Kimchi is acute sauerkraut, without which it is impossible to imagine Korean cuisine. But a dish with a rich taste is popular far beyond the borders of one country. At the same time, it is not necessary to fly to the distant lands in order to try it.
Everything can be prepared at home with simple ingredients:
Here's what we need:
- 1 head of Beijing cabbage (about 2 kg)
- 100 g of large salt (for salting)
- 1 radish (“Daikon”, approximately 300 g)
- 5 cloves of garlic
- 1 small ginger root (30 g)
- 1 small onion
- 3 tbsp. l. fish sauce
- 2 tbsp. l. Sahara
- 100 g of ground pepper
- 2-3 tbsp. l. rice flour
Step -by -step recipe:
1. Cut the cabbage along the quarter. Sprinkle each layer abundantly with salt, especially at the base. Leave for 2-3 hours, periodically turning over. Then rinse thoroughly under cold water to remove excess salt, and squeeze.
2. Grind garlic, ginger and onion in a blender until smooth. Add fish sauce, sugar and pepper. If rice flour is used, dilute it into 100 ml of water, bring to a boil, cool and add to the paste.
3. Cut the radish with thin strips, mix with paste. You can add a little green onion for aroma.
4. Abundantly spread the pasta between the leaves of cabbage. Put tightly in a glass jar or container, leaving a little space for emitting juice. Spend at room temperature 1-2 days, then put in the refrigerator.
After 3-5 days, Kimchi will be ready, but its taste will become more saturated in a week. You can serve as a snack or add to soups, hot and rice dishes. Bon appetit!
Earlier it was reported how to prepare Chebureks, similar to those that are usually sold in stalls.
