Zwei Gläser mit hausgemachtem Kimchi stehen auf einer dunklen Arbeitsplatte, flankiert von frischen Chinakohlblättern – einige ganz, andere halbiert –, und schaffen so eine einladende Küchenszene. Diese mit Präzision und Sorgfalt gestaltete Kulisse unterstreicht die Kunst der Fermentierung, die mit dem langlebigen Kochgeschirr von Fissler ganz einfach wird – entworfen in Deutschland für zeitlose Qualität und Innovation.

Bavarian-Style Sauerkraut Kimchi

Name: Bavarian-Style Sauerkraut Kimchi
Total time: 20 min
Yield: 10 servings
Ingredients: For the Chinese cabbage:; 900 g Chinese cabbage; 18 g salt (2% of the cabbage weight); For the marinade:; 125 ml sauerkraut juice; 190 ml water; 3 g bread seasoning; 35 g plum jam; 140 ml dark beer, reduced to 60 ml; 3 ml soy sauce

Kimchi, with a twist: celebrity chef Alexander Herrmann reimagines the Korean fermentation classic with regional ingredients. Sauerkraut juice, dark beer, bread spice, and plum jam give the Chinese cabbage the distinctive flavors of a Bavarian-style kraut, blending traditional fermentation with Franconian culinary culture. After one week of maturation, you get an exceptional kimchi with a spicy-malty taste - ideal as a side dish or as a creative base for other dishes, such as pork tenderloin Strindberg.

20 min

Total Time

Ingredients

10 servings

	For the Chinese cabbage:
900 g	Chinese cabbage
18 g	salt (2% of the cabbage weight)
	For the marinade:
125 ml	sauerkraut juice
190 ml	water
3 g	bread seasoning
35 g	plum jam
140 ml	dark beer, reduced to 60 ml
3 ml	soy sauce

Instructions

Step 1 of 7:

Remove the outer leaves from the Chinese cabbage and cut the cabbage lengthwise. Tear the cabbage into quarters by hand, then cut into bite-sized pieces. The leaf parts may remain a little coarser, while the firm stem parts should be cut more finely.

Step 2 of 7:

For the marinade, mix salt, bread seasoning, water, sauerkraut juice, dark beer, plum jam, and soy sauce in a bowl until everything is well combined.

Step 3 of 7:

Add the marinade to the salted cabbage and mix thoroughly.

Step 4 of 7:

Pour the mixture into a clean preserving jar or fermentation jar and press down lightly so that as little air as possible is trapped.

Step 5 of 7:

IMPORTANT: The whole thing must be weighted down with a fermentation weight (or a stone, etc.) to ensure the cabbage is always kept below the surface of the liquid.

Step 6 of 7:

Seal the jar and let it ferment at room temperature for about 7 days.

Step 7 of 7:

Taste the kimchi after a week. Once the desired level of fermentation is reached, store it in the refrigerator. There, fermentation slows down significantly.