Kimchi is the name for a special type of cabbage that grows in the Far East and in Korea. It does not grow with us, so you can cook kimchi cabbage in Korean using Beijing cabbage.
Pick your recipe
You will need
- - Beijing cabbage - 3 kg;
- - rice flour - 3 tablespoons;
- - water - 300 ml;
- - large pear - 1 pc.;
- - radish - 1 pc.;
- - medium sized onion - 1 pc.;
- - garlic;
- - ginger root, grated on a coarse grater - 1 tbsp. a spoon
- - fish sauce - 100 ml;
- - green onions - 1 medium bunch;
- - kimchi sauce - 1 cup;
- - sugar - 1 tablespoon;
- - salt - 2 tablespoons.
Instruction manual
1
Cabbage is thoroughly washed and cut into two halves, while removing stumps. Dip it in water so that the water gets between the leaves. Then take coarse salt and evenly distribute it between the leaves.
2
3 large leaflets are torn from cabbage and they are also salted. The cabbage thus prepared is put in a container, completely filled with water and a press is placed on top.
3
Leave the cabbage to be salted for 6-8 hours. Then they are thoroughly washed in running water, while squeezing it slightly, and they are thrown back into a colander.
4
Rice broth is prepared as follows: two tablespoons of rice flour are diluted in a small amount of cold water, and the remaining water is boiled and then slowly diluted flour is introduced there. Mix thoroughly, eliminating the appearance of lumps, and leave to cool.
5
Radish and pear are washed, cut into thin strips. Chives are chopped very finely, and onions are cut in half rings. Radish is slightly salted and the allocated juice is drained. Garlic and ginger are scrolled through a meat grinder, add dressing, sugar, then rice broth and fish sauce.
6
Mix everything thoroughly and add the resulting mixture to chopped vegetables. Let the sauce stand for about half an hour. Then they put on rubber gloves and each leaf of Beijing cabbage is generously greased with the resulting mixture. After the end of the procedure, they are folded back tightly, the longest leaf is taken, a cabbage is tied around them and put into a container.
7
Top cover with cabbage leaves set aside in advance and leave the container for a day at room temperature, then put in the refrigerator for 3 days. Before serving, the hot Korean cabbage kimchi is cut into small pieces and spread on a dish.