Elena Tim
In "Tom-Yam", in "Hunanese Lamb", in rice or noodles with seafood, and in general, in Chinese, Thai and other Asian cuisine it is widely used.
Elena_Kamch
Quote: shurpanita
Where else is fish sauce used?
And I only have this recipe and it costs


Added Monday 30 Jan 2017 07:35 AM

Quote: Elena Tim
"Hunanese lamb"
Oooh ... And I somehow misread it the first time ...
shurpanita
If you get it, I'll buy it! And the first time I'll try it without sauce, the hands itch painfully
Elena Tim
Quote: Elena_Kamch
Oooh ... And I somehow misread it the first time ...
For a long time already I have been washing the recipe to lay out, Schaub neighing, but all my hands do not reach.
Quote: shurpanita
I'll try it for the first time without sauce, my hands are itching
Marin, and even without him, it turns out great, garlic.
Florichka
And I'm looking forward to a swimmer with kimchi and also fried pork with kimchi, and you can also Pyanse. Missing must be done while cheap. Sauerkraut is already tired.
Elena_Kamch
Quote: Elena Tim
lay out the recipe, Schaub neigh
Come on, come on!
Elena Tim
I'll go bamboo and joke around the shops ...
Elena_Kamch
Floral?
What a recipe ... not easy
Elena Tim
Gyyy, no, I won't dare to cook from raw bamboo, it stinks incredibly when cooking (as if a hundred cats nasr done)
Therefore, I use canned natural, from the sin of taxing.
shurpanita
Well, here's my chimchka! Went to fermentation in the refrigerator; D Moderately spicy, delicious! I was looking for cabbage for a long time, no one is on sale, all covered with mold. I took apart each leaf.
Chimcha (chimchi, kimchi ...), easy way to cook
Elena Tim
What a beauty, vitamins in jars.
There is not enough pilaf for them, for a set.
Marin, thanks for the photo report. I am very pleased that I liked the chimchushka.
Elena_Kamch
Elena Tim, Lenusik, where is the promised recipe ?!
Marya-83
Elena TimThank you very much for the recipe! It's very tasty! (I didn't know what it was before)

In two days we ate a liter, my husband ordered to put more.))

PS: When I tried it for the first time, without everything, I somehow didn’t like it ... But when we ate it with pilaf (and today with vinaigrette) I VERY and VERY liked it.



Added Sunday 05 Feb 2017 20:05




Added Sunday 05 Feb 2017 20:06

Chimcha (chimchi, kimchi ...), easy way to cook
Elena Tim
Quote: Elena_Kamch
Lenusik, where is the promised recipe ?!
What, Lenus? Choyt, I completely dropped out of a socially useful life - I don't remember nifig ...

Quote: Marya-83
In two days we ate a liter, my husband ordered to put more.))
Gyyy, they put some more on the chimchushka.
Marinochka, thanks! I am very pleased that you liked it. To your health!
Elena_Kamch
Quote: Elena Tim
What, Lenus?
Quote: Elena Tim
"Hunanese lamb"
Quote: Elena Tim
For a long time I have been washing the recipe to lay out, Schaub neighing, but all my hands do not reach
Here is an entot Or I already missed something, I completely abandoned HP ...
Elena Tim
Aaaaa, I fucking forgot already!
Well, I just blurted out, they say, I was just going ...
But as soon as I get myself together, I'll draw up a recipe, garbage, garnish.
Umka
Quote: Elena Tim
as soon as I get ready, I will draw up a recipe, garnish and garnish.
Elena_Kamch, Lenochka, promised as min 3 years waiting, but here / here only 30.01.17. promised, so we are waiting for the recipe for NG 2020 !!!

Hello, Lenuski !!!
Elena_Kamch
Umka19, Lyudochek, prYuvet !!!
I got it

How are you?

Zhannptica
I would also like a lamb hu ... I don't remember further, but I would taste it .., so Lenchik +1 in the queue for a recipe)))
Elena_Kamch
Quote: Zhannptica
lamb hu ...
: lol: they even came up with a name for him, expecting
Eh, it's time for me to get expensive peppers. Why does this kimchukha always end in the worst season!
Zhannptica
Elena_Kamch, so not fair, completely disappeared, all for cabbage, yes for cabbage
Elena_Kamch
No, sometimes I was on embroidery ...

Daughter came for the holidays. Yesterday flew back

Zhannptica

docha is sacred)) then I forgive

Elena Tim
Quote: Umka19
they are waiting for the promised as min 3 years, but here / here only 01/30/17. promised, so we are waiting for the recipe for NG 2020 !!!
Aaaaaaaa! That's what I love thee for, it's for your iron logic.
Hello, Lyudochek!
Elena_Kamch
Elena Tim, LenusyaBelieve it or not, I had an experiment! Called - first time prescription
Before that, one day Peking always fermented, but now it stood for two days !!!

I simply did not have any strength after the first day to engage in pepper sourdough. I left it on the second day.


So wha ... I'm about to have the right yummy! Although I ... I can't wait again, I'll start trying to shoot earlier
Elena Tim
Oh, Lenus, it seems to me that whenever you eat it, it is always delicious.
Elena_Kamch
Well, straight to the point! Fkusnaaa infection!
metel_007
Lenchikand I cooked it: yahoo: your Chimchu, I didn't want hot pepper, yummy
Thank you
Elena Tim
Uraaa! And Olchik is with us!
To your health, dear! I am sooo pleased!
Elena_Kamch
Leeyen .. where are your sneakers? I don’t see the difference between pickled one day and two days ...
I try, I try ... I eat, I eat, I eat ... Nooo, I don’t have it, this difference For MY taste
Elena Tim
Lenus, well, you don’t see the difference, so it’s good - you don’t need to worry.
Eh, I would be so ...
Sometimes I have it for three days - I just can't wait for it to ferment at least a little.
Lanochka007
Elena, I have muddied this vaunted vesch too. I have been in the bookmarks for a long time, so I decided to experiment. I never ate anything like that, I became very interested. There was no fish sauce, I replaced it with oyster. There is a beauty, fermenting.

Chimcha (chimchi, kimchi ...), easy way to cook

Oops)) from the phone photo, I can not turn it. Sorry



Elena Tim
Yes, she looks cool in the supine position.
Svetul, well, I hope you like the chimchushka. At least it looks awesome.
Kapet
Right now, let's try to reproduce this yummy ... Cabbage is already salting in a saucepan ...

Confuses in the recipe only one thing: 6 tbsp. tablespoons of salt. Tablespoons are different. Salt spoons come with a slide, or without a slide. Salt can be ground from zero to five, and, accordingly, salt of different grinding different amounts is placed in a spoon. And given that there are as many as six such spoons in the recipe, there is a high probability of undersalting-oversalting. Can the amount of salt be better, when it is relatively high, put in grams? Now kitchen scales are not a luxury, and every decent family has ...
Tricia
Initially, Art. spoons under the knife, if with a slide, then it is discussed separately. And salt can be any. In this situation, the difference in grams +/- is not significant at all, because after fermentation, the salinity is compensated by other tastes.
I did both cool salty chimcha and weak. I love her any. During the experiments, you can find your ideal taste.
Kapet
Quote: Tricia
I did both cool salty chimcha and weak. I love her any.
Yes, I understand that in genuine Korean kimchi (I used it, I know what it is), the fire in the mouth clogs almost all the other taste buds. But here in the subject, people complained about oversalt ...
Tricia
People sometimes complain about oversalt even in GOST recipes. It's all very individual.
And in this recipe, salty can be felt from the fact that the chimcha is under-leavened and there is no balance of tastes (by the way, I did not mean pungency, but first of all vigor - fermentation): salty, vigorously sour-sweet and only then spicy.
In any case, you will have to adjust the dosage to your taste.
Kapet
By the way, I wonder what: "Fish sauce 1 tbsp. Spoon (no more)" - why "(no more)"? Because of the likelihood of over-salting? Or so that the vigorous smell of fish sauce does not interrupt all the other aromas?

I'm going to put fish sauce, so it's interesting ...
If the question is bearded, then sorry - I didn't master all 52 pages of the topic ...

By the way, my cabbage did not reach 2 kg of five hundred grams. I cut the Daikon radish to weight, in thin pieces.Koreans do this - there are recipes for kimchi only with cabbage, there are only with radish, only with cucumber, etc., but there are also mixed options ... I tasted it ...

Shl. I found this: "The coolest kimchi is the one that has been aged for several years. Like wine." Excuse me, how is that? - in an oak barrel, in a cold cellar, and forget for several years, like a Tobasco pepper for the sauce of the same name?
Kapet
The process has begun ...
Chimcha (chimchi, kimchi ...), easy way to cook

Shl. I wonder if the leftover marinade can be reused when the kimchi is eaten?
Elena_Kamch
Quote: Kapet
I wonder if the leftover marinade can be reused when the kimchi is eaten?
I have a little marinade left. Added to a new portion. I didn't like the result.
It sours faster, but the taste changes. I didn't taste




Quote: Kapet
I wonder what: "Fish sauce 1 tbsp. spoon (no more)" - why "(no more)"?
In my opinion, to make this dish more adaptable to newcomers to Korean cuisine. Because the taste of this sauce is very specific. In Korea, it is added to kimchi from the heart. I love kimchi and we bought it often in Seoul. The choice is huge and it is not stored for a long time (not in special jars-boxes, but directly by weight). Fish sauce tasted everywhere and was often pronounced. Koreans are used to it, as I understand it, but not especially for a Russian. Only for lovers
And according to this recipe, how many times have I done and my husband always tells me - Yes, yours is much tastier than in Korea, Although I do not agree with that ...
Kapet
Quote: Elena_Kamch
I didn't like the result.
Thanks for your feedback! So we will make fresh "leaven" ...

Fish sauce - yes, a specific thing, but people who are used to its smell are delicious. Depends strongly on the quality of the sauce itself - "first pressing", or diluted badyaga. But the smell will give in any case. But this is kimchi, not sauerkraut with hot peppers, after all ...
Elena_Kamch
Quote: Kapet
But this is kimchi
Well then for you "1 spoon, no more" is not relevant
Kapet
Elena_Kamch, I'll try how it works out this time, and then we'll correct it ... Including for salt, - the fish sauce is quite salty ...

Shl. This weekend I tried to make Korean kalbithan soup - I didn't put salt at all, only fish sauce, 4 tbsp. spoons, and a couple of spoons of soy. Delicious!
Elena_Kamch
No, I put salt in soups, although I also add a lot of seaweed. A large amount of fish sauce in the soup is not right ... Yes, and in Korea, there is a lot of red pepper in soups - yeah ... But the fish sauce is not felt. And in the recipes on Korean sites somehow I did not find fish sauce in soups
Kapet
Quote: Elena_Kamch
A lot of fish sauce in the soup is not right ...
I put fish sauce in soups at the very beginning, with a tab of meat, and I do not cover the pan with a lid so that the smell of fish and sea has time to disappear. For a couple of hours of barely gurgling, the smell almost disappears, but the taste of the umami remains ...

And there are as many recipes for Korean soup called Galbitang as there are recipes for borscht. In every province in every Korean restaurant or just a family, this soup is unique. Only the basic set remains unchanged: beef ribs, daikon radish, green onions. And then my dear mother - they put Chinese dates, and mushrooms, and young green sprouts, and tofu, etc.
And nothing spicy is put into kalbithan, that is, this is a rare case of a Korean dish that is not spicy at all. But it is always served in the company with bowls of rice and kimchi ...
Svitla
This dish has settled in our house. Already with registration
Here again, 3 kg in a saucepan have been standing since yesterday ... I am spinning, then chimchi, then our tomatoes in Korean, then something salted ...
Elena Tim
Svetulechek,
Elena_Kamch
Svitla, Svetik, has a fresh hot pepper already appeared? We have a green one in our greenhouse ... I also want a brand new kimchushka!
Svitla
Elena_KamchLenchik, he has appeared with us about a month ago. now red is already 80 rubles per kg. green is cheaper.




what the hell is that ?! again it turned out a little! you need to stir up 6 kg next time!
Lisichkalal
Elena Tim, Helen, thanks for the recipe. Made cabbage from 1 kg.After 2 days, it smelled (((I washed it according to your advice and everything is ok. I did it with dry hot pepper. Tasty and elegant!

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