Perfect starter
“Grilled Kimchi” salad – you’ve definitely never eaten Korean sauerkraut like this before
For this salad, the kimchi goes on the grill.
© Vanessa Maas/Brandstätter Verlag
As usual spicy, unusually crispy: In this recipe, Korean sauerkraut is put on the grill. Can that taste good? And how! This kimchi salad is crunchy, refreshing and a perfect starter.
What sauerkraut is to Germans, kimchi is to Koreans. Behind it are fermented hot and sour vegetables, mostly white cabbage, which are served with almost every dish in the Asian country. In Germany has made kimchi one of its discoveries in recent years. Because it is a healthy superfood that is full of vitamins and fiber.
The recipe that the founders behind the “Mochi” restaurant in Vienna developed shows that kimchi can do more than just be a spicy side dish. They simply grilled the cabbage. This gives the herb an unusually crunchy consistency. The sweetness of apples and the spiciness of radishes give the salad additional freshness – the perfect starter.
This is how the “Grilled Kimchi” salad is made
Ingredients
For 4 servings
Cabbage marinade
40 g verjuice (juice of unripe grapes)
15g sugar
5g salt
salad
800 g white cabbage
80 g apple (Granny Smith)
80g radishes
40g spring onions
20 g coriander cress
40 g fried onions
20 g dark sesame oil
Kimchi marinade
40 g Kimchi Base (hot chili sauce for kimchi)
10 g naturally cloudy apple juice
10g lemon juice
10 g garlic honey (if available, otherwise normal honey)
preparation
- For the cabbage marinade, briefly bring verjuice, 80 g water, sugar and salt to the boil in a saucepan. Remove from heat and cool.
- For the salad, slice the white cabbage into 2 mm fine strips and marinate in the cold cabbage marinade for at least 5 hours.
- Mix all the ingredients for the kimchi marinade.
- Drain the white cabbage well. Then grill it hot and briefly in a grill pan (it tastes even better from a charcoal grill). Place in a bowl and gently mix in the kimchi marinade.
- Core the apple and cut it into very fine sticks. Also cut the radishes into very fine sticks and the spring onions into fine rings. Arrange the marinated white cabbage, garnish with radishes, spring onions, apple, cress and fried onions and drizzle with sesame oil.
For everyone who wants to prepare the garlic honey (at least four weeks in advance):
For 1 glass
100g garlic cloves
200 g liquid forest honey
preparation
- Peel the garlic, put it in a jar and pour honey over it. Stir with a clean spoon and close the jar.
- To ferment garlic honey, leave it at room temperature for at least 4 weeks, but not in direct sunlight. The honey has a shelf life of several months.
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