Kimchi is the name of a special type of cabbage that grows in the Far East and Korea. It does not grow in our country, so you can cook Korean kimchi cabbage using Chinese cabbage.
It is necessary
- - Chinese cabbage - 3 kg;
- - rice flour - 3 tablespoons;
- - water - 300 ml;
- - large pear - 1 pc.;
- - radish - 1 pc.;
- - medium-sized onion - 1 pc.;
- - garlic;
- - Ginger root, grated on a coarse grater - 1 tbsp. the spoon
- - fish sauce - 100 ml;
- - green onions - 1 medium bunch;
- - kimchi sauce - 1 glass;
- - sugar - 1 tablespoon;
- - salt - 2 tablespoons.
Instructions
Step 1
The cabbage is thoroughly washed and cut into two halves, while removing the stumps. Dip it in water so that the water gets between the leaves. Then they take coarse salt and evenly distribute it between the leaves.
Step 2
Tear off 3 large leaves from the cabbage and salted them in the same way. The cabbage prepared in this way is placed in a container, poured completely with water and a press is placed on top.
Step 3
Leave the cabbage to pickle for 6-8 hours. Then they thoroughly rinse it in running water, while slightly squeezing it out, and discard it in a colander.
Step 4
Rice broth is prepared as follows: two tablespoons of rice flour are diluted in a small amount of cold water, and the remaining water is boiled and then the diluted flour is slowly introduced there. Mix thoroughly, excluding the appearance of lumps, and leave to cool.
Step 5
The radish and pear are washed, cut into thin strips. Chives are chopped very finely, and onions are cut into half rings. The radish is slightly salted and the released juice is drained. Garlic and ginger are scrolled through a meat grinder, dressing, sugar, then rice broth and fish sauce are added.
Step 6
Mix everything thoroughly and add the resulting mixture to the chopped vegetables. Let the sauce stand for about half an hour. Then they put on rubber gloves and generously grease each leaf of Peking cabbage with the resulting mixture. After the end of the procedure, fold them back tightly again, take the longest leaf, tie a head of cabbage with it and put it in a container.
Step 7
Cover the top with cabbage leaves set aside in advance and leave the container for a day at room temperature, after which it is placed in the refrigerator for 3 days. Before serving, spicy Korean kimchi cabbage is cut into small pieces and spread on a dish.
