Kimchi, kim-chi, kimchi, chimchi, chimchi are all names of a popular Korean dish. It consists of pickled vegetables flavored with spicy seasoning. Peking cabbage is most often used to make kimchi. Also, the dish is prepared from kohlrabi, radish, cucumbers, eggplant, Chinese radish. Sometimes seafood is added to it.
It is necessary
-
- For the first recipe:
- Chinese cabbage - 2 heads of cabbage;
- salt - 6 tablespoons;
- water - 2 l;
- ground red pepper;
- pear - 1 pc;
- onion - 1 pc;
- garlic - 2 heads;
- grated ginger - 1 tablespoon;
- sugar - 1 tablespoon;
- anchovy extract - 0
- 5 tbsp.;
- daikon - 1 piece;
- green onions - 1 bunch.
- For the second recipe:
- Chinese cabbage - 1 head of cabbage;
- fresh hot pepper - 1 pc;
- chili pepper (ground) - 1 tablespoon;
- garlic - 1 head;
- fresh ginger - 0
- 5 tsp;
- coriander - 1 tsp;
- vegetable oil - 1 tablespoon;
- salt.
Instructions
Step 1
Recipe 1: Wash the cabbage and cut each head lengthwise into quarters. Dip each part in water, spread salt between the leaves. Put the cabbage in a saucepan and cover with water, leave for 8 hours.
Step 2
Rinse the salted cabbage under running water, squeeze and discard in a colander. When the excess liquid drains, try the cabbage with salt. This should be done in order to decide how much salt to put in the kimchi dressing.
Step 3
Prepare a decoction of rice. Dilute 2 tablespoons. rice flour with a little cold water and pour in 1 tbsp. boiling water. Stir the ingredients well.
Step 4
Chop the garlic and ginger, add pepper, rice broth, anchovy extract, sugar, chopped green onions to them. Mix the ingredients thoroughly. Combine the mixture with the onion rings, pear and radish cut into strips. Leave the dressing to infuse for half an hour.
Step 5
Coat each cabbage leaf with the prepared dressing, then place in a container. He must stand at room temperature for a day for the juice to stand out. Then the container must be refrigerated for several days. Before serving, the kimchi should be cut into 3 cm pieces.
Step 6
Recipe 2: Cut Chinese cabbage lengthwise into quarters and place in a saucepan. To prepare the brine, dissolve 2 tablespoons in a liter of hot water. salt. When the brine has cooled, pour over the cabbage and leave in it for two days.
Step 7
Prepare a dressing for cabbage, for this, peel fresh peppers from seeds and pass with garlic through a meat grinder, or chop in a blender. Add coriander, chili, chopped ginger and vegetable oil to the garlic-pepper mixture.
Step 8
Rinse the cabbage under running water, then squeeze and cut into squares. Mix it with dressing and place in a container, put it in a warm place. The kimchi will be ready in two days.
