What sauerkraut is to Germans, kimchi is to Koreans. Behind it are fermented hot and sour vegetables, mostly white cabbage, which are served with almost every dish in the Asian country. In Germany, kimchi is one of the discoveries of recent years. Because it is a healthy superfood that is full of vitamins and fiber.
The recipe that the founders behind the “Mochi” restaurant in Vienna developed shows that kimchi can do more than just be a spicy side dish. They simply grilled the cabbage. This gives the herb an unusually crunchy consistency. The sweetness of apples and the spiciness of radishes give the salad additional freshness – the perfect starter.
Ingredients
For 4 servings
Kohlmarinade
40 g verjuice (juice of unripe grapes) 15 g sugar 5 g salt
Salat
800 g white cabbage 80 g apple (Granny Smith) 80 g radishes 40 g spring onions 20 g coriander cress 40 g fried onions 20 g dark sesame oil
Kimchimarinade
40 g kimchi base (hot chili sauce for kimchi) 10 g naturally cloudy apple juice 10 g lemon juice 10 g garlic honey (if available, otherwise normal honey)
preparation
For everyone who wants to prepare the garlic honey (at least four weeks in advance):
For 1 glass
100 g garlic cloves 200 g liquid forest honey
preparation
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