Homemade kimchi

Kimchi is a traditional spicy snack for Koreans. Korean kimchi made from Chinese cabbage is not just a complete dish, but rather an addition to the main dishes. It has a sharp, harsh taste and a variety of recipes. The essential ingredients for making real kimchi are chili pepper, garlic, ginger and fresh vegetables.

Korean kimchi made from Chinese cabbage

The traditional Korean recipe for pickling Chinese cabbage requires the use of spicy ingredients - garlic, hot pepper and ginger, as well as fish sauce, which is prepared from fish with the addition of salt. An important ingredient is rice flour, which helps the dish soak in the dressing.

1. 
   How to make kimchi snack at home? Remove bruised or damaged leaves from cabbage heads and cut each head lengthwise and at the base.
2. 
   We wash the cabbage leaves, carefully separate them, and then sprinkle each leaf with salt, especially at the base. Place the cabbage in a deep bowl and leave for four hours, turning occasionally to ensure even salting.
3. 
   For the dressing, grind a piece of ginger root, garlic and onion on a grater or in a blender.
4. 
   Stir rice flour in 2-3 glasses of filtered water to avoid lumps and heat over medium heat to form a jelly. Add 3-4 tbsp to it. granulated sugar, mix well and leave to infuse.
5. 
   Cut the carrots into thin strips, green onions - by analogy with root vegetables.
6. 
   In a suitable sized container, mix carrots, green onions, chopped onion, garlic and ginger, as well as chilled rice flour jelly. Stir and add hot pepper flakes and the required amount of fish sauce. There is no need to add additional salt to the dressing because the fish sauce already contains enough salt.
7. 
   Rinse the cabbage from salt, squeeze lightly to remove excess moisture. Spread each leaf of Pekin cabbage with the prepared dressing, place strips of green onions and carrots between the leaves, place the cabbage in a plastic container and leave in a warm place for a day to marinate. The workpiece is stored in the refrigerator; before serving, it is cut into thick or thin slices across the head of cabbage.

Spicy white cabbage kimchi appetizer

Korean spicy cabbage can also be prepared from white cabbage. It will turn out spicy, moderately salty and is perfect as a snack with strong alcohol or as a main course for lunch or dinner.

Cooking time: 2 hours 10 minutes. – cooking, 48 hours – marinating.

Cooking time: 10 min.

Servings – 4.

Ingredients:

• White cabbage – 1 kg
• Salt – 3 tbsp.
• Onions – 1 pc.
• Ground hot red pepper – 1 tsp.
• Garlic – 2 teeth.

Cooking process:

1. Remove the top leaves from a head of cabbage, cut it into wide strips about 3-3.5 cm. Sprinkle the cabbage pieces with salt and leave in a warm place for a couple of hours.

2. Chop the onion and garlic very finely, mix with chili pepper.

3. In a deep container, mix hot onion, garlic and cabbage leaves. Make sure the mixture is evenly distributed over the slices.

4. Leave the cabbage under pressure for a couple of days to marinate.

5. The finished dish can be transferred to sterilized glass containers and kept in the refrigerator.

Chinese cabbage kimchi with daikon

Often, a traditional Korean snack is prepared with the addition of not only carrots, but also radish - daikon. It has a pleasant taste, marinates easily and remains crispy.

Cooking time: 30 min. – cooking, 7 days – marinating.

Cooking time: 10 min.

Servings – 6.

Ingredients:

• Peking cabbage – 2 pcs.
• Daikon radish – 600 gr.
• Carrots – 600 gr.
• Garlic – 1 head.
• Fresh ginger – 100 gr.
• Fresh chili pepper – 100 gr.
• Cane sugar – 2 tbsp.
• Fish sauce – 2 tbsp.
• Sea salt – 50 gr.

Cooking process:

1. Cut the cabbage into wide strips.

2. Peel ginger and chili peppers, grind in a blender or grind in a meat grinder, add sugar, fish sauce and 1 tbsp to the paste. salt, mix well.

3. Pour a little warm, but not hot water into a deep container, add the remaining amount of salt, stir and leave the cabbage leaves in the brine for half an hour. After this, drain the water.

4.Cut the peeled daikon and carrots into cubes or strips, mix with hot chili and ginger paste.

5. Place the cabbage in a suitable tray, arranging the leaves with a paste of carrots and radishes, tamping well. Place pressure on top and leave to ferment for 7 days. Periodically, the mass can be stirred with a wooden spatula or spoon. Once the cabbage is pickled, store it in a glass container in the refrigerator.

How to make tasty kimchi from daikon radish?

Cold and spicy pickled kimchi vegetables are prepared not only from different types of cabbage, but also from daikon radish. It has a pleasant fresh taste, pickles quite quickly and is suitable as an appetizer for main courses or a holiday table.

Cooking time: 55 min. – cooking, 7 days – marinating.

Cooking time: 10 min.

Servings – 4.

Ingredients:

• Daikon radish – 1 kg
• Granulated sugar – 1 tbsp.
• Salt – 1.5 tbsp.
• Rice or wheat flour - 3 tbsp.
• Water – 200 ml
• Green onions – 10 pcs.
• Fresh grated ginger (root) – ½ tbsp.
• Garlic – 10 teeth.
• Fish sauce – 4 tbsp.
• Ground red pepper – 2.5 tbsp.
• Granulated sugar – 1 tbsp.

Cooking process:

1. Wash and peel the daikon, cut the vegetable into slices or large cubes.

2. In a deep bowl, mix the chopped root vegetable with salt and sugar, leave for half an hour to infuse, then stir and let stand for another 15 minutes, then drain the resulting liquid.

3. Make a sticky paste from water and flour by mixing the ingredients and bringing them to a boil.

4. Cut the green onions into pieces 3-4 cm long.

. In a bowl of suitable size, mix lightly pickled radish with half a chili pepper, grated or in a blender with garlic and ginger, and add sugar, flour paste, fish sauce and chopped onions to the vegetables. Mix everything thoroughly and then add more hot pepper to taste.

6. Transfer the radish in the marinade into a storage container - plastic or glass and leave in a warm room to marinate for a day. Then put it in the refrigerator. You can try the snack in about a week. The product can be stored in the cold for up to 2 months.

Korean radish kimchi at home

In this recipe, radishes are pickled with vinegar and lots of fresh and dried cilantro, which adds a spicy kick. Vinegar allows the radish to marinate quite quickly and acquire the characteristic taste of a Korean dish.

Cooking time: 20 min. – cooking, 4 hours – marinating.

Cooking time: 10 min.

Servings – 4.

Ingredients:

• White radish – 1 kg
• Ground chili pepper – 1 tbsp.
• Vinegar 9% – 1 tsp.
• Granulated sugar – 1 tsp.
• Chopped garlic – 1 tbsp.
• Dried cilantro – 1 tbsp.
• Fresh cilantro - 3 sprigs.
• Water – for marinade
• Salt - to taste.

Cooking process:

1. Peel the radish and cut into large cubes or slices. Add salt, stir and leave for a couple of hours to release the juice.

2. Mix chopped garlic with the ingredients for the marinade and season the radish placed in a bowl, add dried and fresh, pre-finely chopped cilantro.

3. When the mass is evenly distributed, add hot pepper to it. It is better to mix it with your hands, after wearing gloves.

4.Leave the mixture in a warm room for a couple of hours to marinate the radish, and then transfer it to storage containers and put it in the refrigerator.

5. It is better to serve kimchi radish as an appetizer, generously sprinkled with fresh parsley or cilantro. You can lightly sprinkle with vegetable oil.

Step-by-step recipe for making Korean cucumber kimchi

A spicy cucumber salad with two types of green onions and garlic, as well as chili peppers, will not leave indifferent those who like to diversify their diet with original and colorful dishes. Korean-style cucumbers are prepared quickly and will amaze even gourmets with their taste.

Cooking time: 20 min. – cooking, 15 hours – marinating.

Cooking time: 10 min.

Servings – 6.

Ingredients:

• Small cucumber – 2, – 2.5 kg
• Sea salt – ¼ tbsp.
• Chives – 1 bunch.
• Green onions – 5 pcs.
• Ground chili pepper – 2-4 tbsp.
• Granulated sugar – ¼ tbsp.
• Garlic – 8 teeth.

Cooking process:

1. Trim the ends of washed cucumbers, cut them in half lengthwise, and cut each half into two more pieces.

2. In a deep bowl, mix cucumbers with salt and leave for 3 hours.

3. Cut the onions and chives into arbitrary strips about 3-4 cm long, chop the garlic.

4. Drain the juice formed in the bowl with cucumbers. Add garlic, two types of green onions, sugar, a little salt and chili pepper to the vegetables.

5. Leave the vegetables to marinate indoors for 12 hours, and then move them to the refrigerator for further storage. Bon appetit!

Chinese cabbage kimchi with rice flour

The classic recipe for kimchi from Chinese cabbage is always prepared with rice flour, which allows the dish to be soaked in spicy ingredients and speeds up the fermentation process of the snack.

Cooking time: 20 min.– cooking, 26 hours – marinating.

Cooking time: 10 min.

Servings – 8.

Ingredients:

• Peking cabbage – 2 pcs.
• Garlic – 8 teeth.
• Fresh ginger (root) – 1 pc.
• Ground hot red pepper – 3 tbsp.
• Anchovies – 150 gr.
• Nashi pear – 1 pc.
• Daikon radish – 1 pc.
• Onions – 1 pc.
• Green onion – 1 bunch.
• Rice flour – 2 tbsp.
• Granulated sugar – 2 tsp.
• Coarse salt - to taste.
• Sesame oil - for serving.

Cooking process:

1. Remove the cabbage from wrinkled or damaged top leaves, cut the heads of cabbage in half lengthwise and soak in water for 15-20 minutes, and then drain the water. Sprinkle the cabbage well with salt so that it is distributed among all the leaves, and leave for 4-5 hours at room temperature.

2. Grind the peeled garlic and ginger in a blender, add the anchovies and turn all the ingredients into a homogeneous paste.

3. Remove the skin from the pear and daikon and cut into strips, lightly sprinkle with salt and drain off the juice when it appears.

4. Cut the onion head into half rings, green onion feathers into thin strips 3-4 cm long.

5. Mix rice flour with 100 ml of hot water and bring to a boil to make jelly.

6. In a suitable-sized bowl, mix all the ingredients for the dressing and coat the cabbage leaves, making sure that the dressing is evenly distributed along the entire length of each leaf. Place the cabbage cut side down, cover with a lid and leave for a day in a warm room, and then to serve, cut the kimchi into strips crosswise and serve, drizzled with sesame oil.