Korean snacks are deservedly popular not only among the natives of this eastern country. One and the same salad can have countless variations, but they all have one thing in common - sharpness, freshness, richness of taste. In Korean, cabbage is called kim-chi by native speakers.
It is necessary
-
- 5 kg of cabbage
- 0
- 5 kg of garlic
- 250 g salt
- hot red pepper to taste
Instructions
Step 1
For cooking kim-chi, you can also take ordinary white cabbage, but it is easier to cook it from Chinese, or as it is also called, Peking cabbage. Elongated heads of this cabbage have softer leaves that are much easier to pickle.
Step 2
First, prepare the brine. Boil 5 liters of water in a saucepan. Add salt to it, the water should be very salty. Cool the brine until warm.
Step 3
Cut the cabbage forks lengthwise into 4 parts, put the quarters in a saucepan and leave to stand at room temperature for 3-4 days to allow the cabbage to ferment.
Step 4
The amount of pepper depends both on the degree of its pungency and on your taste preferences, take 300-400 grams for a start. Pass the pepper and garlic through a meat grinder. Remove the cabbage from the brine, rinse in clean water, squeeze out excess liquid.
Step 5
To avoid scalding, wear rubber gloves while lifting the cabbage leaves, coat each of them with a spicy mixture. It is not necessary to do this from two sides, it is enough from one side.
Step 6
Fold the finished cabbage under oppression and leave it warm for fermentation for a couple of days, after which it will need to be refrigerated together with the released brine.
