Kimchi (cabbage) by Nina Pak

Category: Cold meals and snacks
Kitchen: korean
Kimchi (cabbage) by Nina Pak

Ingredients

medium sized cabbage 1
garlic 2 heads
herbs, spices taste

Cooking method

  • Cut 1 medium cabbage forks into pieces, chop 1-2 heads of garlic, add 1 tablespoon of dry mustard (you can also seeds), hot pepper in pieces or red powder - a little, dill - 1 teaspoon of seeds, celery greens - these spices mix and transfer the cabbage with them. Boil water - 1 tablespoon of salt for 1 liter of water, and pour the cabbage with a hot solution. The first two days in the house, the smell is very specific, on the fourth day you can eat cabbage. And it's better to put it away in a cool place.

Note

There are many ways to make Korean cabbage. This one was given to me by my friend, Nina Pak. I have been using it for a long time, I like the simplicity and speed of preparation.

Cook

Please tell me not to cover the cabbage with oppression?
Caprice
No acid like vinegar in the recipe? Shouldn't it be sour cabbage?
Can dill seeds be replaced with fresh dill?
Gypsy
and in the photo the cabbage is raw or already soaked?
MariV
Quote: Cook

Please tell me not to cover the cabbage with oppression?
It is better to lightly press down with a plate and cover with a lid on top.
MariV
Quote: Caprice

No acid like vinegar in the recipe? Shouldn't it be sour cabbage?
Can dill seeds be replaced with fresh dill?
No, my dear, no acid - at room temperature, the fermentation process begins quickly in 4 days. It will become, if you do not have time to quickly s ... t, sour - well, like with pickling! Dill seeds are easily replaced with fresh dill. In the photo - I have it with fresh dill and parsley, mustard seeds and ground red pepper, well, and essno, garlic.
MariV
Quote: gypsy

and in the photo the cabbage is raw or already soaked?
In the photo - this is before "soak", sorry, soak in a bucket of brine!
nakapustina
MariV , tell me, please, to leave the stump or is it not important?
Caprice
Quote: MariV

No, my dear, no acid - at room temperature, the fermentation process begins quickly in 4 days. It will become, if you do not have time to quickly s ... t, sour - well, like with pickling! Dill seeds are easily replaced with fresh dill. In the photo - I have it with fresh dill and parsley, mustard seeds and ground red pepper, well, and essno, garlic.
Simply, I think, adapt this recipe to the marinator. For some time now I have been making all homemade pickles / marinades in it ...
Cook
Quote: Caprice

Simply, I think, adapt this recipe to the marinator. For some time now I have been making all homemade pickles / marinades in it ...

What an idea !!! Need to try.
Caprice
It's just that if you do it in a marinator, you can do without oppression, since cabbage still needs to wander ... I think so ...
Caprice
I wonder if Koreans have a delicious recipe for cauliflower?
MariV
Quote: nakapustina

MariV , tell me, please, to leave the stump or is it not important?
It is imperative to remove the stump! Why is she? There are nitrates!
SchuMakher
MariV I apologize wildly for getting in ... the Chinese cabbage turns out very tasty ... it is very convenient to stuff it ... the leaves are long and bend well on the cossack ...
MariV
Quote: ShuMakher

MariV I apologize wildly for getting in ... the Chinese cabbage turns out very tasty ... it is very convenient to stuff it ... the leaves are long and bend well on the cossack ...
Get in, girl, get in!
I, too, in the summer, when I grew my kimchu (real) in the country, I salted it like that! Not inspired ....
Nina, who gave me this recipe, also salted the white one. Probably lost the habit of her own.
I'm more ordinary, white-headed and I like it.
Caprice
I dug up a recipe here. But, it seems, nowhere does it say that the cabbage should sour ...

Asya Klyachina
I tried to make such cabbage, the recipe is almost the same, only there is still red pepper for 1-2 hours. l. was added. The smell is really disgusting in the early days. The result was also not very good, I did not like it.
Tanyulya
I only make Kimchi from Peking.
Kimchi (cabbage) by Nina Pak
Caprice
Quote: Asya Klyachina

I tried to make such cabbage, the recipe is almost the same, only there is still red pepper for 1-2 hours. l. was added. The smell is really disgusting in the early days. The result was also not very good, I did not like it.
To be honest, I wasn't particularly inspired either. Made from Chinese cabbage. I did not feel the smell, since I did not keep it in the apartment. Didn't like the taste. When I added a little sugar and vinegar, the taste improved a little. But I don't want to do this dish again.
Tanyulya
Quote: Caprice

To be honest, I wasn't particularly inspired either. Made from Chinese cabbage. I did not feel the smell, since I did not keep it in the apartment. Didn't like the taste. When I added a little sugar and vinegar, the taste improved a little. But I don't want to do this dish again.
Ir, seen by an amateur. I really like my dad and I have this cabbage just AbAzhayut. I also add it to cakes with chickpea flour, to meat. This is how I do it.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=146750.0
Caprice
Quote: Tanyulya

Ir, seen by an amateur. I really like my dad and I have this cabbage just AbAzhayut. I also add it to cakes with chickpea flour, to meat. This is how I do it.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=146750.0
Tanyush, I did as in the video that I gave above (I repeat)



... That is, soaked in brine, prepared a spicy mixture of Kanko-chi peppers



In general, like a diligent girl But, probably, kim-chi is not for our Jewish-European taste
The husband asked to make a simple Ukrainian sauerkraut, and not experiment anymore

Tanyulya
Irinmaybe not really your taste. And I especially love my mother's sauerkraut.
And how is it in Ukrainian?
Caprice
Quote: Tanyulya

Irinmaybe not really your taste. And I especially love my mother's sauerkraut.
And how is it in Ukrainian?
This is how my husband's mother and grandmother did. Shreds cabbage and some carrots, sprinkles with a small amount of coarse salt, "zhamka" a little to let the juice and into a large container under oppression to ferment. Something like that
Add a little onion, an apple and aromatic sunflower oil to the table in the cabbage (which I don't have here, but, if you wish, you can look)

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