Express Kimchi

Category: Vegetable and fruit dishes
Kitchen: korean
Express Kimchi

Ingredients

Peking cabbage (can PakChoi) Kochan
Fresh cucumbers 2-3 pcs
Carrot 1 PC
Sweet pears 2-3 pcs
Green onions Beam
Cilantro Beam
Base (sauce) for Kimchi Taste

Cooking method

  • When you want something fresh, crispy and spicy !!
  • We cut the head of cabbage into 4 parts lengthwise and arbitrarily across. In cold (filtered) water, dilute 3 tablespoons of salt with 1.5-2 liters of water and add our chopped cabbage there. Stir, stirring slightly. And let it stand while we grind the rest of the ingredients. Cut the cucumbers and carrots into strips, the green onion feathers obliquely, just cut the cilantro.
  • We put the cabbage in a colander and rinse slightly.
  • Express Kimchi
  • Combine with the rest of the vegetables.
  • We take 2-3 pears (I have a Conference) and three of them on a fine grater. I use ready-made Kimchi sauce, pour into grated pears to taste and stir. The filling is ready.
  • Express Kimchi
  • The salad can be prepared just before serving.
  • After 30-40 minutes, transfer to a jar and refrigerator (if there is something to remove)
  • P.S. Just in case, I will write the composition of the Base for Kimchi, only adjust the taste and quantity according to your preferences. Should be decently spicy and brightly sour / sweet / salty)) wrapped up !!
  • For one head of cabbage, I would take 1-2 hot peppers, 1 large bell pepper, a piece of ginger, 3 cloves of garlic, 1-2 tablespoons of fish sauce (no soy sauce, just salt is better), a couple of tablespoons of Merim (sweet sauce), you can replace hot peppers with flakes, and sweet peppers with a spoonful of paprika.

The dish is designed for

1.5-2 liters

Time for preparing:

15 minutes

Note

You can eat it as a separate dish, or you can cook rice, cut into Nori squares and wrap rice with salad in them. It turns out a delicious snack !!
And with crab meat, you can wrap it in rice pancakes and get delicious Spring rolls.

Elena_Kamch
AAAA !!!! I'm first!!!
celfh
Swallowed Saliva Beauty
Jeanne, and where do you get Takemura?
Elena_Kamch
Happy !!! Thank you !!! Right now I will read it carefully

Nooo ... well, just like sisters!

Zhannptica
Elena, help yourself, my favorite generator of ideas !!!!! Exposed))

Tatyana, we have Globus hypermarkets, there is a whole line of these sauces, and a very pleasant pricing policy (120-180 rubles), there are different ones from rice vinegar to oyster sauce. And teriyaki is very decent in two types, both for marinade and for ready meals)
Elena_Kamch
The question is ripe ... What can be replaced
Quote: Zhannptica
ready-made sauce for kimchi
And what is its composition on the bottle? You yourself can stir up the four-thread?
Zhannptica
Elena, so I say the same - Base or ready-made sauce. You take your favorite hot pepper, ginger, sweet pepper and in a meat grinder or blender, a little fish sauce. And in grated pears !!!
A Korean friend taught me about pears in Kimchi, I always add them. And in pickled Kimchi too)
Florichka
Interested in all varieties of kimchi, must try. Just pick up the gas station, there is no takemura entoy. Peking cabbage is now cheap 50-60 rubles. Time drink hersheymake kimchi.
Elena_Kamch
Quote: Zhannptica
Exposed))
I don't have enough words, how else to praise ...
The heroine was already ..., with the buns association, there is definitely a Heroine
And then ... SuperYoung! Once and done!
Florichka
Oh, Jeanne has already answered. Thank you.
Zhannptica
Irina, try it, I hope you like it)


Added on Tuesday 07 Jun 2016 07:35

Elena,
Elena_Kamch
Quote: Florichka
Time drink hersheymake kimchi.
Florichka, Irina, well, for this we always have time!
celfh
Quote: Zhannptica
we have hypermarkets Globus
I just arrived from the Globe, we stopped by before work)) Next time I will definitely buy it. Thank you
Elena_Kamch
Quote: Zhannptica
A Korean friend taught me about pears in Kimchi, I always add them. And in pickled Kimchi too)
I tried it somehow, I did not find a difference in taste ... Or there were few pears, or a lot of pepper ...
In this recipe, pears are decently felt, I think, right?
And do you feel the pear in the pickled pear?
Zhannptica
Elena, since they are like a sweetener and juice supplement, I am very happy, I also rub mango or peach there. It also turns out to be valid))


Added on Tuesday 07 Jun 2016 07:42

Try and tell. Business for three minutes)


Added on Tuesday 07 Jun 2016 07:43

Tatyana, look in the department with funchose) I tried almost everything there. I stopped at Takemura. My taste)
Elena_Kamch
Quote: Zhannptica
I also rub mango or peach there
Nope, why did you say that ??? So that I rub the Mango! Or Peach! She, I am not capable of such feats even for the sake of my beloved kimchi!
I squeeze one and in the dark, so that no one takes away

Karma does not allow me to change Later I will try again




Added on Tuesday 07 Jun 2016 07:48 AM

Quote: Zhannptica
Business for three minutes)
Business, maybe for three, but we need to prepare all the products! I have nothing but two packets of wild garlic
That pears, that cucumbers do not delay for a long time
Zhannptica
Elena, it's just that mangoes are in the refrigerator more often than pears are. That's rubbing. By the way, in the Japanese base, Kimchi and mango and peach are included in the composition. My husband worked with the Japanese, treated them ..., eh))
Elena_Kamch
Quote: Zhannptica
By the way, in the Japanese base, Kimchi and mango and peach are included in the composition.
Yes, I believe, I believe. But they cost 600-700 rubles. First you need to move to the warmth, and then do kimchi according to GOST
Zhannptica
Elena, I, too, dream of warm lands, over there in Krasnodar the Strawberries have already left and they are already with fresh jam, but here it is barely blooming, but a terrible cold has come, at least again in boots ...
Florichka
Elena, and do you have a lope now?
Elena_Kamch
Quote: Florichka
Do you have a Peking lope now?
Florichka, Irina, yes, it seems like it was ... 150-180 r / kg
They brought me kimchi from Korea a month ago, so I'm chic and I don't even track the price of Peking. Moreover, the last time I took it, it was already ... tired and such thick veins (as they are correctly called there ..)
And I don't know how long we still have to wait for the fresh one ...
Zhannptica
Irina, I asked why the price fell so sharply, from 160 to 59 rubles the price fell. They said that our homeland appeared. And this is very encouraging. It's crispy.
I have 30 pieces of my own in the garden, but this is for pickling in the winter)) if it does not freeze ..
Elena_Kamch
Quote: Zhannptica
It's crispy.
How cool! Fresh!

And I haven't taken off my boots yet ... My legs are cold. Love warm

Zhannptica
Elena_Kamch, as if not to forget to make a radish today, I promised Ritulka))


Added on Tuesday 07 Jun 2016 08:07 AM

And your cakes ..., in general, there are plenty of things to do. Is gone
Elena_Kamch
Quote: Zhannptica
in general, there are plenty of things to do
Good luck! And I left ... from work
francevna
Jeanne, what a delicious recipe,: rose: take away to your bookmarks.
In Pyaterochka, Peking cabbage is now 45 rubles, my husband stopped by to buy yesterday, and it was sold out. And the sauce needs to be bought.
Zhannptica
Alla, cook it, it's very juicy))
Tricia
Quote: Zhannptica
By the way, in the Japanese base, Kimchi and mango and peach are included in the composition.
In my Japanese kimchi base it says that there are apples and tangerines ... in the Japanese entertainers!
But I’ll say right away that I didn’t like it with fresh apples - both the taste is bright and unforgettable, and the particles in the marinade darkened. I'll try it with a pear!

Zhannptica, JeanneThank you so much for the recipe! I will take it to the piggy bank, I will definitely try - we just love all kinds of kimchi! ...

Just in my pot the cilantro has grown and the pak choi has grown in the balcony drawer - for a platter, you can pick a couple of leaves.

Elena_Kamch, Lena, I sometimes add mango powder (sold in Indian spices) to a homemade kimchi base. Or powdered apple skins (when I harvest apples in the form of jam, I remove the skin, throw it away, dry it, and then, so that they don't take up space, I grind it into flour in a coffee grinder). Well, you've already heard about dry anchovy powder ...
but most importantly, pepper and garlic. For a bright color I take st. l. paprika flakes with a slide, then already burning on the eye and according to the mood. For my husband, it is important that not only the taste is hot, but also that the eyes look as if they are smoking ...
V-tina
Quote: Zhannptica
You take your favorite hot pepper, ginger, sweet pepper and in a meat grinder or blender, a little fish sauce.
Jeanne, maybe you will add it to the recipe, otherwise it will get lost .. in our village I have not seen such sauces either, but the dish is very interesting, I want to try
Zhannptica
Anastasia, thanks for the kind words.Mango powder and mango chutney my "handbook" Pts respect !!!

Tina, yeah, now I will picture, I just thought everyone had their own original recipe for the Base, why, I think, to climb with advice.
Elena_Kamch
Quote: Zhannptica
climb with advice
Jean, the recipe is yours! So climb, climb
Tricia
Quote: V-tina
Quote: Zhannptica from Today at 07:33 AM
You take your favorite hot pepper, ginger, sweet pepper and in a meat grinder or blender, a little fish sauce.
Zhanna, maybe you will add to the recipe, otherwise you will get lost .. in our village, too, have not seen such sauces, but the dish is very interesting, I want to try

Quote: Zhannptica
Tina, yeah, now I'm going to portray, I just thought everyone had their own original recipe for Base, why, I think, to go with advice.
I totally agree with Tina! Very useful information! And then it will come out, like mine with apples in the database - so then I regretted adding. And then immediately and the recipe for a proven base for kimchi
Zhannptica
Anastasia, Tina, added))


Added on Tuesday 07 Jun 2016 09:12

Elena, eh, I'm still ashamed of you Guru with his advice
V-tina
Quote: Zhannptica
I'm still ashamed of you Guru with my advice
Jeanne, for example, I have never cooked or eaten Kimchi at all, so I need all the advice.
ang-kay
Jeanne, what a cool guy. We don't sell sauces either, and I can't buy fish. Always replaced with just soy. Well, if it's down, then it's down)
Quote: Tricia
Well, you've already heard about dry anchovy powder ...
But not me. More details)
And how many times I bought Peking seeds - mustard grows
V-tina
Quote: ang-kay
how many did not buy Peking seeds-mustard grows
I have the same
ang-kay
Count it up. For 5 or 6 years I was buying from different companies. And the result is the same. Where do they get it?
Tricia
Quote: ang-kay
But not me. More details)
Angela, :) so the girls and I discussed smelt powder in the topic Lena Tim on pages 46-47:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=398102.920
Anchovies are also sold in our large supermarkets by weight in the snack department, in Auchan, for example. They are terribly salty and oak. I take them, then grind them as they are in a coffee grinder to powder, that's it. I add a little of this powder to the base for kimchi. If there is any other sea fish, dried to a crunch, I would grind it and add it.
It is clear that the use of anchovy powder or smelt powder is completely inauthentic, since the oyster sauce or fermented fish paste from the original recipes does not smell like fish at all ... but, as they say, the need for invention is tricky (I'm talking about myself, if anything ).
Damn, they'll beat me for this powder ... I feel like a crumb with him

ang-kay
Nastya, Thank you. Why is a baby? Each one gets out as best he can in accordance with his capabilities with supplies and material. Such experience is very valuable.
Zhannptica
Angela, oh, how I missed you, well, you must have lured with WHAT, and let's send the seeds, it's not too late to plant. I have almost heads of cabbage right now. And PakChoi is completely ready


Added on Tuesday 07 Jun 2016 09:58 AM

Tina, and I can send you. I always have cabbage


Added on Tuesday 07 Jun 2016 09:58 AM

Well, I'll throw in the fish sauce too


Added on Tuesday 07 Jun 2016 10:00 AM

Anastasia, I used to dilute and add tuna concentrate. And also norms)))
Elena_Kamch
Quote: Tricia
I sometimes add mango powder to my homemade kimchi base
Tricia, Nastya, thank you for such a useful tip! I bought this powder "to boo" more than a year ago and still have not figured out where to add it ... You opened my eyes straight! This is what our Khlebopechkensky district means! You can get so much needed!
Zhannptica
Elena, yeah, especially about the vinaigrette, but if you are not lazy and read Temki from cover to cover


Added on Tuesday 07 Jun 2016 10:03 am

Elena, run to the "winter" kimchukha, laid out
Elena_Kamch
Quote: Tricia
but also so that the eyes look as if they were smoking ...
aha!
Quote: ang-kay
Such experience is very valuable.
Right! Everyone lives in different corners Tricia, Nastya, you yourself talked about it! And now I came up with ... a cracker! Say it too!

Quote: Zhannptica
well, what did you entice
Exactly! And you can't guess! And I didn't want to share the recipe! I'll tell everyone right now


Added on Tuesday 07 Jun 2016 10:09 am

Quote: Zhannptica
run to the "winter" kimchukha, laid out
That's how I got carried away! Can't stop I saw, I saw the headline
I'll run right now, I don't have time with this tablet ...
ang-kay
Quote: Zhannptica
Angela, oh, how I missed you, well, you must have lured with WHAT, and let's send the seeds, it's not too late to plant. I have almost heads of cabbage right now. And PakChoi is completely ready
Yeah, lured fast. I am doing a long time about like you, well, only about. Is there. And I'll take the seeds, and I'll take the sauce, and someone promised the mushrooms, let them grow. Only I will talk, if on the Russian side they accept without problems and transfer to our (officially), then we will agree)
Zhannptica
Angela, come on, punch it. I'll pass it on. And about mushrooms wait until July. I remember))))))) I wanted to put squid stuffed with porcini mushrooms, but did not. I’ll wait until summer and then “they” won’t persuade me
ang-kay
So, if everything goes well, then we will plant cabbage next year, if we are alive and well. I'm waiting until the mushrooms, so in one fell swoop, if the girl agrees.
Zhannptica
agreed
V-tina
Quote: Zhannptica
I wanted to put squid stuffed with porcini mushrooms
Zhanna, lay it out urgently! I stuff with mushrooms very much I love squid in any form
Tricia
Quote: Elena_Kamch
I bought this powder "to boo" more than a year ago and still have not figured out where to add it ...
ABOUT! So you don't need to buy anything! the bins of the bread makers are inscrutable! yes i am almost a telepathic.
Angela, Jeanne, Lena! Thanks for the support! I am very glad that my experience is useful.

And then those who live around me are not interested, they just twist at the temple, like, they are completely impoverished, etc. "Who needs these apple skins, still dry them, do not disgrace yourself, buy apples in the store." "Tea of ​​some kind of herb, absolutely beggars or what?" and so on. It has accumulated slightly, therefore I am complex with periods ...

V-tina
Quote: Zhannptica
Tina, and I can send you. I always have cabbage
Added Today at 09:58
Well, I'll throw in the fish sauce too
here's a blessing, you, a good man, my husband's friend lives in Moscow from time to time, so it would be great to transfer the seeds with an opportunity and we will strain it ourselves with sauce - he will buy

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