{"id":11985,"date":"2019-01-23T13:37:21","date_gmt":"2019-01-23T12:37:21","guid":{"rendered":"https:\/\/www.helsebixen.dk\/magasin\/?p=11985"},"modified":"2026-03-11T15:23:04","modified_gmt":"2026-03-11T14:23:04","slug":"fermenteret-kimchi-opskrift","status":"publish","type":"post","link":"https:\/\/www.helsebixen.dk\/magasin\/fermenteret-kimchi-opskrift\/","title":{"rendered":"Hjemmelavet Fermenteret Kimchi"},"content":{"rendered":"<p>Denne kimchi opskrift minder p\u00e5 mange m\u00e5de om opskriften p\u00e5 sauerkraut, dog er der nogle lidt andre forberedelser ved kimchi&#8217;en, og du l\u00e6rer her at lave din egen kimchi pasta. \n<\/p>\n\n\n\n<p><em> Du kan med fordel lave ekstra kimchi pasta, og eksperimentere med at lave kimchi med andre gr\u00f8nsager, fx hvidk\u00e5l, agurk, glask\u00e5l, r\u00f8dk\u00e5l eller kinaradise.<\/em><\/p>\n\n\n\n<h2> kimchi opskrift: Det skal du bruge <\/h2>\n\n\n\n<ul><li> 1500 g kinak\u00e5l(renset)<\/li><li> 100 g radise (renset) <\/li><li> 600 g guler\u00f8dder (renset) <\/li><li> 100 g for\u00e5rsl\u00f8g (renset)<\/li><li> 30 g <a href=\"https:\/\/www.helsebixen.dk\/shop\/biogan-fransk-havsalt-ile-de-re-ubleget-800-g.html\" class=\"local-link\">havsalt<\/a> (salt uden jod)<\/li><\/ul>\n\n\n\n<p><strong> Til Saltlagen <\/strong><\/p>\n\n\n\n<ul><li> 4 l kogende vand <\/li><li> 200 g <a href=\"https:\/\/www.helsebixen.dk\/shop\/biogan-fransk-fint-havsalt-ile-de-re-ubleget-800-g.html\" class=\"local-link\">havsalt<\/a> (salt uden jod)<\/li><\/ul>\n\n\n\n<p><strong> Til kimchi Pasta <\/strong><\/p>\n\n\n\n<ul><li> 15 g hvidl\u00f8g<\/li><li> 15 g ingef\u00e6r(frisk)<\/li><li> 15 g <a href=\"https:\/\/www.helsebixen.dk\/shop\/chili-hot-malet-o-ekstra-staek-sonnentor.html\" class=\"local-link\">chilipulver<\/a>(st\u00e6rk)<\/li><li> 15 g <a href=\"https:\/\/www.helsebixen.dk\/shop\/paprika-sod-o.html\" class=\"local-link\">paprika<\/a><\/li><li> 15 ml <a href=\"https:\/\/www.helsebixen.dk\/shop\/urtekram-aeblecidereddike-750-ml.html\" class=\"local-link\">\u00e6blecidereddike<\/a><\/li><li> 15 ml vand <\/li><\/ul>\n\n\n\n<h3> S\u00e5dan g\u00f8r du <\/h3>\n\n\n\n<ol><li> Kog vandet til saltlagen, r\u00f8r salten ud i det og lad det k\u00f8le ned til stuetemperatur<\/li><li> Skyl og rens kinak\u00e5len godt, og neds\u00e6nk derefter kinak\u00e5len (hel eller halveret i en sk\u00e5l i lagen, s\u00e5 den er helt d\u00e6kket<\/li><li> Lad k\u00e5len st\u00e5 p\u00e5 k\u00f8kkenbordet i 10-12 timer<\/li><li> Forbered nu de \u00f8vrige sager &#8211; start med pastaen<\/li><li> Skr\u00e6l ingef\u00e6r og hvidl\u00f8g og hak dem fint<\/li><li> Put alle ingredienserne i en blender, eller foodprocessor og blend det hele sammen til en j\u00e6vn og fast pasta <\/li><li> Skr\u00e6l derefter guler\u00f8dder og riv dem groft, rens for\u00e5rsl\u00f8g og radiser og sk\u00e6r dem i tynde skiver<\/li><li> Gem pastaen og gr\u00f8ntsagerne p\u00e5 k\u00f8l indtil k\u00e5lhovedet er f\u00e6rdigt<\/li><li> H\u00e6ld saltlagen fra kinak\u00e5len, som skylles godt i en sigte, og snittes fint<\/li><li> Put alle gr\u00f8nsager, salt og kimchi pastaen i en stor sk\u00e5l og begynd nu at massere hele molevitten godt, husk handsker, s\u00e5 du ikke br\u00e6nder dig p\u00e5 chilien <\/li><li> Mass\u00e9r massen indtil gr\u00f8nsagerne begynder at afgive saft &#8211; det tager omkring 5-10 minutter<\/li><li> Tils\u00e6t kimchi&#8217;en lidt ad gangen til dit glas, og pres det godt ned gradvist <\/li><li> Bliv ved, indtil glasset er ca. 3\/4 fyldt op med kimchi og saft &#8211; det er vigtigt, at kimchien er d\u00e6kket af saft for at sikre, at blandingen holdes iltfri<\/li><li> Lad glassene st\u00e5 p\u00e5 en tallerken v\u00e6k fra direkte sollys ved stuetemperatur (omkring 21 grader) i 4-7 dage afh\u00e6ngig af temperaturen<\/li><\/ol>\n\n\n\n<p><em> Husk at l\u00f8fte p\u00e5 l\u00e5get minimum 2-3 gange om dagen, mens kimchien fermenterer, s\u00e5 du &#8220;lufter ud&#8221; og sikrer, at trykket i glassene ikke bliver for stort <\/em><\/p>\n\n\n\n<blockquote class=\"wp-block-quote\"><p> N\u00e5r kimchien er klar &#8211; opbevares den p\u00e5 k\u00f8l, hvor den kan holde sig i op til et \u00e5r<\/p><\/blockquote>\n\n\n\n<div class=\"read-more\">L\u00e6s ogs\u00e5: <a href=\"https:\/\/www.helsebixen.dk\/magasin\/alt-om-fermentering\/\" title=\"fermentering\" class=\"local-link\">Alt om Fermentering her &gt;&gt; <\/a><\/div>","protected":false},"excerpt":{"rendered":"<p>Denne kimchi opskrift minder p\u00e5 mange m\u00e5de om opskriften p\u00e5 sauerkraut, dog er der nogle lidt andre forberedelser ved kimchi&#8217;en, og du l\u00e6rer her at lave din egen kimchi pasta. Du kan med fordel lave ekstra kimchi pasta, og eksperimentere&hellip;<\/p>\n","protected":false},"author":83,"featured_media":11989,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[1,440,53],"tags":[455],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v18.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Hjemmelavet Fermenteret Kimchi | Kimchi Opskrift | Helsebixen<\/title>\n<meta name=\"description\" content=\"Kimchi er i de seneste par \u00e5r blevet en fermenteret favorit i k\u00f8kkener verden over, og istedet for at k\u00f8be det f\u00e6rdigt, f\u00e5r du her en kimchi opskrift.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.helsebixen.dk\/magasin\/fermenteret-kimchi-opskrift\/\" \/>\n<meta property=\"og:locale\" content=\"da_DK\" \/>\n<meta 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