{"id":2119,"date":"2016-02-07T16:03:23","date_gmt":"2016-02-07T15:03:23","guid":{"rendered":"http:\/\/rezepte.tarnold.org\/?p=2119"},"modified":"2025-10-25T13:01:53","modified_gmt":"2025-10-25T12:01:53","slug":"kimchi-eingelegtes-gemuese","status":"publish","type":"post","link":"https:\/\/rezepte.tarnold.org\/?p=2119","title":{"rendered":"Kimchi (eingelegtes Gem\u00fcse)"},"content":{"rendered":"<p><em>Kimchi (fermenterte gr\u00f8nnsaker) &ndash; Koreas nasjonalrett<\/em> (<a href=\"http:\/\/hobbykokken.no\/2009\/11\/13\/gjesteblogger-8-hanne-slar-til-igjen\/\" target=\"_blank\" rel=\"noopener\">Hobbykokken.no<\/a>)<\/p>\n<div id=\"attachment_2120\" style=\"width: 260px\" class=\"wp-caption alignright\"><a href=\"http:\/\/rezepte.tarnold.org\/wp-content\/uploads\/2016\/02\/Kimchi.png\" rel=\"attachment wp-att-2120\"><img aria-describedby=\"caption-attachment-2120\" loading=\"lazy\" src=\"http:\/\/rezepte.tarnold.org\/wp-content\/uploads\/2016\/02\/Kimchi.png\" alt=\"Kimchi\" width=\"250\" height=\"188\" class=\"size-full wp-image-2120\" \/><\/a><p id=\"caption-attachment-2120\" class=\"wp-caption-text\">Kimchi<\/p><\/div>\n<p><strong>Zutaten:<\/strong><br \/>\n1 liten kinak\u00e5l, finsnittet (ev. nyk\u00e5l eller hodek\u00e5l)<br \/>\n5-7 gulr\u00f8tter, finskivet<br \/>\n10-15 reddiker (Radieschen), finskivet<br \/>\n2-3 ss fiskesaus<br \/>\n3-4 cm ingef\u00e6r<br \/>\n2-3 chili<br \/>\n1 kinesisk hvitl\u00f8k<\/p>\n<p><strong>Zubereitung:<\/strong><\/p>\n<ul>\n<li>Bruk den tynneste skj\u00e6reskiven p\u00e5 kj\u00f8kkenmaskinen til gulr\u00f8ttene og reddikene.<\/li>\n<li>Kutt k\u00e5len for h\u00e5nd.<\/li>\n<li>Bland kinak\u00e5l, gulr\u00f8tter og reddiker med fiskesaus.<\/li>\n<li>Kj\u00f8r ingef\u00e6r, chili og hvitl\u00f8k med en stavmikser eller i en kj\u00f8kkenmaskin til fin-finhakket.<\/li>\n<li>Bland godt inn i gr\u00f8nnsakene.<\/li>\n<li>Ha kimchien i en litt stor plastbolle eller boks (jeg bruker en gammel, avkuttet 5 l dunk fra Imsdal). Press det godt ned i og dekk til med en tallerken. Sett en vekt opp\u00e5, f.eks. en 1 \u00bd l flaske fylt halvveis opp med vann.<\/li>\n<li>La kimchien st\u00e5 under press p\u00e5 kj\u00f8kkenbenken i 3 dager. Du kan smake etter to. Dannes det veldig mye v\u00e6ske, kan noe helles av underveis.<\/li>\n<\/ul>\n<p>Kimchien kan oppbevares i en tett container eller syltet\u00f8yglass i kj\u00f8leskapet i flere uker.<br \/>\nBlir kimchien for salt er det krise, s\u00e5 begynn forsiktig.<br \/>\nKimchi kan spises til alt; som tilbeh\u00f8r, snacks, i supper og noodler, til sushi og selvf\u00f8lgelig til r\u00e5 salma-laks &#8230;<\/p>\n<p><strong>Fazit:<\/strong><br \/>\nEin sehr eigener Geschmack, aber echt lecker. Beim n\u00e4chsten Mal k\u00f6nnte man allerdings den Knoblauch etwas reduzieren (ich hatte frischen Knoblauch, der war sehr aromatisch), und lieber mehr Kohl als Wurzeln benutzen. Es g\u00e4rt auch im K\u00fchlschrank heftig weiter, daher muss man die Gl\u00e4ser gelegentlich mal \u00f6ffnen, um Druck abzulassen. Im Originalrezept standen 2 EL Salz, aber Fischso\u00dfe ist normalerweise schon salzig genug.<\/p>\n<p><strong>Esser:<\/strong><\/p>\n<ul>\n<li>Tania &#038; Arnold<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Kimchi (fermenterte gr\u00f8nnsaker) &ndash; Koreas nasjonalrett (Hobbykokken.no) Zutaten: 1 liten kinak\u00e5l, finsnittet (ev. nyk\u00e5l eller hodek\u00e5l) 5-7 gulr\u00f8tter, finskivet 10-15 reddiker (Radieschen), finskivet 2-3 ss fiskesaus 3-4 cm ingef\u00e6r 2-3 chili 1 kinesisk hvitl\u00f8k Zubereitung: Bruk den tynneste skj\u00e6reskiven p\u00e5 kj\u00f8kkenmaskinen til gulr\u00f8ttene og reddikene. Kutt k\u00e5len for h\u00e5nd. Bland kinak\u00e5l, gulr\u00f8tter og reddiker med &#8230;<\/p>\n<p><a href=\"https:\/\/rezepte.tarnold.org\/?p=2119\" class=\"more-link\">Continue reading &lsquo;Kimchi (eingelegtes Gem\u00fcse)&rsquo; &raquo;<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[50,258,500,59],"tags":[53,571,256,75,18,31,544,203,32],"_links":{"self":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/2119"}],"collection":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2119"}],"version-history":[{"count":7,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/2119\/revisions"}],"predecessor-version":[{"id":4345,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/2119\/revisions\/4345"}],"wp:attachment":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2119"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2119"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2119"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}