Preparation of kimchi from Chinese cabbage

Kimchi is a national dish of Korean cuisine. It is used as an appetizer, and without it it is generally difficult to imagine any food intake in this country. There are many different recipes for cooking kimchi from Peking cabbage, because each family brings here something of its own, special.

What is kimchi

This dish is a special way salted vegetables. This, of course, cabbage with various additives. Since the products do not respond to heat treatment, they retain a large number of vitamins. And as a result of the processes of fermentation, special bacteria are also formed which are very useful for the proper functioning of the stomach and intestines. Kimchi cabbage should be sharp.

Product selection

For the preparation of this appetizer you will need Peking cabbage. It should be more than other vegetables. Add carrots, broccoli, daikon. And, of course, spices that will determine the unique taste of kimchi from Peking cabbage. For the sauce, use the root of ginger, garlic, chili, onion, coriander, red hot pepper. Usually add to this dish fish sauce or shrimp paste - specific Korean dressings. According to some recipes, shrimps, pineapple flesh, sesame, chestnuts, pear, seaweed, oysters are placed here.

Preparation of products

First you need to pickle cabbage. To do this, take a fairly large head and cut into two or four pieces in length. The resulting parts are placed in a container and poured with a brine obtained by dissolving two tablespoons of salt in a liter of boiled water. The salt will dissolve better if the liquid is hot. But for pouring it is necessary to use chilled brine. If you are supposed to add vegetables, they need to be salted with cabbage. Water should cover food slightly, and oppression should be put on top. All this will take two days in a warm place, not in the refrigerator.

Pickling

After a lapse of two days, you need to prepare a sauce for kimchi from Peking cabbage. To do this, loosen the red pepper (1-2 pieces) and the garlic (5 denticles), chopped in a mortar, on a meat grinder or blender, and add a teaspoon of coriander, grated ginger root. Salted vegetables rinse off the brine and squeeze. Cut cabbage with small squares to fit into the mouth, and everything else - thin straws. All the products are mixed with the sauce and again put in a warm place, where they have to spend a few more days. You can eat the result already on the third day, but for long-term storage it is better to marinate kimchi from Peking cabbage for another two days, so that at least five have turned out. Then it will be possible to clean the dish in the refrigerator (if it remains, of course). Koreans themselves prepare kimchi usually a little differently: they cut heads in half, so salt it, then turn the leaves one by one and smear sauce. Gather half of the cabbage back and marinate in this form, and cut already immediately before serving. With this method, the snack turns out to be much more beautiful, but you need to know how to smear the sauce on each leaf, and to have a certain skill. And keep the prepared dish right on the street in front of the house or in a special room.

Preparation of kimchi is not difficult, although it will take a lot of time. A ready-made dish will please both guests and owners. Especially if they are fans of spicy food.