Cooking kimchi at home from Chinese cabbage. Korean cabbage kimchi recipe - quick cooking methods for the winter. cabbage kimchi recipes
Preparing kimchi:
- Remove the top 2 green leaves from the cabbage and cut the head of cabbage in half lengthwise.
- Prepare brine - dissolve 1 kg of salt in 10 liters of water.
- 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.
- After this time, rinse the cabbage well and slightly squeeze the leaves from moisture.
- Now start making kimchi. To do this, make a starch putty by diluting the starch cold water. Then pour boiling water over it to make a thick paste and leave to cool.
- peel, 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.
- Cut the bell pepper into slices, like the daikon.
- Cut the onion feathers into 4 cm lengths.
- Chop the parsley into 2mm pieces.
- Combine all the vegetables, squeeze out the garlic, pour in the starch putty, season with ground red pepper and mix everything thoroughly.
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:
- 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
Pictured is spicy kimchi
Koreans call kimchi an elixir. eternal youth, because Beijing cabbage, the main ingredient of the dish. It has not only a juicy and rich taste, but also contains a special beneficial substance, like lysine, which cleanses the blood, boosts 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:
- 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.
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:
- Cut the cabbage into 4 pieces. If the head is small, then divide it into 2 parts. Place the cabbage in a bowl.
- 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 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
- Onion - 1/4 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:
- Mushrooms, onions, tofu and meat cut into strips.
- Pour the kimchi paste into the pot rice wine, vegetable oil 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 fruit. It is used as a marinade, served as a separate dish, and also introduced as an obligatory component for rolls and sushi.
Ingredients:
- Chili pepper - 6 tbsp.
- Finely chopped garlic - 3 tbsp.
- Drinking water - 4 tablespoons
- Sugar - 3 tablespoons
- Salt - 3 tsp
Preparation of kimchi sauce:
- 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.
Video recipe for cooking Korean kimchi (Chimchi) with Chinese cabbage:
Description
Chinese cabbage kimchi- these are delicious pickled vegetables with the addition of hot spices and Korean spices. The taste of this dish is simply incredible, although the recipe is somewhat similar to ours. sauerkraut, only in Korean!
Kimchi is incredibly beautiful and tasty dish! It turns out to be a rich red color and has a sharp, sour-sweet taste with a very peculiar aroma. Any dish from our daily table will sparkle with new colors with kimchi, because Chinese cabbage in Korean perfectly complements the usual food with its taste.
The recipe for making Chinese cabbage kimchi is very simple and does not require any complicated processes. These are simply pickled leaves and heads of Chinese cabbage, which are seasoned with garlic, hot red pepper and many other spices. In addition to Beijing cabbage, many other vegetables and even fruits are added to kimchi. For example, in our kimchi recipe, we will use bell pepper which will give this dish a very fresh aroma and interesting taste. But a sweet pear will make Beijing cabbage in Korean very piquant and tender.
On the one hand, Chinese cabbage kimchi is very light, since the main ingredients are fresh vegetables. On the other hand, this Korean dish is very satisfying and nutritious, since the recipe includes the addition of boiled rice.
In Korea, kimchi is the main dish. It is very popular among gourmets of various countries and peoples. Do you know that kimchi promotes the breakdown of body fat and is rightfully considered a dietary dish? In addition, Chinese cabbage, cooked in Korean, is an excellent remedy for colds, as it consists of pickled vegetables, which have always been famous for their useful properties. Did you know that in South Korea, the majority of the population was completely cured of bird flu thanks to the bacteria that is present in kimchi?
In addition to all of the above, kimchi will be the perfect dish for the day after the celebration of the celebration, as its brine perfectly copes with a hangover! However abuse of Korean Beijing cabbage is undesirable for people suffering from hyperacid gastritis
Add Chinese cabbage kimchi to your diet! This dish is recognized as one of the four most healthy dishes in the world due to its high content of fiber, vitamin A, calcium, and lactic acid bacteria. Therefore, rather study our step-by-step recipe with a photo and start improving your family.
Ingredients
-
(3 kg) -
(1 PC.) -
(8-10 cloves) -
(1 piece green) -
(1-2 pieces) -
(1 piece green) -
(1 small bunch) -
(1 tsp) -
(1 tsp) -
(1 tablespoon) -
(3 tablespoons) -
(700 ml) -
(taste) -
(taste)
Cooking steps
Separate the Chinese cabbage into leaves, rinse well and dry. Cut the cabbage into large pieces, as shown in the photo, and place in a deep capacious container.
Sprinkle the cabbage with salt.
Now mix it thoroughly and take it a little. Leave the cabbage with salt in a cool place for a day. After that, rinse it thoroughly with cool water and put it in a colander: let the excess moisture drain completely.
Peel the onion from the husk, and the bell pepper from the seeds. Rinse the vegetables well and cut them into half rings. Rinse and dry the green onions, cut the onion feathers into strips 3-4 centimeters long. Peel the carrots and pears from the skin and either cut them into small strips or chop them on a coarse grater. Peel the garlic and place the cloves on a board. Crush each clove with the flat side of a knife and cut into small cubes, or run it through a press.
Rice (we took Japanese short grain, but you can use any) needs to be boiled, however before cooking, rinse it once enough so that the water turns out to be sticky and cloudy. Boil the rice until soft, then cool completely, but do not drain the water.
Add granulated sugar, chopped cilantro, ground red pepper and fish seasoning to the resulting mass and mix everything well. Make sure that dry spices and seasonings do not form lumps when interacting with rice water.
After that, you can send chopped vegetables, pears and garlic to a container with rice and spices. Mix all components thoroughly.
Add the prepared mass with rice, spices and vegetables to a container with chopped Chinese cabbage. Mix thoroughly with your hands. After that, leave the Chinese cabbage with spices for a day at room temperature, so that it is well marinated and soaked with pungency and aromas of spices. There is no need to put cabbage in the refrigerator, because we want to achieve the formation of lactic acid bacteria, which will make this dish incredibly tasty and healthy. Only the next day can be transferred Korean cabbage into another container and put in the refrigerator.
Ready! You were able to cook yourself a real dish of Korean cuisine - Chinese cabbage kimchi! Now your daily menu has replenished with another healthy and incredibly spicy product!
Enjoy your meal!
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 two spoons rice flour pour 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, classic recipe you need to add seafood - crustaceans in brine or dry fish snacks, pre-crushed.
Stir the marinade thoroughly and taste, adjust the spiciness yourself.
Chop the green onion.
Add dried or fresh ginger to the marinade to taste.
Grind 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.
Many people are attracted not by ordinary cabbage, but by Beijing cabbage. And not only due to its mild taste, but also due to the combination of the crispy middle of the leaf and its tender edges. Therefore, it is Beijing cabbage that is preserved or salted for the winter by many housewives.
Many people are attracted not by ordinary cabbage, but by Beijing
Most often, salads or main dishes are prepared from Beijing cabbage. Interestingly, Beijing cabbage goes well with seafood, sausages, other vegetables, fruits. In the process of preparing salads and dishes from this product, it should be noted that it cannot be combined with cream, milk and yogurt, otherwise such an interaction can cause gastrointestinal upset.
In the process of preparing second courses, Chinese cabbage should not be subjected to long-term processing. The best way to cook a vegetable is to blanch it for 10-20 seconds. This product will be an excellent ingredient for making cabbage rolls, stews, various rolls, casseroles. Such dishes should be served with sour cream or mushroom sauce.
Chinese cabbage recipes for the winter (video)
Chamcha for the winter
Chamcha is a rather spicy dish that helps to cope with various pathogens, as well as improve immunity.
To prepare it you will need:
- 1.2 kilograms of Beijing cabbage;
- 250 grams of daikon;
- 120 grams of carrots;
- 30 grams of ginger;
- 1 garlic head;
- 50 grams of leek;
- 50 grams of onions;
- 30 milliliters of soy sauce;
- 1 chili pod;
- 30 grams of rice flour;
- 40 grams of sugar;
- 50 grams of salt.