Kim chi chinese cabbage recipes. Spicy kimchi: recipes for Beijing cabbage in Korean. With olive oil and coriander
Today again about my favorite dish, every housewife should have her own kimchi recipe. From Chinese cabbage, which actually goes to the preparation of this oriental dish, kimchi turns out to be special. Although it is also prepared.
I know some excellent kimchi recipes, simply because I lived in Sakhalin for a long time, where half of the population is Koreans, who cook such spicy and tasty preparations just insanely delicious.
In general, if anyone does not know, Beijing cabbage is much softer and more tender than white cabbage. And the fermentation process, which makes kimchi also very useful, goes no worse than ordinary kimchi.
Many people ask me for the real kimchi recipe. I want to disappoint you, there is simply no such thing. There are several options, no, rather, variations in the preparation of this dish, which depend on the area in which the recipe is prepared and by whom. So I will present to you those that I personally tried, some I liked the simplicity of preparation, others with a rich, spicy taste. Which one you choose, decide, they are all good in their own way.
Chinese cabbage kimchi - how to cook
It has one good advantage over all its "neighbors" - it has a short growing season and even in our short summer you can grow a couple of crops. So, if you want to make kimchi for the winter, then do it in the fall from cabbage planted in July. If you just want some spicy in the middle of summer, please make a summer recipe.
They make kimchi in different ways, you can rub each leaf separately with spicy paste, or you can separate it in brine and pour all the cabbage at once. There are recipes with the addition of other vegetables, I really like kimchi with daikon, a Japanese radish that can be replaced with our regular one.
The kimchi fermentation process usually lasts from three days and up to seven, it all depends on the temperature in the room. The main thing is to let this process complete, then the cabbage will be truly tasty.
You need to store kimchi in the cold, someone lowers the jars or a barrel into the cellar, someone keeps it in the refrigerator. Koreans put cabbage in special huge clay jugs.
How to cook kim-chi in Korean - recipe
We take the following products:
- Large head of Chinese cabbage
- Six to eight cloves of garlic
- 1 tablespoon fish sauce (can be substituted with shrimp paste)
- Small head of onion
- Bunch of fresh green onions
- 5 cm piece of ginger
- Three tablespoons of red pepper flakes
- A teaspoon of odomodo or sugar
- Carrots on request
- One and a half liters of water
- Three tablespoons (full) of sea salt
Korean kimchi preparation:
First of all, we will prepare the brine properly. Raw, unboiled water is used for it, so it must be very clean, filtered, ideally spring water. Thoroughly stir the salt in it to dissolve completely.
We separate the cabbage leaves from the head, rinse and shake off excess water, cut them as desired either into stripes or squares. If you use other vegetables, carrots or daikon, then it is better to rub them on a Korean grater, it will be more beautiful. Onion cut into small strips.
We mix all the vegetables in the brine to completely immerse them, you can use oppression. IN summer version cooking, it is enough to hold them in brine for 3-5 hours, because the temperature is higher. For winter storage, it is better to leave it to be salted all night, it will be more reliable. After you need to drain the brine, and rinse the vegetables under running water.
Next, we make pasta, put garlic, pepper, ginger, fish sauce, sugar into a blender. Grind everything and mix the pasta with vegetables. Do this with gloves, otherwise the hand pepper will bake. We will prepare a sterile jar in advance and ram the kimchi into it, close the lid and hold it at home for three to seven days.
Kim chi - a traditional classic recipe
You can add various seasonings or additions to this recipe in the form of vegetables, cauliflower inflorescences, carrots, daikon, onions. But this is the basis, this is how our Sakhalin Koreans cook.
We will need:
- Ten kilos of Chinese cabbage
- Eight liters of clean water
- Eight hundred grams of coarse sea salt, I take clean ocean
- Three hundred grams of garlic
- Tablespoon of granulated sugar
- A glass of red pepper flakes
How to make kimchi classic recipe:
First of all, we disassemble the heads of cabbage into leaves, the top ones just need to be removed, they are usually dirty and withered. Rinse them and lay them out to dry. In the meantime, prepare the brine, dissolve well in a large container. We take one so that all the cabbage fits completely, I take an ordinary plastic deep basin.
We completely immerse the dried leaves in brine, press down on top with a lid and oppression, leave to salt all night. In the morning we remove the brine, pour it a little into a half-liter jar to make pasta. We wash the leaves and remove excess water.
In the next step, we prepare a mixture of ground garlic, pepper, with the addition of brine and sugar to make a paste. For such a recipe, pepper is not ground, it goes in flakes, garlic is passed through a crush.
We rub each leaf with this infernal mixture, only with gloves, otherwise it will burn our hands, eyes, and all skin. We put the leaves in a container that is not a pity, the smell from it will not disappear for a long time. From above we set oppression and leave to roam for several days in the warmth. Then kimchi can be decomposed into jars and hidden in the cold.
Chinese cabbage kimchi recipe
This recipe can be made at any time of the year when you want spicy. By the way, it is not necessary to adhere to the exact proportions for garlic or pepper, if you cannot eat too spicy food, the main thing is to salt the cabbage well and let it marinate, then you will get the very “elixir of youth”, as the Koreans call kim-chi.
We take the following ingredients:
- Peking cabbage forks per kilo
- Medium head of garlic
- Chilli pod
- Piece of ginger root
- Half cup soy sauce
- Half a cup of regular table salt
- Dining room with a slide spoon of sugar
- Vinegar at 9% two tablespoons
- Two tablespoons ground paprika
- Two medium turnips
How to make kimchi from chinese cabbage:
We clean the forks from the upper leaves, rinse, cut out the stalk. Cut into four parts, then cut across into cubes. We put the cabbage in a deep cup and sprinkle with salt. We press the lid on top with something heavy and stand for a day. After draining the juice and washing the cabbage, let the water drain.
Three ginger on a regular grater, pass the garlic through a crush, peeled from chili seeds, cut into small pieces. Add these products to the cabbage, mix.
Mixing soy sauce with paprika and sugar, add to the cabbage, mix again and put in a cold place to infuse for three days. Then the salad can be decomposed into jars.
Korean Kimchi with daikon
We take the following products:
- Two forks of Chinese cabbage
- One daikon root or two small radishes
- One large carrot
- head of garlic
- Piece of ginger root
- onion bulb
- Bunch of green onions
- Two tablespoons of shrimp paste
- Chili and salt to your taste
- Two tablespoons rice flour
- Three tablespoons of sugar or a teaspoon of odomodo
How will we cook:
Peel the heads of cabbage from the top leaves, rinse under water, cut in half, then again lengthwise into quarters to the stalk so that they do not fall apart. Rinse again, do not remove the water, but sprinkle the wet cabbage with salt, try to evenly fall asleep between the leaves. Put the salted cabbage in a container and cover to press it. Let it soak for six hours.
After we need to cook jelly from rice flour. Pour it with two glasses of water, add sugar and cook until thickened.
While the cabbage is salting, we still have time to cook spicy pasta. We put garlic, ginger, pepper, onion in a blender bowl, grind everything. We rub the radish and carrot with long strips using a Korean grater. now we mix all these vegetables with jelly, spicy pasta, add shrimp sauce, stir everything.
We wash the salted cabbage in water, remove all the salt well, let the water drain and coat everything with the resulting dressing, put it right between the leaves. We put kimchi in a bowl, close it and put it away for a couple of days to marinate at normal temperature.
Good day to you, dear readers. Do you know what dish is called an elixir in Korea? eternal youth? Kimchi, which is based on Chinese cabbage. This vegetable contains a lot of lysine - this substance cleanses the blood, strengthens the protective functions of the body, and prevents the appearance of malignant tumors. Today we have Korean cabbage on our menu - the recipe is simple, you can easily handle it.
A simple Korean cabbage recipe
The Korean language is peculiar, unusual for our perception. Therefore, you can hear various names for acute Korean snack from Beijing cabbage - chimcha, chamchi, kimchi. In addition to different names, there are various ways cooking - each province, family has its own secrets and features of salting cabbage. You can also experiment with different spices, adjust the spiciness of the dish to your own tastes.
One cabbage kimchi recipe
This is the easiest way to prepare a delicious and healthy Korean cabbage appetizer at home. You can, of course, buy this spicy dish in any market, but it's better to do everything yourself. You will spend a maximum of 40 minutes for salting, and after 2 days you can enjoy homemade kimchi.
What we need:
- Chinese cabbage - 1 kg;
- purified water - 1.5 l;
- sea salt - 30-35 g;
- garlic - 6-8 cloves;
- onion - 35 g;
- fresh ginger - 25 g;
- green onions - 30-40 g;
- red pepper flakes - 35 g;
- sugar - 5 g;
- coriander, hot red pepper, black pepper.
Step by step recipe:
- Let's prepare the brine. Do not use tap water - this will greatly impair the taste and aroma of the snack. Add salt, mix thoroughly until it is completely dissolved.
- Remove all damaged and suspicious leaves from the cabbage fork - this is very important. If even a little rotten cabbage gets into the brine, after 2 days you will have a jelly with a disgusting smell.
- Cut the cabbage into 4 parts, remove the stalk, cut into thin strips, onion into small strips.
- Mix the vegetables in the brine - it should completely cover them, cover with a lid, put a load on top.
- If you pickle cabbage in the summer, then after 5 hours it will be ready. For the winter version, it is better to salt the cabbage for 1-2 days.
- Drain the brine, squeeze the cabbage a little.
- We prepare spicy paste - we place all the components in the blender bowl, grind thoroughly.
- Mix the pasta with vegetables - do this with gloves, as hot peppers can corrode the skin.
- We lay out the finished snack in sterilized glass jars, close the lid. It is better to store kimchi in the refrigerator.
In some recipes, you may see fish sauce or shrimp paste among the ingredients. These products are designed to give special taste, accelerating the fermentation process. But you can not find them everywhere, and the price is high. You can safely do without these components - you will get a delicious snack anyway.
Chamcha recipes with different vegetables
For chamcha, you can use any vegetables, most often add carrots, bell peppers, daikon. If you want to give cabbage pink shade, add some peeled, chopped beets to the dish.
Kimchi with bell pepper
A simple but incredibly bright appetizer. I make it very spicy, but if you don't like the spicy taste, just reduce the amount of hot pepper. By the way, some people call this version of Chinese kimchi.
What is necessary:
- Chinese cabbage -1 kg;
- purified water - 1.5 l;
- salt - 35-40 g;
- red bell pepper - 300 g;
- chili pepper - 4 pcs.;
- garlic - 1 clove;
- soy sauce - 5 ml;
- coriander, dried ginger, salt, black pepper.
How to cook:
- We need a large pot - a volume of 5-6 liters. Pour water into it, bring to a boil.
- Wash the vegetable, remove the extra leaves, cut into 2 parts, cut out the stalk.
- Cut the leaves into strips 3-4 cm thick.
- Salt the boiling water, pour the cabbage in small portions. To better compact the vegetable, use a pusher.
- We cover the pan with a plate, put the load.
- When the pan becomes cold, remove the weight - the plate should float on the surface. The container with cabbage does not need to be covered with a lid.
- Let's leave it for 2 days. There should be no drafts in the room.
- Salt the brine, wash the leaves, squeeze lightly.
- Remove seeds from hot pepper, all components except bell pepper, grind in a blender.
- Cut the bell pepper into thin strips.
- We combine all the components of the dish, mix well, after a quarter of an hour we put it in sterilized glass jars. Top with brine, close the lid, leave for a day at room temperature.
- When small bubbles appear on the walls of the jar, we remove the snack in the refrigerator.
Chimcha with daikon and carrots
This fragrant salad is an excellent prevention against colds. The dish contains a large number of useful trace elements that strengthen the immune system. And the sharp components contain substances that quickly destroy all pathogenic microflora.
What we need:
- Chinese cabbage - 1.2 kg;
- daikon - 250-300 g;
- carrots - 120 g;
- fresh ginger - 30 g;
- medium head of garlic;
- onion and green - 50 g each;
- soy sauce - 30 ml;
- chili pepper - 1 pc.;
- rice flour - 30 g;
- sugar - 40 g (can be replaced with 5 g of adinomodo);
- sea salt or ordinary salt - 50-60 g.
How to cook:
- Remove the top leaves from the head, wash well, cut into 4 parts, but not completely - only to the stalk.
- Sprinkle wet leaves evenly with salt.
- Place the salted vegetable in a saucepan, cover with a lid, put the load. We leave the cabbage for 5-7 hours.
- Cooking jelly - pour rice flour with 400 ml of water, add sugar, cook over low heat until thickened.
- Now we need to make spicy pasta. Put finely chopped garlic, ginger, hot pepper, onion in a bowl - mix everything until a homogeneous consistency.
- Grate carrots and radishes into thin strips.
- Mix all vegetables with jelly, add soy sauce.
- Rinse the salted cabbage under running water, remove excess salt and moisture.
- We coat each leaf with paste.
- We put it in a saucepan, cover with a lid, leave to marinate at room temperature.
Kimchi is a very spicy dish, widely known for its spiciness. An appetizer is made from Beijing cabbage, which is favored by Korean cuisine. In Korea, every family prepares kimchi during the cold season, so the recipe for Korean-style kimchi cabbage at home is well known - both basic and variations.
The basis of classic kimchi - Beijing - is first salted and then marinated. The appetizer is stored for a long time - it turns out to be such a lifesaver in case of an unexpected arrival of guests.
Ingredients
- Chinese cabbage 1.5 kg
- garlic 1 head
- onion 1 pc.
- carrots 1-2 pcs.
- daikon radish 1 pc.
- green onion
- parsley
- Dill
- fresh or dry ginger
- dry paprika
- hot red pepper (dry)
- coriander 1 tsp
- rice water 1 tbsp.
- coarse salt 0.5-1 tbsp.
- sugar 1 tbsp. l.
- soy sauce 4 tbsp. l.
- anchovy or fish sauce 4 tbsp. l.
- dried squid and tuna 20-30 g
- a handful of crustaceans or small shrimp
How to cook Korean Kimchi Cabbage
With a sharp knife, make an incision in the middle of the cabbage at the root, not reaching the edge.
Divide the head of cabbage into two parts along this incision with your hands.
Cut each half into two more pieces.
Pick up a large deep container, put chopped cabbage in it.
Now you need to pour salt inside the head of cabbage at the root, turning each leaf of cabbage. It is better to take coarse salt so as not to oversalt. It is not necessary to sprinkle the upper thin leaves, they will be salted.
Pour half a glass of water into a container with cabbage, put a load and leave it to salt overnight. During this time, the cabbage leaves will release juice and soften a little.
Rinse all parts of the cabbage the next day.
For the marinade, you need rice water. It can be cooked in two ways: pour half a glass of round rice with two glasses of water and cook until softened, or pour two tablespoons of rice flour with two glasses of water and cook until a paste.
When the rice is well boiled and the water turns into a sticky liquid, you can remove the cereal from the fire.
Carefully strain the rice through a sieve - you should get 1-1.5 cups of liquid.
Pour a spoonful of sugar into it, stir.
In addition to cabbage, other vegetables “participate” in this dish. Peel the carrots and grate on a special grater, or cut into thin strips, do the same with the daikon.
Add hot and sweet red pepper, coriander to the rice broth.
Add soy and anchovy sauce to the marinade, mix.
In addition to dry spices, according to the classic recipe, you need to add seafood - crustaceans in brine or dry fish snacks, pre-shredded.
Stir the marinade thoroughly and taste, adjust the spiciness yourself.
Chop the green onion.
Add dried or fresh ginger to the marinade to taste.
Chop the onion and peeled garlic with a blender, chop the greens.
Combine all chopped vegetables with cabbage.
Add marinade.
Mix thoroughly and rub the marinade between the cabbage leaves, leave it to marinate in a cool place for a day.
Transfer the finished dish to a container with a lid.
Cooked cabbage can be cut into small pieces with kitchen scissors. Kimchi will keep for about two months.
Kimchi is a dietary Korean dish, which is pickled vegetables with spicy spices. This delicacy perfectly plays the role of an appetizer or side dish for meat, fish, mushroom dishes or pasta.
Classic Korean Kimchi Recipe
Kitchenware: long ceramic knife; several containers of different sizes and depths; wooden cutting board; a large saucepan for sourdough; paper towel; flat plate; garlic crusher; beaker.
Ingredients
Step by step cooking
Let's prepare the cabbage
Did you know? Koreans often consume kimchi to relieve hangover symptoms. Moreover, this dish helps to slow down the aging process, improve skin condition, dissolve fat deposits and increase the protective functions of the body against colds.
Let's make kimchi
Korean kimchi recipe video
You can follow the step-by-step preparation of Korean kimchi by watching the video below.
https://youtu.be/bUAQ8E0_Ha0
- IN this recipe you can add cucumbers, pumpkin, zucchini, other varieties of cabbage, as well as leafy vegetables. However, avoid adding ingredients that have a strong taste and rich color, such as carrots, beets or fruits. These components can spoil the taste of the dish.
- If you would like to additionally use green onions in the recipe, put them whole in the pan, but cut cucumbers, pumpkin or zucchini into long large plates or divide into quarters.
- For kimchi, it is best to use coarse sea salt and salt the ingredients in layers.
- The dish will turn out more piquant and spicy if you add spices such as garlic, ginger and red hot pepper to it. When choosing the degree of spiciness of this snack, be guided by your own taste preferences.
- Some housewives remove the core of Chinese cabbage before salting, so the dish is more tender.
- Store kimchi in a plastic container in the refrigerator, the dish stays fresh for quite a long time.
Korean kimchi recipe in sauce
Cooking time: 6 days.
Calorie content (per 100 g): 217-21 kcal.
Servings: from 9 to 13.
Kitchenware: wooden cutting board; measuring accessories and kitchen scales; long ceramic knife; a large saucepan for sourdough; press and heavy load; colander; blender or food processor; disposable gloves.
Ingredients
Step by step cooking
Let's prepare the cabbage
Let's make the sauce
Let's make kimchi
Korean kimchi recipe video
You can watch the whole process of making kimchi and sauce for it in the video below.
Korean kimchi recipe with vegetables
Cooking time: 3-4 days.
Calorie content (per 100 g): 219-222 kcal.
Servings: from 15 to 23.
Kitchenware: long ceramic knife; large cutting board; kitchen scales and measuring accessories; press and heavy load; paper towels; large saucepan; deep pelvis; blender; Plastic container.
Ingredients
Chinese cabbage | 4 kg |
onion | 190-210 g |
green onion | 190-210 g |
peeled garlic | 130-140 g |
carrot | 190-210 g |
ginger | 35-40 g |
daikon radish | 580-600 g |
fish sauce | 95-100 ml |
oyster sauce | 75-80 ml |
gluten rice flour | 30-35 g |
ground red hot pepper | 55-60 g |
water | 704-724 ml |
sea salt | 620-630 g |
Step by step cooking
Let's prepare the cabbage
Let's cook kissel
Let's prepare the gas station
Let's make kimchi
Korean kimchi recipe video with vegetables
This video describes the entire process of making kimchi with vegetables according to the above recipe.
Recommended Korean cooking recipes
- Prepare a very useful one. Lovers of vegetable dishes will love the unusual taste of the appetizer.
- As easy and fast as possible, you can cook fragrant at home.
- Unusually appetizing and tasty are obtained - squids in Korean -. The dish looks quite impressive on any holiday table.
- Be sure to cook your family wonderful.
Write in the comments what you think about kimchi according to the above recipes. Bon appetit and good mood!