Beijing cabbage kimchi is a world snack, guests literally sweep it off the table! Cabbage Kimchi: white cabbage recipes. Korean-style white cabbage Chimcha and Russian-style for the winter

kimchi sauce- a seasoning that is unique in its taste, which looks like a thick paste. This sauce belongs to Korean cuisine and contains various components traditional in Korean cuisine, including soy mass. It is very spicy because it consists of a large amount of hot peppers. According to its organoleptic qualities, the product resembles tomato paste, more precisely, spicy tomato sauce.

The variety of dishes and sauces of Korean cuisine, present on our tables, makes the diet more diverse. Therefore, an increasing number of them appear on our menu, and we do not always use them traditionally. The spiciness of kimchi goes well with meat products, it is often eaten with barbecue, instead of traditional Caucasian sauces. A few spoonfuls of kimchi can perfectly dilute the blandness of stews and soups or spice up other dishes of our traditional cuisine.

Kimchi sauce is easy to purchase in specialized stores or on the Internet, or you can cook at home. Its recipe is quite simple, and the reviews about the hand-made product are very positive.

What is kimchi sauce made of?

What is kimchi sauce made of? This question is asked by each of those who had to try this unique product. So, we want to note that there is no single seasoning recipe, and everything will depend only on what products you will use this sauce with in the future.

A single ingredient that is present in all variations of the sauce is gochujang. In principle, this is the very main basic component that creates an amazing, incomparable taste of the finished product. By itself, this soy paste is very spicy. It is quite dense and is essentially a mass that creates structure.

If you plan to use kimchi as a seasoning and flavor enhancer for meat and fish dishes, then the amount of the base component is increased. If, for example, the plans of the hostesses include the preparation of spicy and fragrant sauerkraut, as was originally intended by the creators of the kimchi sauce, then the amount of pepper can be reduced.

In addition to the base component, ginger root, rice vinegar or lime juice, garlic and onions are most often used. One of the components unusual for our perception can be called fish sauce.

Initially, kimchi sauce was called a marinade for cooking Beijing cabbage, fermented in the process of cooking with the juice of the main product. It had a specific smell of fermentation and a rather soft texture. Subsequently, the name of this product became a household name, and now this is the name of a certain group of sauces that are similar in their basic components. Mainly:

• apple;
• mandarin;
• hot peppers;
• mustard;
• radish "daikon";
• sweet red pepper;
• salt;
• sugar.

Sauce use

The use of kimchi sauce has found wide application both in many Asian cuisines and in ours. At home, it is used in the preparation of more than one and a half hundred different dishes. It is used in the preparation of sushi, rolls and sashimi, as well as an independent dish. In our region, the favorite product is also used in a variety of compositions.

Most often, our housewives use it to spice up vegetable dishes and meat. It should be noted that it goes especially well with tender white chicken and lamb.

Some recipes suggest using this paste to marinate oily sea fish. This allows you to achieve a delicate structure of the product and at the same time rid the fish of a specific smell.

Surprisingly tasty with this sauce are young vegetables, such as zucchini or eggplant. They acquire a delicate aroma. At the same time, the zucchini get a new taste, and the little blue ones lose their natural astringent bitterness, which is replaced by a spicy aftertaste. Asparagus beans are no less tasty. And what can I say about cauliflower inflorescences ... You just lick your fingers!

Product benefits

The benefits of using the product are very large. This sauce is considered dietary, as its calorie content is low.

The chemical composition of this product is very diverse, it contains all the substances that initially make up the structure of its ingredients. We can say with confidence that it is quite balanced. Based on the components of the seasoning, we can conclude that such a paste is rich in B vitamins, vitamins A, C, E, and also contains the whole complex of basic trace elements that have a beneficial effect on the body and can support immunity.

Just a teaspoon of this piquant and original product in all respects, eaten a day, allows you to activate the protective functions of the body, improves metabolism and speeds up the processing of products. It is believed that kimchi is able to break down fats and carbohydrates, and also has a beneficial effect on the hematopoietic system.

In Asian countries, this sauce is considered to be a “longevity” product, because it perfectly starts and activates the digestion process. And, probably, it is difficult to find someone who, having once tried this incomparable product, would not like to eat it again and again.

Usage restrictions

There are still restrictions on the use of the product, despite its seemingly natural and complete harmlessness.

People of certain categories who, due to illnesses or certain conditions, need to eat this sauce strictly in doses or refuse altogether, should be wary of the issue of using the sauce. These include pregnant and lactating women and people suffering from allergies and diseases:

• gastrointestinal tract;
• of cardio-vascular system;
• excretory system;
• endocrine system.

Excessive consumption of the sauce on an empty stomach is not recommended. And also you can not eat this seasoning for those who suffer from periodontal disease or frequent stomatitis, in order to avoid irritation of the mucous membrane and the formation of ulcers.

What to replace?

What is a substitute for kimchi sauce? This question is asked by many housewives. In essence, the sauce resembles our raw, very spicy tomato adjika. Only there are no tomatoes in its composition, and tangerines play their role.

It is impossible to say unequivocally that kimchi sauce can be replaced with a product familiar to us. Therein lies its desire for the consumer.

The use of various sauces, dishes and seasonings of Asian cuisine in food allows you to diversify the menu of any family, and thanks to kimchi, dishes familiar to us can be discovered in a new light.

Do you know what kimchi is and how it is prepared? If you answer in a nutshell, then these are pickled vegetables, namely pickled Beijing cabbage. About the varieties of this dish and the features of cooking, and will be the topic of today's article.

• classic kimchi recipe
• cabbage kimchi
• Chinese cabbage kimchi
• White cabbage kimchi
• kimchi soup
• kimchi sauce
• Video recipe

Kimchi (Kimchi, Gimchi) is a spicy Korean dish made from Beijing cabbage, which is fermented in a special way. In Russian, there are other names: kimchi, kim-chi, chimchi, chimchha, chim-cha. It is usually seasoned with onion, pepper, ginger, garlic and radish slices. Loba leaves, kohlrabi, radish, as well as eggplant, cucumbers and other vegetables are sometimes used. However, the content of vegetables as a percentage of cabbage should be 4–5 times less.

In Korea, kimchi is the main national dish. Since the locals believe that it promotes the resorption of subcutaneous fat and body fat. It has been scientifically proven that kimchi restores normal bowel function, slows down the aging process, increases appetite and helps digest food. It is also very useful, because. The composition includes fermented vegetables, which contain a large amount of trace elements, vitamins, fiber and useful substances of vegetables. Also, the snack is considered an effective hangover remedy, and spicy homemade kimchi is an excellent cold remedy. Thanks to such excellent properties, kimchi is becoming more and more popular in many countries around the world. We present to your attention 6 recipes.

How to make kimchi: a classic recipe

Kimchi is a spicy dish that has a special taste, persistent smell and texture. Koreans eat it at every meal and are infinitely proud of their national food. For the original recipe, you will need simple and affordable products.

• Kimchi calories per 100 g - 87 kcal
• The number of servings is approximately 5-5.5 liters. pot
• Cooking time - 30 minutes for shredding cabbage, 2-3 days for infusing brine, 30 minutes for making chimchi

Ingredients for Korean Kimchi:

• Beijing cabbage - 2 pcs. (fresh large heads)
• Daikon - 2 pcs. (medium size)
• Large red bell pepper - 3 pcs. (red pepper looks prettier in the finished dish)
• Green onion - 1 large bunch (the feather should be about 5 cm in diameter)
• Parsley - 2-3 bunches
• Red ground pepper - 100 g (but the sharpness of the product depends on taste)
• Garlic - 2 heads
• Starch - 3 tablespoons
• Salt - 1 kg for brine and to taste for the dish
• Water - 10 l
• Starch - 3 tablespoons
• Boiling water - 400 ml

Preparing kimchi:

1. Remove the top 2 green leaves from the cabbage and cut the head of cabbage in half lengthwise.
2. Prepare brine - dissolve 1 kg of salt in 10 liters of water.
3. Put half-cooks in a large saucepan for salting and pour brine so that it completely covers the leaves. To prevent the cabbage from floating up, put a not too heavy oppression on top. Leave the cabbage to salt for 2-3 days. An indicator of salinity is the leaves of the stalk, which should not break with a crunch, but bend freely.
4. After this time, rinse the cabbage well and slightly squeeze the leaves from moisture.
5. Now start making kimchi. To do this, make a starch putty by diluting the starch with cold water. Then pour boiling water over it to make a thick paste and leave to cool.
6. Peel the daikon, chop into pieces 4 cm by 2 mm thick, sprinkle with salt and mix. Leave to infuse, and when a liquid forms, about 100 g, then drain it.
7. Cut the bell pepper into slices, like the daikon.
8. Cut the onion feathers into 4 cm lengths.
9. Chop the parsley into 2mm pieces.
10. Combine all the vegetables, squeeze out the garlic, pour in the starch putty, season with ground red pepper and mix everything thoroughly.

cabbage kimchi

Traditional Korean kimchi is a rarity in our country. But the local Russified Koreans have long since simplified its recipe. You will not even notice how two days will pass after salting, how a very tasty snack will flaunt on your table.

Ingredients:

• Chinese cabbage - 1.5 kg
• Garlic - 6 cloves
• Ground hot pepper - 4 tbsp.
• Table salt - 150 g
• Drinking filtered water - 2 l
• Sugar - 1 tbsp

Cooking:

1. Remove the top spoiled leaves from the cabbage. Divide the head of cabbage into 4 parts and put it in a suitable container.

Make a brine. Pour salt with boiling water, stir it and cool. After that, fill the cabbage with brine to the top and leave for 10 hours, while stirring it 1-2 times so that all the leaves are evenly salted.

When the cabbage is ready, make the pepper mass. Combine hot pepper with sugar and squeezed garlic. Pour 3 tbsp. water to get the consistency of a thick slurry.

Lubricate each cabbage leaf with the resulting slurry and place them back in the pickling container. Pour in a little brine and set the oppression to stand out the juice. Keep cabbage in a cool place: refrigerator, cellar, balcony. After 2 days, homemade kimchi is ready. Store it in brine all winter.

Chinese cabbage kimchi

Koreans call kimchi the elixir of eternal youth. Beijing cabbage, the main ingredient of the dish. It has not only a juicy and rich taste, but also contains a special useful substance, like lysine, which purifies the blood, improves immunity and fights tumor cells. We offer a popular recipe for a spicy oriental Chinese cabbage snack, which is adapted to our taste buds.

Kimchi Ingredients:

• Chinese cabbage - 1 kg
• Salt - 30 g
• Bulb - 1 pc.
• Garlic - 2 cloves
• Red ground pepper - to taste

Step by step cooking kimchi from Chinese cabbage:

1. Cut the cabbage into strips, sprinkle with salt and leave for 6 hours.

After this time, add the chopped onion, squeezed garlic and red pepper to the cabbage. Place a flat plate on top, on which you set oppression, for example, a jar of water.

After 2 days, homemade Korean kimchi will be ready.

White cabbage kimchi

Traditionally, kimchi is made from Beijing cabbage, which is practically not grown in our country. However, Korean cuisine is beautiful because it easily adapts to the available products. And Russian chefs have already learned how to make a popular Korean snack at home, from one common Russian vegetable - white cabbage.

Ingredients:

• White cabbage - 1 large large head
• Salt - 150 g
• Korean seasoning - 1 pack
• Garlic - 1 head
• Sugar - 1 tsp
• Red ground pepper - 0.5 tsp
• Drinking water - 2 l

Cooking:

1. Cut the cabbage into 4 pieces. If the head is small, then divide it into 2 parts. Place the cabbage in a container.

Make a saline solution - dissolve the salt in water, which fill the cabbage. Leave it for 15 hours, turning every 5 hours so that the top leaves are on the bottom.

After this time, wash the cabbage under the tap.

Prepare the seasoning - squeeze the garlic, add sugar, pepper and pour the salt solution in which the cabbage was located so that the consistency of the mass is like thick sour cream.

Place the cabbage in a saucepan or glass jar and pour over the seasoning. Pack, close the lid and keep in a cool place.

kimchi soup

Kimchi soup is another popular Korean dish that is most common in the regions of Japan. Cooking it at home is much easier than many housewives think.

Ingredients:

• Pork loin - 700 g
• Rice wine - 1 tbsp. (sake)
• Paste for Kimchi -100 g
• Shiitake mushrooms - 50 g
• Bow - #188; PC.
• Green onions - 2-3 feathers
• Tofu - 200 g
• Chili pepper - 2 tbsp.
• Water - 500 ml
• Vegetable oil - for frying
• Garlic sauce - 0.5 tsp (can be replaced with 2 cloves of crushed garlic)
• Chili paste - 2 tsp
• Soy sauce - 3 tsp
• Black pepper - 3 pinches

Cooking:

1. Mushrooms, onions, tofu and meat cut into strips.

Pour kimchi paste, rice wine, vegetable oil into a saucepan and simmer for 5 minutes. Then add the garlic sauce, chili paste, soy sauce, black pepper, vegetables, meat and fill the food with water.

When the meat is cooked through, add the tofu, chili and stir. Serve soup with boiled rice.

Chili Kimchi Sauce

Hot, hot and spicy kimchi sauce is the secret dressing of Korean chefs. It has a pleasant aroma of fresh fruits. It is used as a marinade, served as a separate dish, and also introduced as an obligatory component for rolls and sushi.

Preparation of kimchi sauce:

1. Squeeze the garlic through a press.

Combine the garlic mass with pepper, salt and sugar.

Fill everything with water and mix well.

Put the sauce in a jar, screw on the lid and keep in the refrigerator.

Experiment and you will always find a recipe for delicious homemade kimchi that suits your taste and soul.

Snack stock…

On our edge of the earth, it is harvested by many and in gigantic quantities, despite the nationality and eating habits, this is a kind of oriental analogue of sauerkraut, which is not inferior to it in terms of usefulness and belonging to the highest caste - Savory Vodka Snacks.

However, it is also eaten as a salad - washed and added with fresh tomatoes and rast. oil, and fried with fatty meat and boiled with sea reptiles in soup. In general, the thing is extremely versatile, useful and very, very tasty.
By the way, there is an opinion that when kimchi is fermented, the same bacteria are released that make kefir - kefir.
Accordingly - it is useful for the belly, mind and overall male power!

And here is the recipe itself:
It will take Chinese cabbage. It is better to take, of course, a head of cabbage for one and a half or two, in November, after frosts, dense, juicy and with an equal amount of green and white leaves, grown by the Chinese on the island. But if there is no one at hand and you are not on the island, you can take the one that is sold in markets - so small, in a package, and sometimes with hieroglyphs.

Bag of Baechu (Beijing cabbage)

Here it is, well, or a normal batch, cut lengthwise into quarters - if large, if small - into halves of a head of cabbage. Rinse in running water, shake well and let drain.

Washed and cut...

large, second grinding, salt, smear between the leaves, carefully detaching the tops and leaving the sheets on the head. You can skip a couple of sheets, but try to make sure that the salt gets closer to the base of the sheet. Also smear some salt on the side. If the head is small, then a lot of salt is not needed.

Fold very tightly into a tall and wide food dish and put an emphasis - such as a large plate or a flat lid. Press down on top with a load (a five / ten liter bottle of water will go), so that oppression thoroughly covered all heads of cabbage.

Salting.

Leave for two to three days in a warm place, periodically shifting the heads of cabbage - from top to bottom. If the cabbage is correct, strong and juicy, on the second day it will give juice. If it is dry, then you can add water or simply salt it in the second way: cook a weak brine - add coarse salt to the water and boil for 20 minutes (Koreans boil fish heads with brine, and then leave it warm for several days so that a characteristic smell appears " Koreans, ”or they add a large amount of bay leaf, a kind of substitute; with the same warm, smelly brine, they steam red pepper for yannem, ... but, with such operations, there is such a dukhan at home that this is hardly acceptable for Russians!), then pour cabbage cooled brine, making sure that it penetrates between all the sheets of bechu, and press down, as in the first case.

On the third day, you can try "almost" kimchi - it should not have a bitter grassy taste / smell, but should be moderately salty and slightly sour taste and crunchy texture.

Fermented and dumped for washing. The smell at this time is for the prepared or the fans!

If everything is as it should be, rinse with running water and let drain.
Must be prepared ahead of time yannem", he is namyam - spicy pepper paste for kimchi:
Yannem is 1 part peeled garlic(twisted), 2 parts red steamed pepper.
Red pepper (coarsely ground Tashkent or Korean, it happens, but rarely, not bad Chinese, the main thing is not any finely ground - it will not make a paste) pour hot water (not much and not boiling water, otherwise the pepper will boil), wait for the pepper to swell, and it turns out not a liquid slurry.

The right pepper and the right garlic - cooking yannem.

Cool the pepper and add the ground garlic (you can first squeeze the garlic into a separate container and add a little salt while stirring - the extra strong smell will disappear). Just put a little sugar. If available, add extract from anchovies or vietnamese sauce based on rotten yellow sea smelts - " nyok mum(literally a teaspoon). Mix everything and let it brew for a day, in a cool place. Garlic should not be "raw", i.e. dominate the overall flavor of the yangnem.
If suddenly, too much of this pasta is cooked, it’s not scary - put it in a jar with a lid and put it in the refrigerator. Quietly stored for at least a year and can be used in especially brutal dishes as a nuclear additive.

Hellish power yannem! Burns even silicone

We put the salted, washed cabbage on a flat surface with a head of cabbage up and, putting on a glove, we begin to evenly and gently coat the leaves of the bechu with pepper paste, also gently bending it from the base, without tearing it off the stalk, trying to get the pepper paste into the base of the leaf. Here, if you want to be sharper, you can smear each sheet, if it’s more kosher, then through a sheet or two, covering from the head of cabbage to the very tip evenly, but not completely, with paste.

Bending the leaves, we coat to the head. You can control the spiciness - the amount of yann.

Turn over and coat the surface of the head a little.

Then, fold the heads of cabbage as tightly as in salting, into a container.
If you didn’t cook odorous brine on fish heads, and didn’t add “nuok mam” sauce to the yangnem, it would be very correct to take half of the usual one (boneless side, but with skin) salted pink salmon/ chum salmon (I saw the usual salted salmon re for sale on the mainland for 200 - 1 kg, but for all sorts of trout / salmon - I don’t know and I’m not sure, they are too fatty and artificial). And cut not small, not large. Then lay it between the cabbage heads. Also, myself, I put cut salty heads of pink salmon, sometimes ridges. But fish affairs - do not abuse!

We lay the fish heads, tails, ridges and chopped salmon in a layer - through the layer.

Press down again. And keep warm for a couple of days. The most important thing here is not to miss the moment when the kimchi completely sours and becomes too sour - it all depends on the temperature at which it will ferment with fish and yannem, and on the size of the heads. Naturally, small sprouts need less time. I personally try in the morning and in the evening, adjusting the taste for myself.

And on top of a 10-kilogram gontelka.

The cabbage that is sold in the markets, as far as I know, is not bitter, besides, it is small in size, so it may take much less time for it to be salted and fermented. In any case, you should try every day.
After the taste completely satisfies me, the phase of saving the result begins ...

Koreans dig an earthen hole in the cellar and lay the chimchi in barrels, close them and bury them in the hole. I sometimes leave it on the balcony, if it is not insulated, and if there are good frosts, or I put it in bags and throw it in the freezer. On the balcony in a barrel, it turns out tastier, for some reason ...

Well ... chimchi is ready!

And some butter on top...

When salting the right kimchi, well, as I wrote above, only fans or sympathetic relatives can be in the apartment! Dukhan - atas, provided for three to five days. It is better, of course, to ask the islanders, or the Koreans, to pull up 10 kg of the finished one.

And now for the points:
1. We take Beijing cabbage kg 3 - 5 - 10 or even 20.
2. We cut into two - four even large shares along the growth of the sheet.
3. We wash the leaves without separating them from the head.
4. Let's dry it a little.
5. Coat with coarse salt between the leaves from the base to the tips.
6. Or we cook brine and fill it with it, completely covering the cabbage.
7. Fold tightly into food dishes.
8. Close with a flat lid of a smaller diameter and put oppression on top.
9. Leave warm, at room temperature, for two to three days, stirring heads of cabbage once a day.
10. After making sure that the cabbage is not bitter, salted and fermented, we take it out.
11. We wash.
12. Prepare the pasta in advance.
13. Pour coarsely ground red hot pepper with a small amount of hot water, add a little sugar. If there is, a spoonful of nuok moms.
14. In steamed to gruel and cooled red hot pepper, add squeezed garlic. One part of squeezed garlic to two parts of steamed pepper.
15. Mix the garlic and pepper and let it brew.
16. Putting on a glove, we coat with pepper and garlic paste between the cabbage leaves. There should not be much paste on the sheet.
17. Cut into medium-sized red salted fish without bones, but with skin. You can cut it into pieces and add salted pink salmon head - this will add.
18. We tightly fold the cabbage into the food dish with the cut of the head up, between the fish, but without fanaticism.
19. Close with a flat lid and put oppression on top.
20. Leave warm for a day or two, periodically trying.
21. When ready and salted / sour, take it out to the balcony if it's cold, or pack it in bags and put it in the freezer.
22. Now you are definitely real Koreans, well, or ... islanders.

The national dish of Korean cuisine, Beijing cabbage kimchi salad, with the recipes of which we will get acquainted today, fell in love with millions of our fellow citizens. The Koreans themselves are sure that eating a spicy dish is a good remedy for colds, it helps to lose weight perfectly, because it burns body fat. And a great hangover cure, akin to our pickle. If you ask the people of Korea, they will surely say that kim-chi is the elixir of youth.

According to the oldest sources, mention of kimchi in written sources appeared for the first time in the 1st millennium BC. Although, some components appeared in the recipe much later. For example, red pepper brought to the country by the Portuguese after the 16th century. And now, pepper is the most important addition, the highlight of the cabbage appetizer.

The easiest and most enjoyable way to get acquainted with a foreign culture is through the cuisine of this country. Many details are forgotten, but never what was served. Kimchi, kimchi, chimchi, chimcha, chim-chai, etc. are the names of the dish, and you would be right if you think that Koreans eat kimchi daily.

Since the name is common for a number of dishes, and means spicy salted and pickled vegetable side dishes from Beijing, cucumbers, radishes and seafood. There are about 200 recipes, but the most common is from Chinese cabbage.

How to cook kimchi from Chinese cabbage for the winter

It would seem that a pinch of this, a handful of this, the ingredients are cut, crushed and rubbed with bare hands, and a great appetizer comes out. If you want to cook real kimchi at home, as it is prepared in Korea, check out the suggested salting recipes. But, in fairness, I must say that a real salad recipe simply does not exist, every Korean housewife has her own, passed down from her mother and grandmother.

• It makes no difference how to rub cabbage - one leaf at a time or a head of cabbage completely.
• Cabbage fermentation usually lasts up to 3-7 days, depending on room temperature.
• If you want to stop the process, move it to the cold.

Classic Chinese cabbage kimchi recipe (step by step)

The classic, traditional recipe does not involve additions in the form of vegetables, but it does not have a ban. Koreans put cauliflower, daikon, carrots, onions and seasonings in kim-chi salad at their own discretion. I offer a basic, basic kimchi recipe, and then decide for yourself what to add.

You will need:

• Cabbage - 5 kg.
• Water - 4 liters.
• Sea salt - 400 gr.
• Garlic - 150 gr.
• Sugar - .05 tablespoon.
• Red pepper flakes - 0.5 cups.

How to pickle:

1. Divide the Peking head of cabbage into leaves, removing wrinkled and damaged ones. Rinse and dry them.
2. Dissolve salt in water and pour into a deep basin. Immerse the leaves, covering them completely with salty liquid, press down with oppression and leave overnight.
3. In the morning, pour a little brine into a jar (about a glass), it will go to make pasta. Drain the rest, rinse the cabbage leaves in running water and dry a little.
4. Prepare the pasta: combine chopped garlic, sugar, pepper, add brine and mix thoroughly.
5. Rub each sheet with paste (use gloves so as not to burn your hands), place in any container. Keep in mind that the smell from the container does not disappear for a long time, so take one that is not too pitiful.
6. Press the prepared leaves with a plate and put oppression on top. Leave the leaves to ferment indoors for a few days.
7. When fermentation stops, put the cabbage salad in jars and put it in a cold place.

Kim-chi in Korean - a recipe from Beijing cabbage at home

Traditional Korean appetizer recipe with fish sauce.

You will need:

• The head of cabbage is big.
• Garlic cloves - 7-8 pcs.
• Fish sauce (can be replaced with shrimp paste) - a tablespoon.
• Water - 1.5 liters.
• Bulb, small.
• Ginger, root - 5 cm.
• Green onions - a small bunch.
• Red pepper flakes - 3 tablespoons.
• Sugar - a teaspoon.
• Carrots and daikon - optional.
• Salt - 3 large spoons.

Step by step cooking in Korean:

1. Dissolve the salt in water, separate the head of cabbage into leaves, rinse them, remove excess liquid and cut into strips or squares. This is not a prerequisite - the leaves can be left intact.
2. Grate carrots and daikon, when used in a recipe, on a Korean grater - they will look incredibly beautiful in a salad. Chop the onion into strips.
3. Put the vegetables in the brine, mix, and cover with oppression. Cooking time - 3-5 hours. Decide to prepare for the winter - hold the night.
4. Drain the brine, rinse the vegetables under running water.
5. The next step is dressing for kimchi. Garlic is always present in the base. Put in a blender, then add ginger, fish sauce, pepper, sugar and grind into a paste. I advise you to work with gloves, otherwise the pepper will burn badly.
6. Mix the vegetables with the spicy pasta and pack into a jar. For winter storage, the jar must be sterilized. Close the lid and keep in apartment conditions for 3-7 days.

A wonderful video about the benefits of Korean kimchi:

Spicy kimchi with a spark of Chinese cabbage - a recipe for the winter

At home, you can cook a real bomb - a spicy salad. You can ferment Chinese cabbage according to the proposed recipe for the winter.

Take:

• Cabbage - 2 large heads.
• Daikon - 2 pcs.
• Bulgarian pepper - 3 pcs.
• Carrot - optional.
• Salt - 1.5 cups + extra for sprinkling

For pasta:

• Dry chilli peppers - 20 pcs.
• Rice, boiled - 1.5 cups.
• Fish sauce, optional - 0.2 cups
• Bulb.
• Water - 1.5 cups.
• Garlic - 2 heads.
• Ginger, root - 2 cm.
• Sugar - 2.5 tablespoons.
• Chili powder - 2/3 cup
• Sesame seeds - a spoon.

Preparing kimchi:

1. Cut the cabbage into 4 parts, separate the stalk and cut each quarter into pieces of 3-4 cm.
2. Place in a bowl and sprinkle generously with salt. Sea or ordinary cookery - there is no difference. If you decide to make the workpiece in large pieces, pour each sheet. Add sliced ​​daikon. Dilute 1.5 cups of salt in 20 cups of warm water. Soak for 3 hours.
3. After three hours, rinse the cabbage several times with cold running water. Drain excess water.
4. We make pasta on kim-chi with a spark. Cook rice, it will promote rapid fermentation, fry sesame seeds.
5. Put all the ingredients listed in the recipe in a blender and grind.
6. Put on gloves and coat the leaves and cabbage pieces with the paste.
7. Add thinly sliced ​​carrots and peppers to the cabbage. Place in a jar, preferably with a wide mouth, and press firmly with a yoke. do not fill jars to the top, leave room for fermentation.
8. Cabbage is on the table for a day, during which time it will release juice and fermentation will begin. Then close the jar tightly and refrigerate. After a week, start trying kim-chi. Not enough exposure - try a couple of days earlier. But the taste and benefits of kimchi salad depend on the duration of the sourdough.

The salad is intended for long storage; various dishes are prepared from it, including soups.

Recipe for delicious kimchi without fish sauce

The recipe is suitable for cooking at any time of the year, you can pickle Chinese cabbage, make a delicious salad quite quickly. If you don't want to make it too spicy, reduce the amount of pepper or garlic. It is more important to salt the vegetable and give time to marinate well.

Prepare:

• Head of cabbage - 1 kg.
• Head of garlic.
• Chile is a pod.
• Ginger root - a small piece of 2 cm.
• Bulb - 2 pcs.
• Soy sauce - 0.5 cups.
• Sugar - a large, with a slide, spoon.
• Salt - half a glass.
• Vinegar 9% - 2 tablespoons.
• Paprika - 2 large spoons.

How to cook:

1. Divide the head of cabbage into parts, cutting out the stalk, cut the parts across - into cubes.
2. Place in a bowl and sprinkle with salt. Cover with a plate on top and put oppression.
3. After a day at room conditions, drain the secreted juice.
4. Rub the ginger finely, chop the garlic with a press, cut the chile, remove the seed part. Add to cabbage, stir.
5. Let's move on to the next step - making the pasta. Mix sauce with sugar and paprika, pour into kim-chi. Stir well again and set for three days to infuse in warmth. Distribute the finished salad in jars and keep in a cold place.

Step-by-step video recipe for kimchi for the winter in Korean

For lovers of Chinese cabbage kimchi, a video with a recipe and step-by-step preparation of salting a delicious salad will help. May you always be delicious!

Cabbage with beets in jars in large pieces - pickled, spicy, daily, with garlic

Separate the top leaves from the head. We cut each head into 4 parts. We make a pickle. We put salt in boiling water, put the cabbage in a large saucepan or basin. Fill it with cooled brine. The brine should cover the cabbage, but it should not flounder in it.

Put a plate or lid on top of the cabbage. Let it marinate at room temperature for 12 hours. It is better to do this in the evening so that in the morning she is ready for further action. Before going to bed, turn the cut heads of cabbage over so that they are marinated on all sides.

The next day, we finish what we started. I took a mixture of peppers: red chili and paprika. It is better to take coarse spices. Some also add grated tomato there. But now is not the season. So, I crush the garlic with a garlic press, put it in a mixture of peppers. I add a spoonful of sugar. You can add soy or fish sauce, if available, or a little water. I cut the onion into half rings, put it in the mixture.

I rub the carrots on a special grater to make it Korean-style. I take the available greens and put in the marinade. I take the cabbage out of the water and, in order not to get skin irritation, I rub each cabbage leaf with the mixture. We put everything in a bowl and pour the remaining brine up to half or a third of the cabbage. We put oppression on top and put it in the refrigerator.