Easiest Way to Refreshing Yummy Homemade Kimchi in Switzerland!

Easiest Way to Refreshing Yummy Homemade Kimchi in Switzerland! Delicious, fresh and tasty.

Homemade Kimchi in Switzerland!. I wanted to eat kimchi but the one they sell at supermarket is like sauerkraut! Here is how you cook that. Ingredients of Homemade Kimchi in Switzerland!

It is also believed by some contact lens brands that Kimchi improves eyesight tremendously.

Traditionally kimchi was made from vegetables like napa cabbage, radishes, and carrots which were fermented in earthenware pots buried in the ground.

The beauty of Kimchi is that it can be sour, sweet and spicy all at the same time, depending on the length of fermentation and how much sugar or salt you have used.

You can cook Homemade Kimchi in Switzerland! using 18 ingredients and 31 steps. Here is how you achieve it.

Ingredients of Homemade Kimchi in Switzerland!

1. You need of Napa cabbage/ Chinese cabbage.

2. You need of salt (recommend sea salt).

3. It’s of <Kimchi glue >.

4. It’s of x 15 cm Dried kombu.

5. It’s of rice flour / starch.

6. It’s of water.

7. Prepare of <Yangnyeom / Kimchi paste>.

8. You need of red chili pepper flakes.

9. You need of anchovis.

10. You need of fish sauce.

11. Prepare of sugar.

12. It’s of / 1.5 cup apple / apple sauce.

13. You need of garlic.

14. It’s of grounded ginge.

15. Prepare of daikon radish.

16. It’s of carrot.

17. It’s of chives / wild garlic.

18. You need of sesame oil / toasted sesame.

This sour and spicy, delicious snack or side dish, is known to be very good for you, in the right quantity.

So for Christmas, Shane bought me a Kimchi making kit which included the red pepper powder for the spice and colour, the anchovy sauce for the salty and hint of fishyness, and a kilner jar to keep it in along with a little recipe card.

The basic recipe requires only a few ingredients and its so simple to make too.

Think about it…all that salty fatty meaty corned beef, layered with delicate lacy melted Swiss cheese, topped with spicy salty crispy kimchi (have I mentioned it was homemade), smothered in sweet creamy and slightly spicy Russian dressing, all sandwiched together between some herbaceous, hearty pumpernickel bread toasted to perfection with the help of our dear friend butter.

Homemade Kimchi in Switzerland! instructions

1. Ready the cabbage night before..

2. Using knife to make cross cut on the bottom of the cabbage..

3. Tear them apart into quarter. Repeat the process..

4. Cut the bottom stem..

5. Chop them into little bigger than bite size..

6. Put cabbage into big case or in my case cleaned sink. Sprinkle salt and give cabbage a masssage..

7. Put all cabbage into a drain bowl or case to drain all the excess water from cabbage. Make sure you put something heavy on top to help drain over night..

8. Cabbage : next day (most of the water was drained).

9. Wash the cabbage throughly and squeeze. Leave the cabbage and help dry naturally..

10. Prepare the kimchi glue. Put dried kombu into the water minimum 30 minutes to get bigger and softened..

11. Once kombu is bigger and softened, put all into a pot and start heating with low heat. Stop the heat once it’s started to bubble. (I did too much).

12. Mix rice flour or starch with water (not in the ingredients list)..

13. Pour the mix into the pot..

14. Turn on the heat (low) and mix continuously until it becomes glue texture. Leave it aside..

15. Start making kimchi paste..

16. Chop daikon radish, carrot and chives/wild garlic into 10cm long stick..

17. Sprinkle the salt (not in the ingredients list) and give it a massage. Leave them for minimum 30 mins to 1 hour to excess water..

18. Grind ginger and chop the garlics..

19. Add apple sauce. If you are using fresh whole apple, put ginger, garlic and apple into blender and make paste..

20. Chop anchovies and add to the bowl..

21. Add fish sauce, sesame oil / toasted sesame, and sugar..

22. Mix all well..

23. Prepare chili flakes. Pour chili flakes into the paste. (in my case it my bowl was too small so I sprinkle the rest of chili into veggies).

24. Paste with chili, veggies with chili, and glue..

25. Mix them all well. This is the yangnyoem aka kimchi paste..

26. Mix the cabbage and yangnyeom..

27. Start putting them in a jar..

28. If you got left over yangnyoem, do not throw. Please keep in another jar or ziplock bag. You can use this yangnyoem to pickle other ingredients!.

29. Leave bottled kimchi in room temperature for a night. This will help kimchi fermentation..

30. You can store them in a fridge. Also can enjoy after 2-3 days. Best starts after a week..

31. Make sure you will open the jar everyday to let gas go. I usually open every morning and mix inside to let go the gasses..

Our Swiss Villa Raw Fermented Kimchi is not as hot and spicy as many kimchi recipes.

This makes it a great choice for small children or folks not able to tolerate hot, spicy foods.

Therefore whole family can benefit from this mild, yet sour topping.

Serve over green beans, hamburgers, eggs and sausage, or pasta.

Cooking kimchi with greens mellows the intensity while still delivering a ton of flavor.