Kimchi in Korean

Korean kimchi is a great, moderately savory snack that fits perfectly into your diet. In addition, kimchi is healthy due to the fact that vegetables undergo natural fermentation. The salad can be made not only from Chinese cabbage, but also from different types of radishes, cucumbers and other vegetables. Kimchi is a great addition to meat dishes, baked potatoes or pilaf.

Korean kimchi made from Chinese cabbage

Korean kimchi made from Chinese cabbage is a snack that came to us from Korean national cuisine. In the East, they make it very hot and scalding; kimchi can be stored well for several months. We invite you to try cooking it yourself.

1. 
   Gather on the table all the necessary ingredients for making Chinese cabbage kimchi.
2. 
   Wash the head of cabbage, spreading the leaves so that no sand remains.Cut the vegetable into large cubes. Salt the cabbage pieces and place them in a bowl, let them salt and release their juice.
3. 
   Then rinse the cabbage under running water and transfer to a sieve to drain.
4. 
   Peel the garlic cloves and ginger root. Chop garlic and ginger. Cut the green onion feathers with a knife, crumble the dry hot pepper pod with your hands.
5. 
   In a bowl, mix chopped garlic, ginger, hot pepper, sugar, soy and fish sauces. You can also add prepared tom yum paste to the marinade.
6. 
   Place cabbage, green onions and spicy dressing in layers in a suitable glass or plastic container.
7. 
   Place the container in another wider container so that the juice from the cabbage flows into it. Keep cabbage in a cool place.
8. 
   In 2-3 days, Chinese cabbage kimchi will be ready.
9. 
   By the way, such a savory appetizer will go with any hot dishes of meat, chicken or seafood. Bon appetit!

Chinese cabbage kimchi with daikon

Chinese cabbage kimchi with daikon is a natural source of antioxidants, which will greatly support the immune system in cold weather. This savory appetizer will perfectly complement any hot dishes of meat and fish. We will tell you how to properly prepare kimchi at home.

Cooking time – 6 hours

Cooking time – 40 min.

Portions – 5-6.

Ingredients:

• Peking cabbage – 4 pcs.
• Daikon – 2 pcs.
• Asian nashi pears – 2-3 pcs.
• Ginger – 15 gr.
• Coarse salt – 800 gr.
• Garlic – 1 head.
• Green onion – 150 gr.
• Anchovy fillet – 100 gr.
• Fish sauce – 150 ml.
• Ground hot red pepper – 200 gr.
• Sugar –70 gr.

Cooking process:

Step 1. Wash four large heads of Chinese cabbage well. Cut them in half lengthwise.Pour warm water into a large bowl or saucepan and add a large handful of salt, stir until it is completely dissolved. Dip the cabbage into the solution, making sure that the liquid gets between all the leaves. Remove the cabbage from the solution and shake off the liquid.

Step 2. Sprinkle each cabbage half with salt, lifting each leaf so that the vegetable is salted evenly. Place the cabbage in a container with the cuts facing up, cover with cling film and leave for 4-6 hours. After 2 hours, turn the cabbage over.

Step 3. Peel the daikon and nashi and cut these products into thin strips. Cut the green onion feathers into small pieces 3-4 centimeters long. Place ingredients in a bowl.

Step 4. Peel the garlic cloves and ginger root. Cut the ginger into small pieces. Place the ingredients in a blender bowl and grind them. Then pour in half a glass of warm water and fish sauce, add red pepper and sugar. Bring the mixture until smooth using a blender. Add the spicy mixture to the chopped vegetables. Also place the anchovies in the bowl. Mix everything with your hands; it is better to protect your hands with gloves.

Step 5. Place the resulting mixture between the cabbage leaves. Tear off 3-4 large sheets in advance.

Step 6. Twist the upper ends of the sheets towards the center of the head of cabbage, and wrap the two outer sheets around the workpiece. Place the cabbage bundles in a container, head down. Do this with all parts of Chinese cabbage.

Step 7. Cover the cabbage with the remaining leaves and sprinkle with salt. Leave it for a week to ferment.

Step 8. Kimchi prepared in this way can be stored in a cool place for several months. Bon appetit!

Chinese cabbage kimchi with rice flour

Kimchi made from Chinese cabbage with rice flour is an original appetizer for hot meat dishes. In the homeland of this salad, it is prepared for future use in large quantities from 60 to 100 heads. This simple recipe will help you easily make your own kimchi.

Cooking time – 55 min.

Cooking time – 10-15 min.

Portions – 2-3.

Ingredients:

• Peking cabbage – 2 heads.
• Carrot – 1 pc.
• Onions – 1 pc.
• Table salt - to taste.
• Garlic – 2-3 heads.
• Fresh ginger - to taste.
• Green onions - to taste.
• Fish sauce – 0.5 cups.
• Rice flour – 3 tbsp.
• Water – 3 tbsp.
• Red pepper flakes – 0.5 cups.
• Sugar – 3-4 tbsp.

Cooking process:

Step 1. Wash the cabbage. Cut each head of cabbage lengthwise into four pieces.

Step 2. Place each part of the head of cabbage under running water and move apart all the leaves. Then salt each cabbage leaf in a basin. When you have done this with all the parts, leave the cabbage for 2 hours. After this, turn the cabbage and let sit for another couple of hours.

Step 3. Peel the garlic cloves and onion head. Peel the ginger root as well.

Step 4. In a blender bowl, grind the ginger, onion and garlic cloves.

Step 5. Cook jelly from rice flour. Dissolve rice flour in three glasses of water. Place the resulting mixture on the fire and heat, stirring constantly, until it boils. As soon as bubbles begin to appear, add 3-4 tablespoons of sugar, stir and cool the jelly.

Step 6. Peel the carrots, cut them into strips, and also coarsely chop the green onions with a knife.

Step 7. In a bowl, mix the onion-garlic mixture, carrots and green onions. Add the cooled jelly to the bowl. Also add hot pepper flakes.

Step 8. Pour half a cup of fish sauce into the dressing and stir.

Step 9Rinse the Chinese cabbage well under running water; no salt should remain between the leaves.

Step 10: Put on gloves before dipping the Chinese cabbage into the spicy dressing. Carefully coat all cabbage leaves so that the vegetable is evenly covered with the mixture. Place the cabbage in a plastic container, close and leave for a day at room temperature.

Step 11: Store Korean kimchi in the refrigerator. Bon appetit!

Beijing cabbage with kimchi sauce

Chinese cabbage with kimchi sauce is a quick and hassle-free way to prepare a Korean snack. You don't need to mix the spices yourself for the pickling mixture; it's already ready. The taste of kimchi will be one hundred percent delicious and closest to the Korean original.

Cooking time – 12 hours

Cooking time – 25-35 min.

Portions – 4-5.

Ingredients:

• Peking cabbage – 0.6 kg.
• Kimchi sauce – 110 gr.

Cooking process:

Step 1. Wash the cabbage thoroughly under running water, paying attention to the spaces between the leaves. Shake off the liquid. Cut the head of cabbage lengthwise into four parts.

Step 2. Place the cabbage pieces in a container, coat each leaf with kimchi sauce, paying special attention to the stems at the base. If desired, you can add vegetables and herbs, such as carrots, radishes or green onions.

Step 3. Place the cabbage under pressure and leave for 12 hours. Serve the Chinese cabbage kimchi appetizer chilled. Bon appetit!

White cabbage kimchi appetizer

White cabbage kimchi appetizer is one of the options for preparing a savory appetizer. Traditionally, kimchi is served with rice because it pairs perfectly with the spicy flavor. In addition to cabbage, radishes or carrots are added to kimchi.

Cooking time – 15 hours

Cooking time – 60 min.

Portions – 10.

Ingredients:

• White cabbage – 1-2 pcs.
• Table salt – 150 gr.
• Garlic – 1 head.
• Sugar – 1 tsp.
• Ground red pepper – 0.5 tsp.
• Water – 2 l.

Cooking process:

Step 1. Take one large or a couple of small heads of white cabbage.

Step 2. Wash the cabbage. Cut a large head of cabbage into four parts, and small ones in half.

Step 3. Pour two liters of water into a saucepan and dissolve 150 grams of salt in it.

Step 4. Place the cabbage in a container with saline solution. Let stand for 10-15 hours.

Step 5. After 5 hours, turn the cabbage over.

Step 6. After soaking, rinse the cabbage under running water.

Step 7. Peel the garlic cloves from dry husks and pass through a press.

Step 8. Add sugar and red pepper to the garlic pulp and mix.

Step 9. Then pour a little salt solution into the resulting spicy mixture so that the consistency of the sauce is similar to thick sour cream.

Step 10. Add the resulting spicy sauce to the cabbage, adding salt if necessary. Pack the cabbage into a container, cover with a lid and place in a cool place.

Step 11. White cabbage kimchi is ready, serve the appetizer chilled. Bon appetit!

Chinese cabbage kimchi with pepper sauce

Chinese cabbage kimchi with pepper sauce is a delicious oriental-style appetizer. It consists of vegetables fermented in a spicy dressing. Chinese cabbage is used more often; its thin leaves are easily saturated with the aroma of spices and remain crispy.

Cooking time – 2 days 2 hours

Cooking time – 40-60 min.

Portions – 15.

Ingredients:

• Peking cabbage – 2 kg.
• Onions – 1 pc.
• Ground hot pepper – 200 gr.
• Carrots – 200 gr.
• Daikon – 200 gr.
• Green onion – 80 gr.
• Garlic – 2 heads.
• Ginger – 30 gr.
• Sugar – 3 tbsp.
• Rice flour – 2 tbsp.
• Fish sauce – 100 ml.
• Table salt - to taste.
• Water – 2 tbsp.

Cooking process:

Step 1. Cut each head of cabbage in half. Cut out the thickest part of the stalk and make a small vertical cut lengthwise.

Step 2. Then wash the Chinese cabbage thoroughly and leave for 15 minutes to drain the liquid.

Step 3. Next, coat each sheet with salt and place the pieces in a container. Leave to dry for at least 2 hours. Turn the cabbage once.

Step 4: Prepare the pepper sauce. Pour a couple of glasses of water into a saucepan and place on the stove. Add two tablespoons of rice flour to the water, stir until no lumps remain. When the mixture boils, add sugar, stir and reduce heat under the pan. Cook for a minute, stirring constantly, until the mixture thickens. Remove the pan from the heat and cool the mixture.

Step 5. Peel the vegetables: daikon, carrots. Cut the vegetables into thin strips or grate them using a Korean carrot grater. Cut the green onions into short pieces.

Step 6. Grind the peeled ginger root, garlic and onion using a blender. You can also grate these ingredients on a fine grater.

Step 7. Add onion-garlic puree, fish sauce and hot pepper to the cooled mixture, leave the pepper sauce for half an hour. After this, add chopped vegetables to it.

Step 8. After pickling, rinse the cabbage under running water, shake off the liquid or leave the cabbage in a colander for a while. Divide each piece of cabbage in half along the cut. Put on rubber gloves and coat the cabbage with pepper sauce.

Step 9. Place the blanks in a container and lightly press them with your hands.Close the container tightly and leave at room temperature for 36-48 hours.

Step 10. After this, you can put the kimchi into jars or containers convenient for storage, and put the snack in the refrigerator. Bon appetit!

Korean radish kimchi at home

Korean radish kimchi at home, prepared according to a traditional Korean recipe, will appeal to all your loved ones and guests. In addition to excellent taste, it is also a storehouse of useful microelements and vitamins.

Cooking time – 4 hours

Cooking time – 20-30 min.

Portions – 8.

Ingredients:

• Radish – 0.6 kg.
• Green onion – 1 bunch.
• Red hot pepper – 3 tbsp.
• Fish sauce – 3 tbsp.
• Table salt – 1.5 tbsp.
• Garlic – 3 teeth.
• Sugar – 1 tbsp.
• Chopped ginger – 0.5 tbsp.
• Rice flour – 1 tbsp.
• Water – 120 ml.

Cooking process:

Step 1. Prepare the radishes and onions, wash the vegetables. Peel the garlic cloves.

Step 2. Peel the radish and cut into small cubes.

Step 3. Chop the green onion feathers with a knife.

Step 4. Sprinkle the radish with a tablespoon of salt, stir and leave for half an hour. Then rinse twice with running water and let the water drain.

Step 5. Stir a tablespoon of rice flour into the water.

Step 6. Microwave the resulting rice flour mixture for 1 minute.

Step 7. Then take the bowl out, stir, cool slightly and return to the microwave for another minute.

Step 8. Mix the resulting jelly with hot pepper, fish sauce, sugar, remaining salt, chopped garlic and ginger.

Step 9. Add radish and green onions to the resulting spicy mixture.

Step 10. Mix the vegetables well and leave for a day at room temperature. After this, refrigerate for at least 5 days.

Step 11Serve radish kimchi with hot meat dishes. Bon appetit!

Korean cucumber kimchi

Korean cucumber kimchi is a spicy snack, bright, with an original taste. Now cucumber kimchi is popular not only in the East, it is served everywhere. Even such a tasty appetizer as lightly salted cucumbers can easily compete with kimchi.

Cooking time - 30 min.

Cooking time – 20-30 min.

Portions – 2-4.

Ingredients:

• Small cucumbers - 1 kg.
• Table salt – 2 tbsp.
• Green onions – 0.5 bunch.
• Garlic – 4 teeth.
• Large carrots – 1 pc.
• Small onion – 1 pc.
• Hot pepper flakes - to taste.
• Fish sauce – 3 tbsp.
• Sugar – 1 tbsp.
• White sesame – 1 tbsp.
• Drinking water – 0.25 cups.

Cooking process:

Step 1. Wash the vegetables well. Take all the necessary spices. If you don't have fish sauce, you can replace it with soy sauce.

Step 2. Cut the cucumbers lengthwise into four parts, slightly short of cutting to the end.

Step 3. Coat the cucumber preparations with salt in the cuts and outside, place them in a bowl and leave for 10 minutes. After this, turn the vegetables and leave for another 10 minutes.

Step 4. Chop the green onion feathers into small pieces with a knife. Cut the onion head into half rings. Grate the carrots using a Korean carrot grater. Grind the garlic cloves in any convenient way: on a grater, with a knife or in a press.

Step 5: Prepare the spicy dressing. Mix fish sauce, sugar, hot pepper flakes in a bowl, pour in a little water and add sesame seeds. Add the amount of hot pepper to your taste.

Step 6. Pour the dressing over the chopped vegetables and mix well.

Step 7. Rinse the cucumbers under running water to remove excess salt.

Step 8. Place the spicy vegetable mixture into the cuts.It is better to do this with gloved hands.

Step 9. Cucumber kimchi is ready. Sprinkle the appetizer with sesame seeds and you are ready to serve. Bon appetit!

Daikon radish kimchi

Daikon radish kimchi is a delicious and crunchy snack. It can be served with hot meat dishes or broths. Due to its special juiciness and beneficial properties, daikon is called “winter ginseng”. Traditionally, kimchi is prepared in the autumn and winter.

Cooking time - 4 days.

Cooking time – 25 min.

Portions – 12.

Ingredients:

• Daikon radish – 2 kg.
• Green onion – 150 gr.
• Ground chili pepper – 2 tbsp.

For pickling:

• Table salt – 2 tbsp.
• Sugar – 2 tbsp.

For flour paste:

• Filtered water – 250 ml.
• Rice flour – 2 tbsp.

For the marinade:

• Sparkling mineral water – 4 tbsp.
• Sugar – 1 tbsp.
• Red pepper flakes – 4 tbsp.
• Garlic – 3 tbsp.
• Fish sauce – 4 tbsp.
• Ginger root – 0.5 tbsp.
• Table salt – 0.25 tbsp.
• Ground chili pepper – 1 tbsp.

Cooking process:

Step 1. Peel, wash and cut the daikon into cubes or bars as you like, but not too finely, transfer the slices to a bowl, sprinkle with salt and sugar, mix and leave for an hour. During the marinating process, during this period of time, stir the vegetable a couple of times.

Step 2. Wash the green onion feathers and cut them into pieces 2 centimeters long.

Step 3: To make flour paste, dissolve rice flour in water. Heat the mixture over low heat and cook until it reaches the consistency of liquid condensed milk.

Step 4. Cool the flour paste. Then add mineral water, fish sauce, chopped garlic and ginger, add red pepper flakes, sugar and salt. Mix the mixture well and let it brew for 20 minutes.

Step 5. Rinse the radish with water and drain in a colander.Then sprinkle red chili powder over the vegetable slices, stir and leave for 10 minutes.

Step 6. Place chopped green onions and spicy dressing in a bowl with daikon and stir. Let stand at room temperature for 1 day, then refrigerate for 4-7 days.

Step 7. You can store daikon radish kimchi for a couple of months in the refrigerator. Bon appetit!

Kimchi with soy sauce

Kimchi with soy sauce is a juicy, bright, rather spicy appetizer for your table. It is usually made from Chinese cabbage. It is especially popular in the cold winter. Kimchi can be served with baked meat, shish kebab or boiled potatoes.

Cooking time – 3-4 days.

Cooking time – 60 min.

Portions – 3.

Ingredients:

• Peking cabbage – 1 pc.
• Table salt – 3 tbsp.
• Carrot – 1 pc.
• Soy sauce – 100 ml.
• Apple – 1 pc.
• Pear – 1 pc.
• White onion – 1 pc.
• Sweet pepper – 1 pc.
• Ginger root – 0.5 pcs.
• Garlic – 2 heads.
• Greens – 1 bunch.
• Green onion – 1 bunch.
• Hot chilli pepper – 1-2 pcs.
• Daikon – 1 pc.

Cooking process:

Step 1. Take one head of Chinese cabbage weighing approximately 1 kilogram.

Step 2. Make a deep cut in the stalk, then break the head in half with your hands.

Step 3. Next, divide each half into two more parts in the same way.

Step 4. Pour water into a large saucepan and add 3 tablespoons of salt. Also sprinkle the cabbage quarters with salt.

Step 5. Then place the cabbage in a pan of salted water and place a weight on top. Leave for 3-4 hours for the vegetables to salt.

Step 6. Take all the ingredients except the greens that you need to make a spicy cabbage dressing.

Step 7. Peel, wash and chop all vegetables in a blender.

Step 8Wash the greens and cut into small pieces with a sharp knife. Mix the vegetable mixture with herbs.

Step 9. Pour soy sauce into the vegetable mixture and stir.

Step 10. Apply the resulting spicy vegetable mass to the salted cabbage, spread well between the sheets.

Step 11. Then roll the cabbage into a roll.

Step 12. Place the preparations in a bowl and place the remaining vegetable mixture on top.

Step 13. Place the cabbage in the refrigerator for 3-4 days. After this, kimchi can be served as a snack. Bon appetit!