This kimchi recipe tastes like it would in Korea and, thanks to the fermentation, is also particularly healthy and digestible. Fermentation is child's play with the Thermomix® mode. We asked the community what they wanted to see and get to know about their Thermomix. The answer was consistently the Thermomix® modes! In the video, Johannes shows you the fermentation mode on the Thermomix TM6, i.e. how you can ferment with the Thermomix really easily and in just a few steps. To do this, Johannes introduces you to the mode in the “Kimchi” recipe. Kimchi is a traditional Korean dish made from fermented vegetables, usually Chinese cabbage and Korean radish, pickled with salt, chili, garlic, ginger and other spices. There are many different variations of kimchi, depending on the ingredients and the region in which it is made. It is often vegan; this kimchi recipe uses shrimp and fish sauce. Kimchi has a hot and spicy taste - chili flakes are a must in the recipe) and is often served as a side dish to Korean dishes. Not only is it an important part of Korean cuisine, but it is also rich in vitamins, fiber and microorganisms due to the fermentation process. But what exactly happens when kimchi is fermented? Fermentation is a biological process in which microorganisms, usually bacteria, yeast or fungi, convert sugar and other carbohydrates into alcohol, acid or gases. This process has various effects on the food, including taste, texture and nutrient content. In fermentation mode, your TM6 creates the ideal conditions for the bacteria to feel comfortable and work well by creating a constantly warm, slightly humid environment. When fermenting, for example, the Chinese cabbage in kimchi goes through three phases of fermentation: fermentation, souring and aroma formation. Therefore, this recipe for kimchi does take time (it has to be fermented twice for twelve hours in the Thermomix and then left to ferment for another three to five days in a screw-top jar before being placed in the fridge to develop the aroma), but it tastes super delicious. Chapter 00:00-00:32 Intro 00:33-02:48 Thermomix® Mode: Fermenting 02:49-11:52 Kimchi recipe Here you can find out more about the Thermomix TM6: https://fal.cn/YT_ThermomixTM6_erleben Try Cookidoo®️ now with over 10,000 recipes: https://fal.cn/YT_cookidoo_abo_entdecken Here you can find the recipe on Cookidoo®️: https://go.vorwerk.de/Kimchi Ingredients Chinese cabbage 1000 g water, hot 1000 g Chinese cabbage (1 head), in pieces 45 g sea salt for salting Marinade 120 g onions, halved 80 g carrot, in pieces 20 g ginger, fresh, in thin slices 80 g red pepper, in pieces 2 cloves of garlic 50 g radish, fresh, in pieces 2 tsp chilli flakes, dried 100 g water 30 g rice flour 60 g shrimp, peeled, cooked 2 tbsp fish sauce 1 tbsp oyster sauce 3 tbsp bonito flakes 4 tbsp sweet paprika Preparation Chinese cabbage 1. Pour water into the mixing bowl, put the Varoma container on, weigh in the Chinese cabbage and salt all over, including between the leaves. Close the Varoma and ferment /12 hours/70°C. Remove the Varoma and transfer the Chinese cabbage to a large bowl. Empty the mixing bowl and rinse. Marinade 2. Put the onions, carrots, ginger, pepper pieces, garlic, radish and chilli flakes in the mixing bowl, chop for 5 seconds/speed 7 and transfer to the Chinese cabbage. 3. Put the water, rice flour, shrimp, fish sauce, oyster sauce, bonito flakes and paprika powder in the mixing bowl, thicken /100°C, add to the vegetables and mix well. Completion 4. Put the marinated vegetables in the mixing bowl, ferment without a measuring cup /12 hours/45°C, divide into clean fermentation containers and allow to continue fermenting for 4 days at a constant room temperature of approx. 17-21°C (see tip). 5. Place the jars in the fridge until further use and use kimchi as needed. #thermomix #thermomixrecipes #kimchi #fermentation