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Kimchi


If you haven't heard of this delicious miracle full of vitamins and probiotics, it's time to change it. This Korean specialty is prepared from Beijing cabbage and vegetables. Everything is topped with a spicy pickle, which can not miss chili pepper, garlic, fresh ginger, fish sauce and sugar or honey. When choosing vegetables, you should definitely reach for spring onions, carrots and white radishes, other types depend on your taste, cucumber, leek, shallot, radish, even nashi are suitable.
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If you haven\'t heard of this delicious miracle full of vitamins and probiotics, it\'s time to change it. This Korean specialty is prepared from Beijing cabbage and vegetables. Everything is topped wi...

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Cook time30 minYield1 serving


Ingredients

  • Ingredients (for a container with a capacity of about 2 liters):
  • 2 heads of Beijing cabbage
  • 150 g carrots
  • 150 g white radish
  • 1 bunch of spring onions
  • Paste:
  • 25-50 g of sugar or honey (choose the amount according to taste)
  • 70 g of rice flour (can be replaced by potato or corn starch)
  • 150 ml of water
  • 30-50 g of ginger (choose the amount according to taste)
  • 1 large onion
  • 1 garlic header
  • fresh chili peppers (dried can also be used - choose the amount according to taste)
  • 50–100 ml fish sauce (choose the amount according to taste)
  • On request:
  • 500 g of sea salt

Cooking guidelines

Clean the Beijing cabbage, wash it, let it dry and then cut it into cubes about the size of a bite. Pour them in layers into a large bowl and salt each one. Finally, mix the contents of the bowl thoroughly so that each piece of salt is covered. This will ensure that the cabbage is beautifully soft, but also crispy. Then let the salted cabbage rest in a bowl for eight hours and stir it every half hour. You can speed up the process by pouring brine into the sliced ​​cabbage for two hours and loading it with, for example, a kitchen board so that all the pieces are submerged.

In the meantime, prepare the paste. In a small saucepan, boil water with sugar and rice flour or starch to a slurry and allow to cool. Put chopped onion, ginger, garlic in the mixer, add the cooled porridge and mix into a coarser paste. Transfer it to a large bowl, add the fish sauce, add the finely chopped fresh chili peppers and mix everything well. If you use dried chillies, add a little ground sweet pepper for taste.

Now rinse the salted cabbage several times so that it is just salty. It is really necessary to taste it continuously.


  • Chef: Adela
  • Published:

Category: Salads

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