20
Kimchi - Korean fermented
vegetables
1 Chinese cabbage
1 medium carrot
1 small radish
1 tbsp salt
1 tsp sugar
1 cup vegetable stock
2-3 cloves of garlic
1-2 teaspoons chili
Quarter and roughly chop the Chine-
se cabbage. Sprinkle the cabbage with
salt and sugar, knead lightly for about
5 minutes and leave to take effect.
Then pour off the liquid that escaped.
Cut the carrot and radish into strips
and thinly slice the garlic. Now mix all
the ingredients together, pour into the
large glass container and press down
lightly. Put the valve cover on and push
the valve down. Put the lid on, place in
the device and select the “FERMENT”
program. The maturing time is about
48 hours.
Spice oils
1.6 l rapseed or sunflower oil
Chili oil: 10 – 15 chillies, dried
Garlic oil: 8-10 cloves of garlic
Garlic hot pepper oil:
4 – 5 cloves of garlic
4-5 hot peppers
Herbal oil: 8 sprigs of thyme
5 sprigs of rosemary
3 bay leaves
Finely cut or chop the ingredients and
place in the insert no. 4. Put the val-
ve cover on and push the valve down.
Pour the oil into the large glass contai-
ner and hang in the insert. Put the lid
on, place in the device and select the
“HERBS” program. The maturing time
is about 4 hours. After the end of the
program, allow the oil to cool down
with the insert. Then decant the oil
into a screw-top jar and store in a cool,
dark place.
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