I think it only makes sense for cabbage to have some kind of standing in Germany. I mean, sauerkraut is pickled cabbage after all. Never tried kimchi before? Here’s a little information from Wikipedia –
Kimchi (English pronunciation: /ˈkɪmtʃi/, from Korean: 김치; gimchi [kim.tɕʰi]), a staple in Korean cuisine, is a traditional banchan (side dish) made from salted and fermented vegetables, most commonly napa cabbages and Korean radishes, with a variety of seasonings including gochutgaru (chili powder), scallions, garlics, ginger, and jeotgal (salted seafood) among others.[1]
A 2003 article in the Los Angeles Times said that South Koreans consume 40 pounds (18 kg) of kimchi per person annually.[54] A 2015 book cited a 2011 source that said that adult Koreans eat from 50 grams (0.11 lb) to 200 grams (0.44 lb) of kimchi a day.[55]
Some credit Korea’s industrious energy as a people, and their nation’s rapid economic growth, in part to eating the dish.[35] It is is made of various vegetables and contains a high concentration of dietary fiber,[56][57] while being low in calories. One serving also provides over 50% of the daily recommended amount of vitamin C and carotene.
During the 2003 SARS outbreak in Asia, many people believed that it could protect against infection. While there was no scientific evidence to support this belief, kimchi sales rose by 40%.[63][54]
Let’s have a look.
Nissin Demae Ramen Korean Kimchi Flavour – Germany
Here’s the back of the package (click to enlarge). Looks to be meat free but check for yourself. To prepare, add noodle block to 500ml boiling water and cook for 3 minutes. Finally, stir and enjoy!
The noodle block.
The powder base.
Reddish powder.
The liquid base.
Smells like kimchi!
Finished (click to enlarge). Added beef, Salad Cosmo mung bean sprouts and processed cheese. The noodles once again don’t disappoint – good standard Demae Ramen quality. The broth a spicy kimchi flavor. A little oiliness is nice here. 3.5 out of 5.0 stars. EAN bar code 5997523335199.
The Magic of Spice Blends: A Guide to the Art, Science, and Lore of Combining Flavors
