Chinese cabbage kimchi in Korean - how to make kimchi at home, step by step recipe photos
Kimchi - is one of the national dishes of Korean cuisine. In fact, this word Koreans call any marinated or pickled vegetables seasoned with garlic and pepper. Kimchi recipes I found on the Internet, about two hundred, but I suggest to the kulinarok a proven way how to make kimchi Chinese cabbage. For this recipe I cooked kimchi has repeatedly, and if you follow my recipe, step by step look at the photos made, then you are guaranteed to cook a very tasty crisp and moderately spicy appetizer cabbage.
- Chinese cabbage - 3 kg;
- The oil lean - 30 ml;
- Garlic - 100 grams;
- The water - 6 liters;
- salt - 6 tablespoons. l .;
- A mixture of dried peppers, hot peppers and coriander - 100g.
To make tasty Kimchu try to choose a large cabbage Chinese cabbage, cabbage with small pickled often falls apart and finished snack is then unsightly.
Seasoning mix can be used as dried and fresh, in season. Just in the summer or autumn, instead of dried paprika and hot pepper salad grind on the meat grinder pepper and cayenne.
How to cook kimchi Chinese cabbage
And so, to begin with, my Chinese cabbage under cold running water and cut in half along a head of cabbage.
Fold the cabbage in a deep pot (enameled or stainless steel).
Next, we need to prepare the brine. It is very easy, in usual, it is possible not boiling, water, add salt and stir to completely dissolve the crystals.
cabbage and pour the brine, put the top yoke. Chinese cabbage leave in a warm room for salting for two days.
As time passes, with cabbage pickle we merge and then we need to cook spicy filling for kimchi.
Dried paprika, chilli pepper and coriander pour into a deep bowl, pour boiled water and leave for ten minutes, seasoning to swollen.
During this time, we need to peel and crush the garlic in the blender.
Add to the dressing kimchi vegetable oil.
Then, put the garlic and thoroughly mixed.
That such we should get a refill.
Now, you need every leaf of Chinese cabbage generously lubricate spicy mixture.
missed seasoning Chinese cabbage piled in a bowl, trying to put cabbages tightly to each other. Cabbage cover with a lid and left at room temperature for 48 hours.
For uniform salting twice a day, Chinese cabbage, we need to turn over and a little squeeze his hands to stand out juice, and cabbage was completely covered with them.
The finished snack kimchi refrigerator to remove and store no more than two weeks. It is best to fold it into a set of castors with a tight fitting lid.
Before serving, kimchi Chinese cabbage cut into large pieces and sprinkled with a little vegetable oil.
Here we have turned bright, beautiful and very tasty Korean snack.
I Kimchi is usually served as a sharp and spicy addition to rice or buckwheat. Its very tasty add grilled meat and a variety of spicy soups.