Maybe you have already tried kimchi, love the avour combinations, and are ready to try something new. Pinkchi is a great avour and colour addition to your plate or bowl!
You will need:
- one head of cabbage
- a few carrots
- one small beetroot one
- small white radish
- a leek
- a few spring onions
- a small onion
- one apple
- chilli to taste
Cut up the cabbage as fine as you like (optionally save one of the outer leaves for covering the kraut), shred the carrots and radish and finely slice the leek / onion.
Core the apple and cut into pieces, chop the beetroot into small pieces, peel your garlic and wash/peel and chop the ginger, add the chilli and blend everything into a paste in a blender or similar device.
Put everything into a big bowl. weigh ingredients and add 2% salt (so for every kg of veggies and paste add 20g of salt). Alternatively you can also salt by taste.
Mix everything until you get a visible amount of liquid (brine) in the bottom of the bowl
Stuff the Pink-chi tightly (no air!) into your fermentation vessel of choice – cover top with extra cabbage leaves to cover from air.
Tightly close your vessel and label it with the date and content. Let ferment at room temperature for a week. Place a plate under your vessel/jar if it might over flow while fermenting.
After a week at room temperature move the pink-chi to the fridge or another cold place and let it ferment for 3 more weeks.
Refrigerate and enjoy over the next months!