How to cook kimchi from white cabbage? A simple summer spicy snack recipe

Many national Korean dishes are veryloved by our compatriots. Among them are refreshing carrots, chopped on a special grater in the form of long “stalks”, mushrooms marinated in seasonings, and crunchy tart cornichons. Among the most popular of a huge variety of snacks is kimchi from cabbage (white cabbage, Beijing, etc.). Of course, one cannot learn all the subtleties and secrets of cooking this exquisite and amazing Asian dish, but many housewives try to copy the taste as precisely as possible, experimenting with the proportions of products and spices. This article describes how to make homemade spicy kimchi salad from white cabbage. Try to freshen up the taste of ordinary dishes by serving them on the table along with a new snack.

What seasoning is kimchi made from white cabbage? The basic principles of the process

It is through the use of a variety ofspice dish gets the desired flavor. Mandatory ingredients are always garlic, ginger, red hot peppers and onions. Other additives (paprika, coriander, green onions, sesame seeds, etc.) are used depending on the recipe and preferences. In many respects, white cabbage kimchi resembles the taste of our traditional Russian fermented dish. A similar taste is obtained due to a similar fermentation and fermentation process, due to which the snack becomes especially useful for strengthening the immune system, proper functioning of the digestive system and for losing weight.

Summer recipe kimchi from white cabbage

Composition:

• 1 medium sized forks of cabbage weighing about 1 kg;
• 2 medium carrots;
• 1 liter of raw water;
• 1 small head of garlic;
• 2 full art. l salt;
• 1 "with top" tsp. Sahara;
• ½ tsp ground seeds of dried coriander;
• ½ tsp grated ginger;
• 1 large bunch of fresh green onions;
• 3 large pods of fresh red hot pepper;
• 2 tbsp. l dry paprika or 2-3 medium sized bell peppers.

Preparation

1. Cut off the stalk and remove several upper leaves from the whole head. Chop the rest of the cabbage into squares.
2. Peel and grate carrots on a special grater. In the absence of a "Korean" device, use an ordinary, the largest grater in size.
3. In a deep bowl, mix the cabbage mass andgrated carrots. Then fill the vegetables with warm boiled water and salt (prepare the solution in advance) and cover with a yoke. In this form, cabbage should stand for at least 10-12 hours.
4. Grind garlic, bitter and sweet peppers through a meat grinder. Add the rest of the ingredients to the mixture.
5. From the softened cabbage, drain the water and mix withcooked seasoning. Put a small mass between large leaves, laying layers in a pan or jars and tamping. Leave the cabbage for a day at room temperature. Many hostesses additionally add a little boiling brine, which was drained from the vegetable mass.
6. Shake kimchi from white cabbage from time to time for better soaking. After fermentation for 1-2 days the dish is ready. Keep it in a cool place.