This traditional Korean snack is becoming increasingly popular for its unusual taste and health benefits. During the cooking process, cabbage is not subjected to heat treatment, retains a maximum of useful substances and has a beneficial effect on the work of the digestive system.
What to cook from
There are many recipes for this dish. Just as every family in Russia has its own nuances in recipes for making soups, Olivier salads and other traditional dishes, so in every Korean family, kimchi is cooked a little differently. But in most cases, the following ingredients are used:
- Chinese cabbage - 1 pc.;
- red hot pepper (fresh) - 1 pc.;
- ground chili pepper - 1 tablespoon;
- garlic - 4-5 cloves;
- ginger root - to taste;
- coriander seeds - 1 tablespoon;
- vegetable oil - 1 tablespoon;
- salt to taste.
Some recipes use fish sauce or shrimp paste for a special flavor. As for red peppers, be sure to take fresh ones, because ready-made red peppers in cans have a completely different taste.
How to cook
First, you need to cut the head of cabbage lengthwise into four parts. Salt well and place tightly in a saucepan or bowl.
To prepare the brine, you need to dilute three tablespoons of salt in 1.5 liters of hot boiled water. Wait until the brine has completely cooled down and pour over the cabbage. Put a lid or an inverted plate on top so that the leaves do not float and the cabbage is completely covered with brine. Cover the top with newspaper or baking parchment and leave in a warm place for 2 days to pickle.
After 2 days, you can prepare the cabbage dressing. First, you need to thoroughly rinse the red hot pepper, remove the seeds. Peel the garlic and chop it together with the pepper in a blender or meat grinder. Mix with chili, add crushed coriander seeds. Rinse the ginger and grate (by quantity - about 2 cm of root). Add pepper, garlic and coriander to the mixture, season with vegetable oil and a pinch of salt. Mix everything thoroughly.
Rinse salted cabbage under running water. Squeeze thoroughly, cut into small squares or cubes. Add dressing and mix thoroughly. Place in a plastic container, cover and put back in a warm place to ferment for 2 days.
Store the finished meal in the refrigerator. Garnish with herbs and sesame seeds when serving.
Kimchi is not only extremely tasty, but also healthy. Compared to fresh Chinese cabbage, kimchi contains even more B and PP vitamins. Biologically active components released during salting and fermentation have a beneficial effect on the intestines and tone the body.
