Cabbage kimchi

Everyone knows how delicious and healthy the sauerkraut is, but not everyone knows that in a similar way it is possible to cook Peking, as well as our usual white, but Korean style, called kimchi cabbage, and now we will devote you to the way of its preparation.

Cabbage kimchi - a recipe from a Chinese cabbage in Korean

Ingredients:

• cabbage Peking - 1 head (2 kg);
• apple - 1 piece;
• pear - 1 piece;
• rice flour - 20 g;
• water - 2 l;
• salt - 0.5 cup;
• sugar - 50 g;
• paprika powder - 30 g;
• onions - 20 g;
• onion green - 25 g;
• Bulgarian pepper - 1 pc .;
• radish daikon - 50 g;
• garlic - 6 teeth;
• red pepper - 5 g;
• fish sauce - 30 ml;
• ginger - 1 cm.

Preparation

Kochan should be divided into 4 parts, for this we cut in half only at the base and we divide by hands into 2 parts, then we also divide the halves. If done in this way, then most of the leaves will remain intact. Leave 250 ml of water, the rest pour out the salt, leaving 10 grams of sauce. Mix and add cabbage there with a cut up, we put oppression on top and leave for 12 hours to salt. If it has become soft and the leaves do not break when bent, it means it has salted well. We rinse with running water, we spread it in a sieve with a cut downwards, so that the glasses are superfluous.

While preparing the sauce, for this, we plant rice flour in a glass of water (you can make it yourself from rice in a coffee grinder) and cook until thick, remove from the fire add salt, sugar, paprika, ground pepper, mix. Onions, garlic, ginger, apple, pear and Bulgarian peppers are cleaned and turned into a puree in a blender with the addition of fish sauce. This sauce has a rather specific taste and it is not always easy to buy, so you can replace it with soy. Radish and green onions cut into strips and mixed with pasta from vegetables and pepper mixture. Now smear sauce on each leaf of cabbage, add it in half and put it in a container, leave it for 3-4 days in a cool place.

How to cook Korean kimchi from white cabbage?

Ingredients:

• white cabbage - 1 kg;
• pepper bitter - 1 pod;
• coriander - 5 g;
• Bulgarian pepper - 2 pieces;
• garlic - 3 teeth;
• carrots - 1 piece;
• green onion - ½ beam;
• parsley - ½ beam;
• soy sauce - 20 ml;
• sugar - 20 g;
• salt - ¼ cup.

Preparation

Cut cabbage into leaves and pour them with salt, stack them on each other, pour cold water to she covered the cabbage completely. From time to time we turn over the sheets, as soon as they become transparent and soft, then the prosalt is over. Drain off excess water, squeeze cabbage and recline into a colander. In the meantime, put the bitter pepper in the blender (who does not like the sharp seeds), peeled onions, garlic, bell pepper, parsley, soy sauce, coriander and sugar, and grind everything into a paste. Cut the green onions and carrots with straws, mix with the gruel and smear each leaf of cabbage, add them layers to each other and leave to marinate for several days. Before serving, cut into smaller pieces.