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

Beautiful girl!!!
I also did something with onions. And added the radish ...
But I didn't understand the difference

And here's mine.

Ir, in!

[LenaTim]

LenaTim, girls, I'm going to join you for a long time. but the stars won't converge
And one question torments: they said that when you arrive in South Korea, the aromas of kimchi cover right on the runway, so I'm wondering if the house smells strong when kimchi ripens

Ir, well, in the kitchen, of course, there is a faint smell of cabbage, which is open. But if the pan is in the oven, then it doesn't smell at all. And two days later you mix it, put it in a jar and close it. There is no amber at all.

Flax, everything is clear, tolerant ... No oven, it's a pity to let it stand.

[Irina]

Irina,

[Nagira]

said that when you arrive in South Korea, the aromas of kimchi cover right on the runway

Nagira, IrinaI don’t know ... We were there. And in Seoul and Busan. We did not notice the aromas of kimchi. There are different aromas, since there are many places to eat, but as in China there is one strong and stable aroma - there is no such thing at all.
And this cabbage, when pickled, I personally did not feel at all in the kitchen. I put my nose straight into the pan to understand if it was pickling at all! Well, maybe I just love kimchi

Elena Tim, can you use soy sauce instead of fish sauce?

[Olga]

Olga, soy sauce will not give anything, it will only add extra salinity. If there is no fish sauce, then go to his devil. I did it for a hundred years without him, and everything worked out great.

Thank you! Made without sauce. Tomorrow we'll try what happened

Sat down to wait ...

Helen, even the New Year's table could not do without your delicious chimchi!

Happy New Year!!!
🔗

Gyyy! Salute chimche!
Thank you, Lenusik! Happy Holidays!

And I put it Uraaa !!! Now I will wait Lenusik thanks for the recipe, I love simple recipes. You have all the recipes

Olenka, thanks!
I really hope you enjoy it! I will look forward to the result.

[Elena Tim]

Elena Tim, Lenchik, thank you very much for the recipe I did it on Tuesday evening, put it in the fridge to ripen, wait for tomorrow.

Olenka, to your health!
Actually, chimcha should be spicy, but the one I make is practically not spicy, probably, you got such a thermonuclear pepper. He's like in the lottery - this and that, you never guess.

I can't find fish sauce (

Fish sauce is sold in shops like korshop in Yakitoriya. It's not a problem in Moscow, but just type on the Internet, you will probably find it. I bought it, a tablespoon will be enough for a very long time.

[NAR]

NAR, in Selgross is.
Although, it is difficult to advise, we do not know where the person lives

I can't find fish sauce (

Fish sauce is optional. If you can't find it, forget about it.

I'll look for thanks)

[Elena Tim]

Elena Tim, Lena! I made your cabbage - it’s very tasty. I made 1 kg for a sample, and 3 pieces of pepper were thumped, my husband consumes salt and hot pepper on an industrial scale. This is for you from him (he poured dry pepper into his porcelain) Well, he diluted his grated carrot, here ... In general, thank you very much, I will do more

my husband consumes salt and hot pepper on an industrial scale. This is for you from him (he poured dry pepper into his porcelain)

Shcha, abashdi, I'll collapse like a rat ... 🔗
Oh yes husband, oh yes well done! Well real colonel "Korean".
Vikus, thanks! I am very pleased that you liked the chimchushka.

how to make tomatoes in korean who knows?

I'll collapse like a rat ...

Cool Rat

real colonel "Korean".

No, he is a "Tatar" with a capital T. Eh, half the cabbage has already been eaten in two faces Soon I will start again

And I can’t find Peking anywhere.

Nooo .... well, "you can't strangle our pestnya, you can't kill!"
I scraped the bottom of the barrel, found the pitiful remnants of a Peking house and decided that something is better than nothing ... Something was very small Then I cut just white cabbage into pieces. Completed the whole thing. Vkusnotaa And then I go to a grocery store and ... joy! She is lying, dear little Pekino! I bought it immediately. And the next day, my husband still brought well, quite such a beauty. True, for 250 rubles per kg
But now I am happy to do Kimchuhi! And then I'll bake delicious kimchijon too
Here, I shared my joy and felt better

Ukhtyzh, congratulations, Lenus! And then straight sales were worried about how you are a tama without a chimchushka ...

I also ran out of it, but fortunately there is a Peking in our stores, and not so expensive, about 100 rubles per kg. I began to bake the chicken with her, it is delicious and in general now it is always in my refrigerator.

[Florichka]

Florichka, Irina, so it is always with me. And as the matter moves to the end of the can, then the hands themselves are reaching out to put a new batch

Leeeeen !!! Where is your rat? See how delicious it turns out:
Pies with potatoes, and load more inside kimchukha! You can finally swallow your tongue!

Yes, I saw it at night, lying around! She didn't have time to praise Toka.
Although what is there to praise when this miracle speaks for itself. In!

when this miracle speaks for itself.

Miracle is me ... or chimcha
And never hawari ... it remains to start stuffing it into sweet current dishes
Here you do not live for me, but you created raspberries

I already thought about chimchi cake too.

Lenusik! Here is my report

Delicious! True, I never tried a real one. But I practically did not have bubbles in the jar. And longer I was afraid to hold, suddenly it will turn sour Thanks for the recipe!

Olchik, so you have it - the most real one. Great chimcha!
And the bubbles ... There shouldn't be a lot of them. As soon as a couple of them appeared - you're done, you can put them in the refrigerator. But even if they do not exist at all, it's okay, chimcha is still further fermented in the refrigerator.

Leeeeen !!! Where is your rat? See how delicious it turns out:
Pies with potatoes, and load more inside kimchukha! You can finally swallow your tongue!

Ohh, how I got you!
And the pies are something like my recipe! Not?

Nadot so try, especially kimcha and I now have!



Tomorrow I will taste with mashed potatoes!

pies something like my recipe

Shit! I posted the same photo in your Temka
Hurrah! The number of kimchi followers has increased!
I recently ate it with sweet pancakes. Vkusnotaaa

[Elena_Kamch]

Elena_Kamch, your pies, like my pies, OURS, in short, finally broke me, and I made kimchu-chimchu, although the tooth hurts, there is no time, and the Peking was only 600 g. But the peppers were frozen for a long time under this case.

[Rada-dms]

Rada-dms, Olga, how great it is when such mutual inspiration! I, too, did not calm down until I baked your pies
I hope the duet of kimchukha pies will please you!
And since there is kimchi, you can also fry the kimchijong pancakes, which I laid out. They have one drawback - while they are there, it is impossible to stop.

[777777]

I buy ready-made kimchi sauce from stores.

777777, ALEXANDER, I try not to buy ready-made sauces, because the composition necessarily contains some kind of chemistry.And here, in addition to fish sauce in a small amount, everything else is natural.

Hello! They infected me with this salad, so much so that I read the whole branch. Last week I did everything myself, chopped one fork, filled it with brine for 24 hours in an enamel bowl and put it under oppression. On the second day, the brine became cloudy. They wrote about the spicy smell here, I confirm. After two days, I washed the cabbage, prepared a putty with ginger, garlic and two types of pepper, salted it and added a little sugar, I did not add fish sauce since I had not found it yet. I used the putty for its intended purpose, poured the rest into a jar with already missed sheets, it turned out a little more than half a half-liter jar, by the way I used a jar with a wide lid, weaving, my hand goes into this jar, not into a narrow one)))))). The first hour I did not put in the oven, the jar stood warm for a day and then went to the refrigerator. On Sunday it was the second day like it was cold. From my Saturday cooking remained potatoes, stewed cabbage (sauerkraut) and a lot of meat from the shank, and with Polish beer - mmmmm))))). The poet's soul could not stand it and decided to try chimcha with a knuckle. The cabbage turned out to be watery, more precisely, thick places of leaves and it tasted as if something was missing, although the homemade ones liked it. That's the question, where is the mistake. Maybe I didn't add some salt to it, try to cover it on the third day? The second point - Lena wrote that sometimes cabbage simply does not ferment, maybe this is the problem? Therefore, I set myself the task of finding fish sauce, I will make the second bookmark with it. By the way, a pleasant smell from the can. I look forward to your advice))))

Here's another moment, I have a recipe for a delicious soup, I'm sure you will like it, but I posted it on another resource. What do you think - repost it here?

[777777]

the more kimcha and I now have!

Urrrraaaa! And Olka joined us!
Well, I'll wait for the verdict.
777777, Alexander, welcome to the Bread Maker!
Thanks for your recipe too. I'm sure someone will definitely need it.

[sel72]

sel72, Alexey, oh what a photo! I would eat everything in one face!
Let's try to figure it out. I don't understand everything. Here you write:

Poured brine for 24 hours in an enamel bowl and put under pressure.

Tell me, was the brine hot enough or did you cool it a little? And yet, did you put oppression on all 24 hours?
And here I didn't understand:

The cabbage turned out to be watery, or rather thick leaves

What does "watery" mean? Did she break into a rag, or what?

to taste as if something is missing

It is possible that it is not salt that is missing, but acidity. Cabbage in the first days after readiness is sometimes not so ... vigorous, or something. It was she who simply "did not do good." After a couple of days (unless you eat it, of course), it will be fermented.

Tell me, was the brine hot enough or did you cool it a little? And yet, did you put oppression on all 24 hours?

The brine has cooled down unambiguously.

What does "watery" mean? Did she break into a rag, or what?

No, it is dense, not exfoliated. Probably still sourness did not appear. I am more and more inclined to this, it is not clear how it was processed when it grew, therefore it takes a long time to ferment))))

The brine has cooled down unambiguously.

Alexey, this is the biggest mistake, believe me. Not so long ago (two or three chimchi ago), I accidentally cooled the brine, and, moreover, quite a bit. Well, I think, okay, the water seems to be hot, and so it will come off. It didn’t come off.
I kept the cabbage in brine for three days, it didn't want to ferment. The water has become very cloudy and even some amber has gone. I decided, okay, then I'll keep it warm with pepper not a day, but longer. It turned out badly anyway. The cabbage was too hard, I would even say oak and, as you rightly pointed out, tasteless.
Unfortunately, now you will not do anything with it to bring it to mind. Fry it with pork - it will be delicious. And next time do chimchu as I wrote in the recipe.Don't be afraid to throw it into boiling water, it won't cook! After all, there is how everything happens: the water boils, remove it from the fire and from a hot place in general, and add salt. The salt itself already cools the water decently, plus you stir it. As a result, you don't have boiling water at all, but just very hot water. Here in it, preferably in large quantities at once, you need to throw cabbage, it will instantly cool the water with its mass, and when you cover the whole thing with a plate, the water will already be just hot. So, cabbage simply has nothing to boil in. But, thanks to hot water, it will soften a little and will be better salted, and then fermented.
Oppression, in the truest sense of the word, is not needed at all. We only need to keep the cabbage under water until it cools down, and then let it float freely - it must breathe, not suffocate in its own gas. Therefore, after a couple of hours, the weight must be removed, and let the plate float freely, the cabbage will no longer come out of the water.
I'm sure you will succeed in the best way.

This is advice, it's nice and everything is laid out on the shelves!)))))))))

I would be glad if you like the result.

I am sure that you will like it very much !!! I served in Khabarovsk, ate salads heartily there. The only pity is that I posted my recipe here, and the link cannot be posted according to the rules for beginners. In soups - old Polish zurek, yummy mmmmm.