Do you know what kimchi is and how it is prepared? In a nutshell, these are pickled vegetables, namely sauerkraut. About the varieties of this dish and the peculiarities of cooking, and will be the topic of today's article.
Kimchi cabbage
Traditional Korean kimchi is a rarity in the vastness of our country. But the local Russified Koreans have simplified his recipe for a long time. You will not even notice how two days will pass after salting, how a delicious appetizer will flaunt on your table.
Ingredients:
- Peking cabbage - 1.5 kg
- Garlic - 6 cloves
- Ground hot pepper - 4 tablespoons
- Table salt - 150 g
- Drinking filtered water - 2 l
- Sugar - 1 tablespoon
Preparation:
- Remove the top spoiled leaves from the cabbage. Divide the head of cabbage into 4 parts and put it in a suitable container.
- Make brine. Pour salt with boiling water, stir it and cool. Then fill the cabbage to the top with brine and leave for 10 hours, while stirring it 1-2 times so that all the leaves are evenly salted.
- When the cabbage is done, make the pepper mixture. Combine hot pepper with sugar and squeezed garlic. Pour in 3 tbsp. water to get the consistency of a thick slurry.
- Spread each cabbage leaf with the resulting gruel and put them back in the pickling container. Pour in some brine and set the oppression so that the juice stands out. Keep the cabbage in a cool place: refrigerator, cellar, balcony. After 2 days, homemade kimchi is ready. Store it in brine all winter.
Chinese cabbage kimchi
In the photo, spicy kimchi Koreans call kimchi - the elixir of eternal youth, because Chinese cabbage, the main ingredient in the dish. It has not only a juicy and rich taste, but also contains a special useful substance like lysine, which cleanses the blood, boosts immunity and fights against tumor cells. We offer a popular recipe for a spicy oriental snack made from Chinese cabbage, which is adapted to our taste buds.
Ingredients for kimchi:
- Peking cabbage - 1 kg
- Salt - 30 g
- Onion - 1 pc.
- Garlic - 2 wedges
- Ground red pepper - to taste
Step by step preparation of Chinese cabbage kimchi:
- Cut the cabbage into strips, sprinkle with salt and leave for 6 hours.
- After this time, add chopped onion, squeezed garlic and red pepper to the cabbage. Place a flat plate on top, on which you place oppression, for example, a jar of water.
- After 2 days, the Korean homemade kimchi will be ready.
White cabbage kimchi
Traditionally, kimchi is made from Peking cabbage, which is practically not grown in our country. However, Korean cuisine is so beautiful that it can be easily adapted 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 of cabbage
- Salt - 150 g
- Korean seasoning - 1 pack
- Garlic - 1 head
- Sugar - 1 tsp
- Ground red pepper - 0.5 tsp
- Drinking water - 2 l
Preparation:
- Cut the cabbage into 4 pieces. If the head of cabbage is small, then divide it into 2 parts. Place the cabbage in a container.
- Make a salty solution - dissolve the salt in water, which pour over the cabbage. Leave it on for 15 hours, while turning it every 5 hours so that the top leaves are at the bottom.
- After this time, wash the cabbage under the tap.
- Prepare the seasoning - squeeze the garlic, add sugar, pepper and pour the saline solution in which the cabbage was, so that the consistency of the mass turns out like thick sour cream.
- Place the cabbage in a saucepan or glass jar and cover with seasoning. Tamp, cover and keep in a cool place.
Kimchi soup
Kimchi soup is another popular Korean dish that is most common in the regions of Japan. Preparing it at home is much easier than many housewives think.
Ingredients:
- Pork loin - 700 g
- Rice wine - 1 tablespoon (sake)
- Kimchi paste - 100 g
- Shiitake mushrooms - 50 g
- Onions - 1/4 pcs.
- Green onions - 2-3 feathers
- Tofu - 200 g
- Chili pepper - 2 tablespoons
- 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
Preparation:
- Cut the mushrooms, onions, tofu and meat 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 cover the food with water.
- When the meat is tender, add the tofu and chili peppers and stir. Serve the soup with boiled rice.
Kimchi sauce with chili
The spicy, hot-spicy kimchi sauce is the secret dressing of Korean chefs. It has a pleasant aroma of fresh fruit. It is used as a marinade, served as a separate dish, and also introduced as an obligatory ingredient for rolls and sushi.
Ingredients:
- Chili pepper - 6 tablespoons
- Finely chopped garlic - 3 tablespoons
- Drinking water - 4 tablespoons
- Sugar - 3 tablespoons
- Salt - 3 tsp
Cooking kimchi sauce:
- Squeeze the garlic through a press.
- Combine the garlic mixture with pepper, salt and sugar.
- Cover everything with water and mix well.
- Put the sauce in a jar, screw the lid on and keep in the refrigerator.
Experiment, and you will always find a recipe for delicious homemade kimchi that suits your taste and soul.
Video recipe for making Korean kimchi (Chimchi) with Chinese cabbage:
