Looking for a side dish to eat with your favorite BBQ recipe? Then you've come to the right place with this recipe for Golden Kimchi. For a change, you don't have to prepare this dish on the BBQ, but it is incredibly delicious. The recipe and photo are from Sanne Vogel's cookbook 'Four Seasons of Vogel'.
Although you can buy kimchi in the supermarket, there is of course nothing tastier than homemade kimchi. You actually make this side dish the same way you make sauerkraut: you season the cabbage, then let it ferment in a jar. After a few days, you eat the Golden Kimchi on a sandwich with (vegan) cheese or add it as a garnish on red beet soup with horseradish cream. The tangy, fresh and sour taste is also delicious on a sandwich or with wok dishes with noodles.
Need some extra inspiration? Sanne Vogel uses the kimchi herself in the recipe "Stuffed Christmas Squash from The Bastard'.
1 white cabbage (approx. 1 kg), in strips
22 g sea salt
2 tsp. cumin seeds
1 shallot, coarsely chopped
2 cloves garlic, peeled
40 g fresh ginger root, peeled
50 g fresh turmeric, peeled
1 tsp. shiro miso (or mugi)
Extra needed: masher (evt.),
food processor, weck jar (sterilized)
In a large mixing bowl, mix the white cabbage with the sea salt and knead the salt into the cabbage with clean hands. You can also do this with a masher. It is important that the cabbage is well bruised and starts to look glassy. Toast the cumin seeds in a dry skillet until the fragrance is released, then add them to the cabbage. Mash the cabbage again with your hands or the masher.
Put the shallot, garlic, ginger and turmeric in a food processor and blend to a fine paste. Add the mixture to the cabbage, mash again and mix well. Mix in the miso and stir well.
Scoop the cabbage and the resulting juice into a sterilized weck jar and press firmly. Press the cabbage all the way to the bottom of the jar, leaving a layer of juice on top.
Do not fill the jar completely to the brim; there should always be 1-2 cm to the iron of the lid, leaving room for the movement created by the carbon dioxide released during fermentation. Make sure the rubber is clean when you close the lid.
Let the cabbage ferment at room temperature in a place out of the sun for at least 7 days.
CAUTION
Always work with very clean products. Sterilize the weck jar and mixing bowl and wash your hands thoroughly.
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