Korean spicy sauerkraut (or kimchi) is one of the main dishes of the Country of Morning Freshness. Almost no meal is impossible without it; it is added to almost any other dish. It is considered an incredibly healthy and nutritious snack. And even, according to some studies, it protects against cancer. It is not very easy to cook it and it takes quite a long time, but the result is worth all the pain.
Ingredients:
-pekein cabbage - 5 heads of cabbage
- onions - 7 pcs.
- green pepper - 2 pcs.
- red hot peppers - 2 pcs.
-fresh ginger - 1/3 part of the root
- garlic - 4 heads
- green onions - 5 stalks
- ground red pepper
salted fish (such as sprat or anchovies) - 1/2 cup
flour - 1 tablespoon
-salt - 5 glasses
-water - 1 glass
-sugar - 5 tablespoons
Attachments:
-gloves
-small grater (better - blender)
-colander
-large tight package
-deep large bowl
-bucket
Cooking method:
1. Cut the cabbage cabbage lengthwise into 2 parts, cut the stalk, trying to preserve the integrity of the sheets. Remove all bad leaves.
2. Pour water into a bowl, add 5 glasses of salt, mix everything thoroughly. Put the cabbage tightly into the salted water.
3. Wash and chop the green onions in small pieces, and the onions in half rings. Peel the garlic, chop the green and red peppers, peel the ginger root.
4. Then you need to mix the cabbage leaves. Put the upper ones down and the lower ones up. In general, the soak is several hours. Periodically, the sheets need to be rearranged.
5. In the meantime, you can continue cooking a spicy paste for soaking cabbage leaves. Put garlic, chopped onions, ginger, a little water, red and green peppers in a blender. Beat the ingredients until smooth. Put in a deep saucepan.
6. Mix a tablespoon of flour with water until smooth (so that there are no lumps). Add this mixture to a saucepan with a mixture of onions, ginger, garlic and pepper. Add 5 tablespoons of sugar, 2 tablespoons of salt, 5 cups of red pepper. Mix everything.
7. When the cabbage becomes moderately salty (that is, after a few hours), it must be rinsed in running water and gently squeezed out. Then (be sure to wear gloves!) Thoroughly grease the cabbage leaves with a sharp composition. Place it in a bucket, put salted fish between the leaves. Close the container tightly with a bag on top.
8. Leave the cabbage warm for one to two days. The smell will not be very pleasant, so relatives should be mentally prepared for the upcoming "test". Kimchi should be tasted periodically to avoid becoming overly sour. When the snack is ready, it can be divided into bags and stored in a cool place.
