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

under the videos with yesterday's kimchukha))

Heroine!

I want to be your sister! So ..., on arrival ..., sometimes ...
I went and see the Temka and admire

Let's try and compare !!

Aha, aha, then whistle about the impressions.

[Elena Tim]

Elena Timcertainly

Oh, we urgently need to do it! I poked it - there is a Peking, but a 1 kg roach Either reduce the proportions, or run to the market? ...

[Svitla]

Svitla, Svetlana, make a brine with 2 liters of water and 4 tablespoons of salt. And the seasoning itself can not be reduced. It will be delicious!

[Elena_Kamch]

Elena_Kamch, Thank you. I have already bought it. 2.5 kg. already cooling in the saucepan))))

Added on Friday 19 Aug 2016 9:31 PM

Elena Tim, Sun, but is it necessary to wait 2 days? Now it's hot, maybe the process will accelerate? Well, there is no strength to wait, I already want to finish it, look at the bubbles and nazhra finally eat this yummy! I've already planned pilaf ... And here, you know, sit and wait for 2 days. I'll die!

[Svitla]

Svitla, Sveta, again I'll fit in ...
I never wait for two days. I do all the manipulations in a day. And you also have a fever. And for the salt, it turns out in a day. I definitely don't need pickles.

[Elena_Kamch]

Elena_Kamch, Helen, thank you again. Well, I'll probably stand it for a day))))

[Svitla]

Svitla, Svetochka, but not at all! I myself know what the expectation of kimchuha is. I almost always have it in the fridge. Only when I can’t find Peking at all can I be absent.
Write later how you did it!

[Svitla]

Svitla, oh, Svetulechek, forgive, for God's sake! Due to the fact that your post stuck to the previous one, the notification did not come to it, and if Lenuska had not wedged in, I still would not know what was going on here.

Hey, Kamchatka! If Svetik doesn't like chimcha, she'll think it's my recipe - havno! Then a fight comes to you. I’m going to bounce!
I'm kidding, of course.
Girls, of course, everyone has different tastes, but I can't help but express my opinion. The fact is that chimcha is not just salted cabbage, it is sauerkraut. And for a day, even kill, she is not able to ferment at any temperature. In winter I even have it for three days, and then another day with a pepper mixture. I am writing this just in case - I have to be smart.

for a day, even kill, she is not able to ferment at any temperature. In winter I even have it for three days, and then another day with a pepper mixture

In my kitchen in the winter at 28-30 the heat gives in. And it also begins to ferment barely - barely by the end of the third day.
If the author said - 2-3 days. This means: 2-3 days. So as not to write later that "the author is" ge "and the recipe is the same.

Yes! - Lenka assented from the bushes.

Girls, dear, and Lenuska personally! Sorry, I gave in to the desire to help! Well, a person wants to quickly and I understand that Pts!
Of course, you should definitely try the recipe. But for the first time you can do that?
And then it is fermented in the refrigerator! That's right, it’s getting fermented!

Gyyy, were you down?
Yes, of course, it will dock in the fridge, it's just that we have to wait again. Although, it may very well be that Sveta will also like the young chimcha. In any case, the boom is waiting for a verdict. If what, I'm in the house. Lenusk, are you with me?

[Lenochka]

Girls, what are you doing? Is it because of me? Don't do that! And then I'm completely scared!
2 days will be about one o'clock this day. Yesterday I didn’t use the pepper mixture to smear anything. I never knew the taste of chimchi, but muuuzh ... At one time he shook around Raseyushka and as soon as I said.that I want to stir up chimchi-kimchi-chimchi, he immediately said: "Cool vesch KUMCHI. Do it!" So I was scared before to smear her. Well, what else will come of it? I wanted to cover it up this morning, but here, here from the bushes they threaten. They say they can be punished with waiting for days ... No, I’ll probably wait for the remaining 3 hours. Why once again on virtual piz .. kundel run up?
I'll even ask a decent question. Can't I have fermented yet? Lenochka, well, give me signs that it’s already mazyukat! (but the third day I may not overpower)
I’ll go and see what’s going on in my saucepan under a plate ...

Added Sunday 21 Aug 2016 10:10 AM

Well, what's going on? but nothing. The brine is cloudy, but not jelly. Quite a pickle. Salty. Smell? Cabbage, not nasty. Soft cabbage. I mean, not brittle. And the crunch will be or not - for the time being, try not to try hotts. Why haven't I tried cabbage or what? That's when I'll wait with pepper ...
So what, Lenchik? Do you allow me to smear? To get meat out of the freezer for pilaf?

Does light smell a little sour, or just a salty smell?

yes hell knows! My whole apartment is filled with adzhika aromas. Well I cooked it 19 liters and close it here. It smells like. Just a little. I smelled it so that I stuck my nose into the pan ...

Well, if it already smelled a little sour, then the process has begun. You can rinse and grease. Do not forget that, before putting in the jar, you need to let the cabbage, already smeared with pepper, stand a little at room temperature so that it warms up after cold water. This will speed up the fermentation process. Then feel free to leave the jar on the table for another day, then cool well and pop. Yes, Lenuska said correctly, the chimcha will gain vigor even in the refrigerator - the longer it costs, the more vigorous it becomes.

Thank you Hurray! They allowed me to do it !!! I'll wrap up the jars with adjika and do it ... Maybe I'll stir the cabbage and the smell will appear better
If I ask anything else And also for the first time married I'm doing entu chichma ...

It's okay the first time. Do it according to the recipe and you will succeed, do not worry.
You will also be stunned by the chimcha aroma there, while she stands on the table in an open saucepan, warming herself. Usually at such moments I literally climb the wall - so I want to pounce and devour.

Sure sure! smells! To part wisely. We made a mustache according to the recipe, acre of Vashensky fish sauce - we don't have such a beast. I tried it, added some pepper - we are fire-breathing animals. I'm waiting for enti for 15 minutes. and I think that with such a taste and aroma it will survive for another day

Added Sunday 21 Aug 2016 12:07 PM

I already ate 5-6 pieces, but I haven't even put them in a jar yet

I already ate 5-6 pieces, but I haven't even put them in a jar yet

Normal practice.

but with such a taste and aroma, it will withstand another day

You close the bank and you are safe.

You close the bank and you are safe.

I'm safe, and the bank? You mean cabbage in a jar? The handles will stretch ...

The handles will stretch ...

And you poke them with a fork, Schaub did not climb, where they did not get.

Helen, that's what happened. There are no 2 liter cans at hand. But I also had 2.5 kg. So 1.5 and 1 liter. Take the report

Fresh - in the heat of the heat, so to speak
And take a huge thank you!
So I think (does it seem to me, or do I think too much?) In the evening, can my husband be given a bite or deprived of such an opportunity? He will leave for a day tomorrow, he will not have access to the refrigerator .... Of course I will give a jar with me, but evening is a sacred thing ... What do you think?

Added Sunday, 21 Aug 2016 12:58 PM

And you poke them with a fork, Schaub did not climb, where they did not get.

And the pens are a pity. They still have an order for coin trees to finish, pilaf harp, and tomorrow at school in my office putty and paint desks, and disassemble in the closet, and wash the windows ...

Oh, how colorful it turned out - a miracle!

Of course I'll give a jar with me, but evening is a sacred thing ... What do you think?

Oh, of course, give it. It's just that warm chimcha is not so tasty, and even not fully cooked. But if he likes it, then let him eat, dear one. What are we, what animals!

No, well, we must warn you! I, of course, read all 48 pages, and about how tasty it is, and about how it ends quickly ... But nowhere was it written: Warning! Cook 2 servings at once, but preferably 3! So I remember jokes about the bath. But at least someone would write a thread that this is serious!
I am reporting.
Namuzyukala today. My husband came in the evening, and the third liter jar is gone. Of course, the chimchi has not yet been infused with peppers, has not fermented ... But, damn it, it’s so fragrant, but biting! In general, hitting my own hands did not really help, in particular when I decided to try a little piece with pilaf ...
Gave it to her husband for dinner. Honestly warned that it was not ready yet. From the word "absolutely". I tried it. I tried it well - with half a can. Said "Very good. Don't forget to put on work."
So, Lenusik, take thanks from your husband too
I will urgently do more. Otherwise, while the new portion is fermented with entoy, there will be no more. From the word "absolutely"

Urrraaaaa! Liked!
Lenuska, Kamchatka, get out of the underground, they won't beat us today!

Svetik, well, I'm very glad that you liked it! Actually, I didn't really doubt it, but, you yourself understand, everyone has different tastes, you never know ...
Great! Another family got hooked on chimcha.
Do more next time. For a long time I have not sourdough less than 4 kegs. Especially in the cold season it goes well.

[Svitla]

Fuh, well, I'm calm and joyful !!! Hurrah! I’m glad that it turned out and liked it!
And then they pounced, threw slippers, I already ...
I knew that our man, kimchev! And if the husband also knows, that's exactly what you need!
Svitla, Svetik, congratulations! With the first kimchukha you!
And from my own experience I advise - if you liked it, then do a LOT while the pepper is fresh and good. Such kimchukha turns out to be the most delicious and aromatic. And with off-season, dry, etc. pepper, it’s not the same deliciousness. As soon as I didn’t get rid of it, it’s a pity, we’re not going to your region this time, I’d bring you fish sauce.

My husband's sister lives in Pyatigorsk and invites him to visit

Elena Tim, Lenus, I was just flying. We got to Kaliningrad, but this is not a short way ... Current to Moscow 8 hours in the summer

I almost fell off

Lenus, I was just flying. We got to Kaliningrad

Aaaaaaa!
In gives! I thought that you were sitting there quietly in ambush, but you won’t - already jumped across the country into the Kaliningrad bushes!

Yeah, so that they don't reach out with their rolling pins
Oh, cool bushes here! I like very much!

And from my own experience I advise - if you liked it, then do a LOT while the pepper is fresh and good. Such kimchukha turns out to be the most delicious and aromatic. And with off-season, dry, etc. pepper, it's not that tasty

Flax, and how and how much to store? I understand that the terms are different for everyone, but theoretically, if you go too far.

[Tusya Tasya]

Tusya Tasya, Natasha, ideally, it should be stored at a temperature of about zero (Koreans have special refrigerators), and I just store it in the refrigerator at the back wall in jars. It stands quietly for several months. No longer stored - eaten

Lenochka, thank you. So we need to prepare more. And then last winter I flew by, I prepared a pepper filling, and there was no Peking cabbage in the store all winter. And we really liked this kimchukha.

[Natus]

Natus, I understand you very much!
I brought peppers for her from vacation

That's right! Kamchatka peppers cannot be compared with southern peppers, so you need to tashitt home everything that drags

[Elena Tim]

Elena Tim, Lenchik, again, thank you for this wonderful recipe and bring the promised photo


Chimcha is just flying away Already many of my friends who have tried it cook according to your recipe and send you a huge THANKS

Olk, A-BAL-CHILD !!!
You can knock off your feet with just pictures!
I am very, very glad that the chimchushka went to the people.
Olenka, thank you!

Olk, A-BAL-CHILD !!!
You can knock off your feet with just pictures!

Lenchik, I am far from your photos, But your praises are very pleasant

I am very, very glad that the chimchushka went to the people.

We know almost everyone from the Far East, they know a lot about Korean salads. therefore, the recipe quickly went to the people

We know almost everyone from the Far East, they know a lot about Korean salads

Damn top praise!
Olchik, give the boy!

Olchik, give the boy!

oh-oh-oh ... bye-bye-bye .... mi-mi-mi ... And like Manka, so with a rolling pin!

What a blabbermouth! Kada was that?

Kada was that?

Dapastayanna! I'm through the pogrog, right away footboard and on folding bed kunya .... and feed chim-choy

Yyyyyy! Well, yes, finally. Chot I forgot.

[Manka]

Olchik, give the boy!

oh-oh-oh ... oh-oh-oh ... mi-mi-mi ...

Well that's it, Manka we were burned now for me

We bring down gardens, Olk! Atella found out everything about us!

Yeah, Lenchik, let's bring down and quickly

I haven't made chimchushka for a long time, but here I bought it cheap at 49 rubles and fresh high quality. Set it up, we will eat soon.

This is correct. Wait for vitamins in the very topic.

Excellent recipe! Where else is fish sauce used?