In the fall, many people run to ferment cabbage, but for some it is too sour and “boring.” But if you cook cabbage in Korean – “kimchi”, it will be tasty and spicy, and you’ll also delight your family with something new. The recipe was shared by the author of the blog “Korean Cuisine Made Easy PLUS” (12+) on the Zen platform (12+).
Ingredients:
- Beijing cabbage – 2 heads
- Coarse salt – 500 g
- Water – 500 ml + 150 ml
- Radish – 250 g
- Carrots – 100 g
- Ginger – 80 g
- Garlic – 8-10 cloves
- Green onions – 1 bunch
- Onions – 100 g
- Sugar – 2 tablespoons
- Salt – 1 tablespoon
- Black pepper – 1 tablespoon
- Red hot pepper – 1 cup
- Fish sauce – 1-3 tablespoons
- Wheat or rice flour – half a glass
How to cook:
- Peel the cabbage from the outer leaves and cut lengthwise into halves or quarters.
- In a large bowl, dissolve the salt in the water. Immerse the cabbage in the brine, press down with pressure and leave for a day or two. It should become salty, but not too soft. Rinse the finished cabbage in clean water and let the excess drain off.
- For seasoning, boil 500 ml of water. Stir flour in 150 ml of water and pour into boiling water, stir until thickened, remove from heat. Add red pepper, sugar and salt to the hot mixture, stir and cool.
- Cut the radish and carrots into thin strips, chop the green onions coarsely. Grind the onion, garlic and ginger in a blender until pureed. Mix all the vegetables, add the cooled pepper dressing, black pepper and fish sauce.
- Coat each cabbage leaf thoroughly with this mixture, especially at the base. Place the leaves tightly in a container or jar, press down with pressure to release the juice. After 5-6 hours, remove the pressure and close the lid.
- For quick preparation, leave kimchi at room temperature for 3-4 days. For long-term storage, store in the cellar or refrigerator
Serve kimchi as an appetizer with meat. It’s so delicious that you “can’t drag it away by the ears” – any Korean “hyung” is already at your feet.
