Chinese cabbage kimchi

Category: Cold meals and snacks
Kitchen: korean
Chinese cabbage kimchi

Ingredients

cabbage 1 fork (3-4kg)
water 5 glasses
salt 1 glass
rice flour 1 st. l
sugar 1/2 cup
ground red pepper 1 glass
daikon radish 100g
green onion 50g
bulb onions 30g
garlic 1/2 cup
ginger 1h l
fish or oyster sauce 1/3 cup
Bulgarian pepper 1/2
pear 30g
Apple 30g
recumbent omezhnik (minari) 30g

Cooking method

  • Prepare vegetables and spices. The preparation will take three steps.
  • The first stage is salting. Divide the Chinese cabbage into quarters. When making cuts at the base, tear with your hands so that more whole sheets remain. Pour water into a deep container, add part of the salt, leave the remaining half for salting the leaves. Dip each head of cabbage in water, then sprinkle each leaf of cabbage with salt, it is better to take coarse salt, and put it cut up in salt water. Swap the cabbage every hour so that they are better and evenly salted. After three to four hours, the cabbage should be salted. A poorly salted leaf is harsh and breaks when bent. if the leaf is elastic, then your cabbage is salted. Then rinse the Chinese cabbage in cold water two to three times. Try on salt, if the cabbage is too salty, rinse again in cold water. Place with the edge down on a sieve and drain.
  • Next stage. Making the sauce. This is the most important part. To do this, put a pot of water on fire. Add rice flour, stir until simmer. Remove from heat, add sugar, salt, red pepper. The portion of pepper can be increased if you like it spicy. Mix thoroughly. Then you need to chop all fruits and vegetables. Peel the red bell peppers. Also remove the seeds from the pear and apple, peel all vegetables and fruits. if there is no fresh ginger, add dry, instead of a pear, you can put an apple .. Pear, apple, bell pepper, onion, garlic, ginger with fish sauce, chop in a blender. Radish dyke Peel and cut into strips. Also slice the Green Onions and minari leaves 3-4cm long. Combine chopped vegetables with chopped fruits and pepper mixture. Our sauce is ready.
  • Stage three. Cut off the hard stems of the head of cabbage. Take a convenient container and fill the cabbage.
  • Spray on the first three layers, then turn the cabbage over as shown in the video and place the sauce on the back of the leaf. Turn the cabbage over again, discard the last leaf and carefully fold everything into it and put it tightly in a container. Let it sit in a cool place for three to four days. Slice and serve. Bon Appetit. I wish you health and longevity! Thanks for watching my video!

Note


Tanyulya
I love kimchi, just like that with polukachiki.
Thanks for the video, I often make kimchi and a lot at once.
You have a very nice voice
Tumanchik
Don't tempt me with sharp ... I can't! BUT I WANT!!!!!!!!!!
Thanks for the recipe. Great! Nice photo! The video is great!
Florichka
NellyTsoyThanks for the long awaited recipe. Very clear video. There is fish sauce in our stores, but I can hardly find minari.
Helen
To bookmarks....
BabaGalya
What a cool recipe, everything is so clear. It remains to find the ingredients and wait for autumn. Thank you.
Zeamays
Quote: NellyTsoy
Next stage. Making the sauce. This is the most important part. To do this, put a saucepan with water on fire. Add rice flour, stir until simmer. Remove from heat, add sugar, salt, red ground pepper.

Please clarify a couple of points.

Does the recipe for the first stage - salting - use 5 glasses of water and 1 glass of salt?

Then how much water is needed to make the sauce when 1 tbsp is brewed. a spoonful of rice flour?
And how much salt should you add to the sauce when brewing?

Op .... opened the full recipe on the video, there these moments are painted in detail, but not on the forum
Nagira
Nelly, thanks, beautiful recipe and very colored with additional ingredients, bookmark!
You just have to wait for the season, while the price of cabbage is simply transcendental ... not for experiments ... we have, for example, 130 rubles per kg - the cheapest
Quote: Florichka
... There is fish sauce in our stores, but I can hardly find minari.
"maybe you don't need it?"
I never cease to be amazed at how many root herbs are used in Asian cuisine ... that's just the minari-omezhnik - it can be a poisonous milestone, cicuta in a simple way ... the whole plant is poisonous, although there is more poison in the rhizome, and that the destruction of the poison when high T or lasts. storage - in question, that is, there are votes for and against
I agree that there are many types of omezhnik: there are poisonous and spicy species ... but still, it's somehow scary ... even experienced mushroom pickers sometimes make mistakes when collecting, but here ... where is the guarantee ...
Although in my favorite Korshop they sell it dried ... I have not decided yet whether I will ever try it.
But kimchi is good even without it
Florichka
I looked in the internet, there are many types of omezhniks and poisonous, omezhnik water - horse dill. And they eat omezhnik, it is also called Japanese parsley. Omezhnik recumbent
(Oenanthe decumbens) or minari.
Chinese cabbage kimchi
I also found it dried and pickled in Asian stores. On Sakhalin they eat a salad made from it, like with a fern. It is interesting to learn something new with recipes.
Florichka
Quote: Nagira
minari-omezhnik is a poisonous milestone, cicuta in a simple way
this is a completely different plant milestones poisonous.
Cicúta virósa. He has many synonyms.
hemlock
Nagira
Quote: Florichka
It is interesting to learn something new with recipes.
Yes, Asian cuisine for us in this sense is terra nova
I recently bought dried lily flowers and now I'm thinking where to attach them, meat options disappear while they are dry ...
NellyTsoy
Thank you all for your trust and feedback. Today we have a lunar new year in Korea. Happy New Year to everyone in Eastern style !!!!
Rada-dms
From the photo to this day in Stendhal's syndrome ... I'm very interested in the recipe! I will definitely make it according to this recipe in order to understand how different kimcha it is!
prubul
Made according to your recipe. but as always simpler: the daikon replaced the green radish (it turned out to be very bitter) Without flour and without oyster sauce, but I had bitter pepper twisted and stewed with butter rolled up for the winter (as a Korean girlfriend taught) In short, the Russian version Truth cheated added a little... It may not be useful, but it turned out very tasty, although the Koreans would probably faint from such liberties.
Florichka
I want Kimchi, but it is too expensive 130 rubles per kg. Can be made from plain cabbage. Of course not quite right, but you can try. In general, I just fell in love with Korean cuisine. Kochudyan has already worn out the pasta and bought more. Even a tablespoon spread over meat or chicken transforms the dish.
NellyTsoy
prubul, I answer late, sorry ... but no one forbids improvising))) it even needs to be done, maybe in Russia sometimes you will not always find the ingredients you need. I am very glad that you tried to make kimchi and you succeeded. Koreans from Russia, Uzbekistan, etc. have been preparing all Korean dishes for a long time with adaptation to their region)). But if you stick to the recipe of the Koreans themselves, you will enjoy the real taste of Korean cuisine. Tip - you can cook and grind rice into kimchi sauce instead of rice flour paste - it will be the same.


Added Wednesday 23 March 2016 03:04

Florichka, we also made kimchi from simple cabbage very often, living in Russia, try it.
prubul
Thank you!!!

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers