Kimchi (spicy Korean cabbage) there Are more than 100 varieties of kimchi, which differ not only in ingredients, the region of preparation, but also the time of salting, as well as the technology of preparation. To prepare kimchi use not only garlic and red pepper, but also other products: from the most common to exotic. For example, some Korean cooks add ginger, sesame seeds, carrots, pine nuts, pears, chestnuts, seaweed, and even salted small shrimps and oysters to kimchi.
Cabbage cut along into 4 parts, salt and tightly put in a pot or Cup.
Pour the cabbage with brine so that the top sheets are completely covered. On top of the cabbage, I put an inverted saucer in order not to float the upper leaves and covered the top with a newspaper. A pot of cabbage to leave for 2 days in a warm place.
To prepare the brine, take 2 tbsp of salt per litre of water. In hot boiled water to dissolve salt, and to put to cool. Pour cold brine. On 1 head of cabbage I took 1.5 liters of brine.
After 2 days, prepare the dressing for the cabbage.
Fresh pepper (without seeds) with garlic grind in a mortar (blender, meat grinder), add chili pepper, crushed coriander, grated ginger, vegetable oil, you can still add a pinch of salt.
Salted cabbage rinse under running water, squeeze, cut into squares, mix with dressing, put in a plastic container, close the lid, and again put for 1-2 days in a warm place for fermentation. Then, store in the refrigerator. When serving, sprinkle with sesame seeds and fresh herbs.
If you cook a lot of kimchi and it is assumed long - term storage in the refrigerator, the vegetable oil is not necessary to add.