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

the pepper mixture itself was not frozen, but the hot pepper freezes perfectly

Yesterday I also scored hot pepper out of greed ... but I want to scroll it with sweet and send it in portions to the freezer, try how it will be later.

yesterday bought almost 6 kg more

Aaaaaaaaaaa-ha-haaaaaaaaaaa! I got it!
Lenus, thanks for unsubscribing. At the same time, she reminded me that it was time to put mine in the refrigerator, otherwise I almost forgot about her.
I am very glad that you liked the chimchushka. And to your health!

So what do you think ?! Yesterday I just put a 2-liter jar in the refrigerator, today there is only half left! Why does she eat so quickly ?!
Tomorrow I'll still leaven.

[Elena Tim]

Elena TimLena, do you also sell Peking cabbage in winter? Can I ferment straight all year round?

[Elena_Kamch]

Are you also selling Chinese cabbage in winter?

Elena_Kamch, Len, what about you, no ??? : girl-q: She's even on sale all year round. Only in winter, 100 rubles per kg will cost. But on kimchi you can allow it.

Lena, do you also sell Peking cabbage in winter?

Yeah, Len, all year round. Very comfortably!

This delicious taste has settled ... but all the time it tries to disappear ... in my refrigerator! * JOKINGLY * Thank you!

trying to disappear all the time

Oh, and don't say, such a dog is horror!
Tanya, to your health!

[Bridge]

Len, what about you, no ??? It's even on sale all year round. Only in winter, 100 rubles per kg will be

Bridge, Natasha, we only have it at the end of autumn, then you won't find it. And now it costs 150 rubles per kg. One fork pulled me 350-400 rubles.
We still have to do it before it disappears. But it won't be enough for the whole winter with our absorption rates

[Elena]

Elenaoh wow! As it is inexplicable.

Lenusik, I got to your dish - oh, we'll eat soon !!!!

[Bridge]

It's somehow inexplicable

Bridge, Natasha, such a life in our area ... dear ...
The husband said he had seen another Peking in the market. I will soon run for a new batch

Lenusik, I got to your dish - oh, we'll eat soon !!!!

Uray? Come on, come on, Lenusk, I'll wait for the report!
And this time I already fermented almost 4 kegs in an eleven-liter saucepan!
Get drunk!

Lena, tell me, but oyster sauce will not work instead of fish sauce? or better without it?

[ilkva]

ilkva,
People, oyster sauce is a completely different product, ready-made. It is used like ketchup, adding to ready-made dishes, meat, seafood, etc.
And fish sauce is a fermentation product, similar to soy sauce, which is why it enhances fermentation in the chimcha itself. And oyster in its composition usually has an obligatory ingredient - monosodium glutamate, which, being a preservative, on the contrary, will stop all fermentation in chimcha, well, or will greatly slow it down. So it doesn't fit here, it's better without sauce at all. Believe me, the difference is so insignificant that you shouldn't even worry.

[Elena Tim]

Elena Tim, Lenus thank you for enlightening about the oyster, otherwise I brought this beast from China when I went to my son, but I don’t know the application). By the way, I tried Kimchu there for the first time, when we were in Shanghai, went to a Korean restaurant, and there I enjoyed this vusnyakha. Well, now I'll try to cook it myself.

Yes, not at all.
Lyuda, good luck to you! I hope you like my chimchka too!

[Elena Tim]

Elena Tim, baked chimchi cakes today and found she didn't say thanks for the chimchi. I am getting better. Thank you

Oh, what a lousy one! I love this one - both delicious and beautiful in one bottle.
Natusik, to your health! Glad you liked!

[niamka]

niamka, Natasha, what about green stuff? I didn't have that

I will soon run for a new batch

On the weekend I did not have time, and then such a typhoon came that they even let go of work!
And kimchi is catastrophically coming to an end! Straight panic, how to live something further ...

and what is greenish? I didn't have that

Natasha, this is such a cabbage. It comes with green tops. This time I got one like this, with her the chimchushka is so pretty. Today I overexposed it, so I already had two liters of water. Imagine my physics tomorrow morning ...

And kimchi is catastrophically coming to an end! Straight panic, how to live something further ...

Ooooh, not that! What a dreadful dreadful thing!

[Elena Tim]

Elena Tim, Lena, Thank you
Bridge, Natasha, yes, this cabbage was half green.

Elena, thank you very much for the wonderful recipe! Made from white cabbage, because for Peking the toad strongly strangles. and its own - 40 forks in the cellar, it is necessary to dispose of. I was worried whether it would work out, it worked! And completely unblemished! My husband really liked it! I will repeat. And how long can it be stored in the refrigerator?

Lenk, I'm such a fool! I have not weighed the cabbage. I poured it into salt water, and it all fit and the plate sank. Now I'm thinking what to do? Is there a lot of salt for this amount of cabbage and how to measure the rest of the ingredients now.

[ludast]

ludast, to your health! I am very glad that you liked it.

And how long can it be stored in the refrigerator?

It's a good question ... I don't have it for a long time, even if I do 4 kilos, everything is eaten. But, I think, a month will definitely stand, and then ...

Is there a lot of salt for this amount of cabbage and how to measure the rest of the ingredients now.

Nibais, Vikus, salt is designed for a certain amount of water, not cabbage. So it won't be saltier. But just for every fireman, when you rinse, try the cabbage. If it is too salty, then simply do not add salt to the pepper mixture, and everything will be a bunch.

How to calculate the rest of the ingredients? Can we weigh it after washing?

And how much do you have at least about? Small forks or two?

Well, in general, if everything drowned, then somewhere half of what is indicated in my ingredients. So for the pepper mixture, take half of everything. And just take small pinches - you won't be mistaken.

Probably half will be. She swims so lonely in a huge saucepan ... I feel left out ...

I feel left out ..

Aaaaaaaa!

And for me, and for me today from chimchi according to Lenochka's recipe (a new batch of 3 (already 1 kg is left)) delicious Korean-style soup! Sharp, hot, fragrant! On pollock broth with fish pieces, with lobo, carrots and leeks, cut into strips and chimcha! ... Not hemultan (Koreans have such a soup, delicious, stunned), of course, but also very tasty.
If it were not for this recipe, I would not have seen this delicious soup and pork fried with chimcha (my husband just loves it), I would have sat there, too lazy to make traditional chimcha.
Thanks again for the recipe!

delicious Korean style soup! Sharp, hot, fragrant!

On pollock broth with fish pieces, with lobo, carrots and leeks, cut into strips and chimcha!

delicious.

delicious soup and pork fried with chimcha

NOW PALUUUCHIIIIISH!
Aaaaaaaaaaaaaaaaaaaaaa!

What are you doing ?! Once you can torture people so godlessly! I lose the identity of such a hachuuuuu!
Go lay out the recipe, I don’t know! Itself asked for!

Nastya, good health, dear!
I never thought that such a simple recipe would become so necessary.How much rubber I pulled, I thought - but who needs it ...

Oh, there are no pictures of the cooking process and the soup itself. Somehow it did not even occur to me that besides me, someone on the forum would be interested in such a thing ... Because for now, everything is in words, but as the next soup with chimcha I will cook, take a picture and show it.
Since I am not friends with grams and do everything by sight, the units of measurement in the recipe are appropriate.
Pollock b / g (headless), not fillet, necessarily with bones and skin, otherwise there will be no broth in the broth - I had 2 fish 40 cm each
Medium carrot - straws
Lobo (aka daikon) - straws, a thick part of a root vegetable 15 cm long
leeks - strips, stem 15 cm long
chimcha - cut lengthwise if possible, about 200 gr
cilantro - a couple of twigs
Wash the fish, remove the blood from the ridge, scrape off small scales, cut off the tails (I also added a handful of white peppercorns and lavrushka) and plop everything (and tails too!) Into Shteba at high pressure for 30 minutes. I take 1.5 liters of water, no more. It is sacrilege, you say, to cook so much fish! Actually, I agree with you, but here we need a thick, sweet pollock broth - the basis of the foundations of Korean cuisine.
While the fish is in Shtebe, I chop straws and lightly fry vegetables: carrots, lobo, onions, then after 7 minutes I throw chimcha there, add a spoonful of soy sauce, add a little sugar. I add juice from a can of chimcha, a little water, and a little simmer over low heat. Purpose: so that the vegetables are saturated with the taste of soy and chimchi, but not become splashes, retain the consistency of aldende.
I cooked the broth with a slotted spoon and take out the fish and tails (I don't filter it, laziness), carefully remove the bones - it's good that there are few of them in the pollock and it's easy to do. Almost all the fish are intact, I do not bother much, I put the fish back into the broth in large pieces. I pour over the frying there too. I try it for salt. This time, my chimcha was pretty salty, and even soy sauce, almost no salt. I add art. l. chopped cilantro, let it boil for a couple of minutes. All! I pour in the scalding one with pepper and crackle, squinting with pleasure.
The soup turns out to be quite thick and rich. Very fragrant, native Korean.

Shcha, abashdi, I'm chasing a rat, you can't do without it ... Here: 🔗

Nastyaaaaa, I just imagine how delicious it turns out!
Thank you so much!
I'll get hold of pollock, I will definitely do it. Oh, straight hachu-hachu!

[Tricia]

Tricia, delicious as written !!! I already wanted to !!!

[Elena Tim]

Elena Tim, Len, thanks for the recipe, my daughter and I are hamstering her in black. We still have to put it.

To your health, Svetul!
Yes, chimchi has one big drawback - ends quickly, viper!

This is the recipe! Even the description is delicious. As soon as I find hot peppers in the store, I will immediately buy a Peking

[Alla]

Alla, thanks for stopping by. I hope you find the recipe useful as well.

Hello everyone!!! I'm talking about my eggplants! They stand from that first time, a test of strength! In general, they became like barrel cucumbers, very tasty, straight pickled !!! Now in the season I will make more than one jar !!! I think that until the new year will reach !!!! I shake it periodically.

In general, they became like barrel cucumbers, very tasty, straight pickled !!!

Class!
Really, they will live until the New Year ?! Why are you guarding them with a bazooka?

[Elena Tim]

Elena Tim, yes, I'm guarding !!! From myself !!!! A lot of not lying, but wanting !!!! I'm holding on as I can !!!

Elena, can you imagine what kind of authority you are in my eyes, if I have NEVER eaten chimcha, kimcha or whatever, decided to cook this dish, without even roughly imagining its taste.
You can never eat meat stew with pineapples, but you can roughly imagine what will happen in the end. But spicy fermented Chinese cabbage is something poorly intelligible for me ..
But I honestly did everything according to the recipe, and even added chin-su fish sauce with a terrible smell (a separate story about him, my son brought it six months ago, he said it was an interesting seasoning, I sniffed it and decided that I would never add it to food ).
And now we've eaten half a can of chimchi.
But I still have no idea if I prepared this dish correctly ..
Personally, my opinion, does it seem to me that the spicy-sour taste lacks a touch of sweetness? Should there be a drop of sweet taste in this dish?
I will definitely cook it again .. We liked it. Thanks for the recipe.

[Irina]

And now we've eaten half a can of chimchi.

Congratulations! Chimcha is such an infection, it is eaten with lightning speed and many people like it.

But I still have no idea if I prepared this dish correctly ..

If everything was done according to the recipe, then it was correct.

and even added chin-su fish sauce with a terrible smell (a separate story about him, my son brought it six months ago, said that it was an interesting seasoning, I sniffed it and decided that I would never add it to food).

Gyyy. Chin-su, I think, is Vietnamese, and it is in Vietnam that they make the most "stunning" fish sauce, unusual for our noses. And nevertheless, in reasonable quantities, he will not spoil food, but quite the opposite. So, do not be afraid of him, he is robe.

Personally, my opinion, it seems to me that the spicy-sour taste lacks a touch of sweetness?

You know, probably everything here is purely individual. In fact, sugar is not added either to cabbage-chimchi, or to cucumbers-chimchi (I specially ran, looked in a notebook with a recipe for cucumbers). But if you think that you just can't stand how much you want sweetness, add a little sugar next time to the pepper mixture. Maybe you like it better.

can you imagine what kind of authority you are in my eyes,

Eeeeh, go, gallery, turn up your nose? ...
Maaank, look what smart people are doing! Learn!
Irina, thank you!

Oh, Len, and I kept wondering what kind of recipe daddy brought from a business trip. Only we do it from white cabbage and in a slightly different way. Water is also boiled, salt is added. Add chopped red hot peppers and garlic to chilled water. Cabbage is cut into large pieces, folded into a container and filled with brine. All! I love this "Korean" cabbage as we call it. And as a snack, it's just a song!

And as a snack, it's just a song!

I don’t doubt it, Natasha.
In general, I love any cabbage. And the more, the better.
But mine cannot be poured with cold brine, and even slightly cooled down too. Usually, as I do: I boil the water, remove the pan from the heat, add salt, stir and throw in the Peking in one fell swoop, the water cools down rather quickly and the cabbage does not have time to cook, but only slightly softens. Damn, this time I did it ... threw in the salt, stirred it and ... sent it for a moment. echku. Well, the water cooled down a little, I think, oh well, and so it will do. Damn, at first the cabbage didn't even want to ferment, but when I finally waited for it, it turned out to be not just crispy, as usual, but literally oak. Chimcha, of course, still turned out delicious, where does it go, but you can break your teeth about it.

I have never made a Peking one, and I don’t remember what they sold here, but the white one is always crisp and spicy as I like.

The season of chimchi has begun for us) Once again making it, I remembered with gratitude you, Lenchik
Thanks again for this easy and wonderful recipe.

[Sivana]

Sivana, good health, my dear!
I am very pleased that the recipe stuck.
Very appetizing jar!