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

My question is: I urgently need to leave, and I set the chimcha to salt last night. I’ll only come on Tuesday. There is an option either to mix it with the mixture tomorrow morning, or ask the husband to mix it in the evening, but the mixture must be ready, he will not blender anything. What is the best way to proceed ?!

[Elena Tim]

By the way, my hot pepper was some kind of 20 cm ...

And what, they put four of them?
Elena Tim, Lena, I also report. Very tasty, I eat without pilaf, although I cooked it too. In order to eat this yummy with pilaf, for me personally, you still need to subtract hot pepper, otherwise I don't feel the taste of pilaf. But even without pilaf I've already eaten half a can almost in one person ... Thank you !!!

[Musenovna]

Musenovna, stir tomorrow morning, put in a jar and leave on the table with the lid closed. And ask your husband to simply put it in the refrigerator in a day.

[londar]

londar, to your health! And thank you for not forgetting about us. I am very pleased that more and more people like the chimchushka so much! But I didn't understand with pepper ... I always get it on the contrary - the larger the pepper, the weaker the pungency.
But try it on the gust ... oh know! It was somehow the case - I thought my mouth would peel off and my teeth would burn!

And I did. At first it seemed that the coat was not the right one - I expected not the same taste from Korean cabbage. And then she threw a saucer over the potatoes (there was no pilaf) - the cabbage flew away like cranes to warm lands. I had to throw in another saucer. And my husband appreciated it - he said that it was even tastier than my delicious sauerkraut. Today I took a jar with me to work and successfully managed - either I tasted it, or it became even tastier, but I got a lot of pleasure. Thank you so much for the recipe

[leeka]

leeka, to your health! And thank you!
Well ... well that's why I never have spicy chimchaaaaa?
Chezanafik finally ?! All normal people have hot peppers, but I have such weak-eyed, weak-eyed!

So no need to save peppers

At first it seemed that the coat was not the right one - I expected not the same taste from Korean cabbage

Probably because they expected a taste like sauerkraut. Or something more thermonuclear.
But you are right, chimchushka, when infused, it really becomes tastier.
And to your health !!!

So no need to save peppers

No, well, what have you not said before?
How much was I supposed to know?
I'll put seven of them next time! Buiti know!

Yeah, and in the recipe fix it

So there will be no one to fix something!

By the way, my hot pepper was some kind of 20 cm ...
And what, they put four of them?

Of course not, there was only one. I bought two of them first, then I bought a small one, decided that those two mutants would not give spice ... But I began to clean the first one and realized that it was spicy for his eyes, the spicy cabbage turned out to be just right for me, but a couple of colleagues said that they are too much ... I myself always thought that the more pepper, the less spicy, I always drag them chili from Thailand, it is about three centimeters in size, yes, you grab it through carelessness, so look the skin from your tongue will peel off, but it is fragrant, you can't convey ...

So there will be no one to fix something!

It is necessary for Mani to write a will, appoint him as executor and corrector of recipes. Although I prefer to see you both here safe and as cheerful as always.

Thank you!

Lena, well, I was finally honored .. yesterday everything worked out and I bought a head of cabbage for 1.6 kg. (with green leaves), Bulgarian bright red and bitter peppers .. in the night I poured cabbage with brine, I go sniffing (it smells like boiled cabbage) and look forward to tomorrow evening ... I hope I will succeed too and it will be delicious for us !!! When ready I will report ... Thank you!

I walk and smell (it smells like boiled cabbage)

Yes, nooo, when you put it all in the brine, it immediately cooled down, in the sense that it became not so hot. So there is nothing to cook in there.
And don't sniff it! Leave her alone! You embarrass her!

Lena, with me on you .. the saucepan is open on the table in the kitchen, when I go there it smells to me ... not disgusting, but very tasty ..

Natasha, have you changed your avka? I just did not recognize thee.
For some reason, I pay attention to avki in the first place, so I get confused if they change.

And here is my kimcha

It remains to endure a day. When I peeled hot peppers, I almost died, coughed like that, thought I would turn inside out I did not dare to try, but my husband will definitely appreciate it, the sharper he is, the tastier

Lena! : rose: reporting on chimcha

Did everything according to your recipe, even with fish sauce. True, I put 4 pieces of hot pepper on a kilogram of cabbage .. My husband really liked it, but I shuddered ... It's just that recently the pepper is not sold hot, I decided that for sure ... The taste is a little unusual, but very interesting!
Thank you!!! Request came in for one more serving ... to warm up in the cold

When I peeled hot peppers, I almost died, so I coughed

Katya, with pepper it is always like that, regardless of its severity. I, too, itching everywhere when I clean it. But I get out of the situation by peeling the pepper under running water. That is, first I cut off his tail, then I cut it in half lengthwise, and then, under the stream of water, I use my thumbnail to scrape off the "insides" like a spatula. It turns out in one movement. And no coughing. The only thing is that you need to use gloves or put a fingertip on this finger, otherwise the whole thing is all burning under shovel a fingernail.
Girls, try this method, it helps a lot!
Katyusha, the photo is valid! I really hope that chimcha will be to your taste!

My husband really liked

Request came in for one more serving ... to warm up in the cold

Ty, my gold! This is what it means, the right guy got caught! Knows a lot about chimche!
To your health, Nadyush! All teasing pictures ?!

I also tried my chimcha, which is not sharp. With a hunt, you grab a spoon, chew it deliciously, and then once you stop breathing. I’m thinking maybe it’s ginger that makes it so hot, because it’s already burning in the stomach. I got a snack for a long time

Yes, her, ginger cannot give so much spiciness, there is a tiny piece of it.
It’s such a pepper.

long enough

Damn, I would ...

Lena, and my jar, take it !!! Thank you for her !!! We sell it on the market, but my all Korean prefer to cook at home. The recipe turned out to be very handy. I put two peppers, but there was no fire in my mouth, it was a conflagration! And there are lovers ... So, from my husband, thank you a thousand, and a thousand more for barbecue !!!

Lenul, what do I have juice, not like everyone else ??? We can, it was necessary to pour the brine in which it was salted? For some reason, this moment fell out of memory))

[Natasha]

We can, it was necessary to pour the brine in which it was salt?

No, Natasha, that brine cannot be added! It is even specially washed off from cabbage! Otherwise, it can oxyderate and the chimchi will smell like mash. Do you need it? If you do not have enough brine, then the next time you rinse the cabbage, do not squeeze it, but let it simply drain in a colander and dump it into a saucepan for greasing with pepper. And by the way, did you, by chance, add salt to the pepper mixture? She also draws juice from cabbage and it turns out more.

conflagration!!!

Girls, now you, for the most part, know what kind of pepper you sell. Next time, put it according to your tastes. But even if you do not like spicy at all, add at least one pepper. It will not add spice, but without its aroma, chimcha is not chimcha! It has a huge impact on taste and aroma!
Natus, thanks for unsubscribing. Good health, my dear!

I didn’t forget about salt, but we can just happen ... My husband said at supper that something wouldn’t be infused with you, put a new batch))) so you have to go to the market

or you can add oyster sauce

or you can add oyster sauce

It depends on how it was prepared. If by natural fermentation - which is unlikely - then yes, you can use it. Well, if this is just an ordinary ready-to-eat sauce, which is cooked with starch, sugar and any spices, then you should not add it. It just won't be of any use.
Fish sauce, on the other hand, accelerates fermentation, as it is itself a product of natural fermentation.

Thank you. I have regular sauce. it's a pity

Why is it a pity? Where I come from, Koreans never used fish sauce or ginger at all. And the chimcha was always delicious. It’s me already here, in Russia, I began to show off and added on my own (after watching, of course, how this cabbage is prepared in South Korea). Otherwise, I would never have heard of any fish sauce or ginger.

Flax, almost a day has passed, I do not observe a single bubble. What to do, leave it until the morning or put it in the cold

I also muddied the chimcha at lunchtime - now I go and wait for the gurgle

Flax, almost a day has passed, I do not observe a single bubble. What to do, leave it until the morning or put it in the cold

just like mine
put it in the refrigerator and everything
it was delicious, put some more

And for me, this burning snack causes some kind of addiction. As I can see the jar, it's all over .. I grab the fork and eat until the spirit of the spiciness catches up. Move aside, sit down, my lips are burning, my mouth is on fire. Well, I think I'm full for today. And then again I see the can, drooling flows and a second later I am again with a fork

[Byaka zakalyaka]

Byaka zakalyakaIt's Lenka's fault
at first she pulled with the recipe, but now you can't pull us out from here by the ears

[Lena]

We ate today, all the cabbage did not fit into one 1.5 l. jar .. here are the leftovers and ate .. naturally with pilaf (without meat, but with dried apricots and raisins, steamed rice "Yantar") _{not a kiddie with slippers} It was very tasty, and when fermented, it will be even tastier
Lena,

That yes, Lena she is. I cook it regularly, I got hooked on chimcha, and I also collect money for a smokehouse with a water seal
What I really like about this recipe is that, unlike most Korean recipes, the amount of garlic is such that you can safely eat it in the middle of the day. There is no garlic smell at all.

[Elena Tim]

Elena Tim, Lena! Did it seem to us or the next day the severity became less? Is it possible? The husband lamented that the pepper was not enough ... 4. pieces ... And I, added Thai sauce with ginger and chili to the chimchi. So tasty! ... The jar is already empty, now I will add more ginger and pepper. I use hot pepper very often, I add it to soups, and especially to pumpkin puree soup, it removes the sweetish taste of pumpkin, apparently we are already immune to it ..
Many years ago, such a cherry-shaped hot pepper was sold in jars, So, at my place, one friend ate 4 cans in one evening, I then felt sorry for him, I thought, what will happen to him tomorrow ??? Nothing!!! I asked if there was still

[Elena Tim]

Elena Tim, Lena, today she got soggy !! Delicious!!! : bravo: Interestingly, my mouth was awkward, and my ears were burning when I ate: lol: I will repeat it more than once .. and I will definitely buy fish sauce, by the way, there are also small bottles in Metro. Thank you!

The acuteness really becomes, over time, some kind of mature, burning but already without fire.When I spent the first day, it even burned in my stomach, but now only my mouth is burning.

[GuGu]

GuGu, and in which department to watch fish sauce!?!

Marina! May I answer. In the section where canned fish, all sauces, ketchup, there are also Chinese and Thai ones. Usually this section is along the freezers. On Varshavka opposite ice cream.

[Marina]

Marina, I will add .. look for a shelf with Asian products (nori sheets, rice vinegar, etc.)

Girls, there is fish sauce in SPAR - I just bought

[Jouravl]

Jouravl, GuGu, Thank you!!!! I will search - dig with my nose

And in Bill it turns out to be .. 129 р. a small bottle, but not Thai, but Sen Soi (Thai Blue Dragon 1 liter bottle is also in the Metro)

[Girls]

Girls, I'm sorry, I only managed to get to the computer today ...
I don't even know where to start answering ... You already figured out what's what without me.
I will only add that with fish sauce, chimcha ferments a little faster. So, if there is an opportunity to buy, then add, just don't overdo it, it is very salty! But even without it, it's okay. You can, in principle, let the jar stand for another night without a refrigerator. But in any case, chimcha will dock in the refrigerator.
At the expense of pepper: yes, it also ferments, so it loses its original sharpness a little, like garlic (salted, pickled) loses its burning taste and smell.
Girls, thank you all for the kind words! I am very glad that the chimcha "came to court" so! I didn't even expect this, so I delayed the recipe. I thought, who needs her nafik, who will you surprise with this now ?! And it, there it is kaaak!
It's the same story with pilaf. I was never going to upload it at all. The recipes are mamadaragaya! And if it weren't for our Omelka, who literally took me to the top and said in an orderly manner: “Put in the recipe!” I wouldn't have posted it either. But it turned out that he was useful to many.
Stunned! Some miracles. What does not happen in life ...

Again, this Melka turned out to be right, sinister! Even though I didn't want to admit it ...

[Elena Tim]

Here I am, at last, I have been oCHIMCHARILS !!! I did everything as it should be !!! Almost!!!
Elena Tim, added instead of the usual ginger (fresh, dry) pickles !!! As luck would have it ended, but I forgot! But this is the only digression - honestly, as I speak in the spirit !!!
I hope I won't ruin it !!!!

No, of course not Marin! You won't spoil anything! Everything will work out okay. True, I am here afraid that your ginger will slow down fermentation, it chewed with vinegar.
Although there is so little of it, you shouldn't even worry!