Kimchi Soup

Ingredients

• 1 large Chinese cabbage
• 150 g sea salt
• 0.5 tsp cayenne pepper
• 1 bunch scallions (washed, trimmed, about 3 cm long pieces)
• 2 cloves garlic
• 1 tsp fresh grated ginger
• 2 red chili peppers (sliced into rings)
• 1 tbsp sugar
• 800 ml broth
• Enoki mushrooms
• King oyster mushrooms

Instructions

1. 1.

   Cut the cabbage in half and slice into roughly 4 x 4 cm pieces. In a large bowl, layer the cabbage with a little salt. Add more layers of cabbage and salt. Finish with a final layer of salt. Cover the bowl with an inverted matching plate and weigh it down with a stone. Leave for 4-5 days in a cool, dark place.

2. 2.

   Afterward, pour off the liquid and rinse the cabbage thoroughly under running cold water. Gently squeeze out excess water by hand and then mix the cabbage with cayenne pepper, scallions, garlic, ginger, chili rings, and sugar. Stir well. Transfer the mixture into a sterile canning jar, pour water over it, and seal tightly with a lid. Store in the refrigerator (best in the vegetable compartment). Wait one day before first consumption to allow the kimchi to develop flavor. Over time, the kimchi will begin to ferment and sour, best used within 2-3 weeks.

3. 3.

   For the kimchi soup, heat about 500 g of well-fermented kimchi in broth and serve. Optionally, add fresh mushrooms to warm in the soup.