lira3003
Quote: Elena_Kamch
also interesting about mash! Does he also ferment?
In no case! In any case, in my childhood (almost a century ago) I did not see this! The mash is simply germinated and either eaten raw or boiled.

Quote: Tricia
Suddenly there will be an opportunity to do
Everything is possible in life
Elena_Kamch
Quote: lira3003
And you will have to crunch a radish at home ...
Rit, don't talk! With the current course, it only crunches and remains
I want to go to China (someday ...) And I want to go to Korea more. My husband and I are planning to take off there on bikes, since there are bicycle roads all over Korea. This year will open a new one along the ocean coast. They say - krasotischaaa
This is also, of course, long-term plans, as soon as salary is in rubles ...
Well, the next ones .... yes ... back to our ramsredkam How to get to the market, I will analyze the assortment and test this recipe
Elena_Kamch
Quote: lira3003
Mash is simply sprouted and either eaten raw or boiled.
This is what we eat. I thought they were doing something interesting with him.
lira3003
And then I already tensed, I think I forgot everything from sclerosis
Elena_Kamch
Quote: lira3003
I forgot everything from sclerosis
Oh, the same nonsense ... You need to write everything down
And then set reminders to watch the records
Florichka
As my friend says: "Give me some memory pills and another one so that the first ones do not forget to drink." Buy a radish and do it. Only with salt, I'm used to doing 2 tbsp. l per liter. But the first time you need to do it exactly according to the recipe, and only then customize it for yourself.
lira3003
Florichka, Irina! So I also want these pills and the second too, so as not to forget where the reminders of the notes are !!! Well, or at least remember
As for salt, it’s better to use a spoon first, it’s a preservative, I’m afraid that it will slow down fermentation. But I don't eat much salt, so I haven't tried it with a lot. I was so afraid of the heat in the summer, when I turned pepper on chimcha, overdid it with salt. Now he is like a mammoth in the snow, not yet 1 year can stand
lira3003
Quote: Florichka
then customize for yourself.
Gold words!
Elena_Kamch
Quote: lira3003
Now he's like a mammoth in the snow
And HE is who? I missed something ...
lira3003
Quote: lira3003
chimcha pepper
This pepper, probably, will now be enough for me for a long time ... I think we can give a little to someone, so that it ends faster ...
Elena_Kamch
Rita, and we take unboiled water? Just filter and go?
I decided to do it with a forehead for a test, I strained with a radish today ...
Chuchundrus
: rose: Ritulya, I am grateful from my younger son, I checked it out and asked me to convey what he likes
lira3003
Elena_Kamch, Lena! Simple water, no need to boil it. What
Quote: Elena_Kamch
forehead

Natul! It's very nice that the child likes it! We are ready for anything for them !!!
Elena_Kamch
Rita, yeah, already flooded yesterday. Waiting
A forehead ... this is a white forehead ... I can take a picture. We sell Chinese. Maybe she's called something else
Florichka
Like Loba, it's a daikon, only round.
Elena_Kamch
The forehead is elongated. Maybe she is a daikon ...
I'll post it later
Elena_Kamch
Here's a forehead. There was no whole, only a piece already cut off. And so it is long
Radish on the water or Flour chimchi
Elena_Kamch
Rita, here I brought to show my jar

Radish on the water or Flour chimchi

Thank you again for such a wonderful dish! I was very impressed, kvusnotaaa I ate this can almost one at a time
I will do it regularly now.
lira3003
Lenochka! Hurrah! I'm glad you liked it. This means that the daikon can be safely used.
Elena_Kamch
Rita, yes I am absolutely delighted! A competitor to my favorite kimchi has appeared
And the pickle !!! I pour them everything in a row with Rye bread to dunk .... mmmmm .... delicious
Elena_Kamch
The husband strongly recommends making black radish after all. Maybe I'll get together one of these days. If I'm experimenting, I'll write about the result
And I'll run after the forehead again, otherwise there are almost no two cans
Chuchundrus
Black radish behaves great in kimchi I cooked.
Elena_Kamch
Quote: Chuchundrus
Black radish is great in kimchi
Great! So let's try
Chuchundrus
Fresh radish, daikon and radish taste very noticeably different.But in fermented only texture and smell. The black and Margelan spirit is stronger, but for those who eat this is not a hindrance
Elena_Kamch
Quote: Chuchundrus
But for those who eat this is not a hindrance.
And for those who are sitting next to the eater?
And then at my work all the sniffers are still ...
Chuchundrus
Lenus, well, everything is the same as from other types of kimchi
At my house, only I took out a piece of radish: mad: the buzz begins that it’s easier to breathe in the gas chamber. When there are associates, it is much easier
Elena_Kamch
Companion at home and buzzing at work
Well I still eat and pretend it's not me
Chuchundrus
Aaaaaaa poor colleagues
Elena_Kamch
Yes, nope .. not particularly poor I sit in the distance and smell sometimes And, maybe it is from the corridor
Elena_Kamch
Rita, I also wanted to ask if it is possible to add some old brine to the new batch? It seems to me that it will ferment faster this way
lira3003
I think you can. But why? Don't have time to cook? Cool, never tried it.
Elena_Kamch
It seems to me that it will ferment faster ...
Loksa
Girls, how much pepper per liter of brine?
Elena_Kamch
Loksa, Oksana, I put a tablespoon somewhere and I'm not very hot. I pour it into a jar, and then pour it with brine
Tricia
lira3003, Rita, I report!
Almost the entire jar of radish was sentenced!
The fermented husband liked it more because it sour. The pickle is slightly sweet because of the carrots, very tasty! We will definitely do more. Thanks for the recipe!

For speed, I will probably add this pickle.

Girls who want a bright red pepper brine, I can repeat (already mentioned above) a little secret that I have been using myself for a long time: you need to mix from 0.25 to 1 tsp to hot red pepper. ground paprika and, if any, half a spoonful of dry carrots ground into dust (I had my own dried one). It is not always possible to add fresh pepper for beauty-redness, because in our country it is also expensive and not at all aromatic, it’s a pity to spend money, but you can buy / find a real Korean dry pepper and add “reddish”. Both chimcha and all the salads turn out to be very beautiful and not deadly spicy.
lira3003
Quote: Loksa
Girls, how much pepper per liter of brine?
Ksyusha, I spoon a full spoon with a slide and a sharp one and pour a wig. And spicy and tasty!
Quote: Tricia
The fermented husband liked it more because it sour.
Nastya, that's it with sourness I also love! Until it turns sour, you can eat, but not that .... And when it does sour, it's very tasty! The main thing is that there is no vinegar
Glad you liked
Loksa
lira3003, Rita, I cut so much red, I don't even know how much pepper, so I asked in the water. I got 2 liters of liquid. Can I add more pepper later? Suddenly you want Chuchik always allows adding later.
Elena_Kamch
Quote: Loksa
I cut so much red
I also tried yesterday Thought, now in a quick way ... Aha! As I rubbed a large basin But there are supplies now!
By the way, the addition of the past brine greatly accelerated the fermentation. In the morning I looked, straight bubbles in all. I even began to filter the brine from one can
In general, if someone needs it faster, the old pickle will help with this.
lira3003
Oksana, but I myself added pepper later when they brought me the order! So, you can add at any time and in any quantity. We cook for ourselves, so we adjust to our tastes. To be honest, I don't cook a lot at once, so as not to get bored. When hunting, it is eaten better. And my mother used to cook a lot at once. But I have one eater son now
lira3003
Quote: Elena_Kamch
But there are reserves now!
Also good, the main thing is to like it!
Elena_Kamch
Quote: lira3003
Also good, the main thing is to like it!
Yes, we really liked it very much! Made a mixture with black radish. I'll take off a sample today
lira3003
Elena! Listen, we urgently need to identify colleagues in the "dedicated"!
Elena_Kamch
Rita, with colleagues everything is peculiar
I tried it with black radish, I didn’t really like it. It is firm and elastic in consistency, and it remained the same after fermentation. And yet the taste is harsh Thin and delicate pieces of the forehead are quite tasty compared to it
Chuchundrus
Elena, well, the forehead is ideal for chimchi with other types of radish, you have to do some manipulations
Even Margelan lobe loses a lot to lobe in texture and taste in kimchi.
Elena_Kamch
Chuchundrus, oooooo, Natasha, how are you doing it! What is this outfit so beautiful?

Quote: Chuchundrus
forehead fits perfect for chimchi
I discovered this empirically
Chuchundrus
Elena, well, not everyone has the opportunity to find a forehead, a daikon and have to build from scrap materials. It is better to salt black radish a little, then rinse, and then cook chimchi from it. But in the end result, after standing, it becomes softer and the sharpness goes away. I just took out a jar when I was cooking, I just poured chili into my mouth, it was not possible to take it, and after a week in the refrigerator, I even want to add spicy
Loksa
Mine stood on the table for 2 days, tried it, there is not enough pungency and salt, I will add pepper, but can I add salt?
Chu, you are so fashionable !!!! Nice hat! It suits you.
Chuchundrus
Can
Loksa, merci for compliment
Chef
Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition
Natalishka
Rita, congratulations on the medal

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