Kimchi

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Kimchi (spicy Korean cabbage) There are over 100 varieties of kimchi, which differ not only by ingredients, region cooking, but by the time of salting and cooking technology. For the preparation of kimchi using garlic and red pepper, but also other products, from the common to the exotic. For example, some Korean cooks add in kimchi, ginger, sesame seeds, carrots, pine nuts, pears, chestnuts, seaweed and even salty little shrimp and oysters. I was making kimchi several times using different recipes, but this recipe for me was the most delicious and simple. Recipe taken from the book of Ilya Lazerson "Cabbage on the table is not empty". By the way, the other day we went to visit, and I brought the cabbage, I'll tell You honestly - world appetizer!)))

Ingredients for Kimchi

Step by step instruction of cooking Kimchi

Шаг 1

Cabbage cut lengthwise into 4 pieces, salt and tightly lay a pot or Cup.

Шаг 2

Pour the cabbage with a brine so to cover the upper leaves completely. On top of the cabbage, I put an inverted saucer in order to not pop up the top leaves and set on top of the newspaper. A pot of cabbage to leave for 2 days in a warm place. I stood in the kitchen.
To prepare the brine, take 2 tbsp of salt per litre of water. In hot boiled water to dissolve the salt, and leave to cool. Cover with cold (!) brine. 1 head of cabbage it took me 1.5 liters of brine.

Шаг 3

After 2 days, prepare the dressing for the cabbage.

Шаг 4

Fresh pepper (without seeds) and garlic, grind in a mortar (blender, meat grinder), add the chili, crushed coriander, grated ginger, vegetable oil, you can even add a pinch of salt.

Шаг 5

Salted cabbage rinse under running water, squeeze, cut into squares, mix with dressing, put in a plastic container, cover and again put in 1-2 days in a warm place for fermentation.

Шаг 6

Then, store in the fridge. When serving you can sprinkle with sesame seeds and fresh herbs.
If you are cooking a lot of kimchi and assumes long-term storage in the refrigerator, vegetable oil need not be added.