Andre Pohle am 4. Februar 2026 um 08:25 Uhr

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==Short Description==
*'''Problem:''' To preserve cabbage longer time
*'''Idea:''' To make pickled Cabbage
*'''Difficulty:''' Easy
*'''Price Range:''' Less than 10 US$
*'''Material Needeed:''' Cabbage, Salt
*'''Geographic Area:''' Global/ Speciality of Korea
*'''Competencies:'''
*'''How Many people?''' One
*'''How Long does it take?''' Several Weeks

=Pickled Cabbage (Kimchi)=

''Kimchi'' is probably the most important processed food product in Korea. It is an essential dish, eaten at most mealtimes. Production is estimated at over one million tons, mainly at household level. Daily consumption is estimated at 150 to 250 grams per person.

''Kimchi'' is a general name for a range of closely related fermented products. It is similar to Sauerkraut in Europe and the United States. There are numerous variations of ''kimchi'' depending on the production technique. The main pickled cabbage ''kimchis'' are ''tongbaechu-kimchi tongkimchi'' and ''bossam-kimchi.'' This section refers to ''kimchi'' produced from cabbage, the following section deals with pickled radish products.

==Raw material preparation==

<div class="booktext">

Appropriate cultivars of Chinese cabbage, with light-green coloured soft leaves and compact structure with no defects, are required for production of ''kimchi''. After removing outer leaves and roots from the cabbage, it is cut into small pieces.

</div>

==Processing==

<div class="booktext">

The prepared cabbage is placed in a salt solution (8-15%) for two to seven hours to obtain 2.0-4.0% (w/w) salt content in the cabbages. This is then rinsed several times with fresh water and drained to remove extra water by centrifugation or by standing still.

''Kimchi'' fermentation is carried out by various micro-organisms present in the raw materials and ingredients of ''kimchi''. Among the two hundred bacteria isolated form kimchi, the important micro-organisms in ''kimch''i fermentation are known to be ''Lactobacillus plantarum, L. Brevis, Streptococcus faecalis, Leuconostoc mesenteroides'' and ''Pediococcus pentosaceus.''

After fermentation, the product can be left to mature for several weeks if refrigeration is available. If stored in the warmth, the ''kimchi'' deteriorates rapidly.

'''Flow Diagram'''

<div align="left">

{| cellpadding="5"
|- valign="top"
| valign="top" |
<center>Korean cabbage</center>
|- valign="top"
| valign="top" |
<center></center>
|- valign="top"
| valign="top" |
<center>Cut</center>
| valign="top" |
Cut into four parts.
|- valign="top"
| valign="top" |
<center></center>
|- valign="top"
| valign="top" |
<center>Add brine</center>
| valign="top" |
5% for 12 hours or 15% for 7 hours.
|- valign="top"
| valign="top" |
<center></center>
|- valign="top"
| valign="top" |
<center>Rinse</center>
| valign="top" |
Drain water.
|- valign="top"
| valign="top" |
<center></center>
|- valign="top"
| valign="top" |
<center>Mix</center>
| valign="top" |
With salt, spices and flavourings.
|- valign="top"
| valign="top" |
<center></center>
|- valign="top"
| valign="top" |
<center>Ferment</center>
|}

</div></div>

==Reference and further reading==
'''This Howtopedia entry was derived from the Practical Action Technical Brief ''Pickled Cabbage (Kimchi)''. <br />To look at the original document follow this link:
http://www.practicalaction.org/?id=technical_briefs_food_processing
<div class="booktext">

''Kawal: Fermented Green Leaves'', Practical Action Technical Brief<br /> ''Gundruk: Pickled Leafy Vegetable,'' Practical Action Technical Brief<br /> ''Traditional Foods: Processing for Profit'' by P. Fellows, IT Publications, 1997

</div>
=='''Useful addresses'''==
'''Practical Action'''
The Schumacher Centre for Technology & Development, Bourton on Dunsmore, RUGBY, CV23 9QZ, United Kingdom.<br />
'''Tel.:''' +44 (0) 1926 634400, '''Fax:''' +44 (0) 1926 634401
'''e-mail:'''practicalaction@practicalaction.org.uk '''web:'''www.practicalaction.org
<center>[[Image:Pa-logo-200x103.gif]]</center>

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How to Make Pickled Cabbage (Kimchi) - Versionsgeschichte

Andre Pohle am 4. Februar 2026 um 08:25 Uhr

Andre Pohle: Schützte „How to Make Pickled Cabbage (Kimchi)“ ([Bearbeiten=Nur automatisch bestätigten Benutzern erlauben] (unbeschränkt) [Verschieben=Nur automatisch bestätigten Benutzern erlauben] (unbeschränkt))

Andre Pohle: Die Seite wurde neu angelegt: „==Short Description== *'''Problem:''' To preserve cabbage longer time *'''Idea:''' To make pickled Cabbage *'''Difficulty:''' Easy *'''Price Range:''' Less tha…“

Andre Pohle: Die Seite wurde neu angelegt: „==Short Description== '''Problem:''' To preserve cabbage longer time '''Idea:''' To make pickled Cabbage '''Difficulty:''' Easy '''Price Range:''' Less tha…“