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

I put it in the refrigerator in the morning. There is enough pepper, but still not enough salt. Maybe when it turns sour it will be better?

[YOUR]

I did YOUR small kimchukha, tokma with her own gas station, well, she also shinked a daikonchik there, and the klester still bungled on rice flour

Gee!
Tanyul, tell me, as a loved one to a loved one, where is she MY? Stick your finger!
And now, if someone doesn’t like it, he will say: "Lenkina chimcha - good luck!"
And I have chimcha, not kimcha! This is a completely different name!
If so, this will be my excuse.

salt is still not enough. Maybe when it turns sour it will be better?

So, now let's figure it out!
Irk, prick, where did the salt pinch? Didn't forget to put it in the pepper mixture? If you have not forgotten yes plus fish sauce, then it cannot be undersalted. It will ferment, try it, and then it will be clear where you have snatched an extra spoonful of salt.
I, for example, on the contrary, this time the fish sauce was too heavy, and it turned out to be salty, and fermented too thermonuclear. And I don't like that!

Yours, yours, yours, don't get away! Well I did the whole floor with heads of cabbage, but in pieces it is much more convenient to do it.

Lan, wait, why is cha there half a good ...

I made cabbage the other day, and also did not ferment !!! And I took a small 'Extra' so (I bought my daughter once, not in any way), so I had to pour a little brine into a glass and pour salt there - I took the same 2 tsp without a slide, placed it back in the jar, poked it with a spoon, closed it and shook it well !!! She just started seething in the evening !!!

I will watch. It seems to put everything as it should. Only stood in the water not 2 days, but three.

Well, if there are three, then it certainly cannot be undersalted. You probably just imagined. In the end, it should not be salty, but a little sour.

I took a sample. Already vigorous you can eat. There will be just 2 days.

Great! Then, if you like it, you yourself will know how much time to ferment, focusing on your taste. For example, I love a very young woman, and my husband is more stout.

Ltd! What an unearthly delight! She ate a whole saucer of black bread. For 2 days in the refrigerator, it turned into an unearthly food. What a delight! Thanks a million times. How long I was getting close to her, it seemed so difficult and everything worked out!

Uhtyzh! Great! I am very glad that you liked the chimchushka, Irish! To your health, dear!
Is there enough salt?

She added salt, like Marina. I had a little brine left, I added a good full spoonful of salt there and gradually topped up. I have an enameled two-liter jar. I think tomorrow it will be even tastier, now I will do it all the time. How many times I tried it in the markets, it's not that. Once only at the dacha in a fish tent, the Koreans supplied and it was delicious. But then they stopped carrying her, the seller said: "They took only my husband (the seller), one man and you (that is, me)." A very good and detailed recipe, otherwise it was always unclear to me how to salt it, no one really spoke.

Irish,

Lenulya, the cabbage is good, although I eat it alone (I'm not even worried about this). I decided to add the remains of cabbage to the pies. Finely cut, slightly squeezed and EVERYTHING! I made pies in the form of Gifts. Jellied dough. I liked the pies very much. Especially to me. Everyone is on a diet before the holidays, and I don't need this. I ate to the bone Thank you, dear.

To your health, Natul! Well, I must have thought of it, chimchu - into the pie! Stunned!
Gotta try too
Thanks for the know-how!

Moooooooooooooooooo I'm gonna get in again? honestly, honestly, for the last time. Chimchi (even the most stagnant) is highly recommended to fry with pork. Well, as always, meat, onions, and when the mustache is ready, add the chimchi and literally 5 minutes under the lid. Only salt the meat after adding the cabbage. Well, if the acid goes off scale, then we slightly correct it with sugar. Uff. It became much easier. If Th, this is a purely Korean variation to attach an old chimchi.

Moooooooooooooooooo I'm gonna get in again?

Get in, since you came, the FAQ is already there!

Chimchi (even the most stagnant) is highly recommended to fry with pork.

Blinsky, I really wanted to eat!
Cool, Natasha, I will definitely try. Must be delicious!
And although I can't imagine that I have chimcha lying around, but still ... ... if I have it at the moment dofigishcha, then why not fry it with meat.
Thank you Natasha! The next time, as soon as some other clever thought comes, get in right away, don't sissy, the mulberries are all yours!

Thank you, you didn't get your slippers here. I am a hefty coward. And the thoughts are in the head mulion,: secret: But not all smart ones. There seems to be one decent ... for meat with chimcha, well, you need to boil rice. It's just straight without salt and oil. Badyaga this pubi is called by them. I highly recommend it. Works on the contrast of spicy sauerkraut and tasteless rice. When eaten like this, cabbage seems to taste better.

for meat with chimcha, well, you need to boil rice. It's just straight without salt and oil. Badyaga this pubi is called by them. I highly recommend it. Works on the contrast of spicy sauerkraut and tasteless rice. When eaten like this, cabbage seems to taste better.

Ooooooo, and this is how I eeeeeea, at my friends, Koreans, well, very skusnaaaa, and it is written about the contrast from the praaal.
thank you for reminding

Girls, I soaked something, white cabbage was repaired by the entom method
Tapkaf I'm not afraid of FSE here, I look, ikspirimintiryvayut. Yummy In general! And Khrustiiiit!

I put more cabbage on the chimchi. I took young heads of cabbage. Add some salt and ginger to the spread. There was also a mistake. Bell pepper is too chopped, there was too much juice. And I can also add a daikon.

I want to join with gratitude! Delicious chimcha, especially with pilaf! Merry Christmas!

[Florichka]

Oh, I missed so many comments here ...
Florichka, Ir, but that's okay, there is never a lot of juice. But actually, the pepper should be fine and juice, so you did it right.
IrochkaK, Thank you! I am very pleased that I liked everything! Merry Christmas too!

Made with daikon, liked it. My food, I love everything that breathes fire, it's not for nothing that I'm a dragon. I read it, kimchi can be summer, it is also made from radishes along with tops. And I saw a Korean video, everything is complicated there, but what a magnificent cabbage there! We don't have one.

[Florichka]

Florichka, and how about daikon? Just cut it in rounds or ...?

Yes, I just cut it thinly on a multi-slicer, like chips. And I took 3 different colored peppers and chopped half, and chopped half in a blender, larger than chili. Yesterday I ate almost as soon as I put it in the refrigerator, today it will be even more vigorous. What attracts me to this recipe is the exact indication of how much salt. And then before everything was somehow incomprehensible to me.

Thank you, we must also try this

Here is my white cabbage chimcha

[Sveta]

Sveta, Light, on your cabbage I started to salivate profusely. Probably, and I am so crazy. Did you like it?

Oh, it's good that I just ate it, otherwise I would also, like Luda, struggle with salivation!
Great, Light!

I'll have to cook it too, otherwise the drooling began to flow

I put more cabbage on the chimchi. I took young heads of cabbage. Add some salt and ginger to the spread. There was also a mistake.Bell pepper is too chopped, there was too much juice. And I can also add a daikon.

What a good idea !!!
We recently finished eating Chinese cabbage, which I like so much is the vigor, class, the recipe is excellent

[kokoshka]

kokoshka, Lilyok,

[Sveta, Did you like it?

I really liked it, it crunches so much, girls, you need to make more juice on it, this cabbage is drier than Peking cabbage, and it takes longer to cook

Lena, finally, I bought fish sauce) All this time I did without it, but I really wanted to try it with it) Besides chimchi, where else do you add it?

A week passed, my chimcha was infused and finally connected with pilaf. Harmony of tastes ...

Che something HP finally stopped loading. This topic was open, so I write in it. A few days ago, everyone had this too. How to get through to the Silk Road?

Besides chimchi, where else do you add it?

Yes sobsno, still only in Tom-Yam, I don't add anywhere else. I haven’t been involved in Chinese cuisine for a long time, perhaps, it also goes into some dishes. But don't waste it, let it stand in the refrigerator for such cases. And then again you will run to look.

It also hangs, An, sends messages for five minutes!

Len, put your chimchushka. After 2 days, it will not work further (I suddenly understood). Which is better: tomorrow or in 3 days?

Tomorrow, otherwise the nafik will go bad. You do not wash it too much tomorrow, rinse the current slightly and fill it calmly. It's just that it will be ready a little later, that's all.

OK thanks.

That one is not, haspadya!

And I didn’t rot, but fermented. I liked the sour one even more. Now I keep it in brine for three days. True, after mixing with pepper, I put it in the cold right away. Anyway, every time I remember Lena with gratitude

Yes, I smelled once on the third day, so I no longer experimented. And so, of course, you have to do as you like more.
Thank you, Natasha, for the kind words, I am very pleased!

[Elena Tim]

Elena Tim, Lena, I decided to write you a thank you for chimcha. I'm doing it right now for the second time, my conscience leaped, they ate the first chimchi, but thank you? Thanks for the recipe, she's kind of a maniac chimcha. The first one was not fully salted, I didn’t salt the pepper mixture, but we liked it anyway, but with rice it was really very good. delicious . Now I'm sitting in confusion. I stood in the bank for a day, but there were no bubbles. All evening I studied the jar with a magnifying glass, it does not wander around and there are no small bubbles. And what to do then? In the refrigerator or on the table to warm it up?

Svetul, thank you!
Yes, put your finger in the jar and lick it, if it has fermented enough to your taste, then put it in the refrigerator, but no, so leave it to ferment. But in any case, while it cools in the refrigerator, it will mature a little more.

[Lenochka]

Lenochka! For three days we have been eating awesomely delicious chimcha according to your recipe. And with boiled oats, and with mashed potatoes, and stewed squid, and with pork chops, and almost with tea!
Made for 3 kg of Beijing cabbage. In the filling, however, I added 0.5 apples, dark miso paste 1 tsp. and 1/3 tsp. dry hondashi (fish granular powder for taste) for fast fermentation. And the peppers in the store came across "nikakuschie", not hot almost at all. But that didn’t stop us from eating the whole pot. Almost all, there are two 0.5 liter jars. Chimcha didn't even have time to steep and sour! I'll put another pot on.
Thanks for the recipe!

Len, I also liked it, I regretted that the head of cabbage was small.

No, well, who would have thought that a chimcha would gain so many "friends"! And I didn't want to exhibit the recipe yet. I thought, oh well, who cares? They will think, they say, since without fuss, it means that the wrong chimcha will pass by ... And it is "there it is, Mikhalych!"

I'll put another pot on.

Sisraaaa! We, too, now ferment pots, a two-liter jar is no longer serious.

I also liked it, regretted that the head of cabbage was small.

It turned out, yes, Anh ?! Did you leave it on the table already filled or put it right in the refrigerator? And then I keep thinking, how is our Anya? ...
Girls, I am very glad that you liked it! Thank you for unsubscribing, I am very pleased!