How to cook kimchi from white cabbage? A simple summer recipe for an acute snack

Many national Korean dishes are very fond of our compatriots. Among them there is a refreshing carrot, crushed on a special grater in the form of long "stems", and marinated in seasonings mushrooms, and crispy tart gherkins. Among the most popular of the huge variety of snacks is kimchi from cabbage (white-head, Peking, etc.). Of course, you can not learn all the subtleties and secrets of cooking this exquisite and amazing Asian dish, but many housewives try to copy the taste as accurately as possible, experimenting with the proportions of foods and spices. This article describes how you can prepare a spicy salad of kimchi from white cabbage at home. Try to refresh the taste of ordinary dishes, serving them on the table along with a new snack.

What kind of condiments are prepared kimchi from white cabbage? Basic principles of the technological process

It is thanks to the use of various spices that the dish acquires the desired taste. Mandatory ingredients are always garlic, ginger, red hot pepper and onions. Other additives (paprika, coriander, green onions, sesame seeds, etc.) are used depending on the recipe and preferences. In many ways kimchi from white cabbage reminds to taste our traditional Russian sauerkraut. A similar taste is obtained due to a similar process of fermentation and fermentation, through which the snack becomes particularly useful for strengthening immunity, proper functioning of the digestive system and for losing weight.

Summer recipe for white cabbage kimchi

Composition :

• 1 average fork of cabbage weighing about 1 kg;
• 2 medium carrots;
• 1 liter of raw water;
• 1 small head of garlic;
• 2 full st. L. Table salt;
• 1 "with the top" ч. Л. Sahara;
• ½ tsp. Ground seeds of dried coriander;
• ½ tsp. Grated ginger;
• 1 large bunch of fresh spring onions;
• 3 large pods of fresh red hot pepper;
• 2 tbsp. L. Dry paprika or 2-3 medium-sized Bulgarian pepper.

Preparation

1. Cut off the stump and remove the topmost leaves from the head entirely. Cut the remaining cabbage into squares.
2. Carrots clean and grate on a special grater. In the absence of a "Korean" device, use an ordinary, largest grater.
3. In a deep cup, mix cabbage and carrots. Then pour the vegetables with warm boiled water and salt (prepare the solution in advance) and cover with oppression. In this form, cabbage should stand no less than 10-12 hours.
4. Twist garlic, bitter and sweet pepper through a meat grinder. Add the rest of the ingredients to the mixture.
5. With the softened cabbage, drain the water and mix with the prepared seasoning. Pour a small mass between the large leaves, laying in layers in a pan or jars and ramming. Leave the cabbage for a day at room temperature. Many housewives add a little bit of the boiled brine, which was drained from the vegetable mass.
6. Periodically kimchi from white cabbage shake to better impregnate the solution. After fermentation for 1-2 days, the dish is ready. Keep it in a cool place.