Kimchi with Ginger and Chili
Kimchi with ginger and chili - Reinforcement for the microbiome
Healthy, because
Even smarter
Nutritional values
Fermented foods like kimchi contain lots of live lactic acid bacteria, which, when consumed regularly, support the intestinal flora and have a positive influence on the immune system.
Make sure that the jars you use to fill the kimchi are truly aseptic so that harmful molds don't stand a chance.
(Percentage of daily recommendation)
| Calorie | 29 cal. | (1 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.3 g | (8 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.3 mg | (3 %) | ||
| Vitamin K | 69.2 μg | (115 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.8 mg | (7 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 61 μg | (20 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 1.3 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 241 mg | (6 %) | ||
| Calcium | 95 mg | (10 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 0 g | |||
| Uric acid | 22 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 36 ozs Napa cabbage
- 1 oz salt
- 4 scallions
- 2 carrots
- 6 ozs Daikon radish
- 3 garlic cloves
- 1 ½ ozs ginger roots
- 1 red chili pepper
- 1 Tbsp whole cane sugar
- 1 Tbsp Chili powder
Preparation steps
Clean and wash Chinese cabbage, cut out hard stalk. Cut cabbage into coarse pieces and place in layers in a large bowl. Dissolve salt in 1 l water, pour brine over the Chinese cabbage and let it soak overnight. The next day, drain brine and rinse cabbage well several times.
Clean the spring onions, wash, and cut into rings. Peel carrots and cut them into fine strips or grate. Clean radish, wash and cut 3.5 ounces into strips and the rest into small cubes. Peel garlic and ginger and cut into pieces. Halve chili pepper lengthwise, remove seeds, wash and chop.
Process ginger, garlic, chili pepper, and radish cubes in a blitz chopper to a fine paste. Stir in sugar and chili powder and mix everything well.
Mix seasoning paste with Chinese cabbage, radish strips, carrots and spring onions and knead everything well. Pour mixture into an appropriately sized, clean jar and press down well, making sure there are no voids. Cover mixture and let steep at room temperature for 3-4 days, then store in refrigerator for 1-2 more days. Pour kimchi into clean jars, store in refrigerator and consume within 3 months.
