Anna1957
Quote: Elena Tim
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? ...

She left it, looked out for bubbles. But then in the refrigerator she reached the desired condition ..
Elena Tim
Everyone is chasing bubbles! And, by the way, I am no exception.
And although I know perfectly well that a day on the table is quite enough and the chimcha will ferment anyway, all the same, I almost climb the jar with a magnifying glass!
Anh, fermenting in a saucepan, there you still won't see any bubbles and your soul is calmer!
Tricia
Quote: Elena Tim

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


Quote: Elena Tim
They will think, they say, since without fuss, it means that the wrong chimcha will pass by
Don't throw your slippers, plz. I passed by a couple of times ...
I myself am from the Far-Far East, therefore I have a first-hand recipe for homemade Korean chimchi and got used to preparing it with jugs ... And then I somehow got tired of these dances with tambourines, for a year and a half, no, no, especially honey. there were contraindications. And then you made pilaf, and even put chimchi on a plate, so my roof blew off. I confirm that this is a real Korean homemade chimcha!

PS There was no time for bubbles, they were hamsters like that!
P. C.2 I looked at the remaining half-liter jar - there are bubbles)).
Elena Tim
Quote: Tricia
I confirm that this is a real Korean homemade chimcha!
The question is, why bother, yes, Nastya, when you can not do nifigulechki ?! Thanks for confirming!
Quote: Tricia
I looked at the remaining half-liter jar - there are bubbles)).
Urrrah! You have waited for them!
Tricia
Quote: Elena Tim
The question is, why bother, yes, Nastya, when you can not do nifigulechki ?!
As if the adherents of traditions did not shower both of us with slippers and soju bowls now.
By the way, about storage. When we are completely tired of chimchi and there is a danger of losing leftovers in the size of a can / saucepan, I put the chimchi in a container and ice cream - not to waste the good. And then, when everyone has forgotten about the deliciousness, I will take out the container in the evening, put it in the refrigerator, and crush myself after work. The husband, shouting "Hurray, you bought chimchi!", Rushes to crunch too. And I don’t admit that this is from the bins, he himself then guesses by the taste and interspersed with radish-lobo, tangerines or some other additive))).
Elena Tim
Quote: Tricia
As if the adherents of the traditions of both of us now shower with slippers
Do not shower! They have been doing this for a long time!

Listen, it's a good idea to freeze! And then I have half a pan over there due to the fact that we are already just devoured by this chimchi, and I'm still worried about whether it will be lost. I'm going to freeze!
Thank you, Nastyush!
Tanyulya
Flax, and you baked bread with kimchi, we ate such yummy in Korea. I push kimchu into minced meat for pygodi, fry my pork with kimchuhi. If you eat tofu, then with kimchuha it is the same delicious.
Elena Tim
What the hell is it, Tanyul?
Tricia
Quote: Elena Tim
Thank you, Nastyush!
It's my pleasure!

You can also put chimcha in Korean soups, but this is also when you take a break from the chimcha taste.
Tanyulya
Of course, no one gave me a recipe for flax, purely my improvisation ... first I tried it with corn flour, then with chickpea flour, so it seems to me that in Korea there was still a type of mash-chickpea flour.
140 g corn (chickpea) wheat flour
1 egg
180-200 ml of water (the dough should be like thick sour cream)
some salt
5 chives
50-70 g kimchi
Elena Tim
Uhtyzh! And finely chop the chimchukha, chtol? Or just eat a bite of flat cakes?
Tanyulya
Chop finely and into dough.Fry in oil like pancakes, but theirs were the size of a small frying pan, not at all small
Chimcha (chimchi, kimchi ...), easy way to cook I found a photo, but they turned out more tenderly
Elena Tim
Thank you! I will definitely try!
Tricia
Lenochka! Today I put another pot of chimcha. Low bow to you for taking the time to post this recipe. So I would have suffered for a long time for chimche and was lazy to smear the leaves.

By the way, I found a bottle of Japanese chimchi marinade in my fridge. Here is a composition that will suddenly come in handy for experiments: chili peppers, tangerines, apples, garlic, ginger, glucose, salt, sugar, vinegar, paprika.
Today I added an apple and a tangerine to the marinade, and also pickled ginger. Once I bought 5 kg of this ginger (marinated for sushi), the first 3 kg were normal marinade, and 4 were some kind of salted, my husband refuses to eat this. There is nowhere to go, damn it, not to throw it away, so I put it everywhere.
First, I made chimchi with this Japanese sauce, then, after your recipe, a second wind opened up, and I twist the marinade myself, and I left this sauce for Korean soups.
Elena Tim
In gives! Five kilograms of ginger!
Quote: Tricia
There is nowhere to go, damn it, not to throw it away, so I put it everywhere
Was exiled, as she could, called!
Oh, Nastya, I read you - she got drunk like honey, honestly! It's so nice that I like the chimchushka!
Thank you very much for your kind words!
Natalyushka
Soaked in cold water, it turns out very tasty, I think you can not bother with hot water
Tricia
Lenochka!
Quote: Elena Tim

In gives! Five kilograms of ginger!
Yeah, my husband is such a gingerbread man.

Natalyushka, Natalia, just with hot water, much more cabbage fits into the pan at a time! The fact is that I do not have a large tank, basin, bucket where the first stage of cold salting could be carried out.
And then, while it softens in cold salty water, it's every 3 hours to add half a head of Peking cabbage ... That's why I grabbed onto this recipe because at once you can plump 3-4 kg of Peking meat in one large saucepan, tamping it in hot water for a couple of minutes. And earlier it was necessary to pour salty solution into all possible containers, soak cabbage there, wait until it softens and decreases in size, and only then combine everything in one large saucepan.
And so, yes, if the inventory allows, then it is possible in the cold.
Elena Tim
It is believed that cabbage gives up most of its "fart" into hot water.
This is one of the reasons why it is then rinsed.
But if you really consider heating water as a problem for yourself, then, of course, you can also ferment in a cold one.
Nastya has already described another argument in favor of hot water.
Natalyushka
It is logical, I did not even think about the dishes, I have a gorgeous huge saucepan - I put it on and my head does not hurt. I'll try to do it with hot water.
Kokoschka
Elena Tim, Helen, today I started a cabbage again, it's worth ..... probably giving all sorts of byaki!
I always take about 1.2-1.3 kg of cabbage, because there is always little space in the refrigerator for me!
The recipe is of course MASTERIOUS !!!
Elena Tim
kokoshka, Lilechka, thank you, my dear!
Bite to health!
Kokoschka
Elena Tim, Helen is a new chimcha, accepted!
Chimcha (chimchi, kimchi ...), easy way to cook

This time I decided not to go to the bank, but to do it in Taper's uniform.

Elena Tim
Klasssssss!
I would eat everything with a muzzle, without a spoon!
Kokoschka
Quote: Elena Tim
I would eat everything with a muzzle, without a spoon!

I agree, the recipe stuck !!!!
Kirks
Lena, thank you for the delicious chimcha. I made it on the second try, an easy recipe without problems and I will repeat the result unambiguously!
Chimcha (chimchi, kimchi ...), easy way to cook
Elena Tim
Oh, Natasha, what a beautiful photo! Soooooooo!
What is it? Why on the second try? Or is there something I don't remember?
Kirks
Yes, I ran out of salt for the first time, cut the cabbage, put the water and there is no salt, it was not destiny. I bought 3 packs of salt and quickly salted the chimcha. Yesterday I sculpted your manti, with chimcha there was a feast of the stomach. Thanks for the delicious and understandable recipes
Elena Tim
Oh ... yes, don't ask ...
Mikhaska
Lenuska, Reporting ... Chimcha was cooked by the whole family: the men cut it, I boiled water. The peasants also rammed it.
Amicably, the pugs turned up after putting them in the jar, the same men: like - fffuuuu, how they eat it ... Beeeh ...
I get up this morning. I climb into the refrigerator and see this picture:

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

A third of the can is like a cow with its tongue! But yesterday was the same fffuuu!
I say, holding back righteous anger with all my might: Oh, there was no way to endure? In the evening, they planned pilaf so that the truncated was authentic ?! They answered that it’s not easy! We decided to take a sample, so that in the evening, if cho, pilaf not to rot ...
Well, by the evening, everyone already had a current on such a small bowl:
Chimcha (chimchi, kimchi ...), easy way to cook

Here is such a thank you for the delicious cabbage! In a couple of words - all the complexities of my cooking ...
Slaughter cabbage, Len, what else can you say!
Thank you for the hassle-free and delicious snack that has come to the court!
Elena Tim
Wow!
What a cool shade!
Ir, and Ir, and what the chau there is such a dark meager, eh? It looks so beautiful, I want it so!
Mikhaska
These are the tops of cabbage leaves ... I did not find large Pekinoks in the market ... Only babies with such tops were sold. I lifted up all the sellers there so that they would serve me cabbage with undried leaves! They flew like flies all over the market and collected two kilos of new heads of cabbage for me! And all the eyes puffed up: chimche ??? !!! Chimche-ee ??? !!! Like - the Russian Chukchi decided to cook their dish; for this we will provide her with a cool kapuka!
Elena Tim
Kokoschka
Helen was making cabbage again from the new crop!
So strangely, at the final stage, the symptoms of fermentation did not appear in the jar, it stood for 2 days, not a fig ...
I put it in the refrigerator today ... I don't know if it's right ...
Elena Tim
Don't worry, Lilyok, everything will be a bunch, you'll see!
Kokoschka
Quote: Elena Tim
Don't worry, Lilyok, everything will be a bunch, you'll see!

And I really thought I went to products that do not ferment oranges. I have cabbage
Elena Tim
M-dya? Did she even smell sour? Still, it stood for two days ... should have fermented ...
Kokoschka
not .... but, today I put it in the refrigerator. I will appreciate it tomorrow.
Maybe I overexposed it in water? She was very young ...
Elena Tim
Whistle then what happened, okay? It's even interesting what could have gone wrong there.
SchuMakher
Autumn ... Aggravation ... Set to ferment ...
Elena Tim
Oh, and we just finished ours. We must also buy cabbage. Well done for recalling.
SchuMakher
Quote: Elena Tim

Well done for recalling.

yes where can I do without mnu, sclerotic
Elena_Kamch
Yes ..., autumn makes itself felt ... I also thought about kimchi. And this method should be tried. Straight relaxed that I can't even believe
Elena Tim
Aha, now is the time to eat vitamins.
Elena, cook safely! This chimchushka is a win-win. Add only pepper at your discretion.
Elena_Kamch
Quote: Elena Tim
Add only pepper at your discretion
Yes, I'll add pepper! Anything different. For me, the spicier the better I love Korean fire cuisine
SchuMakher
Lenk, and we almost finished ... I realized what I did wrong the last time !!! I overexposed her in a saline solution!

Virgin !!! It is better to underexpose half a day than to overexpose the same amount !!!!!
Elena Tim
And what happened to you in half a day?
SchuMakher
No, for 1.5 ... I used to ferment for more than 2 days, it was worse
Cho are not sleeping yet, go to bed, go to bed!
Elena Tim
How can I fall asleep here when you are sitting in chimcha, instead of going to the place where I sent you the infection!
Safsem you don't love me !!! girl_cray:
SchuMakher
I'm going right ... Well, I want to look with my own eyes, under a buzzard, like ... And you poke pictures in my nose with fsё
Elena Tim
Abadzhdi a bit, I'll get over it ...

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