Chinese cabbage has excellent taste and delicious tenderness. It is not surprising that many people have a desire to prepare it for future use. If you carefully study the recipes for Chinese cabbage, you will learn that there are a huge number of preparations, completely different, but always surprisingly tasty.
Korean Chinese cabbage recipes
Korean dishes are always distinguished by the addition of various spices and peppers. Due to this, they turn out quite sharp and piquant. You can easily pickle cabbage in Korean at home, and then store it in the refrigerator until winter.
- 1 kg of Chinese cabbage;
- 30 gr. salt;
- 1 liter of water;
- 40 gr. chili pepper;
- 9 cloves of garlic.
Cooking steps:
- The top leaves of the cabbage must be removed, the fork itself must be washed and coarsely chopped.
- Pour water into a saucepan, add salt and boil.
- Pour the hot brine into a bowl with cabbage and leave for 24 hours in a warm place.
- The garlic must be peeled and chopped, mixed with chili pepper and a small amount of water, and placed in the refrigerator.
- After a day, the released cabbage juice should be poured out, and the cabbage itself should be coated with a mixture of pepper and garlic.
Vegetables must be kept under pressure for 2 days, then placed in clean jars and placed in the refrigerator.
Korean-style Beijing cabbage (video)
Step-by-step recipe for pickling Chinese cabbage for the winter
Although there are differences, they are insignificant, so every housewife can cope with this process. The result will be an excellent, tasty snack.
Required Products:
- 1 kg of Chinese cabbage;
- 100 gr. salt;
- 10 gr. allspice;
- 5 gr. bay leaves;
- 5 gr. carnations.
Cooking steps:
- The cabbage must be chopped very finely.
- The crushed Pekinka is sprinkled with salt and spices, and then placed in a jar.
- The jar is covered with gauze and a weight is placed on it.
- The workpiece is stored in a cool place. In a month it will be ready.
How to cook chamcha and kimchi
Some of the most popular preparations in Korea are chamcha and kichmi. Moreover, each family has its own subtleties of preparing these dishes, its own secrets. There is no single method of preparation; preparations can be either overly spicy or have only a faint piquant tint.
Kimchi: step by step recipe
There are a lot of variations of this dish, but this recipe is always taken as the basis. Making such an unusual workpiece will not be difficult. At the same time, it will be possible to preserve it until the most severe cold weather.
Required Products:
- 1 kg cabbage;
- 1.5 liters of water;
- 30 gr. salt;
- 7 cloves of garlic;
- 50 gr. Luke;
- 25 gr. ginger;
- 40 gr. green onions;
- 5 gr. Sahara;
- 4 gr. coriander;
- 5 gr. red pepper;
- 10 gr. black pepper.
Cooking steps:
- Pour water into the pan, add salt immediately and stir.
- The cabbage fork should be cut into 4 parts, the stalk should be cut off, and then chopped into thin strips.
- The onion needs to be peeled and also finely chopped.
- The vegetables must be mixed and poured with brine, then salted in a cool place for 2 days.
- After this, drain all the brine.
- Mix all the spices and garlic in a blender and chop them.
- The prepared pasta must be mixed with vegetables.
Kinchi must be placed in clean, dry jars and refrigerated.
Chamcha recipe
It is made from various vegetables, the recipes may differ radically. This one can safely be called the most successful among them.
Required Products:
- 1 kg ;
- 1.5 liters of water;
- 40 gr. salt;
- 300 gr. sweet pepper;
- 4 chili peppers;
- 1 clove of garlic;
- 10 ml soy sauce;
- 5 gr. coriander;
- 10 gr. ginger;
- 5 gr. salt;
- 5 gr. black pepper.
Cooking steps:
- Pour water into the pan and bring it to a boil.
- The cabbage must be cut into strips, only 3 cm thick.
- You need to salt the water in the pan and put the chopped vegetable there.
- The pan should be placed in a fairly cool place, covered with a plate and placed under pressure.
- When the pan has cooled down, the pressure must be removed from it, just now cover with a lid. Ferment in this way for 2 days.
- After the specified time, the brine must be washed off, and the cabbage leaves themselves must be squeezed out with your hands.
- Chili peppers should be cleared of seeds, mixed with seven still unused ingredients, with the exception of sweet peppers, and chopped in a blender.
- Sweet peppers need to be cut into strips.
- All products must be mixed and left for 15 minutes.
- After this, place the finished chamcha in clean jars, fill with brine and place in a warm place.
After a day, bubbles should appear in the jars. Only after this the container should be moved to the refrigerator.
Chinese cabbage salad for the winter
Chinese cabbage goes well with other vegetables. Due to this, you can prepare from it not only a lot of fresh salads, but also excellent preparations for the winter. Literally a few minutes after the start of preparatory work, you can completely immerse yourself in this process and delicious preparations are already in the bins.
Required Products:
- 1 kg of Chinese cabbage;
- 0.5 kg bell pepper;
- 100 ml apple cider vinegar;
- 0.5 kg of onion;
- 1 hot pepper;
- 1.2 liters of water;
- 40 gr. salt;
- 100 gr. Sahara.
Cooking steps:
- You need to pour water into a saucepan, add sugar and salt, and boil.
- After boiling, add vinegar to the marinade and boil for just 15 minutes.
- The cabbage must be washed and coarsely chopped.
- The onion needs to be chopped into rings.
- Cut the bell pepper into strips.
- All vegetables should be placed in clean, sterile jars, and hot pepper should be added to them.
You need to pour hot marinade into each jar. Then roll it up without delay.
Spicy Chinese cabbage: a recipe for the winter
Pickled Chinese cabbage can have a rather pungent taste. This appetizer will certainly please true connoisseurs of savory dishes. You can ferment it in just two days, and then store it in the cellar or refrigerator until winter.
Required Products:
- 1 kg cabbage;
- 1 kg of tomatoes;
- 2 hot peppers;
- 50 gr. salt;
- 8 cloves of garlic.
Cooking steps:
- The washed cabbage fork should be coarsely chopped and the cut should be sprinkled with salt, placed under pressure and left to steep for a whole day.
- After 24 hours, the brine must be drained, the vegetable itself must be washed and squeezed by hand.
- The tomatoes should be washed and chopped in a meat grinder, add chopped garlic and pepper to it.
- The tomato mass should be poured into a container with cabbage, mixed and placed under pressure again for 24 hours.
The finished salty snack should be transferred to clean jars. It is stored in the refrigerator.
Pickled Chinese cabbage recipe
When marinated, Chinese cabbage takes on a whole new flavor. It becomes more piquant, with a pleasant spicy hint of taste. And such a preparation is stored much better than all the others.
Required Products:
- 1 kg of Chinese cabbage;
- 50 gr. Sahara;
- 15 gr. salt;
- 0.6 l of water;
- 1 chili pepper;
- 100 ml vinegar 9%.
Cooking steps:
- The cabbage must be finely chopped.
- The pepper should be washed, seeds removed and then finely chopped.
- The cabbage needs to be salted, mixed with pepper and refrigerated for just 1 hour.
- Pour water into a saucepan, add sugar and vinegar, and boil.
- Vegetables must be packaged in sterilized jars and poured with freshly boiled marinade.
Immediately roll up all the jars, carefully turn them over and be sure to wrap them up.
Pickled Chinese cabbage (video)
Chinese cabbage makes excellent preparations for the winter. They can be both spicy and piquant, spicy, but always very tasty and healthy. If you do everything exactly according to the recipe, you will be able to create amazing snacks that will help diversify your diet during the winter.
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 a container: allspice, Bay leaf or a pea of cloves.
- Compact the contents again. Cover with gauze. Press down with a weight.
Advice. IN room conditions The cabbage will take about 1 month to cook. 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 in the composition delicious dishes. The snacks are easy to prepare and retain the nutrients needed to combat winter vitamin deficiencies.
How to salt Chinese cabbage: video
Chinese cabbage is deliciously prepared for the winter, although it is one of the fresh vegetables with a long shelf life. Recipes for preparing Chinese cabbage for the winter allow you to prepare tender cabbage leaves with Korean seasonings for future use at home.
IN winter cold All that remains is to open a jar of pickled Chinese cabbage or uncork a spicy Kimchi salad prepared for the winter from Chinese cabbage, and serve, without spending a minute of time on preparing the dish, a ready-made Korean appetizer on the table.
Peking in its pure form is difficult to eat, and salads are usually prepared from fresh, crispy forks. In fact, fresh Chinese cabbage lacks a distinct taste and aroma. But salted Chinese cabbage, pickled or pickled Chamcha leaves in Korean, after long fermentation and the addition of fragrant Korean seasonings when pickling vegetables, turn into a fragrant spicy snack.
We offer recipes for Chinese cabbage in Korean for future use, from which you will learn whether it is possible to salt Chinese cabbage for the winter, how to ferment, pickle and pickle vegetables of Chinese origin at home in order to have supplies of the spicy snack Chamcha all year round, enjoy the taste of winter salad.
Advice from the Wonder Chef. Salted Chinese cabbage, like Chinese cabbage, is one of the record holders for the content of vitamin C. In addition to the high content of vitamin C, the leaves of Chinese cabbage are rich in vitamins B1, B2, B6, PP, A. Thanks to its rich biochemical composition, the vegetable rightfully bears the title of an indispensable food product .
Story
The vegetable crop is a subspecies of turnip, and herbaceous plant often called Chinese lettuce or cole slaw. Under other names, Chinese cabbage is known as petsai and Chinese cabbage.
In East Asian countries, the popular dish Chamcha is prepared from such cabbage, during the preparation of which the cabbage is salted, pickled and, according to the traditional Korean recipe, fermented.
As a result of fermentation with hot red pepper, ginger and garlic, a fermentation process occurs in Chinese cabbage and the world-famous spicy snack Kimchi () is obtained. From harvesting Chinese cabbage for the winter, this tasty and healthy dish, stored for future use, will be a tasty addition to the winter menu and will contribute to the rapid digestion of fatty foods eaten at dinner.
How to prepare Chinese cabbage at home
Chinese cabbage retains beneficial substances and vitamins for a long time; it can be prepared in various ways - making cabbage rolls, pickling, salting, fermenting and rolling in jars for the winter.
Before preparing vegetables for pickling, cabbage must be prepared:
- remove the top dried leaves;
- place the fork in a salted cold place for half an hour to give the leaves crispness and clean the Pekin leaves from possible insects;
- cut off the stalk protruding at the base of the fork;
- Rinse cold water.
After carrying out the simple preparatory stage of using forks, you can begin preparing the Korean cabbage snack for future use.
Winter recipe: Korean-style Beijing cabbage
The recipe for preparing Chinese cabbage for the winter contains traditional ingredients for preparing a Korean snack. A delicious recipe and the easiest way will tell you how to cook Chinese cabbage for the winter.
Ingredients
- cabbage – 1 kg;
- water – 1.5 liters;
- onion – 50 grams;
- garlic – 8-10 cloves;
- green onions – 40 g;
- fresh ginger – 30 g;
- salt – 30 g;
- granulated sugar – 5 g;
- ground red pepper – 5 g;
- ground black pepper – 10 g;
- coriander powder – 5 g.
Step-by-step preparation
- The first stage of preparation is preparing the brine for the cabbage. To do this, pour water into a pan, add salt and heat it up. Stir until the salt dissolves. Remove the brine from the heat and cool.
- Cut the cabbage fork into 4 pieces lengthwise and cut out the stalk.
- Shred the leaves into thin strips.
- Finely chop the onion.
- Mix the vegetables, fill with brine and place the weight. Salt at room temperature for 2 days. Then drain the brine completely.
- Place all the vegetables on the list and spices in a blender and grind the mixture.
- Mix the resulting paste with salted vegetables.
- Place the finished snack in sterilized dry jars and put it in the refrigerator to store for future use or eat immediately.
Pickling Chinese cabbage: homemade recipe
How to pickle Chinese cabbage and is it possible? Making salted cabbage from fresh cabbage correctly and tasty is as easy as shelling pears. The recipe for pickling Chinese cabbage at home has few differences from.
For every 1 kg of Chinese cabbage for pickling, you need to add 100 grams of medium-ground salt without iodine to make the sauerkraut crispy. If vegetables will be salted in a barrel or pan in large quantities, then it is recommended to chop the leaves into large pieces; if pickling is done in a jar, it is better to chop the leaves finely.
Ingredients
- cabbage – 1 kg;
- salt – 100 grams;
- bay leaf – 5 g;
- allspice peas – 10 g;
- dried cloves – 5 g.
How to pickle
- We shred the Pekinka very thinly.
- Sprinkle the chopped cabbage with salt, spices and put it in a jar.
- Cover the jar with gauze and put pressure on top.
- We put it in a cool place.
Peking cabbage is salted for no longer than a month, and after 30 days of fermentation, the Korean snack can be taken out of the jar and eaten. But the longer the preparation is stored, the brighter and richer its taste becomes, so it is better to store salted cabbage in jars until winter.
Beijing cabbage for the winter Kimchi
Known for its spicy taste characteristics The national Korean dish Kimchi can be prepared for the winter from Chinese cabbage. Making Kimchi for the winter contains a lot of pepper and garlic, it turns out tasty and spicy. In winter cold it often serves folk remedy treatment and prevention of influenza and colds.
Will need
- cabbage – 1 kg;
- water – 1 liter;
- salt – 3 tbsp;
- chopped chili pepper – 4 tbsp;
- garlic – 8-10 cloves.
Cooking process
- Cut the cabbage head into several parts, cut out the stalk and place it in a deep bowl.
- Prepare brine (salt solution) from hot water and salt. To do this, stir the salt in the water, cool and pour the salt solution over the cabbage. Let it sit in a warm place for 1 day.
- While the cabbage is fermenting, prepare the pepper paste - grind the chili pepper and garlic. Add a little salt to the pasty mass and dilute it with 2-3 tbsp. water until smooth. Place the mixture in the refrigerator for 1 day.
- Drain the brine solution from the cabbage (do not pour it all out) and grease each cabbage leaf with the pepper mixture.
- We send the cabbage to a warm place for 2 days, covering it with a load on top.
- Then mix the appetizer, add a little brine and place the cabbage in the refrigerator.
In this form, the workpiece can be stored all winter without losing taste qualities, maintaining benefits.
Chamcha in Korean
Spicy cabbage snack Chamcha, a Korean recipe, is an original dish that can be prepared from Chinese cabbage - with a rich taste of red sweet and hot pepper.
Chamcha, like kimchi, is prepared from various vegetables -,. But most often in Korean national cuisine The recipe for Chamcha in Korean from Chinese cabbage is used. Due to the spicy ingredients and salt, Chamcha can be stored for a long time for the winter.
Ingredients
- cabbage – 1 kg;
- sweet bell pepper – 300 g;
- chili pepper – 4 pods;
- garlic – 2 cloves;
- salt – 40 g;
- fresh ginger – 10 g;
- soy sauce – 10 ml;
- coriander – 5 g;
- black pepper – 5 g;
- water – 1.5 liters.
Preparation
- Add salt to a pan of water and bring the solution to a boil. Let the brine cool.
- Cut the cabbage leaves into strips no larger than 3 cm.
- Dip the chopped vegetables into salted water, cover with a plate and put pressure on top. Sauerkraut for 2 days in a warm place.
- After the designated time has passed, squeeze the vegetables from the brine with your hands. We don’t pour out the brine, it will come in handy later.
- We remove the seeds from the hot chili pepper and combine it with the rest of the recipe ingredients, except for the sweet bell pepper. Grind the mixture using a blender.
- Add to the resulting mixture Bell pepper cut into strips.
- To prepare Chamcha, combine the ingredients with cabbage and fill clean jars with the mixture. Fill the jars with brine, just short of the neck, and send the Pekinka to a warm place for fermentation.
- A day later, after bubbles appear on the surface, we put the workpiece in the refrigerator or store homemade pickles in the cellar in winter.
Pickled Chinese cabbage for the winter: a simple recipe
For marinating
- Chinese cabbage – five hundred grams;
- table vinegar 9% – 100 ml;
- water – 500 ml;
- chili pepper – 1 pc.;
- salt – 3 tbsp;
- sugar – 2 tbsp.
How to marinate
- Cut the washed and prepared cabbage into strips for pickling.
- To prepare the marinade, pour vinegar into the water, add sugar and salt and bring to a boil.
- Place peppers and cabbage in a sterilized jar. Pour in hot marinade and close with a lid.
- We turn the rolled up jar upside down and in this state we leave it to cool under the blanket in the warmth.
Peking cabbage in jars, prepared for the winter
A simple and tasty recipe for Chinese cabbage for the winter. Peking cabbage, prepared according to this recipe in jars for the winter, will delight your household and housewife with its original taste all winter.
Ingredients
- cabbage - one head;
- ground chili pepper – 1 tbsp;
- ginger root - a piece 2 cm long;
- sweet red pepper – 1 pc.;
- garlic – 5 cloves;
- coriander seeds – 1 teaspoon;
- bay leaf – 1 piece;
- salt – 4 tbsp;
- water – 2 liters.
Cooking steps
- Cut the head of cabbage lengthwise into several pieces.
- Place the pieces tightly into the pan.
- Now you need to prepare the brine. Add salt and bay leaf to boiling water and cool.
- Pour brine over the cabbage until the top leaves are completely covered. Place the weight and move the pan to a warm place for 2 days.
- After the cabbage has been salted, prepare the pepper dressing. Peel and chop the pepper, chop the garlic. Add chili, grated ginger and chopped coriander. Mix the dressing.
- We wash the cabbage to remove salt under cold water, squeeze out the leaves and cut them into pieces. Mix the sheets with the spicy dressing and put them under pressure again for 1 day in a warm place
- When the jars are sterilized, place the cabbage in them and close the lid. We store the workpiece in the cellar or refrigerator.
Canned Chinese cabbage salad for the winter
Another recipe for pickled Chinese cabbage is winter salad. Canned Chinese cabbage in the form of a salad turns out to be an easy-to-eat and tasty snack in a jar, consisting of Chinese cabbage with marinated vegetables.
Peking is combined with many vegetable and meat ingredients and is dietary product. Thanks to its special taste, the popular Chinese vegetable serves as a tasty base in numerous recipes for fresh Korean salads. From year to year, housewives try to stock up on Chinese lettuce for future use; Chinese cabbage is used to prepare delicious homemade preparations for the winter: salads, canned food, and freezing.
Ingredients
- cabbage – kilogram;
- bell pepper – 500 g;
- hot capsicum – 1 pc.;
- onion – 500 g;
- apple cider vinegar – 100 ml;
- salt – 50 g;
- sugar – 100 g;
- water - about 1 liter.
How to prepare a salad
- Let's start preparing the ingredients for the winter salad with the Chinese cabbage itself. Cut the leaves into large pieces.
- Chop the bitter pepper into thin strips, sweet pepper into narrow strips, and chop the onion into rings.
- Pour water into the pan, pour salt and sugar into it, and let it boil. Pour vinegar into the boiling marinade and remove from heat.
- Place the vegetable stock in a deep bowl and mix. Laying it down vegetable salad in glass jars.
- Having compacted the vegetables, pour the boiling marinade into the jars with the preparations and roll them up with sterile lids.
- We wrap the jars of salad with a warm blanket, let them cool and take them to a cool place to store for the winter.
Freezing
One of the easiest options for preserving vegetables at home and quick ways Chinese cabbage preparations for the winter - freezing. How to freeze Chinese cabbage? You can freeze fresh cabbage, and it is especially profitable to prepare it in the fall, while vegetables are sold at an affordable price.
The freezing method depends on the intended dish for which you decide to freeze the cabbage. What can you cook from frozen Chinese cabbage?
Frozen cabbage is not suitable for preparing fresh salads. But you can make a vegetable casserole from whole frozen leaves in winter.
If you freeze cabbage in pieces for the winter, then you can cook delicious borscht from the preparation, stew it, fry it, or cook it.
How to freeze:
- Peking cabbage should be cleaned of dirty leaves and finely chopped. Place tightly in plastic bags (it is most convenient with zippers) and send to freezer for quick freezing. In winter, the product must be removed from the bag and, without defrosting, begin cooking.
- To prepare leaves, forks must be disassembled into individual leaves, or kept in boiling water for several seconds. Cut off the thick white part from the leaf and dry with a napkin. After which the prepared sheets must be packed in bags or plastic containers intended for freezing and place in the freezer.
Storage at home
In the fall, the vegetable harvest collected from the garden bed must be preserved. How to store Chinese cabbage at home for the winter? Preserving harvested cabbage on time is not difficult if you know how long it can be stored.
The late and mid-late Peking varieties Knyazhna, Vorozheya, and Kudesnitsa are perfectly preserved fresh. But even with proper storage, fresh cabbage can be stored for a maximum of four months; a longer shelf life for the winter can be achieved by pickling, salting and freezing.
You can also store the sheets in dried form. Dry them in the oven at low temperature, gradually. The taste of the product resembles dried, which should be soaked before cooking.
For ease of preparation, the ingredients indicated in the recipes for preparations in grams can be used.
Bon appetit!
Any recipe for kimchi (chimchi) from Chinese cabbage in Korean is a huge field for culinary creativity. Although this is the main dish on the table in Korea, everyone makes it differently, so the taste of the same dish among housewives can vary greatly.
Kimchi can be considered a snack or salad. It is usually served chilled with the main course along with other appetizers. However, you can also cook more substantial dishes from it.
Briefly about the dish
For Russian people, kimchi is associated with sauerkraut, since the cooking process overlaps in some way.
Many Russified Koreans even use regular white cabbage to cook traditional dish, but the taste is still different, so it is better to use Beijing, which is used in almost all original recipes.
In Korea itself, kimchi is not necessarily made from cabbage; you can use radishes (daikon), cucumbers or eggplants.
Classic authentic recipe for Chinese cabbage
Photo: classic kimchi
Compound:
- 2 fork Chinese cabbage;
- 1 onion;
- 1 cup peeled garlic;
- 1 medium ginger root;
- ½ cup rice flour;
- ¼ cup red pepper flakes;
- ½ fish sauce;
- 2 medium carrots;
- 1 bunch of green onions;
- water, salt, sugar.
Photo: set of products
Some ingredients from the classic recipe are quite difficult to find in regular stores. This mainly concerns fish sauce, which can only be found in the Chinese departments of some hypermarkets.
There is no equivalent substitute for this ingredient, since soy sauce tastes nothing like it.
However, in some cases, you can replace the salted fish sauce with a mixture of soy sauce and anchovy paste. Although anchovy paste is also not a very popular ingredient.
It is also worth paying attention to red pepper. Special red pepper is used for kimchi; it is less spicy than paprika or regular red pepper.
The flakes can be hot or sweet pepper, any will do. You can ask for advice in markets in Asian neighborhoods, where even Uzbeks can recommend the right ingredient.
Preparation:
- Making kimchi takes several days because it requires soaking the cabbage in brine. Brine is highly salty water, calculated at 1 kg per 5 liters.
- Some of the salt can be immediately dissolved in water, and the rest can be used to sprinkle the leaves of Chinese cabbage. The choice of Chinese cabbage is at the discretion of the housewife, since both the white part and the green leaves will be soft and edible.
- Greener heads are easier to squeeze, but white ones look more appetizing.
- Before salting, the forks are cut in half, and each half is additionally cut into 2 parts almost to the stalk.
Photo: cut cabbage in half - The cabbage is dipped in salted water so that it completely covers the vegetables. It is advisable to place pressure on top so that the salting is more thorough.
Photo: cabbage is filled with brine - Salting is carried out for 1-2 days; some housewives prefer to leave the cabbage in the brine for 3 or even 4 days. However, within a day the vegetables will be quite soft.
- You can check the “readiness” of the pickle by looking at the stalk. It should bend, not break and crunch.
- Salted cabbage is squeezed out. You need to unscrew it well to remove it. excess water, otherwise, in the future, the spicy paste will not saturate the vegetables well and will precipitate during storage. If the cabbage leaves have been sprinkled with salt, it must be additionally rinsed under running water.
- Kimchi dressing is ground in a blender. However, some housewives cut carrots into strips or grate them on a Korean carrot grater.
Photo: kimchi dressing - Green onions can also only be chopped for beauty, but onions, ginger and garlic must be chopped into porridge.
Photo: chopping onions and garlic - In order for the dressing to have a semi-liquid consistency, you will need to cook jelly from rice flour. Rice flour cannot always be found in stores, but it is better to buy ready-made, because crushed rice in a coffee grinder is usually a little coarse, the jelly takes longer to cook and often does not have a completely uniform structure.
Photo: view of kimchi dressing - For ½ cup of rice flour you will need about 3 cups of water. This jelly is cooked until it becomes quite viscous. This will take about 20-30 minutes.
On a note! You can avoid lumps of flour in the jelly if you add it in small portions and stir with a whisk, not a spoon.
- When the rice jelly has cooled, mix the vegetable dressing, jelly, pepper and fish sauce. Next, each cabbage leaf is smeared with this dressing. It is best to do this with gloves, as the mixture may burn a little.
Photo: brush each cabbage leaf with dressing - The sheets are smeared on both sides with a rather “greasy layer”. There will be quite a lot of dressing, so it will be enough for 2 forks of Chinese cabbage.
- The cabbage is placed in storage containers and placed in the refrigerator for a day, after which it can be served. Before serving, kimchi is chopped.
Photo: ready-made Chinese cabbage kimchi
The calorie content of 100 g of Korean kimchi is about 19 kcal.
How to quickly cook at home
Original kimchi is prepared in fairly large quantities at once. This is a whole day activity for the whole family. Although this snack should last a long time, in Korea cabbage sells out quite quickly.
Spicy Chinese cabbage instant cooking its composition differs little from the classical method.
For those who are especially impatient, you can reduce the time for pickling vegetables by 4 hours, but you will need to turn the cabbage over during the pickling process.
With daikon
Photo: cabbage kimchi recipe with daikon
Compound:
- 2 fork Chinese cabbage;
- 1 daikon stalk;
- 20 dry chili peppers;
- 1 cup chili powder, a little more than half filled
- 1 onion;
- 3 heads of garlic;
- 2 cm ginger root;
- 1 ½ cups cooked rice;
- 2 ½ tablespoons sugar;
- 11 tablespoon sesame seeds.
Preparation:
- You can use it to make kimchi instead of carrots in classic recipe, and often it is taken as a basis for other types of pickled vegetables. This recipe makes the cabbage very spicy and piquant.
- Cabbage is pickled in brine, as in original recipe. However, for speed it is used hot water, in which the cabbage should lie for at least 3 hours.
- Also, to speed up the process, it is advisable to cut the cabbage forks into smaller pieces so that the appetizer does not need to be cut again before serving.
- The daikon is cut into slices and dipped into brine to be salted at the same time as the cabbage.
- Pepper pods, garlic, onions, boiled rice, ginger, and daikon are ground in a blender.
- It is better to grind not all of the daikon, but only half. The second is thinly sliced and used with green onions to garnish the dressing.
- The paste obtained in a blender must be diluted with 1 ½ water with sugar and sesame seeds.
- All leaves are smeared with liquid dressing, sprinkled with chili powder on top and mixed in a glass container.
- The dish should remain at room temperature until the end of the day under pressure.
- Then it can be sent to the refrigerator. The longer cabbage is stored, the richer its flavor. The ideal fermentation time is 2 weeks.
Calorie content of Chinese cabbage kimchi with daikon per 100g is 15 kcal.
With bell pepper
Photo: recipe from bell pepper
Compound:
- 3 kg of Chinese cabbage;
- 1 onion;
- 10 cloves of garlic;
- 1 bell pepper;
- 1 carrot;
- 1 pear;
- 1 bunch of green onions;
- 1 tablespoon sugar;
- 1-2 cups of water left over from cooking unwashed rice;
- 2-3 tablespoons red pepper.
Preparation:
- The step-by-step recipe for Chinese cabbage in Korean is no different from previous versions, since you basically need to pickle the cabbage and prepare the dressing.
- The rice water must be mixed with sugar and pepper.
- The cabbage is soaked in brine for several hours or days, depending on previous experience in preparing snacks.
- The remaining ingredients are ground in a blender, and the resulting paste is mixed with liquid jelly with pepper.
- Cabbage leaves are thickly coated with paste and left for a day at room temperature.
The calorie content of 100 g of this kimchi is about 10 kcal.
Kimchi soup
Photo: kimchi soup
Compound:
- 250 g ready-made kimchi;
- 500 g pork;
- 200-400 g tofu.
Preparation:
- One of the most simple recipes The kimchi soup contains few other ingredients as the cabbage itself provides enough flavor and ingredients.
- It is necessary to boil the pork broth until the meat is cooked. If desired, you can add a few black peppercorns, garlic fried in vegetable oil, salt and 1 tablespoon of soy sauce.
- When the meat is ready, kimchi is added to the water. After this, cook the soup for another 10 minutes.
- Tofu, cut into cubes, is added directly to the plate as a decoration along with green onions.
- More varied soup recipes use shiitake mushrooms and eggs. The soup is served along with a plate of boiled rice. Unlike the kimchi salad itself, the soup recipe is considered a Japanese invention.
The calorie content of 100 g of soup is 70 kcal.
Kimchi sauce
Photo: kimchi sauce
Compound:
- ½ liter kimchi cabbage juice;
- 8 cloves of garlic;
- 100 g onion;
- 2 tablespoons gochujang paste;
- 100 ml rice vinegar;
- 3 cm ginger root;
- 200 g tomato paste;
- 1 tablespoon Worcestershire sauce, but you can do without it;
- 1 pinch of black pepper.
Preparation:
- Kimchi sauce can be used as a dressing for fermented vegetables, but Koreans themselves prepare this sauce as an addition to meat, as a dressing for other salads, and in many other dishes.
- Homemade kimchi sauce is prepared using a special gochujang paste, which is almost impossible to find in a regular store. Therefore, it is better to look for it on various online shopping sites.
- Gochujang sauce is quite spicy in itself, so in the recipe they try to soften it slightly by diluting it with other products, which are ground into a mushy state in a blender, and sometimes adding honey.
- The ingredients for kimchi sauce may change, but only gochujang remains unchanged.
Calorie content of 100 g of sauce is 94 kcal.
The recipes listed are just a sampling of what is made in Korea. In addition, Koreans who settled in Russia due to difficulties with ingredients themselves are constantly improving the recipe, replacing some products with others.
Kimchi salad is considered a dietary product, so it can be used to diversify the menu when losing weight. It is worth noting that the hostess herself can adjust the spiciness of the dish.
Most of the ingredients in Chinese cabbage salad are optional, so the number of ingredients is taken very arbitrarily.
Kimchi must be left at room temperature to ferment. Then the dish will acquire a characteristic sourish taste, which, in tandem with the spicy dressing, makes the dish unusual.
If you use cabbage to make salads, then green leaves are taken as the main ingredient, and the salads themselves are mostly meat-based and quite filling.
Video: Korean Kimchi (Chimchi) - Natalya Kim
