Kimchi Recipe
Kimchi (spicy Korean cabbage) There are more than 100 varieties of kimchi, which differ not only in ingredients, cooking region, but also in the time of salting, as well as cooking technology. For the preparation of kimchi, not only garlic and red pepper are used, but also other products: from the most common to exotic. For example, some Korean chefs add ginger, sesame seeds, carrots, pine nuts, pears, chestnuts, seaweed and even salted small shrimp and oysters to kimchi.
Servings Prep Time
4 10minutes
Cook Time
4days
Servings Prep Time
4 10minutes
Cook Time
4days
Ingredients
Instructions
  1. Cut the cabbage lengthwise into 4 parts, add salt and place it tightly in a saucepan or cup.
  2. Pour the cabbage with brine so that the top sheets are completely covered. I put an inverted saucer on top of the cabbage so that the top leaves would not float up, and covered it with a newspaper on top. Leave the pot of cabbage for 2 days in a warm place. To prepare the brine, take 2 tablespoons of salt per liter of water. In hot boiled water, dissolve the salt, and put it to cool. Fill with cold brine. For 1 head of cabbage, I took 1.5 liters of brine.
  3. After 2 days, prepare the cabbage dressing.
  4. Grind fresh pepper (without seeds) with garlic in a mortar (blender, meat grinder), add chili pepper, crushed coriander, grated ginger, vegetable oil, you can also add a pinch of salt.
  5. Rinse the salted cabbage under running water, squeeze, cut into squares, mix with the dressing, put it in a plastic container, close the lid and put it back in a warm place for 1-2 days 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 supposed to be stored in the refrigerator for a long time, it is not necessary to add vegetable oil.
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