Kimchi is a special kind of cabbage that grows in the Far East and Korea. We do not have it, so you can use an alternative option and prepare cabbage kimchi in Korean from Beijing. Let's find out together how to make this original dish.
The recipe for kimchi in Korean
Ingredients:
- Chinese cabbage - 3 kg;
- salt - 2 tbsp. spoons.
For refueling:
- rice flour - 3 tbsp. spoons;
- water - 300 ml;
- Chinese pear - 1 piece;
- radish - 1 piece;
- bulb - 1 piece;
- garlic;
- grated ginger root - 1 tbsp. a spoon
- fish sauce - 100 ml;
- green onions - 1 bunch;
- Kimchi sauce - 1 tbsp.
- sugar - 1 tbsp. a spoon.
Preparation
Now tell you how to cook kimchi in Korean. Cabbage is thoroughly washed and cut in half, carving at the same time. Then we dip it into the water so that it gets between the leaves. Next, take a large salt and evenly distribute between the leaves. We tear off 3 large leaves of cabbage and also their salt. Prepared half-kohan we put in a container, fill it with water so that they are completely in the water and pressed down from above.
We leave the cabbage salted for about 6-8 hours. When it is salted, rinse well under running water, squeeze it lightly and turn it over for 30 minutes to a colander.
And by this time, let's do it for the time being. To begin with, we need to prepare a special rice broth: two tablespoons of rice flour we dilute in a small amount of cold water, and the rest of the water is boiled and gradually we introduce diluted flour there. Well we mix everything, that there were no lumps, and we leave to cool down. We must have a homogeneous paste. Radish and Chinese pear washed, cut into thin strips. We scatter the green onion a little, and cut the onions with semicircles. Radish slightly podsalivaem, isolated juice is drained. Garlic and ginger need to be twisted through a meat grinder, add a basic dressing, sugar, paste and fish sauce.
Mix everything well and add the resulting mixture to the sliced ​​vegetables. Let the sauce stand for about 30 minutes. Then try it on salt and if necessary, add salt. Then we put on rubber gloves, and with each mixture we grease every leaf of Peking cabbage. After that, again tightly put them back in poluchochan, take the longest sheet, carefully tie it around and put it in a container.
When everything is laid, cover the top with the previously laid leaves and leave the container for a day at room temperature, and then put it for 3 days in the refrigerator. Before using spicy Korean cabbage kimchi cut into small pieces.
Recipe for Korean kimchi kimchi
Ingredients:
- Peking cabbage - 1 kg;
- sugar - 1 teaspoon;
- pepper paste - to taste;
- salt - 1 tbsp. a spoon.
Preparation
We will discuss one more way how to make kimchi in Korean. So, take the cabbage from Beijing , thoroughly rinse it and cut it in half. Then cut out carefully all the sticks and shred the vegetables with strips 1.5 cm wide.
Next, put the cabbage under a press and hold it in this form for about 12 hours. Now we send cabbage under running water, thoroughly rinsed, thus freeing it from excess salt. Next, lightly squeeze the cabbage, put it into a pan, add pepper paste and mix. Leave the cabbage for another 4 hours, then stir again and insist exactly 6 hours. After the expiration of the time, we spread the kimchi in Korean according to the prepared jars and put them in the refrigerator.