pink kimchi aka Pink-Chi

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
  • garlic
  • ginger
  • chilli to taste
  • salt

Instructions:

  1. 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.

  2. 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.

  3. 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.

  4. Mix everything until you get a visible amount of liquid (brine) in the bottom of the bowl

  5. Stuff the Pink-chi tightly (no air!) into your fermentation vessel of choice – cover top with extra cabbage leaves to cover from air.

  6. 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.

  7. 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!

pinkchi

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