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

[Elena Tim]

Elena Tim, phew .... exhaled ... I'll carry it to the garage. and tomorrow morning, running for pepper

Thank you

Good luck, Brightwing!

[Elena Tim]

Elena Tim, Lenok, this is so delicious !!! And, oh, horror, my husband liked it too! I thought that I would "cut" in one person, but no

In fact, in the spring, when you don’t know what you want, it’s the most spicy, varied

I hide the photo under the spoiler, because it's a shame to carry such an untidy plate to the report, but everyone was very hungry, including me

Thanks for the recipe, Lenok

Oh, Svetulechek, how glad I am that you liked it!
And the plate looks very tasty, why are you talking about it.

So I made this charm .. And then I’m all sourdough, but simple sour. Imagine there are people who do not even know what kimchi is. You say proudly to them - I made kimchi, and they answered - What is it?

Irishka, class!

You say proudly to them - I made kimchi, and they answered - What is it?

Irina, if Lena Tim was not on HP, I would also ask the same question. And so proudly and cheerfully I can thank her many times for the recipe.

Svetulyochek, good health, dear!

Wow, I read everything! I'm getting out of the bushes! I bought cabbage, decided at once 4 kg, so that for a long time! Already worth the salt in the pan! Lena, I have oyster sauce and shrimp sauce, as far as I understand, you can replace fish sauce?

[Ol]

Ol, oyster and shrimp are ready-to-eat sauces, that is, cooked already. And fishy is naturally fermented and therefore helps fermentation.
If you have any preservative in your sauces, it will slow down fermentation. Therefore, if you want to add them to chimcha, add them to the ready-made one.

Oh, Lena! Thank you! Otherwise I would pour it right away! I have two more days, maybe I can buy it in time?

Don’t worry, Ol! Everything will turn out great without fish sauce, well, honestly!
If you get it, you buy it, but no, well, go to the devil.

[Elena Tim]

Elena Tim,
Can you add some information for thinking about fish sauce?

For me, the oyster practically for some reason does not have a pronounced aroma, but the fishy one is pronounced in perception. Although I use it in very reasonable amounts.
But my son, who has a much more pronounced ability to identify spices and aromas in a dish, he cannot use fish sauce at all. At all! Although he loves almost all spices (and we have a lot of them!).

Have motoxxx, there is shrimp sauce, we also have it. Only I, for example, could only smell... I did not dare to add somewhere. Such a strong and unusual aroma !!! A Vietnamese saleswoman in a Vietnamese market warned: just a little ...
Here it is in the refrigerator, tightly closed!

I got a long preamble, but oddly enough I wanted to say that it would be better to "train on cats" first, not everyone will be able to use fish sauce ...

Igor, I completely agree with you. Therefore, I write everywhere that if you cannot find or do not like fish sauce, then it is absolutely unnecessary. It's all a matter of taste.
By the way, I have heard more than once that fish sauce is fucking disgusting. But, I must confess, my Aroy is completely different, and I have not tried another one, which is why I showed it in the recipe.
As for your shrimp sauce, bought from the Vietnamese, it is most likely natural, moreover, "home" fermentation. And it smells accordingly. My mother once worked with the Vietnamese, so she says that what they eat is often impossible to bear sitting next to - everything is very "fragrant", resembling the smell of a rotten herring, which, in fact, is not far from the truth - just like that. smells like fish sauce considering how it's prepared. But not the one that is produced on an industrial scale, it is a completely different sauce, in the sense that it is peeled and does not have any strong smell. But nevertheless, it is natural, it just does not stink.
All these sauces differ from others in their liquid consistency and color from light to dark brown, very similar in appearance to soy sauce.
But if the contents of the bottle are thick, pinkish, beige or even orange, with a jelly-like consistency, then such oyster or shrimp sauces are a completely separate category. These sauces, simply put, are something like a chili sauce, that is, a completely finished product that can be spread and devoured even on bread. They are prepared differently - they are boiled. There are different recipes, but here are a couple of examples: someone is making a sauce based on concentrated shrimp broth, with added sugar, salt, rice vinegar, pepper and starch. But the abalone oyster sauce is considered a delicacy, so hardly anyone will transfer precious shellfish to a decoction. They are dried, ground into a powder, and on their basis, with the addition of water and the above ingredients (at the discretion of the manufacturer, yes), plus a little garlic powder, this sauce is obtained. But such sauces necessarily come with the addition of some kind of preservative, just so that they do not disappear. Therefore, just in case, I wrote that they can slow down fermentation in chimcha.
So, why am I writing all this, just so that there are no questions. That is, you need to immediately know where which sauce is going - if it is naturally fermented, then it can be added to the pepper mixture for chimchi. If it is boiled, then it is better not, because here the recipe itself is based on quick cooking, so why slow it down?

[highly]

But if the contents of the bottle are thick, pinkish, beige or even orange, with a jelly-like consistency, ... These sauces, to put it simply, are something like chili sauce, that is, a completely finished product that can be spread and eaten even on bread.

Here they are both: shrimp on the left, fish on the right ...


Shrimp seems to be beige and thick, but not only to smear thoughts, but not to smell !!!
So far, I have not figured out where to adapt it!

Fishy right, smell too highly concentrated; the taste, if you add a little, just gives a shade to the dish, I like 1-2 drops to add to seafood dishes, but no more!

In general, you need to try everything!

Shrimp seems to be beige and thick, but not only to smear thoughts, but to smell it does not arise !!!

Yes, you got some kind of thermonuclear one.

Oh, Lena! I have a sadness. I didn't get kimchi ... I really don't know what kind of kimchi it should be to taste. I think it was necessary to keep not 2, but 3 days in brine. I have none to my taste (not salty and no acid, not fermented) and is it still bitter? Maybe she put a lot of hot pepper. And it turned out 3 liters, but we will eat it anyway, otherwise we transferred so many products. Now standing in the refrigerator, can it come? When it's over, I will put a new one
I sin on salt, I had a sea

So, let's sort it out in order.
If I did everything strictly according to the recipe, the chimcha could not fail.
Look, you write that it tastes bitter, and you sin on hot pepper. But bitterness and pungency are two different things. It is clear with pungency, chimcha is a spicy dish, I just don't do it spicy, so I put less pepper. But I don’t understand where the bitterness comes from? ... If only some kind of cabbage was caught, with bitterness ...
Regarding acidity: you don't need to expect the same acidity from chimchi as sauerkraut, they are different things. But if it seems that there is not enough salt, then dilute half a teaspoon of salt in a small amount of water and pour it into the cabbage. She will improve in a day.
But first tell me, did you soak the chimcha in the jar until it bubbled before putting it in the refrigerator?
The fact is that it could simply be under-fermented, which is why it seems nothing. But in theory, even in the refrigerator, it still has to reach, there the fermentation process will not end, it will simply slow down from the cold.
Yes, and also, did you try it after it cooled down or was still warm? The fact is that if it is not available, it may seem bland, and here it is very easy to make a mistake and, adding salt, go overboard with it. Give the chimche a little more time (a couple of days), from there you will dance.
Today, after two days of pickling, I mixed cabbage with a pepper mixture and left. But a few hours later my husband asked me to get some to eat for dinner. So, unfertilized, she is really bland, but after a day it will be warm, and then a day in the refrigerator, she will be normal, I am sure.
Yes, and more, sea salt - ferments normally, if not iodized. But next time it is better to take ordinary table salt, at least finely ground stone, or coarse - no difference. This time I did it on it - everything worked out great.

But first, tell me, did you soak the chimcha in the jar until it bubbles before putting it in the refrigerator?

Wo, the sheep (that's me), of course not! Damn, you have to repeat everything again. But it is already in the refrigerator and today the taste is better, but it is still far from overeating. Maybe take it out of the refrigerator for a day and add some salt?

Maybe take it out of the refrigerator for a day and add some salt?

Yes, you can get the jar overnight and leave it on the table, and clean it up in the morning. The cabbage will warm up and fermentation will go faster. Just do not overexpose - it tastes too thermonuclear.
Be careful with salt. If it's really bad enough, then add a little with some water, only turn the jar over so that everything is well distributed, otherwise the upper cabbage will be salted, and the lower one will remain fresh.

Yes, you can get the jar overnight and leave it on the table, and clean it up in the morning.

OK. I'll try.

Helen, I have a lot of juice left, a whole glass. This is because I also added soy sauce. Pour the toad strangles, it's delicious. Can you tell me how I can use it?

Svetik, do not pour it out in any case! Leave it in a glass or in a jar with a lid and put it in the refrigerator. When some of the chimchi leaves the common can, the liquid level will drop and the top cabbage may run out of juice. Then you will add from the stash. Chimcha is tastier and juicier if kept covered with juice all the time.

Thank you Lenochka

Oh, yes to your health!

And I did it, it was tasty and not very spicy, and ate quickly. Thanks for the recipe.

You're welcome!

Lena! Thank you! My long-suffering cabbage arrived in a week. Vkusnoooo! I made another portion and salted it a little. I think I'll hit the mark for the third time

Well, glory to those! It's finished!
Olenka, I'm glad you liked it. Soon you will cook it with your eyes closed and it will get better and better.

Just for the sake of kimchi interest in a Korean family

South. Korea

A wonderful recipe. I don't like spicy food, but my daughter adores it. About two weeks ago, he and a friend from Sakhalin poured a whole ten-liter rectangular container with this kitsch-chi. We made steam cakes with her. According to the Sakhalin recipe. Before that I tried pan-ce, but was not impressed at all. Even, rather, the opposite. But with kim-chi it is perfect. I even grabbed a pepper and garlic paste with me. I'll do it on the weekend.

Uraaa! I will also ferment today!
Four kilograms of Peking snapped off - I'll eat it!

Korean recipes for quick-cooked kimchi variants from Maangchi

Kimchi in 2-2.5 hours, Korean recipe from Maangchi (video with subtitles in Russian)

Express kimchi from white cabbage, Korean recipe from Maangchi (video with subtitles in Russian)

Freshly made kimchi, a Korean recipe from Maangchi (video with English subtitles, to view Russian subtitles, select "translate" in subtitle settings)

What can I tell you. When my girls fermented this cabbage, I watched with ease. And when I did it in one person, but with almost one hand, I was worn out. It's just the same.But for sick quitters - the whole problem. But I did it. Our Beijing is resilient and good. I really want pan-se. Get lost, figure.

when to do in one person, but with almost one hand

if there is a planetary mixer, then, like most other salads, you can mix in parts (so that there is a place for mixing in the bowl) at the lowest speed with a dough hook in it, or, if available, in a marinator like "9 minutes" mix.



Maangchi kimchi FAQ (video with subtitles in Russian)

[Elena Tim]

Elena Tim, I have a HUGE thank you for the wonderful recipe, although I did a quick gag (mainly from what was found in Dixie, but something had already been bought earlier in other stores).
Since we have no fans of chimcha besides me, I made one head of cabbage:
I cut a head of cabbage 1.9 kg and tore it into eighths, cut out a stump and cut it into transverse pieces "for one bite", washed it;
put the washed cabbage in a saucepan, 4 tbsp. l. b / g coarse table salt (grinding No. 1) and poured 500 ml of cold water, mixed everything (left to salt for 2 hours and, to speed up the process, stirred every 30 minutes);
because rice flour was not at hand, I took 75 ml of wheat flour and poured it into 500 ml of water, boiled it vigorously for 5 minutes, added 30 ml of granulated sugar, stirred and set to cool;
mixed cabbage in brine;
added 20 g of hot red pepper from Kamis and 3 tbsp to the brewed flour. l. with ground paprika from Vegeta:
cut into small pieces 100 g of green onions, 2 celery stalks and rubbed 1 small carrot (approx. 5 cm long), added to the kimchi paste and mixed everything well;
mixed cabbage in brine;
poured 7 tbsp. l. fish sauce from Aroy-D into kimchi-paste and mixed everything well;
mixed cabbage in brine;
a piece of fresh ginger (2 × 4 cm), chopped into small cubes, 12 medium cloves of garlic chopped into rings and a small onion (approx.
mixed cabbage in brine;
washed the cabbage in 3 waters, drained and squeezed;
tucked the prepared cabbage with kimchi paste and mixed everything well with a spoon, tamped it lightly in a saucepan and left for a couple of hours under a lid at room temperature;
spread out into containers from under 2 kg of kebab, fit into 1.5 containers.
I put the full container in the refrigerator, and left the incomplete container in the room for food.
Yummy!
I forgot to buy coriander ... while I was cooking, I mentally tried it ...

Loosely! I forgot to buy the garlic, put the dry one, and the hot pepper was dried. I'm only worried about the garlic. I'm waiting for the result tomorrow. Fermented.

[Elena Tim]

Elena TimElena, thank you, though with a delay, but with pleasure! This is not the first time I have done it according to your recipe. He very much took root in our family ... I adapted the Ikeevsky 2-liter container for kimchi, it's convenient for me. I take a head of cabbage within 2 kilograms and just everything fits). I do it strictly according to the recipe, with sauce. I like everything). It's worth it, my dear, we've been picking up bubbles since yesterday, today we'll be bursting!

Thanks for the recipe! Yummy!!!

Good luck, Brightwing!

Thank you, Lenochka, I really liked this Korean cabbage, I eat 2 kg in 2 days, my hands reach for the refrigerator, I scold my son not to eat much (without me) ... By the way, I read that this chimchi is very useful for the stomach, it contains enzymes and lactobacilli more than in bifidium .. and it was also included in the UNESCO heritage book ... Thanks again for the excellent recipe