Once upon a time, Korean-style Peking cabbage, or kim-chi, was harvested by Koreans for the winter in large barrels. They ate it not only as an independent dish, but also as an additive in soups, dumplings, cabbage rolls. Now this cabbage can be found on store shelves all year round, so you can cook it at any time of the year.
Korean Chinese cabbage recipe
You will need:
- 3 kg of Chinese cabbage;
- red hot pepper;
- 3 heads of garlic;
- 250 g of salt.
For salting cabbage in Korean, it is very important to choose the right head of cabbage. It doesn't have to be completely white or green. If the heads of cabbage are medium-sized, cut them lengthwise into two parts, the large ones are best divided into four. Then the cabbage leaves need to be fanned out and rub each of them well with salt. This can be done more evenly if you first dip the cabbage in water and shake it, and only then rub it. Lay the finished leaves in dense layers in a container in which it will be salted. There is no need to tamp it. In this state, the cabbage should be left for a day, and then rinsed from salt.
Next, you need to make a pepper and garlic paste. To do this, pass the garlic through a press and add red hot pepper to it. There should be as much pepper as there is garlic. Rub each leaf with the resulting mixture. Never do it with your hands, be sure to wear gloves. Then put everything in the container in which the cabbage will be stored. After keeping it warm for another day, put the finished product in the refrigerator.
This is what the original recipe looks like, but when serving the cabbage, you still have to cut it, you can chop it into the desired pieces right away. In this case, you do not need to rub the leaves, just add salt and spices, mixing everything thoroughly. The amount of spices can be changed depending on how spicy cabbage you like. Sprinkle with vegetable oil before serving.
The second version of Korean cabbage
According to this recipe, the cabbage is very spicy and crispy. It is good both as an appetizer and as an addition to various dishes. It is prepared very simply.
You will need:
- 1 head of Chinese cabbage;
- 2 tablespoons of salt;
- 1 bell pepper;
- bitter capsicum;
- head of garlic;
- salt, pepper, cilantro to taste.
First you need to pickle the cabbage. Cut the head of cabbage together with the stalk and place in an enamel bowl. Pre-prepare the brine, taking two heaping tablespoons of salt per liter of water, boil everything, cool and pour the leaves. The salting process should not exceed three days. As a result, the cabbage should be softened by the salt and then rinsed with cold water.
Prepare the seasoning. To do this, bell pepper, a few pods of hot hot peppers, coriander seeds, garlic, pass through a meat grinder or blender. Then combine the cabbage with the resulting mixture, place in a saucepan and refrigerate.
