- 8 g salt
- 125 ml sauerkraut juice
- 250 ml water
- 3 g bread spice
- 35 g plum jam
- 140 ml dark beer reduced to 60 ml
- 3 ml soy sauce
- 2 Chinese cabbages
- 4 pork tenderloins (approx. 150–180 g each)
- 2 tbsp Dijon mustard
- 3 onions, finely chopped
- Flour for dusting
- 2 tbsp sugar, 2 tsp cornstarch
- A little chili (to taste)
- 40 g cold butter
- Chives, finely chopped
Tender pork fillets Strindberg meet an exceptional Bavarian cabbage kimchi by Michelin-starred chef Alexander Herrmann. The gently caramelized kimchi adds depth to the dish – savory, malty, and with a delicate fruity note. The result is a modern interpretation of a classic: familiar at its core, surprising in the details.
A main course that combines tradition with fresh inspiration – and shows just how exciting cuisine can be when it evolves.
Ingredients needed for 4 people
Let's get started with fermenting kimchi
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Ferment Kimchi
25 min
Total Time
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 |
Preparation
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.
Your kimchi moment with Alexander Herrmann
In the video, Alexander shows you step by step how to ferment kimchi yourself – and reinterpret it in Bavarian cabbage style.
From the right prep to the finished brine: here, you’ll learn the basics and get a feel for how simple ingredients can become something special. Enjoy trying it out and making it yourself.
Let's continue with preparing the dish
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Pork Tenderloin Strindberg with Kimchi
40 min
Total Time
20 Min
Cooking Time
20 min
Preperation Time
Ingredients
| For the pork tenderloin: | |
| 4 | pork tenderloins (approx. 150-180 g each) |
| salt, pepper | |
| 2 tbsp | Dijon mustard |
| 3 | onions, finely chopped |
| flour for dusting | |
| vegetable oil for frying | |
| For the Bavarian-style kimchi kraut: | |
| approx. 800 g | fermented Chinese cabbage kimchi, Bavarian-style |
| 200 ml | kimchi brine |
| 2 tbsp | sugar |
| some chili (to taste) | |
| 40 g | cold butter |
| 2 tsp | cornstarch |
| 4 tbsp | water |
| chives, finely chopped |
Preparation
Step 1 of 7:
Prepare the kimchi. Drain the fermented kimchi in a sieve, catching the liquid.
Step 2 of 7:
Glaze the kimchi. Let the sugar caramelize to a golden brown in a stainless steel pan. Carefully deglaze with a little kimchi liquid and dissolve the caramel that forms. Add the kimchi and let it reduce over medium heat.
Step 3 of 7:
Season to taste. Stir in the chili and cold cubes of butter. Then stir in the cornstarch mixed with water and bring briefly to a boil until the kimchi thickens slightly. Finally, fold in the chives and keep warm.
Step 4 of 7:
Prepare the pork tenderloin. Season the pork tenderloins with salt and pepper and let them rest for a few minutes. Then spread a thin layer of mustard over them.
Step 5 of 7:
Apply the Strindberg crust. Spread the finely chopped onions evenly over the mustard side and press down lightly. Then dust the onion side lightly with flour.
Step 6 of 7:
Cook the pork tenderloin. Heat a little vegetable oil in a non-stick pan. First sear the pork tenderloins with the floured onion side facing down until a golden brown crust forms. Then turn them over and finish cooking on the second side until the desired core temperature is reached.
Step 7 of 7:
Plate up. Divide the glazed Bavarian cabbage kimchi between the plates and arrange the Strindberg pork tenderloins on top or alongside. Serve immediately.
Alexander Herrmann Shows How It's Done
Let Alexander Herrmann guide you through the preparation.
With valuable tips from the professional kitchen and your own intuition, you’ll create a dish that impresses step by step: juicy pork tenderloin, served with aromatic kimchi.
That’s how good ingredients become something special – entirely at your own pace.
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