Vous êtes transférer à la page française.

Redirect to French website

Vous quittez notre boutique en ligne et êtes transféré à la page de notre partenaire français.

You are now leaving our online shop and will be forwarded to our French partner. We hope you have fun shopping!

Пренасочване към българския уебсайт

Redirect to the Bulgarian website

Напускате нашия онлайн магазин и ще бъдете пренасочени към сайта на нашия български партньор. Надяваме се да се забавлявате при пазаруването!

You are now leaving our online shop and will be forwarded to our Bulgarian partner.

Ga door naar de Nederlandse website.

Redirect to Dutch website

U verlaat nu onze webwinkel en wordt doorverwezen naar onze Nederlandse partner.

You are now leaving our online shop and will be forwarded to our Dutch partner. We hope you have fun shopping!

Zostaniesz przeniesiony na polską stronę internetową.

Redirect to the Polish website

Opuszczasz nasz Sklep Internetowy i zostaniesz przeniesiony do naszego polskiego Sklepu Partnerskiego. Życzymy przyjemnych zakupów!.

You are now leaving our online shop and will be forwarded to our Polish partner.


Korean kimchi

Source: https://www.gefu.com/rcp_recipe/korean-kimchi


1 kg China cabbage/white cabbage
3 Zweige Spring onion
100 g White radish
1 Onion
2 Garlic clove
30 g Ginger
1 Apple or pear
20 g Chili flakes


The sour and spicy superfood kimchi has been known in Korean cuisine for thousands of years and is prepared there with the basic ingredients Chinese cabbage, chili and ginger in many delicious variations.
  • Slice white cabbage into thin strips with a slicer or cut the Chinese cabbage into bite-sized pieces. 
  • Slice the radish into fine strips and the spring onions into rings.
  • Knead the vegetables with the salt (2% of the weight of the vegetables) in a large bowl, so that the liquid can escape. For the typical sauce, grate (or puree) the ginger, garlic, onion and apple very finely and mix with finely ground chili and fish or soy sauce. 
  • Pour the sauce over the vegetables and mix well Layer the vegetables in a clean fermentation jar and press each layer firmly with the pestle. 
  • IMPORTANT: The vegetables must be completely covered with their own liquid
  • Fill the vegetables to the maximum scaling
  • then insert the jar weight using the fermentation tongs (work cleanly) and screw the lid with integrated valve onto the jar
  • let the vegetables ferment in a warm (18-23 °C), dark place
  • when the ferment is sufficiently fermented (taste) after a few days (approx. 5-10 days), it is stored in a cool place at 6-8 °C
  • stored in the refrigerator or cellar, the kimchi can be kept for several months, if care is taken to work sterilely when taking out the ferment