How to cook kimchi?

Kimchi is a dish of Sumy Beijing cabbage and vegetables. This acute cabbage, cooked according to the favorite Korean recipe, contributes to the fight against overweight and cold. All over the world, Kimchi is used as a side dish or self-dish, so much recipes for cooking a lot.

1

Main recipe

Despite the fact that Kimchi is a dish of Korean national cuisine, for its preparation on a classic recipe, the most common products will be required.
Ingredients:

1. 2 large Kochan Peking Cabbage
2. 2 middle dike
3. 3 pcs. large Bulgarian pepper
4. Green bow beam, the more - the better
5. 3 beam parsley
6. 100 g of red pepper
7. 2 heads garlic
8. 1 kg of salt
9. 3 tbsp.l. Stachmala
10. 10 liters Cold water
11. 400 ml. hot water

Recipe:

• The top damaged leaves are cut off with cabbage kochens, and the kochevs themselves are cut in half. At this time in 10 liters. Water dissolve salt for future brine. This brine is called Tuzluk.
• Half cabbage are folded into a large container and fill in a tuzluk so that the leaves are covered with brine. Top put in the oppression and leave the cabbage to the three days. The degree of saline is determined by cabbage leaves - they must stop breaking and become flexible.
• The sprayed cabbage is removed, washed and pressed excess water. After that, proceed to the preparation of starch seasoning. The starch is first bred by non-filled with water, and then poured boiling water. After that, the starch mass acquires the consistency of the Clays and leave it to cool.
• Daikon purified, cut into pieces of 2 mm thick and 4 cm wide. Sliced \u200b\u200bdykon sprinkled with salt, stirred and allowed. At this time, the Bulgarian pepper cut the plates, and the parsley is crushed.
• Under the influence of salt from Dicon, a liquid will perform, it is drained. Green onions cut very large and mix all the vegetables in deep containers. From above poured the starch seasoning, garlic squeeze and season with red pepper. It remains to be well mixed and kimchi with seasoning ready.

2

Simplified recipe

Because in a classic recipe you need too much time to peel the cabbage, there is a simplified version of cooking. She fell to taste to those who wish to try Kimchi as soon as possible and at the same time he does not want to wait. For cooking will need:

1. 2.5 kg of Beijing Cabbage
2. 6 Znevka garlic
3. 1 tbsp. Sahara
4. 2 l. water. It is better to use profitted.
5. 4 tbsp.l. Ground black pepper
6. 150 g Sololi.

Recipe:

• The pitched sheets are removed from Kochins, after which they cut into four parts and fold into deep containers.
• Mix the tuzluk from salt and hot water, thoroughly stirred and allow to cool. They poured a cool cabbage with a cooled tuzluk, press up and put for 10 hours. In a cool place. During this time, the cabbage turns over several times so that it takes place entirely.
• At the outflow of these 10 hours. Preparing a list of refueling. For this, peppers and sugar are mixed with chopped garlic. The resulting mass is poured 3 tbsp. Water and refueling acquires a kind of thick cockpit.
• Chocanins are separated from the sheet and wake up the pepper-refueling, after which they lower back into the tank capacity. We press on top of the oppression and postpone the day or two until ready. Kimchi prepared in this way can be stored in salt water throughout the winter.

3

Kimchi from white cabbage

Korean cuisine is known for its diversity of recipes for the preparation of the same dish from products that are at hand. In order not to look for an expensive and rare Beijing cabbage, you can use the adapted recipe for cooking Kimchi.
For him, the following ingredients are needed:

1. 1 Kochkin White Cabbage
2. 1 garlic
3. 1 tsp Sahara
4. 5 tbsp. Sololi.
5. 1 Korean seasoning, sold in packaging
6. 0.5 Ch.L. Red pepper
7. 2 l. water

Recipe:

• Kochan is cut into several parts depending on the size. The resulting pieces are folded into a saucepan for salting.
• Prepare a salt solution - dilute salt in boiling water, allow to cool and poured cabbage to them. It is caught in the course of 14 hours, and every 5 hours. It is turned over. It is necessary for it to be spilled evenly.
• The fully agreed cabbage is washed under the crane and begin to prepare seasoning. To do this, a mixture of chopped garlic and sugar fall asleep with pepper and poured with salt water from under the cabbage. By its consistency, the seasoning should be like a thick sour cream.
• Cabbage is laid with a cap with a lid and fill the seasoning so that the leaves are completely hidden. After that, we will be covered with cabbage, cover the lid and put a container in a dark place.

Kimchi manufacturing recipes so much that this dish can be served on the first and second, hot and cold. There are even kimchi soup and sauce kimchi. To join the main dish of Korean cuisine just to choose the way of cooking that a particular housewife likes.