Kim Chi a La Gernot Katzer

Whisk Chinese cabbage with the salt and stand in a warm room until it wilts and water accumulates in the baking dish. Squeeze vigorously and repeat process until you have squeezed out about 1/2 liter of water (this is sweaty).

Prepare a marinade of garlic, soy, vinegar, lemongrass, ginger, chili and sugar and mix with the Chinese cabbage. Pour into screw-top jars as large as possible and store in a cool place, but preferably not in the refrigerator.

Kim Chi should be eaten no sooner than two weeks after preparation, as it becomes much more aromatic during this time.

In Korea, kim chi is considered an entrée, sometimes drizzled with sesame oil (use dark Chinese sesame oil!) or possibly sprinkled with toasted sesame seeds before serving.

I spent last winter pickling about 25kg of Chinese cabbage in total. Only a few ate it, but they were then just as addicted following….

You need a quarter of a l of marinade for each kg of Chinese cabbage. I found the ratio vinegar/soy=1/1 in the marinade too acidic and therefore used more soy than indicated in the cookbook. Obviously, you can vary a lot here.

My suggestion to add a stalk of lemongrass is (I think) not authentic, but the slight citrus tang does, imho, very well.

As a final note, it is well worth making a few kilos at a time on the spot.

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