Chimcha (chimchi, kimchi ...), easy way to cook

[Enjoy your meal!]

Chimcha (chimchi, kimchi ...), easy way to cook

Category: Cold meals and snacks

Kitchen: korean

Ingredients
Chinese cabbage	2 Kg
Water	3 l
Salt	6 tbsp. spoons
Pepper mixture:
Dark red bulg. pepper	2-3 pcs
Red capsicum	4 things
Garlic	1-2 teeth
Ground coriander	pinch
Ginger sushi. hammer. or a slice is fresh.	pinch
Salt	pinch
Fish sauce 1 tbsp spoon (no more)	option
Glass jar - 2 l

Cooking method

With your permission, I will call this snack in the Russian manner: "chimcha" - a long-term habit that cannot be gotten rid of.
I love chimcha very much, but watching how the "correct" one is being prepared - with all these "dances with a tambourine", such as smearing every single leaf ... my body.
Therefore, I skip the entire pepper-and-smear procedure. Moreover, the sauerkraut is already chopped. I must say that I did not notice any difference in taste between "complex" and "simple" chimcha, but if there is no difference ... why bother?
The meaning is this: chop the cabbage - soak in brine - blender the pepper mixture - stir everything - stuff it into a jar. FSE!
Then I'll just take care of my beloved and, most likely, useless writing ...

So: we need a large saucepan of 6-6.5 liters. Pour 3 liters of water into it and put it on fire. While it is boiling, we are engaged in cabbage.

My heads of cabbage and cut in half lengthwise. Cut off the stump and cut it across into strips 4 cm wide.

As soon as the water boils, turn off the heat, add 6 tbsp. l. salt, mix well so that it dissolves and put our cabbage there. At first it may seem that all the cabbage will not fit. Look, the pot is already full, and there is also a whole bowl of cabbage.

This is an apparent appearance. Everything will fit, don't worry. Just take a potato grinder and use it to press the cabbage into the water. It will fit very quickly. Then, cover it with a plate, and put some not too heavy weight on the plate, just so that the plate does not float, but keeps the cabbage under water:

When the pan cools down, the weight must be removed, let the plate float freely. Do not cover the saucepan!

We leave the whole thing for 2 days at room temperature. There is no need to specifically look for some warm place, the main thing is that the pan does not stand in a draft. Personally, I put it in the oven so it doesn't get in the way. The main thing is not to forget later ... it was already ...

Over time, we put our cabbage in a large colander and lightly rinse it with cold water.

Then, squeezing a little, without fanaticism, we return it to the same pan, which was also previously rinsed.

Cooking the pepper mixture

I will say a little about fish sauce. If you have it - great, if not - forget about it! It's just that, in addition to speeding up the fermentation process, also combined with ginger, coriander and garlic, makes the whole chimcha incredibly aromatic. But even without this sauce, everything will turn out no worse. You will be stunned by the aromas anyway.

Peel the capsicum from seeds and films

and together with the rest of the ingredients, except for bell pepper, grind in a blender bowl to a state of porridge:

Then add the bell pepper and bring it to very small pieces. If there is no blender, then simply pass all the ingredients through a meat grinder with a fine grid.

Now, add this mixture to the cabbage and, wearing a glove, mix the whole mass well and try "for spiciness."With the amount of capsicum that I indicated, chimcha turns out to be practically not hot, but only fragrant with a hint of hotness. If this is not enough for you, chop 1-2 more peppers or add dried ground red hot pepper until the hotness you need.

Now let the chimcha stand for about fifteen minutes to warm it up after the cold water. So it will begin to ferment faster. Stir again and place tightly in the jar. And on top, as much as possible, add the remaining juice. As you already understood, by 2 kg. fresh cabbage is a 2 liter jar.

We close our jar with a lid and leave it on the table for another 1 day. You can put the jar in a warm place for a while, say, at 30C, let it stand for an hour. But no more, otherwise the fermentation will become too intense and the juice will escape from the can. After a day, we see small, infrequent bubbles on the walls of the jar - it's done! We send our chimchushka to the refrigerator - cool well and ferment.

Everything, chimcha is ready!

Now we quickly cook the swimmer ... well, or something else ...
... just pilaf with chimchushka is my favorite combination.



Enjoy your meal!

The dish is designed for

Two-liter jar

Time for preparing:

3 days

Note

Girls, one more moment! Suddenly you come across ...
When cutting cabbage, make sure that there are no rotten places either outside or inside. Remove everything carefully, otherwise at the end of the first salting, instead of brine, you can get a bad-smelling jelly. If it did happen, don't be discouraged! Just rinse the cabbage better and then season with pepper according to the recipe. There will be no bad smell in the future.

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I was just looking for a recipe. Thank you!

Lena has finally waited. Tomorrow I'll go for the cabbage.

And I have never even tried such cabbage
Len, and now, thanks to your master class, I will definitely do it. Where to buy fish sauce?

How I adore this chimchU and, precisely, with pilaf. Previously, we sold them in long, narrow bags wrapped in thread)) I will definitely cook it, it turns out, it’s not so difficult. Lena, thanks for the recipe

I did it for a long time, we liked it, the recipe was just heard, got lost. Imagine how glad I am. Lina said look at Elena Tim. Looked and nothing. : girl_in_dreams: Lena she knew what I needed

[Luuuud]

Girls, good health!
Luuuud, and at not you, for an hour, this summer demanded a recipe from me? I remember that someone needed it, but didn't find it ...
Well, the cold has come, get your plague!

Where to buy fish sauce?

Gal, in the shops where all kinds of Thai-Chinese-Indian spices are sold.

How I adore this chimchU and, precisely, with pilaf

Well that's what I said! With a swimmer - that's it!

Lena she knew what I needed

And I sit and think that my choito is itching everywhere! Akaztsa chumchu should have been laid out for Antonina!

Blinsky, chimcha is a very strange thing: here it is ... and it doesn't oooo right away!
The last can only lasted 5 days.
But my next batch is already fermented, I’ll go to smear with pepper.

Oh, how fast it is! I love chimcha, but I was lazy to mess around by all the rules, it was easier to buy from my seller. And now I will definitely do it! Thank you, Lenok!

Luuuud, isn't it you, did you ask me for a recipe this summer? I remember that someone needed it, but did not find it ...

I am i

And now I will definitely do it!

Good health, Lorik! It's not a pity for you!
Do it, I'm sure you'll like it!

I am i

Oh, that's good. Then I will no longer look for the culprit!

I love these lazy recipes! This is for me - took to bookmarks. I'll probably put a saucepan tomorrow
Thank you very much!

Lenok is a real friend. Did you ask? Cook! : girl_haha: We will report back.

Girls, thanks!
I will look forward to the results!

Oh, Lenok, I love kimchukha, but I do it more often with half-kits, because I love it more. We must do the same with such a variant. I use spices like this


Thank you friends daughter supplies.
Tomorrow I'll ferment the same, thanks for reminding me.

To your health, Tanyulchik!
Yeah, your kimchushka is a noble thing! We saw, lay around ...

Can't you make it from plain white cabbage? I took it to the bookmarks.

[Elena]

Elena, thank you, I love chimchi very much, I always bought it, and now I will gladly use your recipe!
Thank you, presentation and photo as always

Hurrah! The kids let Lenuska go for a walk, and again she spoils us with delicious! How I like these snacks! Thank you! My husband will definitely be stunned by such a salad. So, you say, 2 liters is enough for 5 days? My family will not be enough. Resolved, double serving.

[Elenka Tim!]

Elenka Tim!How do you always tell interestingly with humor! Class. I, too, have never eaten such cabbage. Did I understand correctly that she has been standing in brine for two days? Not soft from boiling water?

[Inus]

Can't you make it from plain white cabbage?

I don’t know, Len. I never did it. But we, one of the girls, have a good Korean cabbage recipe. I remember exactly, there is, but who has ...
Do you have a Peking house, or what, on sale?
Inus, Thank you! So nice!

Hurrah! The kids let Lenuska go for a walk

Right now, yeah! I spent the whole day writing the recipe because my gophers were hanging on my pants all the way. Either feed, then take a walk, play, lie around, kiss the little girl ... Timon sly closed himself in his office and chilled for half a day, and the dogs screamed at his door, spat on him, since he won't let me in, and galloped to tear me up!

So, you say, 2 liters is enough for 5 days

No, because I was guarding the entu chumchu with a bazooka - I was waiting for guests, otherwise Timon would have dealt with her even faster!

Resolved, double serving.

Don't forget to buy CastrUlka tada ... the size of a bathtub ...

Did I understand correctly that she has been standing in brine for two days? Not soft from boiling water?

Thank you, druh!
Not, not soft, Angel. There is also a lot of cabbage, and the water, after adding salt, did not become so boiling. And when you throw cold cabbage there, the water eventually becomes about 45-50C in total. So there is nothing to cook in. Therefore, the cabbage turns out to be very crispy.
They won't let Manka and Omelka shake off, they tried, they praised ...

... unless, of course, you yourself were not lying, for the sake of decency ...

Wow! Need to do! I keep looking and looking at it on the market, already ready, but I disdain to buy, now I'll make my own.

Don't forget to buy CastrUlka tada ... the size of a bathtub ...

And I have two 7-liter ones ... la-la-la

I keep looking and looking at it on the market, already ready, but I disdain to buy, now I'll make my own.

I also do not welcome such purchases from the market, you never know where it was lying ...
And the store one ... That's how many times I took it, it was not fermented, just salty (apparently in a hurry to sell it as soon as possible), then the thermonuclear one - it was completely overwhelmed, there is no queue behind it, the prices are awful.
I spat on this business and decided to do it my own way, in a lazy way. And I was very surprised at the result. The question is, what have I been waiting for so long? After all, for many years, after leaving Tashkent from the "Korean region", I did not eat chimcha. I thought that I had fallen out of love, and then I realized that I just constantly came across G. Now I just do it myself.

And I have two 7-liter ones ... la-la-la

You just prepared in advance ... Armed to the teeth with saucers!
That kvass is right by the bath. A kilogram like that ... ten at once. And you will be a merchant in casseroles!

You just prepared in advance ... Armed to the teeth with saucers!

Aha! I knew that someday I would meet with you on the Internet!

That kvass is right by the bath. A kilogram like that ... ten at once.And you will be a merchant in casseroles!

I have, like Valyukha from Svatov: "No, we somehow don't eat this salad very much ... The bucket is enough!" Two sons under 80 kg and a fire-breathing dad (he will have to put 10 peppers alone) as they sit down, as they screw up. They really love these salads. And your manty, every time with thanks to you from the table crawl out.

I read and think that the name is familiar, Chimcha. And then I remembered recently I bought a spice for cabbage in E5ru, called Chim-Chim: lol: And here is the recipe ready. Thank you

Nooo, this is a completely different dressing and the cabbage will turn out to be different, do not need it in this cabbage

Girls, what seasonings should I put if there is no fish sauce and the "friend's daughter" does not supply? Besides coriander, what else? Can you buy something separately?

And your manty, every time with thanks to you from the table crawl out.

Wow! Prada, chtol? Claaass! Thank you

don't need it in this cabbage

Yes, yes, Natasha, Tanyulya is telling the truth. This is not the right gas station. She's for a simple coleslaw salad with pepper and something else. It's just a salad, not chimcha.

Besides coriander, what else? Can you buy something separately?

I wrote everything, Anh. Coriander, garlic, ginger. Just don't overdo it. Follow the recipe. All these additives, each separately, should not be felt. They should all work together and create a funky scent. Forget that fish sauce. I used to make a wonderful chimchushka without him, honestly!
Well, really, because of one tablespoon, you will run to buy a whole bottle!

Girls, what seasonings should I put if there is no fish sauce and the "friend's daughter" does not supply? Besides coriander, what else? Can you buy something separately?

Anh, hot red pepper, bell pepper, garlic, ginger, I add the onion (I grind it in mashed potatoes) and rub the radish without fail. Since I coat the sheets, I add rice flour (I brew it into the paste).
But Lenuska has a slightly different recipe.

Thank you girls, I understood everything!

Oh, that's good. Then I will no longer look for the culprit!

hello, I asked you to be the same ... I wanted to write in a personal message, yes ... I think, okay, you're losing a lot of children
and it turns out I'm not the only one who suffered
I will definitely do it, thanks, Lenus

[Tatyana]

Tatyana, and your recipe is not on this forum?

[Tatyana]

Tatyana, but your recipe is not on this forum?

there is https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=146750.0

hello, I asked you the same ... I wanted to write in a personal message

A! Exactly! Well I remember there was someone else! Haven't seen you in ages! Zdaroff!
Try it, Svetulyok, cool little thing!

They won't let Manka and Omelka shake off, they tried, they praised ...

I confirm - it is very tasty !!!!

KANESHNA lied, your wolfhounds did not kill us !!!

[Tatyana]

Tatyana, Thank you! I was looking for you in "Vegetable Dishes", and she was in "Snacks".

I confirm - it is very tasty !!!!

Aaaaaaa! Finally, I got it! Ours for you!

That's how I knew, sho sbrihali!
Gophersiiiii, fas!

Ksyuyuh, wolfhounds are klaaasnye?
Leeeeenk, show the saffron milk caps

Yeah, Tan, cool! Lenka does not feed them, so they chew everything: legs, sweater, socks.

if sho, I'm in the house.

Yes, you are my golden! Leeyenk, why can't you feed your children
How would I cuddle them

So they squeezed all the way !!!

Leeeeenk, show the saffron milk caps

Yes, I catch them NI-MA-GUUUUUUU !!!
That's why I don't post new photos, since they can be captured either in Manka's hands:

Either asleep or just waking up and sipping:


And then they start to freak out and cannot be caught.
Tomorrow I'll take a camera down the street, I'll try to make normal photos. Well they have already grown up well. Mankin Lyova saw them, grit, figase boars! And I thought there were puppies ...

so they chew on everything: legs, sweater, socks.

Aha, Melka toka and arala: "Leeyenk, they are eating me!"
And they liked the soooo knitted socks, they really didn't want to part with them!

How awesome they are !!!!!! One more mushroom.