Kitchen appliances and utensils
- 3 deep containers;
- blender
- cutting board;
- a sieve or colander;
- plate;
- pan;
- scapula;
- beaker;
- kitchen scales;
- container;
- gloves knife.
Ingredients
- Beijing cabbage - 4 kg
- Water - 5 stack.
- Salt - 1 stack.
- Rice flour - 1 tbsp. l
- Sugar - 1/2 stack.
- Red ground pepper - 1 stack.
- Radish Daikon - 100 g
- Onion Greens - 50 g
- Rejuvenated Omezhnik (Minari) - 30 g
- Onions - 30 g
- Garlic - 1/2 stack.
- Ginger - 1 tsp.
- Fish sauce - 1/3 stack.
- Sweet bell pepper - 1/2 pcs.
- Pear - 30 g
- Apple - 30 g
Step cooking
- Preparing kimchi can be divided into 3 stages. The first stage is salting. We cut Chinese cabbage into 4 parts, making a cut at the base, and then tearing it with our hands so that more whole sheets remain. It is better to take one large head of cabbage weighing about 4 kg, but you can take two smaller heads.
- In a deep container, add 4 stacks. cold water and about 1 \ 2 stack. salt. Stir until salt dissolves. Next, dip each part of the head of cabbage into water, and then sprinkle each leaf with salt. After this, we spread the cabbage in salt water with the cut up.
- For salting, it is better to take coarse salt. Every hour you need to swap heads of cabbage so that they are evenly salted.
- Fill cabbage with 3-4 hours. Badly salted cabbage is harsh and breaks when bent. If the leaf is elastic, then the cabbage has salted as it should. Next, the cabbage must be thoroughly washed, preferably under running water. We try on salt, and if the cabbage is still too salty, rinse it again. We lay out the washed cabbage with the slice down in a metal sieve or colander and let the excess liquid drain.
- After that, we move on to the second stage: preparing the sauce. To do this, put a small pan on the fire and pour 1 stack into it. water. Next, add rice flour to it and, stirring constantly, bring to a boil. Next, remove the pan from the stove and add sugar, salt and red pepper. If you like very spicy dishes, you can increase the portion of pepper.
- Next we clear the cuttings and seeds of 1/2 sweet bell pepper. We take out the seeds from the pear and apple. All fruits must be peeled. Instead of a pear, you can put another apple. Peel the garlic. In total, we need about 1/2 stack. peeled cloves. Remove the peel from a small piece of ginger and rub on a fine grater. If desired, you can use ground ginger.
- Grind pear, apple, garlic, bell pepper, ginger and fish sauce with a blender. If there is no fish sauce, you can skip this ingredient. Add 1 tsp to the sauce. salt, stir.
- Next, peel the Daikon radish and cut into small strips.
- We cut green onions and minari leaves, with strips 3-4 cm long. Minari is a Korean plant, in Russian it is called the recumbent. If you don’t have this grass, it’s okay, just skip it.
- In a separate container, mix pepper mixture, herbs and daikon radishes, as well as chopped fruits and vegetables. Mix.
- After this we proceed to the third stage of preparation. We cut off the hard parts of the head, and then in a convenient container we start the cabbage with the sauce, carefully greasing each leaf. Smear the first three layers, and then turn the cabbage over and lay the sauce on the back of the leaf.Next, turn the cabbage over again, fold the last leaf and carefully wrap this part of the head into it. The rolled cabbage is tightly packed in a container.
- Then let the kimchi brew in a cool place for 3-4 days.
- Finished kimchi cut and serve. Enjoy your meal.
Video recipe
After watching this video, you will learn how to cook a traditional dish of Korean cuisine, namely kimchi. The author tells in detail how to pickle cabbage, prepare the sauce and smear it with cabbage leaves. It also demonstrates how to fold kimchi and put it in a container.
So now you know how to cook a traditional Korean dish. Do you like to experiment with different unusual dishes? Did you like our recipe? Are you ready to repeat it yourself? Share your thoughts in the comments.
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