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: 25 min
Yield: 4 servings
Ingredients: 8 g Salt; 125 ml Sauerkraut juice; 190 ml Water; 3 g Bread spice; 35 g Plum jam; 140 ml Dark beer reduced to 60 ml; 3 ml Soy sauce; 2 Napa cabbage

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.

25 min

Total Time

Ingredients

4 servings

8 g	Salt
125 ml	Sauerkraut juice
190 ml	Water
3 g	Bread spice
35 g	Plum jam
140 ml	Dark beer reduced to 60 ml
3 ml	Soy sauce
2	Napa cabbage

Instructions

Step 1 of 7:

Reduce the dark beer. Bring the dark beer to a boil in a small saucepan and simmer over medium heat until reduced to about 60 ml. Then let it cool completely.

Step 2 of 7:

Prepare the marinade. In a large bowl, thoroughly mix the sauerkraut juice, water, soy sauce, bread seasoning, plum jam, the reduced dark beer, and 8 g salt until the jam has completely dissolved.

Step 3 of 7:

Prepare the napa cabbage. Remove the outer leaves. Score the core crosswise, tear the napa cabbage apart, then cut it into fine strips. You should end up with about 900 g of prepared cabbage in total.

Step 4 of 7:

Salt the cabbage. Mix the napa cabbage with the 18 g salt and knead vigorously for several minutes until it visibly releases liquid and softens.

Step 5 of 7:

Marinate. Mix the prepared napa cabbage with the marinade and stir carefully so that all the cabbage strips are evenly coated with the seasoning mixture.

Step 6 of 7:

Fill. Pack the kimchi into a clean, sterilized jar, pressing down firmly layer by layer to trap as little air as possible. The cabbage should be completely covered by the liquid.

Step 7 of 7:

Ferment. Seal the jar and let the kimchi ferment at room temperature for about one week. Then store it in the refrigerator to significantly slow down the fermentation process.