Panchani

Category: Cold meals and snacks
Kitchen: korean
Panchani

Ingredients

Fish perch) 1 PC.
Green radish, large 1 PC.
Garlic 1 head
Hot pepper, ground, red 3-4 tbsp. l. with a slide
Salt 1 tbsp. l. with a slide
Ground coriander 1 tsp
Vinegar essence 70% 3 / 4h l.
Water 2-3 st. l

Cooking method

  • I don’t know what to call this dish. I name and cook as my grandmother did. \ "Panchani \". So, it is in this dish that I do not like fish, but rather pike perch. Although it is prepared from different fish, carp, carp, silver carp, belamur (I don't know how to spell it correctly). These are the most affordable fish in Uzbekistan. It's just that the pike perch remains elastic, for that I love it!
  • Let's get started ...
  • I have a small vessel, counting on it, weighing 530g. about. We clean, rinse, cut into small pieces. The thickest piece is no more than 2 cm. This is for small fish and small quantities. If you cook a lot of big or fish, then you need a larger one, it will ferment and eat longer.
  • Stage 1.
  • We dilute vinegar in 2-3 tbsp. l. water, salt, garlic slices - add all this to the fish. Mix well. Let it stand for 10-15 minutes. Now pour in all the pepper, coriander at once, stir again the inverted plate on top, press lightly, close the lid and put out in the cold for a day (1.5 is possible), during this time you need to mix several times. It is necessary! Needed for even distribution of additives. The fish is cooked in pepper. Vinegar is needed to speed up the cooking process.
  • Stage 2.
  • Cut the radish into cubes, lightly salt, just to make the juice stand out. Wait an hour. Now that there is a lot of juice, we really need it, add it to the fish. Mix everything well
  • Panchani
  • press down again with a plate, close the lid and leave in a room at room temperature. It will ferment and ferment in the warmth, not in the cold! Stir 3-4 times a day. On the 31st I cut the fish, on the third it is ready.
  • Panchani
  • See how much juice is in the can ?! The bigger, the better. This is from the radish.
  • Therefore, I immediately warn you ... The aroma will be stunning! Transfer the finished Panchani to a jar, but it is better to store it on the balcony. In no case in the refrigerator nick! By some miracle, this Aroma will crawl from a closed jar into the refrigerator 😨
  • Everyone, spicy lovers, help yourself!

The dish is designed for

Liter jar

Time for preparing:

Fermentation 4 days

Cooking program:

Handles

Note

This is a quick way, with vinegar. For the winter, my grandmother cooked a lot, a 40L enamel pot. Eaten faster than other blanks! Then no vinegar is needed! I don't think anyone will need it here. But, if you ask anything ...
The salt needs to be divided into 2 parts, most of it into fish, less into radish, just so that the juice stands out.
You can use cabbage instead of radish. Salt too, shake to extract juice. You can take radish and cabbage together. The choice is yours

Elena_Kamch
Uraaa !!! I'm first!
Thank you very much for your work!


Added on Tuesday 05 Apr 2016 1:07 PM

I'll leave the questions for tomorrow
lira3003
Lenus, are you already here?
Here is nimble! Thanks for stopping by, help yourself!
Tricia
Vooot! New interesting recipe!
I took the red-deliciousness to the bookmarks before a decent fish appeared.
Thanks for the great recipe!
lira3003
Tricia, Nastyush! Thanks for stopping by! Prepare, I'm waiting for the report!
Tricia
Rita, and can you make from red fish or from pollock-cod? I am quite a river fish. Mushsh won the carp for the second year persuading me to do it, and I'm not doing anything ... Or is it fundamentally a carp, even in this form, but is coming?
lira3003
Nasten, I don't think the red will go. She's very gentle. But I didn't make pollock or cod, but I would try. Take a small one, about half a kilo.
Quote: Tricia
second year carp persuades to do
Oh, how I love carp! SLR, especially! Nefig to clean there... They are so sweet
Chuchundrus
Ritul merci for an interesting recipe
I probably won't dare to cook: secret: I can't stand the smell and taste of fish, but in order to increase education it is very useful and interesting
lira3003
Natasha, I remember about your dislike ...
The fish is lucky or you are unlucky, I don't know
Thanks anyway for stopping by
Nikitosik
lira3003, Cheers cheers!!! I waited for a delicious panchani !!! Thank you very much for the ritual. And the pike will go ... or else they may bring me back from Holland. On the weekend, just a large one was brought ..., even with caviar (which I salted for sandwiches), and the pike itself was fried.
lira3003
Nikitosik, I would probably try the pike. Especially when you really want to!
You remember the taste of the finished panchani, it will be easier for you to navigate.

Nikitosik
lira3003Yes, of course I remember: girl-yes: The smell is killer and at the same time alluring, when you understand this taste, it’s like a drug!
lira3003
Agree! It smells like a radish. And cabbage is not far behind. Granny cooked with radish, and mom either cooked with radish or cabbage. It tastes good to me anyway just not to cook myself.... We kept it in the closet, so we didn't suffer much.
Elena_Kamch
lira3003, Rit, I'm the only one so stupid ... What kind of fish should I take: steam room or frozen? I am somehow wary of the steam room ...


Added Wednesday, 06 Apr 2016 07:33

And then my husband suggested making it out of a scallop. Do you think it's worth trying?
IamLara
Quote: lira3003

Agree! It smells like a radish. And cabbage is not far behind. Granny cooked with radish, and mom either with radish or cabbage. It tastes good to me anyway just not to cook myself.... They kept it in the closet, so they didn't suffer much.

I really want to try, we love fish and radish, I watched another video on YouTube, it seems to be easy, but everyone scared by the smell. No storage room, it's warm on the balcony


Added Wednesday, 06 Apr 2016 7:45 PM

lira3003I really want to try, we love fish and radish, I watched another video on YouTube, it seems to be easy, but everyone scared by the smell. No storage room, it's warm on the balcony
lira3003
Len, I don't know who it is
Quote: Elena_Kamch
scallop

and how he will behave, can you do a little, suddenly you like it?
IamLara, Larissa, I left in the hallway for fermentation, but my men calmly transferred it. At the same time, the husband does not eat, and the son did not even notice. This is a stunning smell for me, I aired it all day ... But I knew in advance how fragrant it was!
IamLara
I would venture to put it in the refrigerator, we now have a puppy, diapers, there are enough smells
lira3003
Laris, the smell will appear on the second day after adding the radish. At first, the fish is simply salted, there is practically no smell, you can put it in the refrigerator. And when you add the radish (cabbage), you leave it warm. It is necessary to interfere with it so that it sour faster. This is where Ambre comes in. If you do not let it sour and put it in the refrigerator, even stirring it, you will have to wait a long time for readiness.

Maybe, against the background of the puppy, no one will notice

IamLara
The smell of radish does not bother me, I often make green salad (+ onion and salt, oil). If it's just the smell of a radish, then everything is fine, we will survive. I am very fired up to try it, I love salted fish (the city of "sea", grown on smelt, cod, I adore sprat and FISH in general).
lira3003
Quote: IamLara
The smell of the radish doesn't bother me
Lorik, then it's time for you, the girl, to salt the fish!
The taste will be a spicy, sour-salty fish. That is, very sharp, slightly acidic and slightly salty. Something like this. In Uzbekistan, I have not seen anyone who would not love it. Well, or we didn't come across such
Elena_Kamch
Rita, and if the fish is frozen, wait until it thaws or what? The liquid will be released during thawing ..


Added Thursday, 07 Apr 2016 11:00

And another question: vinegar is not an obligatory element? Moreover, at first I want to practice on scallops, and they are often eaten raw, but shellfish.
lira3003
Flax, I also had ice cream pike perch. I did not expect anything, I cleaned, cut, refueled at once.
Quote: Elena_Kamch
vinegar is optional
Quite right! Completely optional. It gives a start for a fast fermentation-souring. It helps the fish to "cook", as it were. I just didn't see a comb in my eyes, I can't say for sure.
I'll find a good carp-carp, make a "heh", that's where vinegar is obligatory!
Elena_Kamch
Well here he is, a scallop
Panchani

Panchani


Added Thursday, 07 Apr 2016 12:08 PM

Ritul, if I don't add vinegar, then dissolve the salt in water or don't need water?


Added on Friday 08 Apr 2016 03:33

I added a little water in the end, mixed it with pepper It costs and smells delicious.
IamLara
Tomorrow we'll go for a fish. In addition to the puppy, I also have cabbage in the kitchen fermenting! While alive
Elena_Kamch
Larissa, have you done panchani yet? Just going to?
IamLara
No, I need to go to the market for fresh fish in the morning, but I don't want ice cream, I know that I will buy fresh pike perch, and radish. Work in the week ... Here's the recipe I printed out, from tomorrow I will intensify the "gas attack" In the joint venture I buy 300-400 grams at once, nothing is lost. So fish tomorrow and go
Tricia
Elena_Kamch, Lenahow did the scallop turn out? So the report is interesting to see and read

And I can't find all the normal carp in the store! And at home there is only one red fish! And my husband got away with business - so even today I can't see the market ...
Elena_Kamch
Tricia, Nastya, she's still getting ready. As I understand it, with a radish for two days at least it should stand. She's still somehow not very juicy I got.
I wanted to ask Rita to clarify the time of infusion with the radish, but for some reason it does not appear ...
Maybe we'll take a sample today. In any case, I'll take a picture and show you, I'll tell you
lira3003
Lenochka! I was like a hound all day yesterday, sorry I didn't see your messages.
How cool is that comb of yours. ... like a chopped banana. Salted, pepper, already threw in the radish. Are you stirring? Now about the readiness. Did you add vinegar?
Tricia
And I would not have resisted. The scallop is so tender that you can eat it raw, if that ...
I will wait for the report - it is very interesting! (Or you can get insolent and ask to take a picture and the cut of the finished scallop - the color and texture are interesting - will it change much?)
Elena_Kamch
lira3003, Rituel, it's okay! Where can you get them ... these things! It's just that I got a little lumped here alone ... I'm sitting here in an embrace with a scallop But the girls then kept company


Added Saturday 09 Apr 2016 08:37

I didn't add vinegar. They eat a sin and eat it raw Now I mixed it up, saw the bubbles, like in flour-kimchi


Added Saturday 09 Apr 2016 08:40 AM

Quote: Tricia
The scallop is so tender that you can eat it raw, if that
Yeah, I've eaten it raw before. But now, it's just, animal protein is rare, that's why I'm waiting. Yesterday I tried to feed my husband, he said that he was afraid without whiskey. I told him - it's not a fish! And he is not in any
lira3003
Quote: Elena_Kamch
no whiskey
Cunning!
Elena_Kamch
Quote: Tricia
take a picture and cut the finished scallop - interesting color and texture
Nastya, I'll take a picture, yeah! Color changed .. darkened a little. And even covered in pepper


Added Saturday 09 Apr 2016 08:45 AM

Quote: lira3003
Cunning!
Yeah And since skiing was planned for the morning, I had to do without whiskey AND the scallop remained untested
lira3003
Flax, did you cut the radish coarsely? Maybe once
Quote: Elena_Kamch
They eat a sin and raw
then chop the radish on a grater? To get there faster ...



Added Saturday 09 Apr 2016 08:48 AM

Skiing is good! And here all the snow has already melted ...
In theory, as soon as the radish turns sour, you can eat it! But this is for the scallop, because you eat it raw too.
Determine the degree of readiness of panchani from another fish by fish! It should be pungently sour and of course salty. Somehow we got used to salt, where can we go without it ... Flax, it will be ready, cook a pubi. Rice porridge on the water. Rice will greatly emphasize the taste of the dish, and slightly extinguish the spiciness. Well, something like this. ...
Elena_Kamch
I already added the radish the day before yesterday. It is in thin pieces, but not very small.
Are there any signs of readiness?
I took a picture of what it looks like now. I'll post it a little later, otherwise I wanted to play flour-chimchi
Aki the bee is just ...


Added Saturday 09 Apr 2016 08:54

Quote: lira3003
And here all the snow has already melted ...
And we still have a lot True, the bears are already awake ...
I want to warm up!
lira3003
I'm sitting, I think you'd better come to us! I'm afraid of bears!
Added the day before yesterday? And still haven't tried it? Here you have an excerpt! We were waiting for readiness earlier, so we dragged the radish on the sly. Granny, probably, never understands where what is going. Or she knew and therefore a lot of this panchani was prepared by a 40-liter pan, this is not khukhrymukhry. ...
Elena_Kamch
Quote: Tricia
And I would not have resisted
Quote: lira3003
And still haven't tried it? Here you have an excerpt!
Girls, well, you provoked me Already the flour-chimchi pushed me aside for later
I decided to arrange a photo session with a comb and so that in an adult way, I went to get the camera
Now I will show you pictures
This is how it looks in general. I have no juice
Panchani

And these are the scallops themselves. I went, which means I got out raw, so that there was something to compare with, I cut both one and the other - this is the result
Panchani


Added Saturday 09 Apr 2016 10:36 AM

Quote: lira3003
We were waiting for readiness before, so we dragged the radish on the sly
And I had no idea that it was possible ... They said to wait, well, I'm waiting ... like a pioneer ...
lira3003
Len, looks great! And it looks not dry. Well done! Have you tried it already? If the radish is sour, I would already cracked could not stand
Len, although I was a pioneer, it is evident that I was not at all conscious
Elena_Kamch
Especially for you who are suffering, I went and tried:
- I didn't notice the sourness in the radish, it's still hard, not like flour ..., but interesting;
- scallop ... yeah ... melts in your mouth, consistency like a ripe banana, just as soft, almost no need to chew
The taste ... I won't describe it ... I was surprised that the pepper was drunk from the heart, everything in the pepper is smeared, but not very spicy. The aftertaste is slightly pungent and that's it.
In general, I would have put it in the refrigerator so that it ripens if I have time
My husband will come, I will force-feed
lira3003
Flax, just to ripen, bring it back from the refrigerator. Let it stand in the warmth, do not be afraid, he will only benefit from this
Is your pepper very hot? I’m just brutal! And then the fish inside does not become sharp, the sharpness is felt only when you eat it in a whole piece. And inside it is sour and salty.
Elena_Kamch
Quote: lira3003
just to ripen
I haven't taken it to the refrigerator yet ... But I already felt sourness in the radish. Probably it's time ...
lira3003
Do not rush. She herself said that she was not like torment. If you don't eat before nightfall, under whiskey then, then you hide it in the refrigerator. Just screw on the lid well
Elena_Kamch
Quote: lira3003
If you don't eat it before nightfall, then
Yes, and without him it went well. And the sharpness, it turns out there is! It depends on how much to eat!
lira3003
Stop! You can't eat alone! And then the husband will have to drink whiskey alone
Elena_Kamch
Ritual, laughs aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa ... I tried it from the heart of redka (you allowed)
And the scallop is waiting for him
Should the radish resemble mukcha? She, vapche, sour for three days in the warmth
lira3003
The radish will remain a radish. It remotely reminds, but it seems to me here it is tastier. Chuchundrus would not agree with me. She's a fish
Tricia
Quote: lira3003
Stop! You can't eat alone! And then the husband will have to drink whiskey alone
Rita, burst out laughing!

Elena_Kamch, Elenawhat a delicious scallop! The beauty.
It's a pity that the monitor does not convey taste and color, ehehe! Thanks for the teasing photos!

Rit, for which I love your recipes, in addition to deliciousness and simplicity, so for the fun!
You will look into Temka, and here people are always cheerful and happy with spicy food - no sadness, sadness)))))
lira3003
Nasten! For us lazy people, the simpler the better! I'm sitting here and thinking, you have a lot of red fish there, and you are here with some kind of radish.
Well, where we do not! It's only a pity that we don't have what you have
Quote: Tricia
You will look into Temka
Come, dear guests, and we will feed and have fun
Tricia
Quote: lira3003
I'm sitting here and thinking, you have a lot of red fish there, and you are here with some kind of radish.
Ehehe, so I used to swim in a fish, but now I got married in St. Petersburg and that's it, now I only envy Lenin's scallop from afar ...
And I take ice-cream redfish in the supermarket when I see normal looking. At least someone fucks, like, there is nothing left, everything is frozen, I do not pay attention. It's still tasty, I'm not picky.
That's why I love Korean things so much - I grew up with them and became akin to them. But I didn't cook myself, because.no Korean roots (there was no one to teach), only spiritual kinship, so to speak
lira3003
Quote: Tricia
But I didn't cook myself, because there are no Korean roots (there was no one to teach), only spiritual kinship,
Padumaish! Here is Natasha, look at what delicious treats she cooks, without any roots !!! You can't follow her ... So, if you like the taste, then it's business ... Now I can't do anything like that, so I'm feeding my son. He likes it, let him eat.
I can't even red fish, but I want

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