Korean cuisine is gaining more and more fans around the world. If you don’t have the opportunity or time to visit Korean restaurants, and you don’t trust the quality of salads sold in grocery markets, then try to cook one of the main dishes of the Korean table - kim-chi cabbage.
It is necessary
-
- 1 large fork of Chinese cabbage
- 1 bunch of green onions;
- 2 cloves of garlic;
- 1 lime;
- 1 pod of red chili;
- 1 green chili pod
- a piece of ginger root about 4 - 5 cm in size;
- 2 tbsp. paprika spoons;
- 3 tbsp. tablespoons of salt;
- 1 tbsp. a spoonful of sugar;
- 5 tbsp. spoons of soy sauce;
- 5 tbsp. spoons of rice vinegar.
Instructions
Step 1
Clean well-washed Chinese cabbage from wilted top leaves. Cut the forks into 4 pieces and carefully cut the stalk. Chop the cabbage into thin strips 1 - 2 cm wide. Place the chopped cabbage in a deep container, cover with coarse salt and remember the cabbage a little so that it releases juice. Thoroughly tamp the pieces, place a plate on top and press it down with some heavy object, for example, a three-liter jar of water. Leave the cabbage in this form for about a day so that it is well salted.
Step 2
The next day, stir the cabbage again and drain the resulting juice. Rinse salted cabbage from excess salt under cold running water. Slice the green onions into thin rings. Pass the garlic through a garlic press. Wash the green and red chili peppers, remove the stalk and seeds and chop very finely. Peel and grate the ginger root. Mix all ingredients thoroughly by hand with salted cabbage. It is advisable to use gloves for this.
Step 3
Juice the lime. Combine lime juice, soy sauce, rice vinegar, paprika, sugar and a little water. Pour the resulting sauce over the cabbage. Cover the container with the salad with cling film and leave for 3 to 4 hours. After that, place the resulting cabbage tightly in a glass jar and close with a plastic lid. Leave the cooked kim-chi in the cold for 2 days to soak in the sauce and make it even tastier and juicier. Korean cabbage can be stored in the refrigerator for 2 to 3 weeks.
Step 4
You can eat kim chi cabbage as a spicy salad or as a snack with a little sesame oil, olive oil, or sunflower oil. And you can cook other dishes on its basis, for example, with fried pork, he fish, seafood or mushrooms.
