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Pink Kimchi
You may know kimchi from Asian restaurants... it's basically the sauerkraut of Korean cuisine and tastes fantastic. For the cozy Christmas season, we've modified the fermented and spicy cabbage a little. It looks really pretty on the plate and also makes a great Christmas dinner . In just a few steps and a short amount of time, you can easily prepare your own homemade kimchi in your FAVORITE JAR . It only took us 30 minutes in the evening and the Mason Tops for your FAVORITE JAR do the rest of the work for you.
You can also give the Pink Kimchi as a small Christmas present or enjoy it yourself! :)
Your homemade pink kimchi is super quick to prepare in your FAVORITE JAR with the Mason Tops.
Whether as a gift or for your Christmas dinner... the Pink Kimchi tastes fantastic and also looks beautiful as a small souvenir in your FAVORITE JAR.
Like sauerkraut, kimchi is made using lactic acid fermentation . The good bacteria metabolize the sugar in the vegetables and produce lactic acid. This makes your kimchi last longer, without any additional vinegar or other additives. A perfect and ingenious solution for preserving food. And by the way, kimchi tastes simply delicious, is served with every meal in Korea, and your intestinal flora will be happy too.
Your homemade pink kimchi is super quick to prepare in your FAVORITE JAR with the Mason Tops.Accessories for your foolproof kimchi
With our Mason Jar Fermentation Starter Set for your FAVORITE JAR , you can easily pickle and preserve kimchi. But the best thing about it is the taste - extraordinary, aromatic vegetables full of vitamins! The nutrients remain completely intact or are transformed through the fermentation process. Our Mason Jar fermentation attachments " Mason Tops " allow gases to escape through the small valve. This allows the gases to leave the jar without oxygen getting in. This way, the jar remains sterile, no germs get into the jar and your pink kimchi is guaranteed to stay fresh. With the wooden masher you can mash the cabbage directly in the jar. The wooden stick has two different ends - perfect for wide mouth jars on one side and regular mouth jars on the other. As a perfect addition, the starter set includes 4 glass weights – so the pink kimchi stays at the bottom and the liquid at the top. Whether as a gift or for your Christmas dinner... the Pink Kimchi tastes fantastic and also looks beautiful as a small souvenir in your FAVORITE JAR.Pink Kimchi
What you need:- 2 x Ball Mason Jar | Wide | 475ml
- 2 x Ball Mason Jar | Wide | 950ml
- 1 x fermentation set (mason tops, glass weights, wooden tamper)
- 1 Chinese cabbage
- 2 beetroot bulbs
- 1 radish
- 1 large carrot
- 1 apple
- 30 g fresh ginger
- 4 cloves of garlic
- 1 teaspoon salt
Peel the ginger and garlic cloves and grate finely in a food processor.
Wash the Chinese cabbage and cut into strips or bite-sized pieces. Peel the beetroot, radish, carrot and apple and roughly grate or slice. Put the vegetables in a large bowl and mix well with the ginger, garlic and salt.
Put the kimchi in your FAVORITE sterile jar and mash with the wooden pestle for 5-10 minutes until the liquid settles and everything is well mixed. Now weigh down the kimchi with the glass weights , close with the mason tops and the screw ring and let it ferment for 2-3 days at room temperature.
On the first day, you can mash it again with the wooden masher so that more liquid settles. This way your kimchi stays under water and you avoid mold formation.
