How to cook kimchi - a recipe that you did not already know

Kimchi, the recipe of which we now tell you, is a traditional Korean dish. If you do not know about the taste of kimchi, you can at first think that this is the most common sauerkraut. However, in fact, this is not the case at all.

In Korea, this dish is appreciated. It should be able to cook every hostess, and moreover not a single species. Kimchi - the main dish of all feasts. Who knows what it is so fond of Koreans? Maybe sharp taste? Maybe a bright view? And, maybe, here lies some other secret that we just do not know. However, in any case, let's talk about how to cook kimchi.

It should be noted that kimchi is prepared exclusively from Peking cabbage. In the Slavic way of life, it is often replaced by the most common white-collar. Well, such a decision is quite appropriate, and according to the taste qualities of kimchi, cooked from white cabbage, is not inferior to what is being prepared from Beijing.

So, if you decide to make kimchi, the recipe provides for the use of one head of Peking cabbage. Just for one average head of such a vegetable, and calculated all the given amount of ingredients. The chosen head is to be cut into four parts, which should be equal to each other. Before that, it is advisable to remove the top leaves - they only prevent you from cooking, and their taste qualities are different from those that are under them, far from the best. After you cut the head into parts, it should also be cut across into pieces, the width of which should not be more than one centimeter.

How to cook kimchi in such a way that it is to taste like the one that is cooked in Korea? First of all, store the appropriate dishes - it must necessarily be deep and wide. In it, you need to put the cabbage after you cut it. Fill it with three tablespoons of salt and leave, so to speak, marinate, but only before that, cover with food film. At the end of the day after you left the cabbage marinated, remove the film, stir the contents of the container and drain the juice that has already managed to stand out from it.

Now it's time to start cutting the onions. You will need the green onion feathers, which must be finely chopped. Grind a pair of cloves of garlic, and then add all this into the already pickled cabbage-kimchi. The recipe provides that the prepared dish should be sharp. In order that it really turned out this way, you need to add chili in it - it will be enough for two of its pods. In order to make the dish as beautiful and colorful as possible, you can take one red pod and one green pod. Both peppers should be well washed from seeds and cut into small pieces. Of course, they need to be added to the cabbage. Now take the root of the ginger (about 4 cm) and, rubbing it on a grater, also add in kimchi. The recipe also involves adding soy sauce to kimchi. This, of course, individually and at your discretion. However, if you still want to apply it, then do the following: take about five tablespoons of soy sauce and mix it with two tablespoons of sugar, the same amount of paprika and five tablespoons of vinegar (preferably for this purpose choose rice vinegar). Mix all the ingredients thoroughly and pour into kimchi.

This concludes all preparations. Now your task is to let the mass infuse for several days under the closed lid.

This recipe for kimchi will be a real find for true lovers of sharpened. It is worth noting that in Korea, which is the birthplace of kimchi, this dish is considered an appetizer and is often served with meat and rice.