Bavarian-style Kimchi

Ingredients

While the original Korean Kimchi is made primarily with Napa cabbage, our Bavarian-style Kimchi incorporates traditional Bavarian sauerkraut as the base. We also add German mustard and beer to enhance the flavors and give it a distinct Bavarian twist. We alse have the original recipe for Kimchi, so you can check it out.

• 1 head of sauerkraut (500g / 1.1lb) 1 head of sauerkraut (500g / 1.1lb)
• 2 tablespoons Korean red pepper flakes (Gochugaru) 2 tablespoons Korean red pepper flakes (Gochugaru)
• 2 tablespoons German mustard 2 tablespoons German mustard
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon honey 1 tablespoon honey
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 tablespoon caraway seeds 1 tablespoon caraway seeds
• 1 cup German beer (235ml) 1 cup German beer (235ml)
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 80 kcal / 335 KJ
• Fat (total, saturated): 0g, 0g
• Carbohydrates (total, sugars): 20g, 10g
• Protein: 2g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Rinse the sauerkraut under cold water to remove excess brine. Squeeze out any excess liquid and set aside.
2. 2.
   In a large bowl, combine the Korean red pepper flakes, German mustard, soy sauce, honey, minced garlic, chopped onion, grated ginger, and caraway seeds.
3. 3.
   Add the sauerkraut to the bowl and mix well, ensuring the sauce is evenly distributed.
4. 4.
   Transfer the mixture to a sterilized jar or fermentation crock.
5. 5.
   Pour the German beer over the sauerkraut mixture, ensuring it is fully submerged.
6. 6.
   Cover the jar or crock with a clean cloth or lid, and let it ferment at room temperature for 3-5 days, depending on your desired level of fermentation.
7. 7.
   Once fermented, transfer the Bavarian-style Kimchi to the refrigerator and let it chill for at least 24 hours before serving.
8. 8.
   Serve as a side dish or condiment with Bavarian dishes.

Treat your ingredients with care...

• Sauerkraut — Rinse the sauerkraut to reduce its sourness and adjust the saltiness to your taste.
• Korean red pepper flakes (Gochugaru) — Adjust the amount according to your preferred level of spiciness.
• German mustard — Use a good quality German mustard for authentic Bavarian flavors.
• German beer — Choose a light or medium-bodied German beer to complement the flavors of the Kimchi.
• Caraway seeds — Toast the caraway seeds in a dry pan before adding them to the mixture for enhanced aroma.

Tips & Tricks

• For a milder flavor, reduce the amount of Korean red pepper flakes.
• Adjust the fermentation time based on your preference for tanginess.
• Serve the Bavarian-style Kimchi with traditional Bavarian sausages or roasted meats.
• Experiment with adding other Bavarian ingredients like apples or juniper berries for additional flavors.
• Store the Kimchi in airtight containers to prevent it from absorbing other odors in the refrigerator.

Serving advice

Serve the Bavarian-style Kimchi as a side dish alongside traditional Bavarian dishes such as pretzels, sausages, or roasted pork. It can also be enjoyed as a condiment to add a tangy and spicy kick to sandwiches or burgers.

Presentation advice

Present the Bavarian-style Kimchi in a small bowl or on a platter, garnished with fresh herbs like parsley or chives. The vibrant red color of the Kimchi will add a pop of color to your table.