Kimchi

Kimchi

Category: Cold meals and snacks

Kitchen: korean

Ingredients
Chinese cabbage	1 head of cabbage 1000-1200 g.
Coarse salt	0.5 cups
Water	2-2.5 L
Radish Daikon	0.5-1pc
Green onions	1 bundle
Mix for lubrication
Pepper mix (red, paprika)	2st. l.
Garlic	8 teeth
Ginger	crushed 2 tbsp. l
Fish sauce (can be oyster)	1-2 tbsp. l.
Onion	1 PC
For klester
Rice flour	2 tbsp. l
Water	200ml

Cooking method

• I had eaten such cabbage before, buying it in the market, but after trying it in Korea, I realized that it was not right. We asked for a recipe for this cabbage, and from Korean stories from what I got on the Internet, I cooked Kimchi. I brought Kimchi straight from Korea to try the original, but without false modesty I will say that my relatives liked my cabbage more, I make it now all the time, one batch ends, and I make the next one.
• Kimchi (kimchi, kim-chi, gimchi, in dialects: chimchi) is a Korean cuisine dish, which is a spicy seasoned sauerkraut (fermented) vegetables, primarily Beijing cabbage.
• In general, these are pickled cabbages or leaves of cruciferous plants seasoned with red pepper, onions (or onion juice), garlic and ginger. Most often it is Chinese cabbage, sometimes with radish slices. However, sometimes kohlrabi leaves, radishes, lobs and other cruciferous plants, as well as cucumbers, eggplants and other vegetables are used instead.
• In Korea, kimchi is considered the main dish, without which no meal is complete. Koreans believe that moderate consumption of kimchi contributes to the absorption of body fat, that is, they consider this a dietary dish. It is also believed that spicy kimchi is a good cure for colds. Kimchi (like other ferments and the resulting pickles) is considered an effective hangover remedy.
• So the recipe itself as I did, I mean those proportions.
• 1.1 head of Chinese cabbage (about 1-1200 kg), 0.5 cup coarse salt and about 2 liters of water.
• 2. 2 tbsp. l. full red pepper, 8 cloves of garlic, 1 onion, 1 tablespoon of crushed ginger, 2-3 tablespoons of salt, 1 tablespoon of sugar, 1-2 tbsp. l. fish sauce (I only had oyster), 1/2 white radish (daikon), green onions 1 bunch.
• Cooking process:
• 1. Cabbage needs to be lightly washed, cut lengthwise into two parts, cut out the stumps. Then dip in water so that the water gets between the leaves, this is necessary so that the salt is evenly distributed in the cabbage. Next, take coarse salt and distribute it evenly between the leaves. Tear off 3-4 large cabbage leaves and salt in the same way. They will be useful to us later. We put half the heads of cabbage in a container, fill in water so that they are completely in the water and press down on top. We leave it to be salted for about 6-8 hours (all 12 stood for me). After about 3 hours, the cabbage must be turned over (swap the lower halves with the upper ones).
• 2. When the cabbage is salted, it must be rinsed well under running water, squeezed slightly and discarded in a colander for 30 minutes.
• 3. After you wash the cabbage, you need to tear off a large leaf (in the middle of the half) and taste it with salt. The naturally fleshy part of the leaf will be less salty than the end of the leaf. This will determine how the cabbage is salted and how much salt needs to be added to the dressing to get a balanced salt level.
• 4. Now let's start refueling. First, let's prepare a rice broth (paste, jelly). Two tablespoons of rice flour and a cup of water. Dissolve flour with cold water and pour into boiling water.Rice flour can be substituted with regular wheat flour. In the original, this broth is prepared from one tablespoon of rice with a high content of starch (chap sal) and two cups of water, then cook until you get a thick paste. Quite a long procedure, so it is better to do this broth in a simpler version, as described above.
• 5. Cut the radish into strips of about 2.5 by 2.5 mm, cut the green onions 5 cm long, cut the onions into half rings very thinly. Lightly salt the radish, the juice that the radish will release, then you can drain.
• 6. Garlic and ginger should be chopped finely, finely, into porridge (I did it with a blender), add pepper, anchovy extract (I have oyster sauce), sugar, paste.
• 7. Add the resulting mixture to the chopped vegetables and mix. Let it stand for about 30 minutes. Then we taste the mixture for salt and remember how much salt is in the cabbage, add salt if necessary.
• 8. With the resulting mixture, it is necessary to generously smear each leaf of cabbage, fold the half-cabbage tightly, then take the longest leaf and carefully tie it around and put it in a container. When everything is laid out, take the leaves that we prepared in advance and cover on top.
• 9. Leave the container at room temperature for a day (juice should come out), then put it in the refrigerator for three days. Before eating, kimchi can be cut into 2.5cm pieces.
• Note:
• 1. Kimchi will develop its optimal flavor in about a week and retain its original flavor for about 3 weeks.
• 2. After 4 weeks, kimchi usually begins to sour quickly (this is kimchi for an amateur), it can be used for cooking hot dishes, pancakes.
• 3. In the original version, instead of the anchovy extract, add salted anchovies or salted small shrimps (1-1.5 cm), or both together. Basically, if you do not have one of these components, then you can do without them.
• 4. Red ground pepper is a separate topic of conversation. I saw three varieties of pepper on sale here, which
• used for kimchi. These are peppers from Central Asia and peppers brought from Korea. There are two types of pepper from Korea, not very hot and hot (for some it will be hot and very hot). In not very hot pepper, add paprika. The taste will depend on which pepper you add to kimchi. It is naturally recommended to use Korean pepper, as it has a richer taste, bright color and good texture.
• 6. If you oversalt the kimchi, add a bag of cooked rice to the container with kimchi, for a few hours, until the salt is absorbed into the rice. The main thing is not to overexpose, otherwise all the salt will be absorbed into the rice, and the kimchi will quickly turn sour.
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Note

My dad just "hooked" on such cabbage, eats and praises. I like kimchi cakes, but I still can't come close to the taste sensations that accompanied us in Korea, delicious, but ... not that.
Try it, you might like it. Bon Appetit.

[Tanyulya!]

Tanyulya! - How much coarse salt is 0.5 cup?

[Tanyulya!]

Tanyulya! - How much coarse salt is 0.5 cup?

It takes me 5-6 tbsp. l., but you still need to check the taste. First, I smear all the leaves with salt, add salt to the water in which the cabbage lies for 12 hours ... it gets wet and then to the pepper mixture, if necessary, I also add a little salt, after having tasted the cabbage leaf.

Oh, how interesting ..... In my life I would never have thought of putting starch there .... Need to try...

Oh, how interesting ..... In my life I would never have thought of putting starch there .... Need to try...

Better still, rice flour, from which we cook .. klester.

Yeah, you just need to buy Korean cabbage spices ...

Yeah, you just need to buy Korean cabbage spices ...

Yes .... here's the problem, I'm still finishing the brought ones, but I want to try mixing it myself, I'll find at least an approximate composition somewhere and mix it, I'll try to accomplish my goal.

I'm afraid to even add something, as if I would not be regarded as spam. But I cook with a different recipe 🔗 everything is much simpler, at least that's how Asian Koreans cook. In Korea, things are different from Asians. For example, they cook traditional kuksu (or kuksi) in a completely different way. I was in Korea and couldn't eat heavily fried onions and noodles (kukxi is not cooked that way) ...

I'm afraid to even add something, as if I would not be regarded as spam. But I cook with a different recipe 🔗 everything is much simpler, at least that's how Asian Koreans cook. In Korea, things are different from Asians. For example, they cook traditional kuksu (or kuksi) in a completely different way. I was in Korea and couldn't eat heavily fried onions and noodles (kukxi is not cooked that way) ...

And I really liked Kuksi in Korea. Maybe in different places, so to speak, their own dialect.
And the kimchi cakes were crazy. Thanks for your recipe.

I'm afraid to even add something, as if I would not be regarded as spam. But I cook with a different recipe 🔗 everything is much simpler, at least that's how Asian Koreans cook. In Korea, things are different from Asians. For example, they cook traditional kuksu (or kuksi) in a completely different way. I was in Korea and couldn't eat heavily fried onions and noodles (kukxi is not cooked that way) ...

I can also add that only Koreans in Korea call kim-chi, and Asian or all other "Russian" Koreans call this dish chim-chi ...

And I really liked Kuksi in Korea. Maybe in different places, so to speak, their own dialect.
And the kimchi cakes were crazy. Thanks for your recipe.

It's my pleasure. Very easy and most importantly, everything is done 2 or 3 times without measurements and very quickly.

You know, my relatives lived on Sakhalin for a very long time, and that's where Kimchi is called Kimchi (Koreans taught them to cook this dish). Maybe in Kazakhstan this dish is called chimchi.

Whoa! Tanyulya is already at the computer at 5 am Thanks for the quick response. Now we just have to find the spices, and we also have a problem with fresh ginger.

The perfect recipe, exactly what I was looking for. Simple, affordable and delicious. But something did not turn out very sharp for me, probably the pepper itself is not hot, although I also added a pod of red hot pepper. And I also put a sprat ground in a blender in me, I read it somewhere, but I don't remember where. Thanks for the recipe, I didn't expect to find it here.

The perfect recipe, exactly what I was looking for. Simple, affordable and delicious. But something did not turn out very sharp for me, probably the pepper itself is not hot, although I also added a pod of red hot pepper. And I also put a sprat ground in a blender in me, I read it somewhere, but I don't remember where. Thanks for the recipe, I didn't expect to find it here.

Thank you for trying. I am very good at it, probably because I use peppers brought from Korea especially for Kimchi. Now it will end soon: girl_cray: I'll start inventing the mixture itself.

Great recipe for a holiday table, thank you

Great recipe for a holiday table, thank you

Thank you for your attention to the recipe. This is delicious. I prepared myself kimchi, now you can make cakes and pygody, and it is delicious to fry pork with your kimchi. And so I really love rice.

I am very good at it, probably because I use peppers brought from Korea especially for Kimchi. Now it will end soon: girl_cray: I'll start inventing the mixture itself.

Tanyulya, don't suffer, don't invent
Here's the mix:

Irin, while I have "direct deliveries" from friends, my daughter is studying in Busan and brings me spices, so on January 2 for the holidays she arrives with another portion of the gifts. And thanks for the video, you need to try it yourself

[Tanyulya]

Tanyulya, a very interesting recipe! Take note!

[Tanyulya]

Tanyulya, I read the recipe at once I wanted to do it. Tanya, is white balsamic vinegar good?

[Tanyulya]

Tanyulya, a very interesting recipe! Take note!

Checkmark, be sure to try. If possible, find real Korean spices.

Tanyulya, I read the recipe at once I wanted to do it. Tanya, is white balsamic vinegar good?

Better, of course, to use fish sauce or oyster. The balsamic is a bit different.

Then you have to buy it and it's called? and probably sold where for sushi right?

Then you have to buy it and it's called? and probably sold where for sushi right?

I just bought in the supermarket. Vinegar is not needed here, the product turns out to be sour-spicy, without any vinegar.

[Tanyulya]

Tanyulyahow I love this .... !!!!! Tomorrow they will start buying ingredients.

[Tanyulya]

Tanyulyahow I love this .... !!!!! Tomorrow they will start buying ingredients.

Good luck. It is really tasty in its raw form, if the kimchi stands for a long time, it turns out to be so good-oooooo fermented, very tasty for pork.
The kimchi cakes are delicious.

Super!!!

Tanya is a very interesting cabbage-chushka, at least for me. I will definitely cook it. Thank you very much I have never met Korean spices here, but recently I bought Simply Asia.

Ludmila, I'm lucky: girl_love: a friend's daughter supplies spices from Korea.

[Tanyulya]

TanyulyaIt's great that I looked at the Bread Maker! For several years now I have been trying to cook kimchi ... Something's not right for me ...
As soon as I go to Korea, I pick up kimchi and I am happy. But stocks are running out, and you want kimchi
I will definitely do it! I will report later
How important is the paste? Not all recipes contain it. On the Korean site visitkorea there are many recipes for different types of kimchi, but I have never seen paste ...

I tried without closter, but with it I like it more, it kind of envelops all the leaves and the cabbage ferments well without losing spices from its leaves. On the contrary, I only read all the recipes with klester.

On the contrary, I only read all the recipes with klester.

Thank you, I see! We must simultaneously do with him and without him ...

Maybe the supplies from Korea have ended and there is an option for the correct peppers available in Russia?)

Maybe the supplies from Korea have ended and there is an option for the correct peppers available in Russia?)

It seems to me that the point here is not at all in the type of pepper. Now, in the presence of an Internet, finding and ordering any pepper, even the most exotic, is not a problem. In kimchi, Koreans put, if my memory serves me, their pepper "kochukaru". This pepper has a medium, not super hot spiciness, and some sweetness. It is quite possible to use our hotter chili peppers, cayenne pepper, but adjust the amount to taste. And the sweetness will add some small amount of bell pepper ...
The problem is in other Korean additives that form the unique "Korean" taste (umami) of kimchi: "chotkal" (these are salty seafood: fish sauce, salted shrimp paste, or just small salted Korean shrimp, or a mixture of the above), mustard leaves, etc. ....

Has anyone tried to make aged kimchi? The network writes:
For complex dishes, the most fragrant and seasoned kimchi is usually used. For example, the chefs at Omori Kimchi Chiggae, located in the university district of Seoul, keep this fermented national symbol in barrels for three years before it gets into a kimchi jjigae stew with pork and tofu.