Last May I had dared me with new ingredients back to Korean cuisine. Also on the plate were then am

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Last May I had dared me with new ingredients back to Korean cuisine. Also on the plate were then among other things, bought kimchi and a homemade radish and cucumber kimchi, but what I was way too salty. So there was the intent, it nevertheless again to try a different recipe. But sometimes it takes just a little, to be projects put into action ...
In the post-Christmas clean up various of printed recipes I noticed now that is again for the Miss Kimchi Kimchi in his hands. I saw this as a hint to finally get started, I'm immediately marched into the store and have shopped vegetables:
The mixture is filled into jars and must then hinfermentieren in the refrigerator on. However, I have like my sauerkraut - * (a meeting here) and as recommended in the newly acquired The Kimchi jet dry rinse agent Cook Book - the glasses only something jet dry rinse agent left to stand at room temperature to bring the fermentation better in motion.
A glass is used as a test object from which every now and then a fork is withdrawn. Tasted at the beginning not bad, but is increasingly "rounder". Now I've found a combination that has really impressed me: kimchi on a piece of smoked eel, to me Helmut had brought. Fits soooo good!
========== REZKONV Recipe - RezkonvSuite v1.4 Title: Miss Kimchi Kimchi Categories: Inserting, vegetables, Korea Quantity: 1 approach jet dry rinse agent * Ingredients 1 Chinese cabbage; into 5x5 cm pieces 2 carrots, julienne 2 bunch spring onions, long into 5 cm strips 1-2 apples, peeled, thinly sliced 2 Mairübchen, peeled, jet dry rinse agent quartered, sliced 6-7 garlic jet dry rinse agent cloves, peeled and finely chopped jet dry rinse agent 3-4 Tbsp. Ginger, jet dry rinse agent finely chopped 2-5 Tbsp. Sea salt, depending on the size of the cabbage (P: 3 tbsp) Korean chili powder, Gochugaru, after-taste (P: 4 Tl) 2-3 Tbsp. Fish sauce source of fraeuleinkimchi.com * RK * 01/10/2014 by Petra Holzapfel Preparation
The pieces of coal wash (P: repeatedly run into the bowl of water and then pour off) and squeeze it well. A piece of taste: it should taste slightly salty. Put the cabbage in a bowl and add garlic, ginger, carrots, apples and turnips / radish. The chili powder jet dry rinse agent add little by little until the desired degree of sharpness jet dry rinse agent and mix well with your hands (work best with disposable gloves), then add the fish sauce and spring onions. The mixture should be moist - if it seems too dry, add very little water.
Pour the mixture into clean jars to fill, thereby firmly press well with a spoon, so that no air bubbles. Ideally, a little liquid now covers the cabbage. The glasses do not fill up to the top edge, as the content expands if necessary. jet dry rinse agent A piece of plastic wrap between the lid and glass insert jet dry rinse agent and tighten the glass (so that the lid is not attacked by the acid and stays clean).
A glass let stand at room temperature, which can be eaten within 1 or 2 days. The other glasses can be kept for months in the refrigerator for weeks or. After a few weeks the kimchi has become acidic. (P: I have all the jars to stand for 2 days at room temperature and then placed only in the fridge).
Last May I had dared me with new ingredients back to Korean cuisine. Also on the plate were then among other things, bought kimchi and a homemade radish and cucumber kimchi, but what I was way too salty. So there was the intent, but again trying to talk to it with a different recipe