Kimchi dish of Korean cuisine - pickled vegetables, in brine with hot pepper, ginger and garlic. In Korea, kimchi is considered a dietary meal that promotes weight loss. But the most important quality of these fermented vegetables, as well as any fermented vegetables, is considered to be an effective remedy in the fight against hangovers and colds.
Kimchi is made from a wide variety of vegetables, mainly with Chinese cabbage. In this recipe for cabbage, I added a little celery, carrots and fresh cucumbers to slightly diversify the dish. In the Seoul Kimchi Museum, there are 187 different recipes for this delicious pickle, in which many different ingredients are added, from seafood to anchovy.
You can adjust the amount of salt in kimchi to your liking; if you cook kimchi during the cold season, you can add less salt.
Of the interesting fims about kimchi, I was particularly impressed that Korea sells special refrigerators for kimchi so that you can cook your favorite kind of dishes at any time of the year.
- Cooking time: 20 minutes
- Fermentation time: 4 days
Ingredients for kimchi with Chinese cabbage
- 600 g of Peking cabbage;
- 150 g carrots;
- 100 g stem celery;
- 70 g fresh cucumbers;
- 3 hot chili peppers;
- 6 cloves of garlic;
- 15 g of ginger root;
- 30 g green onions;
- 3 tablespoons of coarse salt.
Method of cooking kimchi with Chinese cabbage
Cut into large heads of Chinese cabbage. In kimchi, the whole head goes, without exception, and the green and white parts of the leaves. There are several ways to cut cabbage - you can cut the head into four pieces, or you can cut it finely, as in this recipe.
Add finely chopped carrots.
Cut the finely green onions, cut the fresh cucumbers into thin plates. Stem celery cut into small slices across the stem, add to the rest of the vegetables.
After the whole vegetable mix for kimchi is sliced, you can start cooking it. Add salt to vegetables, grind vegetables with salt so that they give juice. Pour about 200 ml of cold boiled or bottled water into a bowl with a vegetable mixture. Water should only slightly cover the vegetables. Bowl cover with food film and put in the refrigerator for the night.
The next day we continue the process. Peel the root of the ginger, rub in chopped garlic, chili pepper and ginger in a mortar. To make the process go faster, and the ingredients are crushed into a homogeneous gruel, a pinch of coarse salt can be added to the mortar.
We get the vegetables from the refrigerator, drain the water from them. Add pounded gruel of chili, ginger and garlic to the water, stir it so that the ingredients are well dissolved in water and again pour the liquid into the vegetables.
Again we cover the bowl with food film, and put it in a warm place, for example, on a sunny window, for 2-3 days. In this way, the fermentation process of vegetables will be launched, and it will just remain to wait for the beneficial bacteria to do their work.
When the kimchi is ready, you can put it in clean jars and put it in the fridge. Kimchi must be served chilled.