{"id":217,"date":"2026-03-20T16:20:42","date_gmt":"2026-03-20T15:20:42","guid":{"rendered":"https:\/\/wildnisundkultur.de\/?p=217"},"modified":"2026-06-11T17:23:48","modified_gmt":"2026-06-11T15:23:48","slug":"wunderlauch-kimchi","status":"publish","type":"post","link":"https:\/\/wildnisundkultur.de\/index.php\/2026\/03\/20\/wunderlauch-kimchi\/","title":{"rendered":"Wunderlauch-Kimchi"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Jedes Jahr freue ich mich wahnsinnig, wenn ich den ersten Wunderlauch (Allium paradoxum) entdecke. Er ist eines der fr\u00fchesten essbaren Wildkr\u00e4uter und zeigt sich oft schon im Februar\/M\u00e4rz mit seinen gr\u00fcnen Spitzen, die das Laub des vergangenen Herbstes durchdringen und damit neues Leben ank\u00fcndigen.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"576\" height=\"1024\" src=\"http:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_2210-576x1024.jpeg\" alt=\"\" class=\"wp-image-219\" style=\"width:329px;height:auto\" srcset=\"https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_2210-576x1024.jpeg 576w, https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_2210-169x300.jpeg 169w, https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_2210-768x1365.jpeg 768w, https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_2210-864x1536.jpeg 864w, https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_2210.jpeg 900w\" sizes=\"auto, (max-width: 576px) 100vw, 576px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Der Wunderlauch wurde urspr\u00fcnglich als Zierpflanze im Berliner Botanischen Garten eingef\u00fchrt. Von dort ist er ausgeb\u00fcxt und verwildert und w\u00e4chst heute in vielen Berliner Parks und W\u00e4ldern massiv und fl\u00e4chendeckend. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Alles an dieser Pflanze ist essbar, von der Zwiebelwurzel \u00fcber die Bl\u00e4tter bis zur Bl\u00fcte. Sein Geschmack ist zart knoblauchig bis leicht zwiebelig und ich finde viel milder als sein Verwandter, der B\u00e4rlauch (Allium ursinum), der mit scharfer intensiver Knoblauchnote daherkommt.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"576\" height=\"1024\" src=\"http:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_2211-576x1024.jpeg\" alt=\"\" class=\"wp-image-222\" style=\"width:304px;height:auto\" srcset=\"https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_2211-576x1024.jpeg 576w, https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_2211-169x300.jpeg 169w, https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_2211-768x1365.jpeg 768w, https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_2211-864x1536.jpeg 864w, https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_2211.jpeg 900w\" sizes=\"auto, (max-width: 576px) 100vw, 576px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Der Wunderlauch bildet nicht nur Samen, sondern auch Brutzwiebeln (Bulbillen) aus und vermehrt sich damit extrem schnell. Indem man in erntet und in der K\u00fcche nutzt, schadet man also der Natur nicht. Im Gegenteil, man hilft sogar dabei, die Ausbreitung zumindest ein klein wenig einzud\u00e4mmen \ud83d\ude09<\/p>\n\n\n\n<figure class=\"wp-block-image size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"http:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_2208.jpeg\" alt=\"\" class=\"wp-image-221\" style=\"width:499px;height:auto\" srcset=\"https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_2208.jpeg 768w, https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_2208-225x300.jpeg 225w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Eins der k\u00f6stlichsten Fermente ist f\u00fcr mich Kimchi. Und nat\u00fcrlich musste ich es auch mit Wunderlauch probieren. Da ich auch noch wilden Schnittlauch gefunden hatte, habe ich den gleich mitverarbeitet, quasi als Fr\u00fchlingszwiebel-Ersatz.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ich hatte 300g Gr\u00fcnzeug (man kann es in mundgerechte St\u00fccke schneiden, aber ich hab&#8217;s einfach lang gelassen) und habe dann eine Paste hergestellt aus:<br>&#8211; 1 EL Gochugaru (koreanisches Chilipulver)<br>&#8211; 1 daumengro\u00dfes St\u00fcck Ingwer gerieben<br>&#8211; 1 Knoblauchzehe gerieben<br>&#8211; 1 EL Sojasauce<br>&#8211; 1-2 EL Apfelsaft<br>Und die Paste gut in den Wunderlauch eingearbeitet:<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"300\" src=\"http:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/Untitled-design-4.png\" alt=\"\" class=\"wp-image-223\" srcset=\"https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/Untitled-design-4.png 800w, https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/Untitled-design-4-300x113.png 300w, https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/Untitled-design-4-768x288.png 768w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Dann habe ich alles in mein Glas gesteckt und darauf geachtet, dass keine Luft zwischen den Bl\u00e4ttern ist und alles mit der entstandenen Lake bedeckt ist. Am besten geht das mit einem Fermentationsgewicht. Da ich keins hatte, habe ich ersatzweise einen mini Plastik-Frischhaltebeutel mit Wasser gef\u00fcllt und fest verschlossen oben drauf gepackt.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Fermentiert hat das Ganze f\u00fcr 7 Tage, weil es noch ganz sch\u00f6n kalt war in unserer K\u00fcche.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"http:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_1361-768x1024.jpeg\" alt=\"\" class=\"wp-image-197\" style=\"width:366px;height:auto\" srcset=\"https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_1361-768x1024.jpeg 768w, https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_1361-225x300.jpeg 225w, https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_1361-1152x1536.jpeg 1152w, https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_1361-1536x2048.jpeg 1536w, https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_1361-scaled.jpeg 1920w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Jedes Jahr freue ich mich wahnsinnig, wenn ich den ersten Wunderlauch (Allium paradoxum) entdecke. Er ist eines der fr\u00fchesten essbaren [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":197,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[9],"tags":[],"class_list":["post-217","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rezepte"],"_links":{"self":[{"href":"https:\/\/wildnisundkultur.de\/index.php\/wp-json\/wp\/v2\/posts\/217","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wildnisundkultur.de\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wildnisundkultur.de\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wildnisundkultur.de\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wildnisundkultur.de\/index.php\/wp-json\/wp\/v2\/comments?post=217"}],"version-history":[{"count":4,"href":"https:\/\/wildnisundkultur.de\/index.php\/wp-json\/wp\/v2\/posts\/217\/revisions"}],"predecessor-version":[{"id":226,"href":"https:\/\/wildnisundkultur.de\/index.php\/wp-json\/wp\/v2\/posts\/217\/revisions\/226"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/wildnisundkultur.de\/index.php\/wp-json\/wp\/v2\/media\/197"}],"wp:attachment":[{"href":"https:\/\/wildnisundkultur.de\/index.php\/wp-json\/wp\/v2\/media?parent=217"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wildnisundkultur.de\/index.php\/wp-json\/wp\/v2\/categories?post=217"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wildnisundkultur.de\/index.php\/wp-json\/wp\/v2\/tags?post=217"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}