Kimchi is a Chinese cabbage dish that the people of Korea cook in huge quantities. Storage secrets are passed down from generation to generation, but the recipe, as a rule, never changes. Kimchi is a homemade product that can be compared to sauerkraut, for example.
It is necessary
- - 1 head of Chinese cabbage
- - 3 sweet peppers
- - 1 chili pepper
- - 3 cloves of garlic
- - salt
Instructions
Step 1
Cut the Chinese cabbage leaves into several pieces and place them in cold boiled water, after adding salt to it. Please note that 2 tbsp is needed per liter of water. coarse salt. Press the cabbage with a press and put in a cool place for 2-3 days.
Step 2
After fermentation, rinse the cabbage leaves thoroughly with water and squeeze with your hands. According to the traditional Korean recipe, the preparation should be rubbed with kankuchi seasoning, which you can make yourself.
Step 3
For kankuchi, mince the bell peppers, garlic and chili peppers. Salt the mixture to taste and mix all the ingredients thoroughly. This seasoning can be kept in the refrigerator for quite some time.
Step 4
Cabbage leaves should be rubbed with kankuchi very carefully and abundantly. Kimchi can be served as a separate treat or used to prepare other dishes. For example, such cabbage is often stewed with meat or served as an appetizer for ready-made meat or fish dishes.
