August Tip: The Power of Kimchi

Spicy. Hot. Delicately tangy. Kimchi is one of Korea's best-known dishes. And it has long found its place in modern kitchens here too. Whether with bowls, fried rice, ramen, or as a spicy side dish - kimchi brings more flavor to the plate with just a few ingredients.

The fermented vegetables have been part of Korean food culture for centuries. Originally developed to preserve vegetables. Today valued for what emerges from it: a flavor that continues to develop with each day of aging.

A spoonful is often enough. For more depth. For more character. For a moment of enjoyment on the plate.

What exactly is kimchi?

Kimchi is a staple of Korean cuisine and has been prepared there for centuries. The best-known version is made from Chinese cabbage, seasoned with garlic, ginger, and chili, and then fermented. Depending on the recipe, soy sauce or fish sauce also adds a savory umami note.

What makes it special: during fermentation, the flavor keeps developing. While freshly matured kimchi tastes rather crisp, longer fermentation gives it its characteristic sour flavor. The rule is: the longer the fermentation, the sourer the kimchi becomes.

Kimchi knowledge

Why is kimchi healthy?

Kimchi not only impresses with its flavor, but also with its natural fermentation. This creates probiotic lactic acid bacteria that can support a healthy gut flora and make fermented foods especially easy to digest.

At the same time, many of the vegetable’s valuable nutrients are retained.
Kimchi provides, among other things, fiber as well as vitamins such as vitamin A, vitamin C, and various B vitamins. This makes it a flavorful addition to a balanced diet.

Nutrition facts per 100 g Kimchi

energy

15 - 34 kcal

Protein

1,4 g

Carbohydrates

3.0 g

sugar

approx. 1.1 to 1.5 g

Classic Kimchi Recipe to Try at Home

Ingredients:

1 small Chinese cabbage
2 tbsp salt
2 spring onions
2 cloves of garlic
1 piece of ginger, approx. 2 cm
2 tbsp Gochugaru, Korean chili flakes
1 tbsp fish sauce, optional
1 tsp sugar

Step 1:

Quarter the Chinese cabbage lengthwise, cut into bite-sized pieces, and toss with the salt. Leave to stand for about 2 hours, then rinse thoroughly and drain well.

Step 2:

Finely chop the garlic and ginger. Stir into a paste with chili flakes, sugar, and fish sauce. Mix with the Chinese cabbage and the spring onions sliced into rings.

Step 4:

Press the vegetables firmly into a clean screw-top or fermentation jar so that as little air as possible is trapped. The kimchi should be completely covered by the liquid that forms.

Step 5:

Loosely seal the jar and leave to ferment at room temperature for 3–7 days. Then store in the refrigerator. There, the kimchi will continue to mature slowly – developing a more intense flavor over time.

Kimchi by Alexander Herrmann

Kimchi in Bavarian Sauerkraut Style

Franconia meets Korea. Alexander Herrmann shows how fermented Chinese cabbage and Franconian flavors come together in a new take on kimchi. Spicy. Malty. Full of character. Discover it now in the video.

View recipe steps

Pork Tenderloin Strindberg with Kimchi

Familiar. Surprising. Full of character. Alexander Herrmann shows how kimchi in Bavarian cabbage style gives a classic Strindberg pork tenderloin a whole new twist. Discover it now in the video and recreate it step by step.

view recipe steps

Prepare kimchi like Alexander Herrmann - with the right cookware:

New

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Fissler Acacia Cutting Board 45x30 cm, modern stripe design, antibacterial surface for precise and safe food preparation.

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WORTH KNOWING

Kimchi is not just kimchi. In Korea, there are several hundred varieties. In addition to napa cabbage, radishes, cucumbers, and spring onions are also fermented. Every region has its own recipes. Every variety has its own character.

Craving even more Korea?

Then join Alexander Herrmann and four other top chefs on their World Tour through Seoul. Discover the diversity of Korean cuisine – from traditional temple cooking to the art of fermentation.

On their journey, the chefs explore the country’s culinary roots in depth. They discover techniques, flavors, and ingredients that have shaped Korean cooking for generations. The result is a menu that creatively brings together Korean and Franconian cuisine.

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