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 Kimchi Recipe
In the common people, this dish is called Shimcha. This recipe is real, Korean. Traditionally, kimchi is eaten with rice.
Course Dinner Dishes, Lunch Second Breakfast Dishes, Snacks Ideas, Special Food Dishes, Vegetarian Food and Diet
Cuisine Korean Cuisine
Prep Time 20 minutes
Cook Time 5 days
Servings
Ingredients
Course Dinner Dishes, Lunch Second Breakfast Dishes, Snacks Ideas, Special Food Dishes, Vegetarian Food and Diet
Cuisine Korean Cuisine
Prep Time 20 minutes
Cook Time 5 days
Servings
Ingredients
Instructions
  1. So much cabbage is taken because it is harvested for the whole year. The heads are cut into two equal parts and placed in a barrel for eating.
    So much cabbage is taken because it is harvested for the whole year. The heads are cut into two equal parts and placed in a barrel for eating.
  2. Then 1 kg of salt is poured with 10 liters of clean cold water.
    Then 1 kg of salt is poured with 10 liters of clean cold water.
  3. So, fill the barrel with salt water until the cabbage is completely covered with brine.
    So, fill the barrel with salt water until the cabbage is completely covered with brine.
  4. Put the oppression. And we wait 2-3 days at room temperature.
    Put the oppression. And we wait 2-3 days at room temperature.
  5. It turned out exactly as much as there is more than half in a wooden barrel.
    It turned out exactly as much as there is more than half in a wooden barrel.
  6. After 2-3 days, when the cabbage is salted, take it out of the barrel pressed. Pour out the brine.
    After 2-3 days, when the cabbage is salted, take it out of the barrel pressed. Pour out the brine.
  7. Cooking pasta. I use this variety of pepper in vacuum packaging.
    Cooking pasta. I use this variety of pepper in vacuum packaging.
  8. Pepper is poured with a glass of boiling water, stirred, then another glass, and so on until a paste-like mass is obtained.
    Pepper is poured with a glass of boiling water, stirred, then another glass, and so on until a paste-like mass is obtained.
  9. Add sugar and stir.
    Add sugar and stir.
  10. Grate the garlic on a grater or in a meat grinder or mix it as you like to grind it.
    Grate the garlic on a grater or in a meat grinder or mix it as you like to grind it.
  11. Mix everything and pour in the oil.
    Mix everything and pour in the oil.
  12. And now the most time-consuming process. Take half of the cabbage and smear each leaf with paste (you can after 2 leaves). Work with gloves, otherwise you will burn your hands!
    And now the most time-consuming process. Take half of the cabbage and smear each leaf with paste (you can after 2 leaves). Work with gloves, otherwise you will burn your hands!
  13. And put it back in the barrel.
    And put it back in the barrel.
  14. Leave it in this form (you can put the oppression) for 3-5 days so that the paste is soaked and slightly acidified. We love sourness, so we keep it for 5 days. Then spread out in containers and - in the cold. We got three 13-liter containers. One was immediately taken to relatives, one was put in the refrigerator, and the last one is in the garage, fortunately it became cold outside.
    Leave it in this form (you can put the oppression) for 3-5 days so that the paste is soaked and slightly acidified. We love sourness, so we keep it for 5 days. Then spread out in containers and - in the cold. We got three 13-liter containers. One was immediately taken to relatives, one was put in the refrigerator, and the last one is in the garage, fortunately it became cold outside.
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