Leonidovna
Elena Tim, Fathers! how beautiful you are, I suppose you have already dressed up for the New Year. I'm straight and forgot what I wanted to ask.

Len, I must have ruined everything? I hoped for my maiden memory (and to be honest, I was too lazy to get up and trudge to my computer) and cut the cabbage into 4 pieces lengthwise and 2cm across. Is it all gone now Chief?
Tricia
And I'm with a report!

Thanks again for the recipe!

Chimcha (chimchi, kimchi ...), easy way to cook
Elena Tim
Olga, thanks!
Quote: Leonidovna
cut the cabbage into 4 pieces lengthwise and 2cm across. Is it all gone now Chief?
You do not say! It will just be smaller and that's all. Nothing wrong. Throw everything into the water in one fell swoop, so that it begins to cool down faster and everything will be a bunch.
Elena Tim
Quote: Tricia
And I'm with a report!
A! 🔗
Stunned, what a beauty, Nastya!
Oh, how I love it when there are green leaves in the cabbage. It looks just ferdy!
Leonidovna
Elena Tim, Already thrown, I will unsubscribe about the result.
Florichka
And I was just itching to boil soup with kimchi, and I chopped 4.5 kg of current and fermented ordinary cabbage. All the same, I will make at least half a dose.

Soup with kimchi.
Cook the beef broth, almost no salt. Put some spaghetti, kimchi, meat in a plate, pour over the broth and add soy sauce to taste. Lenk, forgive the intrusion, maybe someone else wants this soup with your kimchi.

Elena Tim
Quote: Leonidovna
Already thrown, I will unsubscribe about the result.
Good luck, Ol!
Quote: Florichka
at least I'll do half a dose.
Aaaaaaaaa!
Irish, thanks for the soup.
Florichka
I am reporting! With the help of a special, I mumbled an incomplete dose, it turned out a liter can. Wanted her for soup, pork with kimchi and tortillas. And I put the pepper as for the whole dose, 3 chives. Finally I got what I need. I am a thermonuclear girl, and here I tasted, there was a fire in my mouth, the most relish for me. I'm afraid while I get to the recipes with kimchi, I'll eat the whole can, it's too delicious! We still have to deliver.
Chimcha (chimchi, kimchi ...), easy way to cook
Elena Tim
Quote: Florichka
I am a thermonuclear girl, and here I tasted, there was a fire in my mouth, the most relish for me.
Aaaaaaa! Thermonuclear, grit!
Well, it's great that everything turned out to your liking, Irish.
Hey, is your pepper so coarsely chopped, is the juice clear? Do you like it better?
Florichka
It's sweet. I put 1 piece in and didn't blender it, just cut it. And bitter and garlic, and ginger this time was fresh, better than dry, all in a blender and further according to the recipe. It is especially convenient to put the pan in the oven, it does not interfere.
Elena Tim
Yeah, I also keep it in the oven.
Elena_Kamch
Quote: Florichka
I am a thermonuclear girl, and here I tasted, there was a fire in my mouth, the most relish for me. I'm afraid while I get to the recipes with kimchi, I'll eat the whole can, it's too delicious! We still have to deliver.
Florichka, Irinaas I understand it! There is no life without this kimchushka!
And it is still necessary to put it, so that then saliva does not come in anticipation ...

Elena Tim, Len, well, we found a Peking in December! The party is already standing! I'm happy aa
Elena Tim
Urrraaaaaaaaaaa! Congratulations, Lenus!
Elena_Kamch
Lenochka, thank you for your kind words !!! And even fresh hot peppers were found in the supermarket (usually you won't find them with fire in the daytime in winter)
I hope we will have our favorite snack for the New Year.
Elena Tim
Yeah, yeah, right, everything has grown together in the best possible way.
Rada-dms
Elena Tim, but I bought everything for kimchi, and the cabbage (1.5 kg) is rotten inside. Now the peppers are expensive, I won't have time to buy and do it already, can the gas station be frozen without damage?
Elena Tim
Quote: Rada-dms
can the gas station be frozen without damage?
Kanesh, frost. Just not a dressing, but just pepper.
Rada-dms
Pods? Or clean up? Actually, I am a Bulgarian ice cream.
Elena_Kamch
Quote: Elena Tim
Not a dressing, but just a pepper
Elena Tim, Lena, can’t you store the gas station in the refrigerator?
And why not freeze it?
Elena Tim
Quote: Rada-dms
Pods? Or clean up?
Are you talking about sharp? Straight in pods and frost in a bag. Then you take it out, put it in a bowl with a little lukewarm water and after 10-15 minutes, you can butcher it. I always do this because peppers don't last long in the fridge, but it's worth ... well, you know.
In short, it's easier to freeze and forget this problem.

Quote: Elena_Kamch
Lena, can’t you keep the gas station in the refrigerator?
I am afraid that the dressing in the refrigerator will begin to ferment. After all, chimcha also becomes more vigorous over time, although it is in the refrigerator. But here - a whole salad, and how the dressing itself behaves separately, fig knows it. And I generally keep quiet about freezing. It seems to me that garlic will not behave in the best way in it. Frozen and thawed in minced meat, for example, it has a disgusting smell, as if sour. So I think that in addition to garlic, ice crystals (from juice and fish sauce) can also turn the dressing into porridge, and vegetables will definitely not have a fresh taste and aroma. But I'm not entirely sure about all this, I'm just thinking. But she herself would not risk good products, because ultimately the taste and aroma of the whole salad depends on the dressing.
Rada-dms
I, if I ice cutlets occasionally, also do not put garlic, yes, I rarely put it in cutlets.
Elena Tim
Quote: Rada-dms
Actually, I am a Bulgarian ice cream.
Ol, and still try to use the bell pepper fresh. This hot pepper practically does not change the taste, and the Bulgarian frozen and fresh are two big differences. It's one thing to subject frozen peppers to heat, where they were, they remain so, and quite another - when they need to be left raw. I'm afraid it will lose a lot to fresh taste in taste.
Elena_Kamch
Quote: Elena Tim
But she herself would not risk good products, because ultimately the taste and aroma of the whole salad depends on the dressing.
Lenus, well, how clearly explained everything! Straight, really, you can spoil the product ...
Rada-dms
Elena Tim, so we'll eat fresh, and then buy it. But I will freeze a package of spicy small expensive.
Elena Tim
Quote: Elena_Kamch
Straight, really, you can spoil the product ...
Yes, easily. My husband once cooked okroshka, but there was no fresh bell pepper, well, he took frozen (sliced), bliiin ... there is, of course, you can, but this is in no way comparable to fresh.
Quote: Rada-dms
But I will freeze a package of spicy small expensive.
Yeah, only dry frost, not mine.
Elena Tim
That's all I'm going to bed! Bye everyone! Until tomorrow!
Leonidovna
About frozen bell peppers !!! In chimcha, he behaves perfectly, I finish eating a 2-liter jar almost independently (my husband is indifferent to her). With my sclerosis, I didn’t cut the cabbage so well and I forgot about the pepper, I thought that only bitter was needed. It's good that I froze a colored platter of large "fat" peppers, picked out the red pieces, thawed them in a blender. Interestingly, the pepper retained its structure, did not spread, and the chimcha turned out to be delicious. Once again THANKS TO LENA TIM.
Elena Tim
Oh, I'm so glad you liked it! Olga, to your health!
Thanks for the info on pepper!
Let us know that he behaves well in chimcha.
Leonidovna
Elena Tim, Lena, not decent, but excellent, but I remind you I had a large and juicy garden pepper. Delicious chimchi everyone
Elena Tim
Thank you, Olga!
Florichka
I did fried pork with kimchi according to this recipe.

Fried kimchi with pork (NellyTsoy)

Chimcha (chimchi, kimchi ...), easy way to cook
Dump your head off! The taste is incredible. I, of course, not so beautiful in the photo.
Chimcha (chimchi, kimchi ...), easy way to cook
And your Lena chimcha every time I get better. The bank is over, we must do it again.
Elena Tim
Oh hospadya! I lose such a hachuuuu too!
Elena_Kamch
Girls, I want to share my involuntary experiment, who will suddenly come in handy ...
Last time I made more pepper dressing, because I was going to ferment the second batch in a day or two. I put the rest of the dressing in the refrigerator. And somehow we unexpectedly ate a bake alive. While we bought a new one, then, behold ... I spent ten days refueling in the refrigerator. Yesterday I took her out, and she was so ... bubbled up a little and the smell of fermentation appeared. I, of course, put it into business (I decided it would ferment faster), but now I finally made a conclusion - not to cook the gas station for the future
Elena Tim
Quote: Elena_Kamch
now I finally made a conclusion - do not cook the gas station for the future
Ad intended!
Elena_Kamch
Quote: Elena Tim
Ad intended!
Well, it was necessary to understand this on YOUR experience ...
Elena Tim
Well then!
Elena_Kamch
Aha! By the way, on the Korean website, I read "kelp broth" in the recipes in the recipes. I took a note for the "winter" option, if suddenly there are no fresh peppers (you have to pour dry hot peppers) and there will be little liquid. I cooked a little dry seaweed, it stood under my lid and added it to the dressing
Elena Tim
Oh, well, then tell me what you did.
Elena_Kamch
Yes, I did this the last time, adding this broth of seaweed. I did not find any pronounced taste (I tried a whole jar). Well, of course, I add pepper from my heart. Goriiitis .. Maybe that's why I didn't feel anything
Vkusnaaaa ...
Florichka
Quote: Elena_Kamch
Well, of course, I add pepper from my heart.
And I. I made a 2-liter jar yesterday. I added coarsely chopped green onions, I also spied on the sites. Now I can't live without kimchi. I will do it with fried pork. And since the meat is marinated in Kochudyan sauce, it will be spicy.
Elena_Kamch
Florichka, Irinaif you eat baked, make my kimchi pancakes! They're just awesome, don't come off
Recently I did, my husband even ran at night
Florichka
Elena_Kamch, I will definitely do it, and I'll also try the soup. This time I added a little more garlic. Maybe when I'll add rice broth. You can eat it in 2 days, but if you wait a week, it's a song!
Elena_Kamch
You just need to make a lot at once.One jar is immediately there, and the rest will be just matured Nuu ... if it is worth it
Florichka
What makes me happy. I've always loved chimchi, but I didn't really like it on the market. Once at the dacha I bought in a tent for six months, it was very tasty - the Koreans did it, then it disappeared. The saleswoman said that only me and her husband bought her. Then in California I ate in a Korean eatery, very tasty. But for so many years I wanted to make chimchi myself, the recipes were always frightening with their complexity. And here Lenin won the recipe with its simplicity. I ceased to be afraid, since from time to time I began to feel her more and more, what to add, what to subtract. I got to the dishes with her. By the way, I also added daikon there, it's delicious. In the morning Lena we sing to you and chimchi-kimchi a song of praise!
Elena_Kamch
Quote: Florichka
In the morning Lena we sing to you and chimchi-kimchi a song of praise!
That's for sure! Can you hear our song ?!

Irina, I have the same. I did several times with these dancing whole heads of cabbage. A very thoughtful process I did not always have the strength for it. And here is a dream, not a recipe
In Korea, by the way, this kimchi is everywhere, it is full of everything. In supermarkets, what is not. So it is in half-cabbage, and in large chunks, but there are also such as we do in this recipe. So, everything is RIGHT!
Elena Tim
Bliiin! Well, don't come here at least! I eat hachuuuuu all the time!
Girls, thanks for your flattering reviews! I'm straight nimagu, how nice! Whoa cry, honestly.
Elena_Kamch
Quote: Elena Tim
I eat hachuuuuu all the time!
Come on, you have your chimchi full
Or a shoemaker without boots?
Elena Tim
Yesterday we finished the last one.
Today we bought a new one. Tomorrow I'll put it on to ferment.
Elena_Kamch
Pralnaaa ... Not a day without chimchi!
The day before yesterday my involved party was so red, Chet Pepper was already drinking too much for joy, it seems ...
Florichka
And here's mine.
Chimcha (chimchi, kimchi ...), easy way to cook

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