Elena Tim
Quote: annnushka27
just salt well.
This, Anh, is the very thing that is not needed. You saw only a pinch of salt goes into the pepper mixture. And if you take your raw adjika, you can easily oversalt the chimcha. Cabbage, after two days of salting, is already quite salty. Overkill can happen, I'm so kaatsa ...
Oh, listen, well, I'll look forward to your verdict - I liked the chimcha il net
Watch for bubbles. If not fermented, leave it on the table for a short time.
lu_estrada
Yes, Lenochka, Anna is right!
and this is my mom's recipe -
10 red bitter peppers
20 red bell peppers
400gr. garlic
1/2 cup salt
1/4 cup vinegar
1-2 green apples to remove the bitterness and unpleasant odor of garlic
Twist into a meat grinder and you can eat right away, and it is stored for a long time.
There, it was far away and yes, so long ago that I can't believe whether it was.
The last time I cooked this adjika was three years ago, there is a jar in the refrigerator as if it had just been cooked yesterday.
Well, why did I come to you, I forgot
my husband went on business, gave the assignment to buy Chinese cabbage, bought it, but the wrong one - it turned out to be Bok-Choi with green leaves like beets, such cabbage is useless for your chimchi-kimchi, ahh? Oooyy.
MariV
Elena Tim, Lena, you will get what you need! The difference between your way and the way of my familiar Korean woman is that after fermenting the cabbage you put spices, and Nina and I do. And we do without sauce.

Your cabbage is delicious, of course. I believe! But ours is no worse!
kirch
Quote: Elena Tim
Watch for bubbles. If not fermented, leave it on the table for a while
I just wanted to ask, and you have already answered. Yesterday afternoon I put it in a jar, there are no bubbles yet. And what if they don't appear?
annnushka27
Quote: Elena Tim
This, Anh, is the very thing that is not needed.
There, a pinch of pepper for chimchi will go, and if kept in the cold, it will stand well. It's just that you can't buy fresh pepper here in winter.Ludmila, it's nice that she reminded me, but we don't put apples, and there are no strict proportions. The husband cooks himself, it is softer for us, he is stronger for himself, for himself sharper, he signs himself cans "dragon"
Quote: kirch
I just wanted to ask, and you have already answered. Yesterday afternoon I put it in a jar, there are no bubbles yet. And what if they don't appear?
I don't have it either, there is a can on the window, can I rearrange it in a warm place? I tried it, it's delicious! I was not very sharp.
Elena Tim
Quote: kirch
Yesterday afternoon I put it in a jar, there are no bubbles yet. And what if they don't appear?
Lyud, An, and you take a closer look and you will definitely find a couple of C grade. There should not be a lot of them, otherwise the chimcha will become too thermonuclear, in the sense that it is highly sour. Put in the refrigerator, there, until it cools completely, it will just add to the taste.
kirch
Have already appeared
Elena Tim
Quote: MariV
Your cabbage is delicious, of course. I believe! But ours is no worse!
Wait a minute! I don't remember saying that my chimcha is better or more correct than others. These recipes, as well as recipes for borscht - mulion, regardless of whether anyone has a personal acquaintance, a REAL KOREAN !!! And just like people of other nationalities do not cook the same dish in the same way, so do Koreans - everyone has their own recipe for something. I already know about this firsthand, given where I lived ... and I never boasted of friendship with a huge number of Koreans, Uzbeks, Tatars, etc., and of course, I do not pretend to cook only according to my recipes and nothing else, because they are the most, most correct.Chimcha (chimchi, kimchi ...), easy way to cook
And finally ... and vascheeeeeee .... I'm not playing with you !!!
Maaan, go save! MarieVanna make no mistake about building me! Aaaaaaaa!
Elena Tim
Quote: kirch
Have already appeared
Uray!
MariV
Quote: Elena Tim


Maaan, go save! MarieVanna make no mistake about erecting me! Aaaaaaaa!
... and the informer - the first whip ...

lungwort
Girls, the cabbage is stocked up Tonight I'll start cooking. I really want such a cabbage, well, very much .... In general, I suspect that I cook only for myself. Although maybe someone else will join.
Elena Tim
Quote: lungwort
Girls, the cabbage is stocked up Tonight I'll start cooking.
Come on, come on, Natasha! Boom wait!
Quote: lungwort
In general, I suspect that I cook only for myself.
And why? Are there no more lovers?
Tanyulya
Natasha, do it. With this kimchukha sweat and pigody, you can make spicy cakes and fry them, mine love it when I add fried pork or chicken meat.
I’m just dumb with rice.
And my dad drinks all the pickle. I always do both for them and for myself.
nakapustina
Elena, and put the salt with a slide and is it possible to add salt after adding spices to the cabbage?
Elena Tim
Natasha, when you add to the brine, take the salt with a slide, but not straight from the "mountain", but from the middle one. But only a pinch goes into the pepper mixture, no more.
nakapustina
Elena Tim
Elena Tim
Well, we talked ... But what, it turned out very meaningful!
lungwort
The cabbage is already in the brine. 2.5 kg of cabbage turned out. Sweet peppers 4 large pieces, acquired ginger. But tomorrow or the day after tomorrow I will look for bitter pepper. I wonder if you can take a Mexican dried smoked pepper instead of red?
Sivana
Recently I transferred everything to a jar)) In the end result, I have no doubt, because already, at this stage, the aroma and taste of real chimchi
Lenochka, thanks for such an easy recipe, I never thought that you can cook this yummy with absolutely no straining.By the way, in addition to pilaf, we also love chimchi with beshbarmak

Chimcha (chimchi, kimchi ...), easy way to cook}
Elena Tim
Quote: lungwort
I wonder if you can take a Mexican dried smoked pepper instead of red?
Yes sobsno, why not. It is also a pepper in Africa - pepper.
Listen, Natasha, do you have fresh ginger or powder?

Quote: Sivana
By the way, besides pilaf, we also love chimchi with beshbarmak
Yeah! The other day I dreamed of besh with chimcha. Tomorrow I'll ferment again. And then the last can ended today. Well, then I will definitely make beshbarmak. How much can you suffer without him ?!
The can looks awesome!
Sivana, you are the "first swallow" in this recipe. Thanks for the photo report and the flattering review! Oh, I'm so glad, so glad!
nakapustina
Quote: Elena Tim

Well, we talked ... But what, it turned out very meaningful!

So there is nothing to brag about, I messed up a little, put salt without a top, I'm waiting for bubbles
Elena Tim
Quote: nakapustina
salt without top
Nothing wrong! Half a peck will not play a special role.
kirch
And I already got the mutton out of the freezer. Tomorrow I will make pilaf harp, then I will report
Elena Tim
Oh, I'm going to cook the same tomorrow as a swimmer!

Moreover, Omelka is already cursing - pack and pack the recipe!

kirch
Will you post it tomorrow? Come on early, or I won't be in time. Husband arrives at 4 o'clock from work
Elena Tim
What you will not have time for?
lungwort
Lena, I have dried smoked jalapenos. I asked about him. And my ginger is fresh.
kirch
Quote: Elena Tim

What you will not have time for?
I want pilaf according to your recipe
lungwort
Girls, I have a question. There was no 6L pot at home. And I salted in 2 pots (each with 1.5 liters of brine with 3 tablespoons of salt and 1.2 kg - 1.3 kg of cabbage). The brine cooled down and the cabbage was not enough, all fit in one pan, and there are only 3 tbsp. tablespoons of salt. I tried the salty brine. And yet, is it worth it to dilute more salt in this brine? By the way, the cabbage is all in brine, and on top is a plate as ordered.
Elena Tim
Quote: kirch
I want pilaf according to your recipe
Oh, Lyudochka, don't wait for me. I will only cook in the evening, let alone spread it, in general, at night. Yes, you yourself, if my memory serves me, cook pilaf perfectly.
Quote: lungwort
And yet, is it worth it to dilute more salt in this brine?
No need to plant anything, Natasha, leave it as it is. While the brine was cooling, the cabbage had already collected salt.
Elena Tim
Quote: lungwort
Lena, I have dried smoked jalapenos. I asked about him. And my ginger is fresh.
God bless him, with jalapenos. I'm talking about ginger ... You need just a little bit of it, just for the scent, but not to feel it. But this, of course, tastes and colors ... but personally, it bothers me a lot, if you feel it. Cut a small ring from the thickest part of the root. This is quite enough.
kirch
So I can feel the ginger and I don't really feel it. And so I cut off a little
lungwort
Quote: Elena Tim
Not More: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=398102.0 you need to breed anything, Natasha, leave it as it is. While the brine was cooling, the cabbage had already collected salt.
I did not wait for an answer, nevertheless I diluted the salt and added it to the pan. So the pepper can be put dry or better fresh?
Elena Tim
Natasha, when you rinse the cabbage, try it. If it's too salty, just wash it better.
And pepper ... well, of course, fresh is better, it is unusually fragrant. We can say that it has "all the salt"! And the ground can be added when, say, there is not enough pod for the desired pungency, and you are reluctant to grind a new one, then you add it to taste.
Elena Tim
Quote: kirch
So I can feel the ginger and I don't really feel it. And so I cut off a little
In general, I prefer to use ground ginger for chimchi. Well, in any case, for her sake I will not run for fresh. He, if not used in time, will simply deteriorate. And I, if I don't cook Chinese food, I rarely use fresh ginger. So so as not to throw it away ... it's easier to powder.
lungwort
Lena, I understood everything, tomorrow I'm buying hot peppers. Thanks for the answer.
Elena Tim
Yes, not at all. Boom wait ...
Tumanchik
Lenul, well, finally I crawled to your recipe.
To be more precise, they ate all the sauerkraut and wanted something spicy. The recipe is cool and simple to perform, and the description in the lencotimkin style lifts the mood.
On the phone: Well, man, bring me a Peking today!
Elena Tim
Hurray, another chimchi wanted!
Irishkin, I will be glad if I like it and look forward to your feedback!

And finally! I'm tired of waiting for you all! De chimchaaaaaaa? !!
Elena Tim
Quote: lu_estrada
turned out to be Bok-Choi with green leaves like beets, such a cabbage is useless for your chimchi-kimchi, ahh?
Oh, Lyudaaa, I'm sorry, I somehow missed your post!
I, frankly speaking, finally don’t know, sho for the beast, your entot Bok-Choi ...
FSE, now I know! I ran into the tyrnet and looked.
Lyud, try to do it with her. As I understand it, you can add it everywhere, which means that it is delicious in itself. So why not make a chimchi out of it? I probably answered too late, right?
And thanks for the adjika recipe!
Listen, how much of it comes from this amount of ingredients? Preferably in banks ...
Will the two-liter be typed?
annnushka27
Quote: Elena Tim
De chimchaaaaaaa? !!
Goeeeeeee!
Chimcha (chimchi, kimchi ...), easy way to cook
Elena Tim
Wow! And even with plooooo! Cool!
Until you yell, they will not start to respect! Both chimchu and pilaf were provided at once!
Anyut, how do you like it? Did you like it at least ...?
annnushka27
Elena, of course delicious !!!

I speak the truth! I'm not afraid of your gophers, like some! Yes, and I have security .... two whole!

Elena Tim
Oh, how glad I am, An! I always feel this way ...
Thank you, I made you happy!

Wait, I was left without protection ... The gophers of the hat went out into the street!

Trishka
! ! ! !
Flax, tell me pzhl, and if Mona is frozen hot peppers, then maybe sweet ones too.
Or have I frozen a whole bag for borscht since summer, or is it fresh nat?
lu_estrada
Helen, you're right, your answer is late, but oh well. My husband put Boku on the top shelf of the refrigerator in the garage, I didn’t control it, but she took it and froze, all the green leaves turned into ice, tomorrow I’ll shake the tea. And Boka is really tasty, firm and juicy, appetizing, well served in salads.
I forgot to ask you about 2-3 red peppers, how much by weight? because here peppers are 250-300 grams each, and what do you think is the weight of peppers?
The volume of adjika depends on the weight of the peppers, The last time I cooked about three years ago and half a portion, one jar, the truth begun, is still alive, my husband does not eat spicy, sweet, and I am slowly indulging, but how many of the local giant sizes are obtained, sorry, I forgot, it seems 3 jars of 700ml.
There, for a long time, at home, we cooked in 3-liter jars, bought peppers in bags, and cracked adjika with spoons. That's it, old age-not-in-joy-but-youth-disgusting.
Nagadala-goat-death, so for me, I prepared a Mexican casadiyka, a piece of Mexican cheese Cotija rolled up in a small cake, rolled up in an envelope - cotiha, red onion and a little hot Mexican pepper, I put a spoonful of adjika on a frying pan under a press, and fry over low heat until golden brown and crisp - while the cheese is melted, tasty and a quick and satisfying snack.
Elena Tim
Quote: Trishka
, and if Mona is frozen hot peppers, then maybe sweet too
Ksyusha, it's easy! If you have it red, then there will be no difference. Thawed sweet peppers are no worse than fresh ones. Checked ...

... electronics ...

Elena Tim
Lyud, I took a picture especially for you:
Chimcha (chimchi, kimchi ...), easy way to cook
That is, we are not far away.
But actually, 50g more, 50g less is not the point. I wrote: "2-3 pieces", meaning the different size of the pepper. Large - two, small - three. It turns out that if the pepper weighs, say, 300g, then it will be enough for 1.5 kg of cabbage. But I repeat once again, if the difference in weight is small, then this will not be noticeable in chimcha.
nakapustina
And today we tried cabbage. True, not with pilaf, but with potato cutlets with mushroom sauce, not a weak combination, but it was delicious for us Now I will alternate with instant sauerkraut. Elena, thank you so much for the recipe

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