Kimchi (or kimchi) is a traditional Korean dish, which means any pickled (fermented) vegetables: radishes, cucumbers, lettuce, onions. But the most popular recipes are Korean-style Chinese cabbage recipes. Koreans believe that kimchi is a source of longevity and health, and the American magazine Health included it among the top five healthiest foods in the world. In Korea, not a single meal is complete without it, and in Seoul there is even a kimchi museum, where 187 different varieties of this dish are presented!
Thanks to its scientifically proven beneficial properties and unique spicy taste, the dish has become popular in many countries around the world. In different sources you can find other names: kimchi, kim-chi, chim-cha, chimcha, chimchi, chamcha.
The secret of the dish is in the fermentation process, which not only preserves all the beneficial substances, but also significantly enhances their valuable properties. The list of positive effects that kimchi has on the body is quite impressive:
It is not surprising that in Korea, kimchi is not just a traditional dish, but also an integral part of the culture, the national symbol of the country. Museums have been built in his honor and festivals are organized. At the Kimchi Museum in Seoul, you can learn about how kimchi gained worldwide recognition, see the work of Korean artist Kim Young Hon dedicated to this dish, see in detail the process of its preparation, as well as a visual demonstration of how kimchi affects the digestive process.
The museum has a Kimchi University for adults and a Kimchi School for children, and hosts master classes and educational programs for tourists - thanks to this, everyone can master the art of preparing this product.
Despite such great benefits for the body, chimchi should be consumed in very moderate quantities, since the dish contains spicy ingredients and salt!
There is no single way to prepare chimchi in Korea - recipes vary greatly depending on the region, climate and season. And every family has its own fermentation secrets, which are passed down from generation to generation. In Russia, kimchi recipes have undergone some changes, since not all ingredients for the Korean dish are available in stores. However, this did not make kimchi any less healthy or tasty.
The savory appetizer can be served with any side dishes, meat and fish, noodles - kimchi goes well with many dishes. When setting the table, it is recommended to place a small transparent bowl with pickled cabbage next to the dinner plate.
Classic cooking method
The first step in making kimchi is salting the cabbage heads. To prepare spicy Korean cabbage you will need:
Cabbage forks should be cut into halves and placed in a food container, large pan or barrel.
Now we prepare brine, which is salt diluted in water. Additionally, take a little salt and sprinkle in the cabbage leaves (but do not rub in the salt!). Pour brine over the cabbage and put pressure on top so that the heads of cabbage are better salted. Leave for 1-2 days. After this, we take out the vegetable, carefully rinse it under running water to wash off the salt between the leaves, squeeze it well and twist it out. If excess water is not removed, the pickling paste will not be absorbed well into the leaves.
Now it's time for refueling. All ingredients for it must be ground in a blender. The exception is carrots - they can be chopped or grated. Green onions can be coarsely chopped with a knife.
Now you need to cook the rice jelly. You can do without it, but many Koreans believe that without it it is impossible to achieve the desired consistency of the dressing. You can try both options for pickling kimchi and choose the option you like best.
For 0.5 cups of rice flour you will need about three cups of water. You need to cook the jelly for about half an hour until it becomes viscous. To avoid lumps, it is recommended to add water gradually, stirring thoroughly with a whisk. After cooking, the jelly needs to be cooled.
Mix fish sauce, ground spices, vegetables and jelly. Use the resulting mixture to thoroughly coat the halves of cabbage heads between the sheets. It is best to do this with gloves, since the paste not only burns your hands, but can also stain your skin and nails. Each sheet is generously lubricated on both sides. Don't skimp on the dressing; add more at the base of the forks - where the leaves are thickest.
After coating the cabbage, place it in tightly closed containers (while carefully pressing the heads of cabbage so that the cabbage gives more juice) and put it in the refrigerator or cellar for a day - this is the final stage of the step-by-step recipe for Chinese cabbage in Korean. The finished snack should be cut into pieces and, if desired, seasoned with vegetable oil or mayonnaise. You can serve it to the table!
Beijing cabbage with bell pepper
An appetizer prepared with bell pepper has a sweetish taste and an appetizing fresh aroma. For preparation you will need the following components:
- Beijing - 3 kg;
- water and salt for brine;
- bell pepper - 1 piece;
- garlic - 10−12 cloves;
- one carrot;
- one pear;
- bulb;
- green onions - a bunch;
- sugar - 1 tablespoon;
- 2-3 tablespoons red pepper flakes (you can grind chili pods);
- 1-2 cups rice flour jelly (cooking method is described in the previous recipe).
The cabbage, as in the classic version, is cut into halves, poured with brine and left for a couple of days under pressure, after which it is washed and squeezed well.
Separately combine jelly, sugar and red pepper. Vegetables, garlic and pear are chopped with a blender. Carrots and green peppers can be finely chopped for beauty. All components are thoroughly mixed and the resulting paste is generously coated with Peking leaves on both sides.
The appetizer is tightly placed in containers or jars, covered with lids and sent to the refrigerator for a day or two (the longer the appetizer is kept, the more piquant and rich the taste will be as a result. If you have the patience, let the cabbage brew for 2 weeks - this is considered the ideal time for fermentation ). Before serving, the cabbage is cut into pieces and sprinkled with vegetable oil.
Spicy soup with chimchi
Korean-style spicy Chinese cabbage can be used not only as a cold appetizer. You can make a very tasty soup from it - kimchichigae. It has a pleasant pungency and a rather thick consistency, like a stew or shurpa. An important condition is that kimchi for soup must be aged for at least a week - too young will not give the desired taste and aroma. For preparation you will need:
- Beijing chimchi - 2 cups;
- pork loin - 150 g;
- 2−3 cloves of garlic;
- chopped chili - 1 teaspoon (you can do without it if the kimchi is quite spicy);
- kimchi juice - 0.5 cups;
- ground ginger root - 0.5 teaspoon;
- 2 glasses of water;
- tofu cheese - 200 g;
- several feathers of green onions;
- salt and black pepper - to taste.
Cut the loin and kimchi into small pieces and chop the garlic. Simmer in a frying pan along with chili pepper and ginger over medium heat for about 10 minutes. Add the kimchi brine and water and simmer for about 20 minutes. The amount of water can be adjusted depending on how thick the soup you want.
Cut the tofu and green onions into pieces, add them to the soup, add black pepper. Add salt as desired, since the cabbage and brine are salty. Cook for a few more minutes and remove from the stove. The soup is served hot. Pork can be successfully replaced with canned fish, such as tuna or saury.
Roast pork chimchizhar
An incredibly tasty and juicy hot dish can be prepared from pork and Korean-style Peking. Try it - it will certainly become one of your favorite dishes! The list of ingredients is very simple:
- Chinese cabbage - 0.5 kg;
- onion - 0.4 kg;
- pork - 0.5 kg;
- a couple of cloves of garlic,
- salt, ground black pepper - to taste;
- vegetable oil for frying.
Kimchi must be well-seasoned - at least a week, so that the taste of the dish is brighter and richer. There is no need to squeeze out the chimchi - the sauce will be needed to prepare the roast.
Cut the pork into cubes, fry in a frying pan with oil - do not cover with a lid. Chop the onion coarsely and place it on top of the pork. Cook for a couple of minutes, then stir. When the onion begins to brown, add the kimchi, cut into small pieces, into the pan. Squeeze the garlic into the roast, add the chimchi brine, salt (don’t overdo it!) and pepper to taste. Cover the pan with a lid and cook the food for about 10 minutes. Chimchizhar can be served with a side dish of rice and chopped herbs.
There is a whole sea of recipes for chamcha made from Chinese cabbage: with seafood, green beans, Chinese radish (daikon), fish and other ingredients. During marinating, some cooks place red fish between pekinka leaves - pink salmon or chum salmon salted in this way turns out to be incredibly tasty. Don't be afraid to experiment - it's almost impossible to ruin the taste of kimchi!
There are several ways to store Chinese cabbage for the winter. Vegetables are placed in basements, cellars and refrigerators. Thanks to this method, the heads remain fresh and juicy for several months. But you can also marinate and pickle Peking for the winter. And there are many recipes for similar dishes.
Features of Chinese cabbage
This vegetable contains dietary fiber, vitamins, minerals and fiber. In terms of the content of useful substances, Peking cabbage is superior to ordinary white cabbage. It is recommended to use it for weak immunity, vitamin deficiency, diseases of the cardiovascular system and hormonal disorders. The vegetable cleanses the body of toxins and waste, helps in the fight against excess weight and improves overall condition.
But benefit is not the only advantage. The culture is distinguished by its excellent taste, juiciness and softness of the leaves. It is universal; Chinese cabbage can be stewed, fried, or boiled. There are many hot recipes for cooking vegetables.
They also make tasty preparations for the winter from the heads of cabbage. Moreover, in such dishes the entire set of vitamins and nutrients remains unchanged.
How to keep Chinese cabbage fresh in winter
It is worth considering that only well-harvested, well-formed, firm, but not overripe heads have keeping quality. Heads of cabbage that have been frozen are not suitable for long-term storage. Ideally, vegetables are pulled out along with their roots and dropped into moistened sand. But this method of storing fresh Chinese cabbage is suitable for large storage areas.
If there is no such room, vegetables are stored in cellars or basements using another method. Limp and damaged outer leaves are removed from the heads of cabbage, while trying to leave more greenery. Before laying, the heads are wrapped in cellophane or cling film and placed vertically in wooden boxes.
Chinese cabbage should be stored for the winter in a room with a humidity of 95%. The leaves of the crop are deprived of natural protection and lose moisture in dry air. But this figure cannot be increased to 100%, otherwise condensation will form on the vegetables and they will quickly rot. The optimal temperature for the crop is from 0 to +2°C. In such conditions they are stored for up to 4 months. It is not recommended to keep Pekinka near apples. These fruits emit ethylene, which has a bad effect on the shelf life of vegetables.
Preservation methods
A tasty and healthy vegetable is often consumed fresh. But Chinese cabbage is universal: it can be pickled, frozen, fermented, added to assorted vegetables, and even dried. But pickled Chinese cabbage prepared according to Korean recipes is especially appreciated. These canned dishes turn out to be piquant and unusual.
In any case, young, ripe and healthy heads of cabbage, without signs of wilting, are chosen for winter harvesting. Only the top and damaged leaves are removed from the heads. If there are defective areas, they are locally removed with a sharp knife. Before preparing canned food, all vegetables are peeled and washed. Prepared dishes are placed only in pasteurized jars. Store the sealant in a dark, cool place or refrigerator.
Pickling
They prefer to cook Beijing cabbage according to Sichuan cuisine recipes. There are quite a few ways to prepare this delicacy, and it’s worth starting with a simple recipe. To pickle Chinese cabbage, take the following ingredients:
- 3 kg of Beijing;
- 1–2 pods of hot pepper;
- 3 heads of garlic;
- salt.
To salt cabbage according to this recipe, large heads of cabbage are cut into 4 parts, medium ones in half, and small ones are left whole. The leaves are washed and rubbed well with salt. The prepared cabbage is placed in a container of a suitable size, but not compacted, and left for 24 hours in a cool place.
When the required time has passed, the vegetables are washed to remove salt. The garlic is passed through a large mesh grinder and mixed with chopped pepper. Rub vegetable leaves with this mixture, then place them in a container and place in a warm place for a day. The finished snack is placed tightly in jars, sealed with a lid and stored in the refrigerator or cellar.
Pickling with pear
The original Korean recipe for kimchi, which is the name of this snack, uses yam tubers - sweet potatoes. But these vegetables are difficult to obtain, so they are replaced with unripe pears. At the same time, they give preference to hard varieties of fruit. For this pickling method, the following ingredients are used:
- a head of Chinese cabbage;
- 2 pears;
- 3 cloves of garlic;
- a bunch of green onions;
- peeled ginger root 2.5-3 cm long;
- 1 hot pepper;
- 4 tbsp. l. table salt;
- 200 ml water.
Peking is chopped into slices, the pear is peeled and cut into slices. Vegetables and fruits are placed in a jar with a wide neck. Add salt, knead thoroughly and rub the products with your hands. The mixture is filled with water, covered with a lid and placed in the refrigerator overnight.
In the morning, pour the resulting brine into a separate container. Add chopped garlic, onion, ginger and pepper to the mixture. Mix the vegetables well and add brine again. Cover the jar with film and place in a warm place for 3 days. The finished dish is sealed with a lid and stored in the refrigerator.
Pickling
There are many recipes for Chinese cabbage salads for the winter. The spicy and spicy chamcha is especially popular among chefs. This traditional Korean snack is an excellent addition to meat and vegetable dishes. To prepare it, dissolve 40 g of salt in 1.5 liters of water and bring to a boil. A fork of Chinese cabbage weighing 1 kg is chopped into strips 3 cm wide. The chopped vegetables are poured with hot brine. The mass is placed under pressure and left for 1-2 hours. The load is removed from the cooled cabbage, but kept in brine for another 2 days.
After the required period of time, the liquid is drained and the vegetables are squeezed out by hand. Grind the peeled garlic clove along with 4 chili pods in a blender. Add 300 g of sweet pepper, cut into strips. This mixture is poured into the cabbage, 10 ml of soy sauce, 5 g of coriander and black pepper, and 10 g of chopped ginger are added there.
All components are thoroughly mixed and allowed to brew for 15 minutes. The finished snack should be placed in jars and stored in the refrigerator.
If you don’t have time to tinker with complex recipes, make quick-cooking pickled Chinese cabbage. The following ingredients are prepared for this dish:
- head weighing 1 kg;
- 200 g carrots;
- 3 garlic cloves;
- 140 ml sunflower oil;
- 1 tsp. ground coriander;
- 2 tsp. granulated sugar;
- 4 tsp. table vinegar;
- 2 tbsp. l. table salt.
The head is divided into 4 parts and the garlic is coarsely chopped. The carrots are peeled and grated “Korean style”. Mix the vegetables and add coriander to them. Dissolve sugar and salt in vinegar, add vegetable oil and heat the mixture. The vegetable mixture is poured with hot marinade and left to cool. The snack is kept in the refrigerator for 6–8 hours, after which it is ready to eat.
Chinese cabbage has the same beneficial properties as white cabbage. But preparing it for the winter is easier and its taste is more delicate and soft.
It does not produce tart juice, which is good for almost everyone to drink. Let's find out how to properly salt Chinese cabbage. If you like spicy Chinese cabbage, recipes for cooking cabbage can be found here.
It will take quite a lot of time to prepare salted Chinese cabbage according to this recipe, but it will not take much effort to prepare it. After 2-4 weeks, the vegetable will be salted and you can try it, but the wait will definitely be worth it, because the taste will be amazing.
Ingredients:
- Beijing cabbage – 10 kilograms;
- Salt – 0.5-1 kilogram.
Recipe for pickling Chinese cabbage:
- The head of cabbage must be washed, cut into arbitrary pieces, if the container for pickling is large enough, then the head of cabbage can only be cut into 4 parts, but for pickling in jars you will need to chop it finer;
- The pulp is transferred into containers, each layer must be sprinkled with salt, the amount of salt depends on the required salinity of the finished pulp, for a vigorous mixture you need to take 1 kilogram of salt;
- When the pulp is spread out, you can begin to fill the containers with boiled water, the liquid should slightly cover the mixture itself;
- The solution should be covered with a rag or clean gauze, put pressure on it and left to salt for about 2-4 days. The mixture should stand in a room where the temperature is low enough, otherwise it will sour and deteriorate;
- The pulp will be ready in about 3-4 weeks, but do not forget about it and constantly remove the gauze and rinse it under running water;
- Then you can transfer the pulp into glass jars or leave it in a pickling container throughout the winter.
How to salt Chinese cabbage for the winter
Cabbage can be pickled without additional ingredients, but to vary the taste, you can add aromatic herbs or greens to the mixture. The most suitable herbs would be bay leaf, cloves, allspice. And of course, any cabbage goes well with fresh aromatic dill or parsley collected from your own garden plot.
We also have other recipes for preparations for the winter table:, and.
Required ingredients:
- Salt – 100 grams.
Step-by-step cooking instructions:
- Cabbage can be shredded in a variety of ways, it can be cut into pieces of different sizes and chopped ready-made. And if you need a finely chopped vegetable right away, then it is immediately cut with an electric shredder or thinly sliced with a knife. For pickling in small jars, it is recommended to cut the pulp into thin strips;
- You need to add the prepared spices and salt to the chopped pulp, mix well with your hands, mash a little, but you don’t need to mash too much, this will make it too soft and will not crunch after salting;
- The pulp is compacted into a container for pickling, and a large load, the so-called oppression, is placed on top;
- After this, the pulp can be left for salting for about 1 month, you can periodically taste the mixture for the degree of salinity, and when the mixture seems salty enough, you can put it in more suitable jars and put it into storage, this should be in a cool room.
Beijing cabbage with pear
Cabbage can be combined with a lot of different vegetables. But it is not very often combined with fruits. But it’s definitely worth trying to pickle this vegetable with pears. For this recipe, you can use green pears that are unripe enough so that their flesh is firm and does not fall apart during cooking. Salting Chinese cabbage takes a lot of time, so find out quickly how to salt Chinese cabbage quickly.
Required ingredients:
- Beijing cabbage – 1 head;
- Pears – 2 small pieces;
- Garlic – 3 cloves;
- Green onion feathers - 5 pieces;
- Ginger root – 2.5-3 centimeters;
- Hot red ground pepper – 2-3 whispers;
- Coarse salt – 4 tablespoons;
- Water – 200 milliliters.
How to salt Chinese cabbage in brine:
- Vegetables need to be washed, chopped into thin strips, you can use special shredders or grate them;
- Peel the pears, first cut into a few pieces, then remove the seeds, cut the pulp into thin pieces;
- The pulp of vegetables and pears must be transferred to a jar, sprinkled with salt and mixed everything thoroughly with your hands, you can mash it a little so that the juice comes out faster;
- Now fill the pulp with water, cover and leave in the refrigerator for 1 night;
- After this, you can pour the resulting solution into a separate container, add grated ginger, pepper, finely chopped garlic and chopped onion to the fruits, mix everything very well;
- Then you can fill the workpieces with the previously used solution, now the mixture does not need to be put in the refrigerator, on the contrary, it should spend about 3 days in a warm place, for this you can place the container on a high cabinet or near a gas stove;
- After the fermentation process, you can begin to roll up the jars with iron or nylon lids and put them in a room with low temperatures, where it will be stored throughout the winter.
How to pickle Chinese cabbage in Korean
This blank has a number of advantages over conventional blanks. Pickling Chinese cabbage with the addition of hot seasonings is a national specialty of Koreans. They use this preparation not only as a snack and addition to side dishes, but also as an assistant in the fight against various colds. Therefore, it is worth making such a preparation for future use. Salting Chinese cabbage in Korean will not take much time, but you will be pleased with the result.
Required ingredients:
- Beijing cabbage – 1 kilogram;
- Salt – 3 tablespoons;
- Water – 1 liter;
- Chili pepper – 4 tablespoons;
- Garlic – 7-8 cloves.
How to salt Chinese cabbage in Korean:
- Peking cabbage must be removed from the outer spoiled leaves, washed and cut into large pieces; the head of cabbage can be cut into 4 parts;
- Now you should heat the water and bring it to a boil, dissolve salt in it, pour the resulting liquid over the prepared pieces of vegetable;
- Vegetables must be sent to a warm place, for example, near a gas stove for a day;
- Separately, you need to prepare a mixture of peppers; for this you need to mix chopped chili peppers and garlic; to obtain a good consistency, you can add a small amount of water to the mixture. The result should be a mass similar to thick sour cream; it should be stored in the refrigerator for about a day;
- When the time is right, you can drain the released juice and saline solution from the mass, take out the pulp and coat each leaf with pepper mass. There should not be a lot of mass, otherwise the mixture will turn out to be very spicy and unsuitable for consumption;
- The coated leaves should be put away for salting in a warm place for 2 days, the mass should be pressed down on top with a press;
- After this, you can put it in the refrigerator or cellar; it will keep well all winter.
How to salt Chinese cabbage with pepper
Beijing can be eaten fresh, but when salted it takes on a completely different taste. If you add pepper to it, it will become hot and piquant. This recipe uses sweet pepper, hot pepper, and even ground pepper. All this is complemented by coriander, ginger and garlic. Spices can be used fresh or dried, it doesn't matter.
Required ingredients:
- Beijing cabbage – 1.5 kilograms;
- Salt – 500 grams;
- Hot pepper – 2-3 pods;
- Sweet pepper – 150 grams;
- Ginger – 1 tablespoon;
- Coriander – 1 tablespoon;
- Ground pepper – 1-2 grams;
- Garlic – 1 head.
Recipe for pickling Chinese cabbage in Korean:
- First, you need to properly prepare the head of cabbage, take it apart into separate leaves, you don’t have to try too hard, if the leaves tear a little, then nothing bad will happen. The head of cabbage should be cut into 4 parts, cut slightly at the base and carefully separate the leaves;
- Now you should rub each leaf with salt, you don’t have to separate the leaves from the stalk, just move them a little and spread with salt;
- Distribute all the leaves in a separate container and leave for 4-12 hours; you can start cooking in the evening and leave the leaves overnight for salting; if possible, the leaves need to be turned over and rubbed a little with salt;
- The pulp must be salted, and then it is washed under water so that the excess salt is washed off, the fruits have already received salt during the salting process and the excess salt must be removed;
- Now you should prepare the spicy ingredients: peel the garlic, ginger root, hot pepper, grate on a fine grater or pass through a garlic press. Peel the sweet pepper from seeds and chop well, you can use a blender. Add other spices to the mixture and mix everything well. If the mass is too dry, you can add a small amount of water to it to make the mass more homogeneous and easier to spread;
- Each leaf should be coated with the resulting sharp mass, and the leaf should be coated on both sides. The finished sheets must be placed in a container; you can immediately use a glass jar in which the mass will be stored for a long time;
- Then the mixture must be left in a warm place so that the seasonings are absorbed into the pulp and give it their flavors and aromas;
- And then you can put the twist away for storage. The twist has not been sterilized, so it is not recommended to store it for a long time at room temperature; it is better to put it in the refrigerator.
Chinese cabbage is wonderful fresh, but when salted it is no less healthy and tasty. For pickling, you can use a wide variety of spices, additional herbs or vegetables, in any case, everyone at home will like the preparation. Spiced cabbage is especially good as a holiday appetizer. And also as an addition to rice, potatoes or other side dish. Now you know how to salt Chinese cabbage the Korean way, hurry up and pamper those who love spicy foods.
Beijing cabbage has become popular relatively recently. Housewives appreciated the delicate taste, the enormous benefits of this vegetable and learned to prepare interesting dishes from it. Despite the fact that Chinese cabbage can be bought in winter, many people try to prepare it in the warm season.
Beijing cabbage: the easiest way to prepare
This herbaceous vegetable is considered richer in beneficial microelements and vitamins than white cabbage, traditional for domestic gardeners. If you don’t have the time or desire to make pickles, you can try just freezing the pekin leaves. This way you will get a ready-made semi-finished product, from which side dishes, salads or soups are made - everything is the same as from fresh Chinese cabbage. Freezing process:
- divide the head of cabbage into leaves;
- dip them in boiling water for 1 minute, then immediately into cold water;
- place on dry paper or kitchen towel;
- wait until the water drains and the leaves dry;
- put them in a hermetically sealed (tie) bag or container;
- place in the freezer.
Attention! For any type of harvesting, only whole, healthy and fully ripened heads of cabbage are suitable.
Vitamin salad from Chinese cabbage
This recipe is considered a classic. Cabbage salad in a marinade is perfect as an addition to lunch dishes or can be an independent snack. To prepare you will need:
- 1 kg cabbage;
- 0.5 kg of onions;
- 0.5 kg of bell pepper (not necessarily large, presentable looking);
- hot pepper pod;
- water - 1 l;
- apple cider vinegar - 100 g;
- sugar - 100 g, salt - half as much.
Recipe:
Attention! The indicated amount of ingredients is enough for two liter jars.
Another type of pickling of Chinese cabbage is without sealing it under a lid. The ingredients are almost the same plus one head of garlic, but minus the onion. Yes, and the calculation was made for one head of cabbage. Recipe:
- prepare the marinade: mix both types of crushed peppers with salt, sugar, just boiled water (250 ml), vinegar and finely chopped garlic;
- cut the head of cabbage into 4 parts and place in a large enamel container;
- drain the marinade by pulling apart the leaves of the cabbage quarters with a fork;
- cover the cut with a piece of clean gauze;
- place a plate on top, approximately equal in diameter to the pan;
- press it all down with a weight on top.
The container should remain in the room for 2 days. After this, the contents will begin to decrease in volume. At this point, you need to transfer the slices into a clean jar and put them in the refrigerator. In this form, the tender-tasting product can be stored for about 2 weeks.
Kimchi: recipe from Korea
This traditional Korean dish is simple to prepare. In fact, it is a kind of pickled vegetable, only with a spicy, spicy sauce. You will need:
- 1 kg cabbage;
- water - 1 l;
- salt - 3.5 tbsp. l.;
- garlic - 8 large cloves;
- chili pepper - 1 pod.
Cooking method:
- Divide the head of cabbage into quarters. Place in a saucepan and pour salted boiling water (3 tablespoons per 1 liter). Cover with a lid and leave the container indoors for a day.
- Pepper and garlic should be crushed into a paste. Mix both ingredients and add 0.5 tbsp. l. salt. Dilute the mixture with a small amount of water.
- Both the pulp and the cabbage should be placed separately in the refrigerator and kept there for another day.
- Drain the brine into another container (you will need it later). Coat each cabbage leaf with hot paste.
- Place the cabbage in a container for pickling. Fill with brine again, cover with gauze, a clean lid and press down with pressure. Store for two days at room temperature.
- The cabbage is ready. Transfer it to a more convenient container, add a little brine and refrigerate.
Salted Chinese cabbage
Like the white cabbage variety, this cabbage makes an excellent salty snack with a mouth-watering flavor. It goes well with meat and fish, especially on a vitamin-poor winter table. Cabbage pickles are easy to prepare:
- Chop the sheets into pieces of the size you need. For example, for pickling in a barrel or pan, cut it coarsely, but for a 3-liter jar it is better to chop it into thin strips.
- Place tightly in a selected container. Sprinkle with salt. There are 100 g per 1 kg of green mass.
- Place seasonings to taste in the container: allspice, bay leaf or cloves.
- Compact the contents again. Cover with gauze. Press down with a weight.
Advice. Cabbage will take about 1 month to cook at room conditions. You can periodically taste the leaves, choosing the appropriate degree of salting for yourself.
An important characteristic of this vegetable, which originated in Asia, is the long shelf life of all its valuable properties. However, cabbage purchased or grown in the fall will still not last until the New Year, no matter how hard you try. In this case, it is appropriate to preserve it as part of delicious dishes. The snacks are easy to prepare and retain the nutrients needed to combat winter vitamin deficiencies.
How to salt Chinese cabbage: video
The land of morning freshness, as Korea is poetically called, is the birthplace of not only the latest technical and computer developments, but also a wonderful, world-famous cuisine. Carrots and beets in Korean have long become regulars on our everyday table. And today we will introduce you to new, extremely healthy and tasty dishes made from Chinese cabbage.
Meet kimchi
What is it like - Beijing dishes in different regions of the country differ in the composition of ingredients and methods of processing products. But the main thing is that the appetizer must be spicy, with a lot of spices and seasonings. Recipes recommend preparing brines in which Korean-style fermentation is made only from natural ingredients without GMOs or preservatives. Thanks to this, both the pickled vegetables themselves and the filling for them contribute to the digestion process, the absorption of fats, and even Moreover, Korean-style Chinese cabbage, the recipes for which you will find in this article, is a good remedy, according to Koreans, for the prevention of colds. That’s why not a single Korean family or feast is complete without kimchi. Well, shall we try the delicacy too?
Preparing vegetables
In order for you to get the original Korean-style Chinese cabbage, the recipes give the following recommendations for its sourdough. You will need: half a kilogram of main vegetable, ground hot red pepper - 5 g, 15 g of garlic, salt and sugar to taste.
Wash the head of cabbage, cut the stalk, remove the top leaves. Cut the head in half, then chop each part into strips of 2-2.5 cm. Place the workpiece in a saucepan, sprinkling with a mixture of salt and sugar (2 teaspoons each). Crush the cabbage, press it down so that it releases juice faster, put pressure on it, throw on a clean cloth and leave the vegetable to infuse for half a day at room temperature.
Then take another teaspoon of salt and sugar. Finely chop and then grind the garlic into a paste with a pestle, add a large pinch of ground red pepper. Dilute it all with hot water to make a creamy sauce. Let it cool and season the cabbage.
To marinate well, place it in a plastic bag and leave it in the cold (or in the refrigerator) for 5-6 hours. Pack the finished product into jars and eat to your health! The snack can be stored in the refrigerator for about a week. After a couple of days, the “Korean-style Chinese cabbage” salad acquires a very special, spicy and pleasant characteristic taste.
Spicy pickles
Salting Chinese cabbage in Korean for the winter is not that difficult, especially if you have experience in preparing ordinary white cabbage. Take young heads with tender leaves. Cut out the stalks, remove the top leaves, and wash the heads of cabbage. Cut them into slices into 6 pieces. Prepare the brine. For every liter of water add 2 tablespoons of salt. The cabbage is poured with it, a pressure is placed on top, and left for 4 days in a warm room (for example, in the kitchen). After this, pour out the brine, season the cabbage with a mixture of garlic, pepper and turmeric, and leave under the same load for about a day. And only after the specified time, put the canned food into jars, add a little and roll up. Please note: if you plan to store the seaming for more than a month, pour 2-3 tablespoons of vegetable oil and the same amount of vinegar into it.
Young cabbage with radish
For the proposed salad, you will also need Chinese cabbage. And young radish. Koreans love this combination. Take half a kilogram of each type of vegetable. You also need parsley - 200 g, 30 g of green onions and the same amount of salt, 10 g each of garlic and wheat flour, 20 g of ground red hot pepper. Wash the vegetables, chop the cabbage into strips no longer than 6 cm, and the radish into thin strips. Chop the parsley stems into 4 cm pieces. Chop the onion and mince the garlic.
Place cabbage, parsley and radish in a saucepan and sprinkle with salt. Add pepper and garlic, stir. Let the salad preparation sit like this for about an hour. Now it's time for the pickle. Add flour to water (take the amount to cover the vegetables), stir and boil. Cool, add salt, pour over cabbage and radish and marinate for 2 days. After the specified time, you can treat your friends to kimchi using this recipe!
“Special” cabbage
And finally, one more type of snack. Take 2 small heads of Chinese cabbage and chop it like regular cabbage. Remember well for juice separation. Grate 350 g of carrots onto a coarse grater. Finely chop half a large onion and a medium head of garlic into cubes. Add salt to taste, a pinch of ginger and a little red pepper. Place all components in an enamel bowl and place a weight on top. To marinate the salad faster, add a few tablespoons of apple cider vinegar or grate 1 large green apple.