{"id":3786,"date":"2012-02-05T19:34:40","date_gmt":"2012-02-05T19:34:40","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/05\/kimchi-traditionel\/"},"modified":"2012-02-10T18:33:18","modified_gmt":"2012-02-10T18:33:18","slug":"kimchi-traditionel","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/05\/kimchi-traditionel\/","title":{"rendered":"Kimchi (traditionell)"},"content":{"rendered":"

Zutaten<\/strong><\/p>\n

1 Chinakohl
\n1 gro\u00dfer wei\u00dfer Rettich
\n3 Bund Schnittlauch
\n2 Bund Fr\u00fchlingszwiebeln
\n150 g gesalzene Babyshrimps
\n4 Knoblauchzehen
\n1 kleine Ingwerwurzel (oder Pulver)
\n4 EL Paprikapulver
\n6 EL Sambal Olek
\n2 EL Zucker
\nSalz
\nZubereitung<\/strong><\/p>\n

Den Chinakohl von der Spitze her halbieren, in eine Sch\u00fcssel legen und mit einer Lake aus 2 Liter Wasser und 8 Essl\u00f6ffel Salz \u00fcbergie\u00dfen. Etwa 3 Stunden einweichen. Danach sorgf\u00e4ltig abwaschen ,die \u00e4u\u00dferen Bl\u00e4tter entfernen, und aufheben.In der Zwischenzeit den Rettich in kleine Streifen schneiden. In eine Sch\u00fcssel legen und mit Salz bestreut 15 min ziehen lassen. Danach abwaschen. Den Schnittlauch und die Fr\u00fchlingszwiebeln in 4 cm lange St\u00fccke schneiden,die Knoblauchzehen pellen, die Ingwerwurzel sch\u00e4len und mit den Schrimps fein hacken. Die Rettichstreifen mit dem Paprikapulver vermengen, bis eine gleichm\u00e4\u00dfige rote F\u00e4rbung entsteht.Nun Knoblauch,Ingwer,Zucker Schnittlauch und Fr\u00fchlingszwiebeln damit vermischen und die 6 L\u00f6ffel Sambal Oelek untermischen. Die Chinakohlh\u00e4lften nochmals halbieren. Zwischen die einzelnen Bl\u00e4tter die Rettichmischung f\u00fcllen. Den zubereiteten Chinakohl in einen Steinguttopf legen und mit den ausgesonderten Kohlbl\u00e4ttern abdecken. 1 Liter Wasser mit 4-6 Essl\u00f6ffel Salz verr\u00fchren und dar\u00fcbergie\u00dfen. Mit einem Gegenstand beschweren,gut abdichten und an einem k\u00fchlen Ort aufbewahren.<\/p>\n

This was posted on Google+\u2026<\/a><\/div>\n","protected":false},"excerpt":{"rendered":"

Zutaten 1 Chinakohl 1 gro\u00dfer wei\u00dfer Rettich 3 Bund Schnittlauch 2 Bund Fr\u00fchlingszwiebeln 150 g gesalzene Babyshrimps 4 Knoblauchzehen 1 kleine Ingwerwurzel (oder Pulver) 4 EL Paprikapulver 6 EL Sambal Olek 2 EL Zucker Salz Zubereitung Den Chinakohl von der Spitze her halbieren, in eine Sch\u00fcssel legen und mit einer Lake aus 2 Liter Wasser … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[5,18],"tags":[8],"class_list":["post-3786","post","type-post","status-publish","format-standard","hentry","category-asiatisch","category-gemuse","tag-chinakohl","item-wrap"],"yoast_head":"\nKimchi (traditionell)<\/title>\n<meta name=\"description\" content=\"- Kimchi (traditionell)\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/05\/kimchi-traditionel\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Kimchi (traditionell)\" \/>\n<meta property=\"og:description\" content=\"- Kimchi (traditionell)\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/05\/kimchi-traditionel\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2012-02-05T19:34:40+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2012-02-10T18:33:18+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"1\u00a0Minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/02\\\/05\\\/kimchi-traditionel\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/02\\\/05\\\/kimchi-traditionel\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Kimchi (traditionell)\",\"datePublished\":\"2012-02-05T19:34:40+00:00\",\"dateModified\":\"2012-02-10T18:33:18+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/02\\\/05\\\/kimchi-traditionel\\\/\"},\"wordCount\":209,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Chinakohl\"],\"articleSection\":[\"Asiatisch\",\"Gem\u00fcse & Obst\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/02\\\/05\\\/kimchi-traditionel\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/02\\\/05\\\/kimchi-traditionel\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/02\\\/05\\\/kimchi-traditionel\\\/\",\"name\":\"Kimchi (traditionell)\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2012-02-05T19:34:40+00:00\",\"dateModified\":\"2012-02-10T18:33:18+00:00\",\"description\":\"- Kimchi (traditionell)\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/02\\\/05\\\/kimchi-traditionel\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/02\\\/05\\\/kimchi-traditionel\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/02\\\/05\\\/kimchi-traditionel\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Kimchi (traditionell)\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - Viele Bilder sind KI Kreationen und keine realen Abbildungen. - t.me\\\/ki_kunst \",\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"de\"},{\"@type\":[\"Person\",\"Organization\"],\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\",\"name\":\"Steffen\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"de\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"caption\":\"Steffen\"},\"logo\":{\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\"},\"sameAs\":[\"https:\\\/\\\/sthomas.de\",\"https:\\\/\\\/www.facebook.com\\\/steffen.thomas1\",\"https:\\\/\\\/x.com\\\/steto123\"],\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/author\\\/wp_admin\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Kimchi (traditionell)","description":"- Kimchi (traditionell)","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/05\/kimchi-traditionel\/","og_locale":"de_DE","og_type":"article","og_title":"Kimchi (traditionell)","og_description":"- Kimchi (traditionell)","og_url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/05\/kimchi-traditionel\/","og_site_name":"Steffen's Haushaltsblog","article_publisher":"https:\/\/www.facebook.com\/steffen.thomas1","article_author":"https:\/\/www.facebook.com\/steffen.thomas1","article_published_time":"2012-02-05T19:34:40+00:00","article_modified_time":"2012-02-10T18:33:18+00:00","author":"Steffen","twitter_misc":{"Verfasst von":"Steffen","Gesch\u00e4tzte Lesezeit":"1\u00a0Minute"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/05\/kimchi-traditionel\/#article","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/05\/kimchi-traditionel\/"},"author":{"name":"Steffen","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"headline":"Kimchi (traditionell)","datePublished":"2012-02-05T19:34:40+00:00","dateModified":"2012-02-10T18:33:18+00:00","mainEntityOfPage":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/05\/kimchi-traditionel\/"},"wordCount":209,"commentCount":0,"publisher":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"keywords":["Chinakohl"],"articleSection":["Asiatisch","Gem\u00fcse & Obst"],"inLanguage":"de","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/05\/kimchi-traditionel\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/05\/kimchi-traditionel\/","url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/05\/kimchi-traditionel\/","name":"Kimchi (traditionell)","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#website"},"datePublished":"2012-02-05T19:34:40+00:00","dateModified":"2012-02-10T18:33:18+00:00","description":"- Kimchi (traditionell)","breadcrumb":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/05\/kimchi-traditionel\/#breadcrumb"},"inLanguage":"de","potentialAction":[{"@type":"ReadAction","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/05\/kimchi-traditionel\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/05\/kimchi-traditionel\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/wissen.science-and-fun.de\/kochen\/"},{"@type":"ListItem","position":2,"name":"Kimchi (traditionell)"}]},{"@type":"WebSite","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#website","url":"https:\/\/wissen.science-and-fun.de\/kochen\/","name":"Steffen's Haushaltsblog","description":"Kunst trifft Essen - Viele Bilder sind KI Kreationen und keine realen Abbildungen. - t.me\/ki_kunst ","publisher":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/wissen.science-and-fun.de\/kochen\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"de"},{"@type":["Person","Organization"],"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8","name":"Steffen","image":{"@type":"ImageObject","inLanguage":"de","@id":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","caption":"Steffen"},"logo":{"@id":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g"},"sameAs":["https:\/\/sthomas.de","https:\/\/www.facebook.com\/steffen.thomas1","https:\/\/x.com\/steto123"],"url":"https:\/\/wissen.science-and-fun.de\/kochen\/author\/wp_admin\/"}]}},"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1tRoY-Z4","jetpack-related-posts":[{"id":3948,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/19\/grillspiesschen-kyoto\/","url_meta":{"origin":3786,"position":0},"title":"Grillspiesschen Kyoto","author":"Steffen","date":"19. Februar 2012","format":false,"excerpt":"Zutaten 2 H\u00fchnerbr\u00fcstchen 300 g Tofu 16 grosse Feste Egerlinge 1 grosse Rote Paprikaschote 2 kleine Zucchini 4 Fr\u00fchlingszwiebeln 4 Bl\u00e4tter Chinakohl 4 EL Sojasosse 2 EL Soja\u00f6l 2 EL Fl\u00fcssiger Honig Cayennepfeffer 100 g Rettich Ingwerpulver Zubereitung Die Br\u00fcstchen h\u00e4uten und jedes in 16 W\u00fcrfel schneiden. Den Tofu abtropfen\u2026","rel":"","context":"In "Grill"","block_context":{"text":"Grill","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/grill\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":3791,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/06\/gurken-kimchi-zutate\/","url_meta":{"origin":3786,"position":1},"title":"Gurken Kimchi","author":"Steffen","date":"6. Februar 2012","format":false,"excerpt":"Zutaten 2 Schlangengurken 3 Poreestangen 4 Zwiebeln 3 Bund Schnittlauch 6 Knoblauchzehen 1 Scheibe Ingwer 1 Dose Sardellen 1 EL Zucker 1 EL Paprikapulver 6 EL Sambal Oelek 250 ml H\u00fchnerbr\u00fche ( instant ) oder Fleischbr\u00fche Salz Zubereitung Die Gurken unter kaltem Wasser abwaschen,mit Salz einreiben und absp\u00fclen. Jede Gurke\u2026","rel":"","context":"In "Asiatisch"","block_context":{"text":"Asiatisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/asiatisch\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":1093,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/26\/rindfleisch-aus-dem-wok\/","url_meta":{"origin":3786,"position":2},"title":"Rindfleisch aus dem Wok","author":"Steffen","date":"26. April 2011","format":false,"excerpt":"Zutaten: 4 Mu-Err-Pilze 500 g Rinderfilet je 1\/2 rote, gr\u00fcne und gelbe Paprikaschote 1 Bund Fr\u00fchlingszwiebeln 250 g Stangensellerie 1 Knoblauchzehe 1 St\u00fcck Ingwerwurzel (2 cm) 4 EL Erdnu\u00df\u00f6l 25 g Cashewkerne 2 EL Sojasauce 2 EL Reiswein (oder trockener Sherry) Salz und Pfeffer Zubereitung: Die Pilze mit warmem Wasser\u2026","rel":"","context":"In "Asiatisch"","block_context":{"text":"Asiatisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/asiatisch\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":1047,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/25\/tandoori-hahnchen\/","url_meta":{"origin":3786,"position":3},"title":"Tandoori H\u00e4hnchen","author":"Steffen","date":"25. April 2011","format":false,"excerpt":"Zutaten: 1 H\u00e4hnchen (etwa 1200 g) Saft von 1 Zitrone Salz und Pfeffer F\u00fcr die Marinade 1 frische Chilischote 1 St\u00fcck Ingwerwurzel (2 cm) 4 Knoblauchzehen 2 gestrichene EL Currypulver 1 El edels\u00fc\u00dfes Paprikapulver 350 g Joghurt Zubereitung: Das H\u00e4hnchen in 8 gleich gro\u00dfe St\u00fccke teilen, die Haut abziehen. In\u2026","rel":"","context":"In "Gefl\u00fcgel"","block_context":{"text":"Gefl\u00fcgel","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/geflugel\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":824,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/22\/mariniertes-heilbutt-ruckenfilet\/","url_meta":{"origin":3786,"position":4},"title":"Mariniertes Heilbutt-R\u00fcckenfilet","author":"Steffen","date":"22. April 2011","format":false,"excerpt":"Zutaten: 2 Heilbutt-R\u00fcckenfilets (je 180 g, am Knochen mit Haut) 1 Limette 1 Zitrone Grobes Meersalz 1 kleine Chilischote in feinen Streifen 1 cm Frischer Ingwer in feinen Scheiben 1 Petersilienst\u00e4ngel in 1 cm gro\u00dfen St\u00fccken 6 Zersto\u00dfene Pfefferk\u00f6rner 2 El Oliven\u00f6l 1 kleine Knoblauchzehe (angeklopft in der Schale) 1\u2026","rel":"","context":"In "Fisch"","block_context":{"text":"Fisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/fisch-2\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":3334,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/27\/ente-mit-tausend-gewurzen\/","url_meta":{"origin":3786,"position":5},"title":"Ente Mit Tausend-Gew\u00fcrzen","author":"Steffen","date":"27. Dezember 2011","format":false,"excerpt":"Zutaten 2\/3 Ente; k\u00fcchenfertig - a ca. 2 kg) 0,2 Getrocknete Tangerinenschale 2\/3 frische Ingwerwurzel 2 Schalotten 1 Ganze Sternanis 4 EL Gelbe Bohnensauce 3,5 EL Hoisinsauce 2\/3 EL Sesampaste 2\/3 EL F\u00fcnf-Gew\u00fcrz-Pulver 1 TL Ingwerpulver 1 TL Salz 1 EL brauner Zucker 2\/3 EL Gin 4 Fr\u00fchlingszwiebeln 370 g\u2026","rel":"","context":"In "Asiatisch"","block_context":{"text":"Asiatisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/asiatisch\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/3786","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/comments?post=3786"}],"version-history":[{"count":2,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/3786\/revisions"}],"predecessor-version":[{"id":3802,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/3786\/revisions\/3802"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=3786"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=3786"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=3786"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}