Elena_Kamch
Or maybe try to make zucchini as well? I wonder how it will turn out ...
Elena Tim
Oh, I just have a huge tavern lying around, I need to ferment it ...
Elena_Kamch
Lena, let’s brew! You will be a pioneer! And we will follow you
Elena Tim
I'll rake it with cleaning, I'll leaven it. And then I have no time at all ...
Falling down, just not to forget ...
Elena_Kamch
I remind you: KABACHKII
Elena Tim
Aaaaaaaaaaaaaaa!
Early! I still have to general and general ...
Elena_Kamch
And now? KABACHKIIII
Florichka
Autumn came and I felt like warming spicy kimchi. I have done it and have already tried it. Delicious as always! I can't get tired of thanking the author for a delicious and simple recipe. The main thing is to buy a suitable bitter pepper. I bought a spicy red here at the market for a cheap price, as it turned out to be sweet Bulgarian, only the price is different. And in kimchi went fresh elastic green, sharpest. I put 3 pods and everything burns in my mouth, as I love.
Bridge
And what about green, more burning? And then I bought a cabbage, and forgot the pepper. I'll go after him in the evening, I want to make the right choice.
Florichka
Yes, no, apparently it depends on the variety. There was also a red very hot, and sometimes half was sweet, and bitter was closer to the tail. It was just very fresh, green, only plucked, although bought in a store, pepper, elastic and not lethargic. Until you try, you won't know.
Elena_Kamch
Quote: Florichka
Until you try, you won't know
Yes, I agree. I bought such a beautiful red pepper, but Chinese. And he, as a result, spoiled the whole taste, you can feel the "Chinese" taste
I won't buy this anymore ... It's better to take a dry one.
Elena_Kamch
Elena Tim, Lena, but I just can't report on the second cooking method (using brine for the second time). I suspect that the Chinese fresh hot pepper let me down. The taste is very different ...
So, I will do it again and then I will definitely write ...
And so, the first batch was simply dared, I did not notice. Everyone who has not tried it is very happy!
Elena Tim
Flax, are you sure that this taste is precisely because of the pepper, and not because of the stagnant brine? After all, cabbage gives him all its bad taste, smelly. Therefore, they rinse it to slightly wash off the brine. Can't you experiment any more? ...
Elena_Kamch
The fact of the matter is that I bought good local cabbage. Shouldn't stink ...
In general, I will think. But while there is cabbage, we must do and do. The winter is long
Mar_k
Eggplants stood for several days - delicious steel - you will lick your fingers !!!
Bridge
Oh Len, thanks for the recipe. I am just discovering a similar cuisine for myself. Of the so-called Korean salads, I ate only carrots and asparagus. My husband is wildly delighted with my experiments. And all thanks to you and Chuchundrus.
Elena Tim
Quote: Elena_Kamch
I bought local cabbage, good. Shouldn't stink ...
So I'm not talking about cabbage, but about a secondary brine, it can stink and give an unpleasant aftertaste. Well, if I’m not mistaken, you used the pickle from the first cabbage to ferment the second cabbage, or not? I'll go and reread it ...
Quote: Bridge
Oh Len, thanks for the recipe. I am just discovering a similar cuisine for myself. Of the so-called Korean salads, I ate only carrots and asparagus. My husband is wildly delighted with my experiments.
Natusichek, good health, my dear! I am very glad that you liked it!
And I still can't get to the zucchini ...
Elena Tim
Quote: Mar_k

Eggplants stood for several days - delicious steel - you will lick your fingers !!!
Why tease? !!!
Elena_Kamch
Quote: Elena Tim
I used the pickle from the first cabbage to ferment the second cabbage
This is yes. But the first one was you lick your fingers!
Although this one has stood and is also already walking for a sweet soul Or I'm already used to the taste
Mar_k
Quote: Elena Tim

What are you teasing? !!!

Yes I am

In general, I decided to do something else !!! So that it lasts longer, otherwise the winter is long. I will put it in the fridge and check it out in time !!!
Elena_Kamch
Len, what can I say? I went to experiments myself
Zucchini closed! A bit large, just cut it, it seems to me ... While they are fermenting, I'll try, I'll tell
Chimcha (chimchi, kimchi ...), easy way to cook
Elena Tim
And for the second day I’m going to put them to ferment, but all the other things are and distract. Zucchini, of course, fly out of my head again.
I'll deliver today ... I hope.
Elena_Kamch
Cases are always found ... yes! I have already forced myself with an effort of will, the good will be lost!
At lunch I could not resist, I tried zucchini (they have been in the refrigerator for a couple of days). Crunchy, but tasty I think smaller pieces should be done
Elena Tim
Flax, duc, kaatsa for me, that they should crunch, so tastier. Imagine if they were like boiled ...
And also, your zucchini skin resembles zucchini, which means they are harder.
Let's see how I get it out of "white" thin-barked zucchini ... Then we will compare.
Elena_Kamch
Quote: Elena Tim
Let's see how I get it out of "white" thin-barked zucchini ... Then we will compare.
Aha, let's do it and we will compare! My skin is not thick, tender enough. They were probably more zebras than zucchini
Elena Tim
Zucchini-chimchi are canceled. I am ordered to lime them for caviar, and make chimcha as expected, from Peking.
So, Lenus, there will be nothing to compare your zucchini with.
Maybe another time ...
Elena_Kamch
Quote: Elena Tim
Zucchini-chimchi are canceled
Ehe-he ... How is it ... Well, maybe leave a piece of zucchini and when you do Peking, then the zucchini at the same time in a separate small container?
Leonidovna
Elena Tim, help, yesterday was a day as the cabbage is fermented, the taste has not changed, it is salty and spicy, there is no pickled taste.
Elena Tim
Olga, excuse me, I had guests ...
So she must ferment in brine for two days. And then another day with a pepper mixture. Do you mean the first stage now or the second?
Elena Tim
Elena_Kamch, Lenus, well, faq there with your zucchini, how are you? Insisted?
Leonidovna
Elena Tim, no second stage,
Elena Tim
Oh, again I slow down with the answer ... Sorry.
Ol, and when she fermented in brine, did she smell at least a little of fermented?
If not, then of course she simply did not have time to "mature". But it's okay! Let it stand for another day or two in the pepper mixture. It will ferment, will not go anywhere. And then it is further fermented in the refrigerator.
Here, you know, it still depends on cabbage. Sometimes she strangely doesn't want to ferment. Rarely, of course, but it happens. I don't know if it depends on the variety, or on what else ... Then you just have to wait until she deigns, for example, to ferment on the third day, and then it costs a couple of days in a jar of pepper. So do not be discouraged, it just took longer for your "Beijing".
By the way, I hope you don't expect it to smell like classic sauerkraut, it's not at all that.
OlgaGera
Quote: Elena_Kamch
Zucchini closed!
And how are they?
No cabbage for me, but you can marrow. So you want, already horror. And here two taverns die. We must put them into action
Elena_Kamch
Quote: Elena Tim
Elena_Kamch, Lenus, well, there is a FAQ with your zucchini, how are you? Insisted?
Yeah ... yummy! And from Peking this time it turned out to be really awesome, no outside tastes! True, I reduced the first stage to a day ...
Every time I remember you and mentally thank you (although, well mentally, right now, I will thank you again) for this wonderful recipe! With our local purchases at any gate ... Soon my husband will arrive from Korea, he will bring the Korean one. I will put it next to and will compare
Elena_Kamch
Quote: OlgaGera
And how are they? No cabbage for me, but you can marrow. So you want, already horror. And here two taverns die. We must put them into action
OlgaGera, Lelka., the zucchini are delicious! Recommend! It is only necessary to make pieces that are not very large, so that they are pickled faster
In Korea, they make kimchi from so many things! You look at this diversity and sometimes you don't understand WHAT it is!
Once we bought an incomprehensible substance in a red marinade, and the blue crabs turned out to be halves with shells! They tormented, tried, but did not understand how to eat them And if you don't know the language, you won't ask ...
Mar_k
Elena_Kamch, class! Must be done !! And the eggplants, the longer they stand, the more they taste the chtoli, ripe !!!

What are we going to do next - experiment? I wonder if you can make tomatoes like that?
Bridge
Quote: Elena_Kamch
turned out to be blue crabs in halves straight with a shell!
What, were they fermented first?
Elena Tim
Quote: Elena_Kamch
Yeah ... yummy!
I am very glad, Lenus, that this chimcha has taken root with you. To your health!
Leonidovna
Elena Tim, I report-chimcha turned out, cooked for 2 days longer, it got colder in our house not hot. Delicious. , I will do more. Flax, but have you tried freezing the pepper mixture ?, so that you can make such a tasty treat in winter.
OlgaGera
Quote: Elena_Kamch
zucchini are delicious! Recommend! It is only necessary to make pieces that are not very large, so that they are pickled faster
Elena, then we will do. Thank you
Elena_Kamch
Quote: Mar_k
What are we going to do next - experiment? I wonder if you can make tomatoes like that?
It seems to me that tomatoes will be too liquid and it is not clear ...

Girls, if you want, I can upload pictures of what kimchi is made from in Korea. My husband is there now, at my request he took a picture carefully
Elena_Kamch
Quote: Bridge
What, were they fermented first?
I don’t even know. They have a lot of things they do not understand. Somehow what kind of fish ribs were caught.It is generally not clear how this is ...

Quote: Leonidovna
and have not tried to freeze the pepper mixture?
It seems to me that dry pepper can be used in winter. There are recipes with dry pepper. In winter, Chinese cabbage is much more difficult to get.

Quote: OlgaGera
Elena, then we'll do it. Thank you
OlgaGera, Lelka., not at all! Always happy to share
Leonidovna
Elena_Kamch, We sell Peking all winter in the market.
Elena_Kamch
Leonidovna, Olgahow good you are! You can make kimchi all year round. Then dry pepper can be used, I think.
Although it is worth conducting an experiment with freezing the mixture, and after defrosting the still dry pepper, add
Elena Tim
Quote: Leonidovna

Elena Tim, I report-chimcha turned out, cooked for 2 days longer, it got colder in our house not hot. Delicious. , I will do more. Flax, but have you tried freezing the pepper mixture ?, so that you can make such a tasty treat in winter.
Oh, well, thank God! And then I think, the person is silent, what happened there? ...
No, Ol, the pepper mixture itself did not freeze, but the hot pepper freezes perfectly. It happens that you pick up a lot on the occasion, so that it does not spoil, lying in the refrigerator, I freeze it. Then it thaws in exactly 6 seconds in cold water, does not change its properties - it is very convenient.
Kira_Sun
girls, and I boast Peking today seasoned with seasoning, and we are already eating the colored one
Chimcha (chimchi, kimchi ...), easy way to cook
thanks for the recipe
Elena Tim
Oh wow!
Can you really ferment the colored one as well? Stunned?
Kira_Sun, well, how delicious?
Kira_Sun
In color, it did not turn out as much juice as in Beijing, but all the same, my husband appreciated it perfectly He himself is from Yuzhno-Sakhalinsk, they had chimcha on the table all the time. He said that it was she - the real one, although he was surprised from the colored one that it could be cooked in the south
Elena Tim
Well, that's great! I am very glad that the recipe was useful to you.
I, too, now go to grease mine with pepper, I’ve already fermented ...
Borisyonok
Elena Tim, Helen! Thanks for the recipe, so I was honored to make that Chimchi!
I bought fish sauce in advance. To do so in the right way.
Everyone liked it !!! , but one is not up to pepper, the other is ... So yesterday I bought almost 6 kg more.cabbage (fortunately, I found a cheap one) and today I will cook for each separately.
So THANKS again!

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