{"id":249,"date":"2025-10-03T17:38:09","date_gmt":"2025-10-03T15:38:09","guid":{"rendered":"https:\/\/wildnisundkultur.de\/?p=249"},"modified":"2026-06-23T19:49:24","modified_gmt":"2026-06-23T17:49:24","slug":"kimchi","status":"publish","type":"post","link":"https:\/\/wildnisundkultur.de\/index.php\/2025\/10\/03\/kimchi\/","title":{"rendered":"Kimchi"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Mein absoluter Fermente-Favorit ist und bleibt Kimchi, ein traditionelles koreanisches Ferment aus Gem\u00fcse, das durch Milchs\u00e4ureg\u00e4rung haltbar gemacht wird. Die bekannteste Variante wird aus Chinakohl hergestellt, doch auch viele andere Kohl- und Gem\u00fcsesorten eignen sich daf\u00fcr.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Seinen charakteristischen Geschmack erh\u00e4lt Kimchi durch die Kombination aus Salz, Knoblauch, Ingwer und Chili. Je nach Rezept und Fermentationsdauer entsteht ein spannendes Zusammenspiel aus Sch\u00e4rfe, S\u00e4ure und Umami.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Was mich an Kimchi besonders begeistert, ist die Verbindung von Geschmack und Fermentation. Aus wenigen einfachen Zutaten entsteht durch die Arbeit von Mikroorganismen ein lebendiges Lebensmittel, das sich w\u00e4hrend der Reifezeit st\u00e4ndig weiterentwickelt.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Hier teile ich mein liebstes Kimchi-Rezept, das ich immer wieder gerne zubereite. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Zutaten:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 gro\u00dfer Chinakohl<\/li>\n\n\n\n<li>120g grobes Meersalz<\/li>\n\n\n\n<li>40g Gochugaru (koreanisches Chilipulver)<\/li>\n\n\n\n<li>3 Fr\u00fchlingszwiebeln in Ringe geschnitten<\/li>\n\n\n\n<li>daumengro\u00dfes St\u00fcck Ingwer gerieben<\/li>\n\n\n\n<li>3 Knoblauchzehen gerieben<\/li>\n\n\n\n<li>40g Rettich (hatte ich nicht, hab stattdessen Radieschen genommen) in Stifte geschnitten<\/li>\n\n\n\n<li>1 TL Fischsauce (wer&#8217;s vegan halten will, nimmt Sojasauce)<\/li>\n\n\n\n<li>1 EL Salz<\/li>\n\n\n\n<li>1 EL Zucker<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Den Chinakohl halbieren und mit der Schnittstelle nach oben in eine gro\u00dfe Sch\u00fcssel legen. Nun wird Blatt f\u00fcr Blatt das grobe Salz eingearbeitet. Dazu hebt man einfach immer ein Blatt ab und verteilt das Salt darauf. Das musst du nicht zu akribisch tun, denn die Kohlh\u00e4lften werden anschlie\u00dfend mit Wasser \u00fcbergossen, sodass sie vollst\u00e4ndig bedeckt sind. Lege einen Teller und einen schweren Topf obendrauf, das beschwert das Ganze, damit alles unter Wasser bleibt. Lasse den Kohl so nun 24 Stunden bei Zimmertemperatur stehen (im Sommer reicht auch \u00fcber Nacht). <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Am n\u00e4chsten Tag gie\u00dft du das Wasser ab und sp\u00fclst den Kohl gut unter flie\u00dfendem Wasser ab. Koste auch mal ein Innenblatt vom Kohl, um sp\u00e4ter entscheiden zu k\u00f6nnen, wieviel Salz noch dazu muss.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Vermische Gochugaru, Fr\u00fchlingszwiebeln, Ingwer, Knoblauch, Rettich, Fischsauce, Salz und Zucker zu einer W\u00fcrzpaste, die du anschlie\u00dfend auf den Kohl auftr\u00e4gst (wieder Blatt f\u00fcr Blatt, sodass jede Stelle etwas abbekommt).<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Dann rollst du die Kohlh\u00e4lften fest zusammen. Du kannst du H\u00e4lften auch nochmals teilen, sodass du Viertel hast, die lassen sich n\u00e4mlich leichter aufrollen \ud83d\ude42 Durch das Aufrollen der H\u00e4lften bzw. Viertel verl\u00e4uft die Fermentation gleichm\u00e4\u00dfiger, die Bl\u00e4tter bleiben knackiger und die Schnittfl\u00e4chen trocknen nicht aus.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">So aufgerollt steckst du den gew\u00fcrzten Kohl nun in geeignete saubere Gl\u00e4ser (sie m\u00fcssen nicht steril sein) und l\u00e4sst ihn bei Zimmertemperatur 24 Stunden fermentieren. Danach stellst du die Gl\u00e4ser zur weiteren Fermentation f\u00fcr 7-10 Tage in den K\u00fchlschrank. Nachdem das Kimchi fertig ist, h\u00e4lt es sich im K\u00fchlschrank mindestens 2 Monate. Es ver\u00e4ndert sich geschmacklich immer weiter und wird mit der Zeit immer interessanter.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Schneide die Kimchi-Rollen erst in St\u00fccke, wenn du sie servierst.<\/p>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" data-id=\"204\" src=\"https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_9800-768x1024.jpeg\" alt=\"\" class=\"wp-image-204\" srcset=\"https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_9800-768x1024.jpeg 768w, https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_9800-225x300.jpeg 225w, https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_9800-1152x1536.jpeg 1152w, https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_9800-1536x2048.jpeg 1536w, https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_9800-scaled.jpeg 1920w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" data-id=\"205\" src=\"https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_9801-768x1024.jpeg\" alt=\"\" class=\"wp-image-205\" srcset=\"https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_9801-768x1024.jpeg 768w, https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_9801-225x300.jpeg 225w, https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_9801-1152x1536.jpeg 1152w, https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_9801-1536x2048.jpeg 1536w, https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_9801-scaled.jpeg 1920w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" data-id=\"206\" src=\"https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_9802-768x1024.jpeg\" alt=\"\" class=\"wp-image-206\" srcset=\"https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_9802-768x1024.jpeg 768w, https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_9802-225x300.jpeg 225w, https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_9802-1152x1536.jpeg 1152w, https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_9802-1536x2048.jpeg 1536w, https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_9802-scaled.jpeg 1920w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" data-id=\"207\" src=\"https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_9803-768x1024.jpeg\" alt=\"\" class=\"wp-image-207\" srcset=\"https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_9803-768x1024.jpeg 768w, https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_9803-225x300.jpeg 225w, https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_9803-1152x1536.jpeg 1152w, https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_9803-1536x2048.jpeg 1536w, https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_9803-scaled.jpeg 1920w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" data-id=\"208\" src=\"https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_9805-768x1024.jpeg\" alt=\"\" class=\"wp-image-208\" srcset=\"https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_9805-768x1024.jpeg 768w, https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_9805-225x300.jpeg 225w, https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_9805-1152x1536.jpeg 1152w, https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_9805-1536x2048.jpeg 1536w, https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_9805-scaled.jpeg 1920w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" data-id=\"209\" src=\"https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_9806-1024x768.jpeg\" alt=\"\" class=\"wp-image-209\" srcset=\"https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_9806-1024x768.jpeg 1024w, https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_9806-300x225.jpeg 300w, https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_9806-768x576.jpeg 768w, https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_9806-1536x1152.jpeg 1536w, https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_9806-2048x1536.jpeg 2048w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Viel Spa\u00df beim Ausprobieren!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Mein absoluter Fermente-Favorit ist und bleibt Kimchi, ein traditionelles koreanisches Ferment aus Gem\u00fcse, das durch Milchs\u00e4ureg\u00e4rung haltbar gemacht wird. Die [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":209,"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-249","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\/249","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=249"}],"version-history":[{"count":4,"href":"https:\/\/wildnisundkultur.de\/index.php\/wp-json\/wp\/v2\/posts\/249\/revisions"}],"predecessor-version":[{"id":257,"href":"https:\/\/wildnisundkultur.de\/index.php\/wp-json\/wp\/v2\/posts\/249\/revisions\/257"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/wildnisundkultur.de\/index.php\/wp-json\/wp\/v2\/media\/209"}],"wp:attachment":[{"href":"https:\/\/wildnisundkultur.de\/index.php\/wp-json\/wp\/v2\/media?parent=249"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wildnisundkultur.de\/index.php\/wp-json\/wp\/v2\/categories?post=249"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wildnisundkultur.de\/index.php\/wp-json\/wp\/v2\/tags?post=249"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}