=\"https:\/\/www.fairment.de\/wilde-fermente-lernen\/\">Fairment<\/a>).<\/p>\n\n\n\n<!--more-->\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 kg Chinese cabbage (Chinakohl)<\/li>\n\n\n\n<li>300 g Carrots (M\u00f6hren)<\/li>\n\n\n\n<li>300 g Radish (Rettich)<\/li>\n\n\n\n<li>40 g See salt (Meersalz) without additives<\/li>\n<\/ul>\n\n\n\n<div class=\"wp-block-group is-nowrap is-layout-flex wp-container-core-group-is-layout-6c531013 wp-block-group-is-layout-flex\">\n<p>Chop vegetables to taste, mix with salt in a bowl and rest covered for 2 hours. The salt will break the cellular structure of the vegetables and juice will accumulate in the bowl.<\/p>\n<\/div>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2 Tbsps Rice flour (Klebreismehl)<\/li>\n<\/ul>\n\n\n\n<p>Pour 200 ml from the vegetable liquid in the bowl into a small pot. Mix in rice flour, bring to boil and then cook gently until translucent (glasig). Leave to cool down a bit.<\/p>\n\n\n\n<div class=\"wp-block-group is-nowrap is-layout-flex wp-container-core-group-is-layout-6c531013 wp-block-group-is-layout-flex\">\n<ul class=\"wp-block-list\">\n<li>6 garlic cloves (Knoblauchzehen), chopped very small or pressed<\/li>\n\n\n\n<li>3 Ginger pieces, approx. size of a walnut (walnussgro\u00dfe Ingwerst\u00fccke), chopped very small<\/li>\n\n\n\n<li>3 Tbsps Gochugaru (to me this is essential, but you can substitute with ordinary Chili spice)<\/li>\n\n\n\n<li>2 Tbsps Fish sauce<\/li>\n\n\n\n<li>100 g Sugar<\/li>\n<\/ul>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-nowrap is-layout-flex wp-container-core-group-is-layout-6c531013 wp-block-group-is-layout-flex\">\n<p>Add residual ingredients to the pot and blend to taste, if garlic and ginger are too coarse. Add content to the bowl with the vegetables and mix thoroughly. Fill jars to 2\/3 volume with the raw Kimchi and add a glass or stone weight, if available. I leave the lid loose on the jar, but use fermentation gear with proper pressure release valves or water channel, if at hand.<\/p>\n<\/div>\n\n\n\n<figure class=\"wp-block-image aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"995\" height=\"1024\" src=\"https:\/\/jonasstienen.de\/wordpress\/wp-content\/uploads\/2025\/05\/Kimchi1-995x1024.jpg\" alt=\"\" class=\"wp-image-441\" srcset=\"http:\/\/jonasstienen.de\/wordpress\/wp-content\/uploads\/2025\/05\/Kimchi1-995x1024.jpg 995w, http:\/\/jonasstienen.de\/wordpress\/wp-content\/uploads\/2025\/05\/Kimchi1-292x300.jpg 292w, http:\/\/jonasstienen.de\/wordpress\/wp-content\/uploads\/2025\/05\/Kimchi1-768x790.jpg 768w, http:\/\/jonasstienen.de\/wordpress\/wp-content\/uploads\/2025\/05\/Kimchi1-1493x1536.jpg 1493w, http:\/\/jonasstienen.de\/wordpress\/wp-content\/uploads\/2025\/05\/Kimchi1.jpg 1920w\" sizes=\"auto, (max-width: 995px) 100vw, 995px\" \/><\/figure>\n\n\n\n<p>Leave for approximately 2 days in the kitchen, until the typical smell develops (that&#8217;s my indicator that the wild fermentation is working). Then, store in basement or fridge for at least a week before sampling. Usually, I consider the Kimchi ready after two weeks. It takes another 4 weeks to finish it. If not and the Kimchi becomes too wobbly, I use it for my weekly Kimchi Udon (kudos to <a href=\"https:\/\/www.thalia.de\/autor\/Jonas+Cramby-10330909\/\" data-type=\"link\" data-id=\"https:\/\/www.thalia.de\/autor\/Jonas+Cramby-10330909\/\">Jonas Cramby<\/a>) until it&#8217;s gone.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/jonasstienen.de\/wordpress\/wp-content\/uploads\/2025\/05\/Kimchi3-1024x768.jpg\" alt=\"\" class=\"wp-image-443\" srcset=\"http:\/\/jonasstienen.de\/wordpress\/wp-content\/uploads\/2025\/05\/Kimchi3-1024x768.jpg 1024w, http:\/\/jonasstienen.de\/wordpress\/wp-content\/uploads\/2025\/05\/Kimchi3-300x225.jpg 300w, http:\/\/jonasstienen.de\/wordpress\/wp-content\/uploads\/2025\/05\/Kimchi3-768x576.jpg 768w, http:\/\/jonasstienen.de\/wordpress\/wp-content\/uploads\/2025\/05\/Kimchi3-1536x1152.jpg 1536w, http:\/\/jonasstienen.de\/wordpress\/wp-content\/uploads\/2025\/05\/Kimchi3-2048x1536.jpg 2048w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>Parts of the recipe are based on an <a href=\"https:\/\/steinzeug-schmitt.de\/blogs\/rezepte\/kimchi-mit-chinakohl?_pos=1&amp;_psq=kimchi&amp;_ss=e&amp;_v=1.0\" data-type=\"link\" data-id=\"https:\/\/steinzeug-schmitt.de\/blogs\/rezepte\/kimchi-mit-chinakohl?_pos=1&amp;_psq=kimchi&amp;_ss=e&amp;_v=1.0\">instruction leaflet from Steinzeug Schmitt<\/a>.<\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>2.5 % salt for the total vegetable weight is a good ratio for wild fermentation if you like your result on the salty side, otherwise aim for 2% (I learned this from Fairment).<\/p>\n","protected":false},"author":1,"featured_media":442,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[52],"tags":[],"class_list":["post-438","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"http:\/\/jonasstienen.de\/wordpress\/wp-json\/wp\/v2\/posts\/438","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/jonasstienen.de\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/jonasstienen.de\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/jonasstienen.de\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/jonasstienen.de\/wordpress\/wp-json\/wp\/v2\/comments?post=438"}],"version-history":[{"count":11,"href":"http:\/\/jonasstienen.de\/wordpress\/wp-json\/wp\/v2\/posts\/438\/revisions"}],"predecessor-version":[{"id":470,"href":"http:\/\/jonasstienen.de\/wordpress\/wp-json\/wp\/v2\/posts\/438\/revisions\/470"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/jonasstienen.de\/wordpress\/wp-json\/wp\/v2\/media\/442"}],"wp:attachment":[{"href":"http:\/\/jonasstienen.de\/wordpress\/wp-json\/wp\/v2\/media?parent=438"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/jonasstienen.de\/wordpress\/wp-json\/wp\/v2\/categories?post=438"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/jonasstienen.de\/wordpress\/wp-json\/wp\/v2\/tags?post=438"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}