Kimchi

Category: Vegetable and fruit dishes
Kitchen: korean
Kimchi

Ingredients

cabbage 1 large head of cabbage
salt about 100 grams
water 250 grams
rice flour 1 tbsp. the spoon
sugar 3 tbsp. spoons
carrot 1 piece
bitter pepper 1 piece
Sweet pepper 1 piece
garlic 30 grams
fresh ginger 15 grams
parsley small bundle
turnip onion 1 piece
green onion small bundle
coriander taste
fish sauce ideally (I have soy) 30 grams

Cooking method

  • I have about 1 kilogram of cabbage with a tail. The proportions can be changed.
  • Kimchi We take the cabbage, cut the base and break it at the place of the cut.
  • We remove black spots, if any.
  • We wash each leaf well under water, let it drain
  • Salt each leaf. Salt the base a little more.
  • Put in a bowl and let stand for about 4 hours. Turn the cabbage periodically.
  • Kimchi The cabbage should be soft, supple and juicy. It should fold easily.
  • We wash it very well under running water. We wash each leaf to remove excess salt.
  • We wring it out well, you can even unscrew it the way we unscrew the linen after washing.
  • Refueling.
  • About an hour before the cabbage is ready, we brew the rice jelly.
  • We dilute the flour in water and let it boil with constant stirring, add sugar.
  • Cut the carrots into strips (I grated it on Berner).
  • We also chop green onions and parsley not finely.
  • We clean the peppers from seeds, ginger from the skin, clean the onions and garlic.
  • Grind all this with a blender into gruel.
  • The kissel has cooled down, the cabbage is ready.
  • Kimchi Mix together chopped vegetables and herbs, blender gruel and rice jelly. Add soy sauce.
  • With this dressing we shift each leaf of cabbage.
  • Kimchi Roll up and place tightly in a suitable dish. We put oppression and leave for a day or two at room temperature.
  • We remove the oppression and send it to the refrigerator for at least another day.
  • All. You can try.
  • Kimchi
  • Kimchi
  • Kimchi
  • Bon Appetit!

The dish is designed for

family or company

Time for preparing:

2 hours

Cooking program:

blender, stove

Note

The forum has several options for kimchi from Tanyulya, Lena Tim and MariV, they are all different. I add my own. Of course, I absolutely do not pretend to be authentic. This is more our dish than Korean. But it's still very tasty. Recommend.




KIMCHHI, a traditional Korean dish made from sauerkraut or radish with hot spices.

Chuchundrus
Angelawhat a beauty I admire your hard work, I don’t have enough patience and strength to wash and smear every leaf
Looking at your photos, I don’t want to have some kind of sad one without a bow and greenery
ang-kay
Natashik, yes it takes longer to write than to do. Special thanks for the praise of the pictures. A sprinkle of onion and herbs on top
Chuchundrus
Quote: ang-kay
onion and herbs sprinkle on top
: girl_cleanglasses: not that coat wakes me sooooooo much with green onions and cilantro, and my local Koreans do not recognize the South Korean recipe, but this time I fermented with them in mind
Nothing next time I'll stuff everything
ang-kay
And you will be 100% right.
Tanyulya
Angelique, I love kimchukha !!! Well, everything you can do!
ang-kay
Tanyulya, not all, you flatter me. But it's nice!
Anatolyevna
ang-kay, Angela is a very interesting cabbage! I will collect all the ingredients, cook!
Nice and tasty!
Angel, if the bitter pepper freezes its properties? (Wait there, and then dry)
ang-kay
Tonya, Thank you. I didn't freeze, I can't say. You can dry it or make a paste out of it, recently Tanya-Admin showed. You can just use red ground pepper.
Chuchundrus
Angela, can I get in? Frozen peppers are fine to use. The pepper paste is great. Koreans also store yanim (yannim) pasta for the winter - this is twisted pepper with garlic with the addition of a large amount of salt. I keep it that way too. It's just that when I add it to the chimchi, I reduce the amount of salt for the cabbage itself.
Anatolyevna
ang-kay, Angel, I'll make cabbage I'll take red-ground hot pepper.
ang-kay
Natasha, of course you can with good advice. I somehow do not harvest hot peppers.
Chuchundrus
Quote: ang-kay
, of course, you can with good advice
Well ...... tady hold on
ang-kay
Always please!

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