Recipe for making kimchi cabbage. Cabbage Kimchi: white cabbage recipes. White cabbage Chimcha in Korean and Russian style for the winter. Classic kimchi from Chinese cabbage for the winter

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Kimchi is a dietary Korean dish consisting of pickled vegetables with hot spices. This delicacy perfectly serves as an appetizer or side dish for meat, fish, mushroom dishes or pasta.

Classic Korean kimchi recipe Kitchenware:

long ceramic knife; several containers of different sizes and depths; wooden cutting board; large saucepan for sourdough; paper towel; flat plate; garlic press; beaker.

Ingredients

Step-by-step preparation

Let's prepare the cabbage Did you know?

Koreans often consume kimchi to relieve hangover symptoms. Moreover, this dish helps slow down the aging process, improve skin condition, absorb fat deposits and increase the body's protective functions against colds.

Let's make kimchi

Korean kimchi recipe video

You can watch the step-by-step preparation of kimchi in Korean by watching the video below.

• https://youtu.be/bUAQ8E0_Ha0
• You can add cucumbers, pumpkin, zucchini, other varieties of cabbage, and leafy vegetables to this recipe. However, avoid adding ingredients that have a strong flavor or color, such as carrots, beets, or fruit. These components can spoil the taste of the dish.
• If you would like to additionally use green onions in the recipe, place them in the pan whole, but cut the cucumbers, pumpkin or zucchini into long large slices or divide them into quarters.
• For kimchi, it is best to use coarse sea salt and layer the ingredients.
• The dish will turn out more piquant and spicy if you add spices such as garlic, ginger and red hot pepper. When choosing the level of spiciness of this snack, be guided by your own taste preferences.
• Some housewives remove the core of Chinese cabbage before salting, so the dish turns out more tender.

Kimchi must be stored in a plastic container in the refrigerator; the dish remains fresh for quite a long time.

Korean kimchi recipe in sauce Cooking time:
6 days. Calorie content (per 100 g):
217-21 kcal. from 9 to 13.
Classic Korean kimchi recipe wooden cutting board; measuring utensils and kitchen scales; long ceramic knife; large saucepan for sourdough; press and heavy load; colander; blender or food processor; disposable gloves.

long ceramic knife; several containers of different sizes and depths; wooden cutting board; large saucepan for sourdough; paper towel; flat plate; garlic press; beaker.

Ingredients

Step-by-step preparation

Let's prepare the sauce

Koreans often consume kimchi to relieve hangover symptoms. Moreover, this dish helps slow down the aging process, improve skin condition, absorb fat deposits and increase the body's protective functions against colds.

Korean kimchi recipe video

You can watch the entire process of preparing kimchi and the sauce for it in the video below.

Korean kimchi recipe with vegetables

Korean kimchi recipe in sauce 3-4 days.
6 days. 219-222 kcal.
217-21 kcal. from 15 to 23.
Classic Korean kimchi recipe long ceramic knife; large cutting board; kitchen scales and measuring accessories; press and heavy load; paper towels; large saucepan; deep pelvis; blender; Plastic container.

long ceramic knife; several containers of different sizes and depths; wooden cutting board; large saucepan for sourdough; paper towel; flat plate; garlic press; beaker.

Ingredients

Step-by-step preparation

Let's prepare jelly

Let's prepare the dressing

Koreans often consume kimchi to relieve hangover symptoms. Moreover, this dish helps slow down the aging process, improve skin condition, absorb fat deposits and increase the body's protective functions against colds.

Video recipe for Korean kimchi with vegetables

This video describes the entire process of preparing kimchi with vegetables according to the recipe described above.

Recommended recipes for cooking Korean dishes

• Prepare a very useful one. Fans of vegetable dishes will really like the unusual taste of the snack.
• You can prepare aromatic at home as easily and quickly as possible.
• Korean-style squids turn out to be incredibly appetizing and tasty. The dish looks quite impressive on any holiday table.
• Be sure to prepare a wonderful meal for your family.

Let me know in the comments what you think about the kimchi recipes above. Bon appetit and good mood!

Kimchi is one of the national dishes of Korean cuisine. In fact, Koreans use this word to describe any pickled or salted vegetables seasoned with garlic and pepper. I managed to find about two hundred recipes for making kimchi on the Internet, but I offer for the consideration of cooks my proven method of making kimchi from Chinese cabbage. I have prepared kimchi using this recipe many times already, and if you follow my recipe and look at the step-by-step photos, you are guaranteed to prepare a very tasty crispy and moderately spicy cabbage appetizer.

Products:

• Beijing cabbage – 3 kg;
• Vegetable oil – 30 ml;
• Garlic – 100 gr;
• Water – 6 liters;
• Salt – 6 tbsp;
• A mixture of dried paprika, hot pepper and coriander – 100 g.

To make tasty kimchu, try to choose large heads of Chinese cabbage; small cabbage often falls apart when fermented and the finished appetizer then has an unsightly appearance.

The seasoning mixture can be used either dried or fresh, depending on the season. Just in the summer or autumn, instead of dried paprika and hot pepper, we grind lettuce pepper and hot red pepper into a meat grinder.

How to make kimchi from Chinese cabbage

And so, to begin with, wash the Chinese cabbage under cold running water and cut it in half along the head.

Place the cabbage in a deep pan (enamel or stainless steel).

Next, we need to prepare the brine. This is very simple to do; add salt to regular water, or even not boiled water, and stir until the crystals are completely dissolved.

Fill the cabbage with brine and put pressure on top. We leave the Chinese cabbage in a warm room to salt for two days.

After a while, we drain the brine from the cabbage and then we need to prepare a spicy dressing for kimchi.

Pour dried paprika, hot pepper and coriander into a deep bowl, pour a glass of boiling water and leave for ten minutes for the seasonings to swell.

During this time, we need to peel and chop the garlic in a blender.

Add vegetable oil to the kimchi dressing.

Then add the garlic and mix everything well.

This is what our dressing should look like.

Now, you need to generously grease each leaf of Chinese cabbage with the spicy mixture.

Place the Chinese cabbage coated with seasoning in a bowl, trying to place the heads of cabbage as close to each other as possible. Cover the cabbage with a lid and leave at room temperature for 48 hours.

To evenly salt the Chinese cabbage twice a day, we need to turn it over and squeeze it a little with our hands so that the juice is released and the cabbage is completely covered with it.

Place the finished kimchi snack in the refrigerator and store for no more than two weeks. It is best to put it in a container with a tight-fitting lid.

Before serving, cut the Chinese cabbage kimchi into large pieces and sprinkle with a little vegetable oil.

This is how we got a bright, beautiful and very tasty Korean snack.

I usually serve kimchi as a spicy and spicy addition to or. It is very tasty to add to various spicy soups.

Every connoisseur of Korean cuisine knows what kimchi is. This is a traditional dish based on Chinese cabbage. It is fermented in a special way using spices. Ready kimchi is combined with other vegetables, roots, herbs and spices. Prepare according to the following proportion: for 4 servings of cabbage, 1 serving of other ingredients. In this publication I will tell you how to make Korean kimchi at home.

Kimchi in Korea is valued not only for its taste, but also for the beneficial properties of this national dish. Koreans are sure that it is well absorbed. Kimchi also helps maintain normal weight and slows down aging. In addition, fermentation occurs during the preparation of this dish. Cabbage, already rich in microelements and vitamins, becomes even more beneficial.

Koreans eat this spicy dish with a special taste all the time. There are many kimchi recipes that differ in the preparation method and ingredients. Various vegetables and spices are used for this dish. However, the most popular kimchi is made from Chinese cabbage. The collection of the Seoul Museum includes 187 varieties of this dish.

Chinese cabbage kimchi recipe

So, first, let's prepare a spicy kimchi sauce, which is used both as a marinade and as a separate dish.

1. Combine garlic with chili pepper, add salt and sugar.
2. Pour the mixture with water and mix well.
3. Place the sauce in a clean, dry jar with a tight lid and store in the refrigerator.

Now let's start preparing the cabbage. The entire process will take three to four days, so be patient.

1. Dissolve half the salt in water.
2. Cut the cabbage lengthwise into 4 pieces, rub all the leaves with the remaining salt and place in a saucepan.
3. Pour salted water over the cabbage and leave for 4-6 hours. Turn over periodically. Salted cabbage should be elastic, the leaf should not break with a crunch.
4. Remove the cabbage from the pan, rinse well in clean water and place in a colander.
5. Cut off the hard part of the head of cabbage and coat the leaves well with the sauce. Turn the cabbage so the inside is facing away from you and brush the backs of the leaves.
6. Fold each coated quarter of the head in half and then wrap with the largest outer leaf.
7. Place all the cabbage in a saucepan under pressure. Leave it in the refrigerator for three or four days.

Having once tried the favorite Korean delicacy, many become its connoisseurs. It’s not for nothing that kimchi is considered not only a tasty, but also a healthy dish. Making kimchi the Korean way is easy. But if you have more than just the ingredients mentioned on hand, experiment! You can also safely use apples and pears. Daikon, herbs, ginger, as well as fish sauce and seafood are perfect. This dish encourages creativity!

Kimchi cabbage is a traditional and most popular dish in Korea. Its main ingredients are Chinese cabbage or radish with special spices. Ground chili pepper, garlic, ginger, sesame seeds, chestnuts, pine nuts, seaweed are used. Mandatory ingredients are: fish sauce, salted small shrimp, oysters or anchovy paste.

In the absence of these products, our recipes use fish or Worcestershire sauce. The most commonly used is spring or filtered water. The cooking process is very similar to sauerkraut.

When marinating, make sure that the cabbage is completely covered with the marinade. Cabbage has a more delicate taste if kept at room temperature for 2-3 days. Then store the cabbage in the refrigerator. If mold appears on the surface, it should be removed immediately and thoroughly.

Kimchi cabbage is very healthy. It contains a large number of microelements and vitamins. There is fiber and lactic acid formed during the fermentation of cabbage juice. It gives a spicy and pungent taste to cabbage and promotes longer storage.

Use kimchi cabbage not only as a snack, but also as an ingredient for various dishes: as a filling for pies, in making soups and much more.

How to make cabbage kimchi - 15 varieties

Koreans love delicious spicy food, we invite you to try making an excellent spicy snack according to a Korean folk recipe.

Ingredients:

• Peking cabbage - 2 heads
• Onions, carrots - 1 pc.
• Peeled garlic - 1 small cup
• Rice flour - 3 tbsp. l.
• Fresh ginger, green onion - to taste
• Korean (or Thai) sauce - 2 tbsp. l.
• Sugar - 3 tbsp. l.
• Salt, red pepper (can be bought in the supermarket in the "Asian spices" section) - to taste
• Water - 2 glasses

Preparation:

Cut the cabbage heads lengthwise and from the base side (not all the way through). Under running water, carefully separate the leaves. Then, in a large bowl, sprinkle each leaf with salt. Soak the leaves with salt for two hours, then turn them over to the other side and soak for another couple of hours.

Prepare the dressing. Grind ginger, garlic and onion in a blender.

Make jelly from rice flour. Dissolve rice flour in water, whisking. Place the resulting mixture on the fire, stirring, and cook until it boils. Turn off the stove, add sugar and stir the mixture. The cooled mass should be quite thick. Cut the carrots and green onions into strips.

In a large bowl, mix the prepared ingredients and cooled jelly. Add red aromatic, not very hot pepper and Korean sauce. Mix everything.

The cabbage was salted in 4 hours. Rinse the leaves under running water. Coat each leaf with dressing. Place the cabbage in layers in a plastic container.

If you like a sour taste, then leave the cabbage at room temperature for a day. Store kimchi in the refrigerator. Koreans usually use radishes instead of carrots, or carrots and radishes in equal proportions. With carrots, kimchi is more beautiful and appetizing.

If you want to cook delicious spicy cabbage, but don’t want to spend a lot of time fiddling around and don’t have the opportunity to purchase a full set of Korean ingredients, try making regular white cabbage from simple available products. This cabbage cooks quickly and turns out very tasty.

Ingredients:

• White cabbage - 1 kg
• Hot red pepper - 1 tbsp. l.
• Garlic - 4 cloves
• Sugar - 1 tbsp. l.
• Salt - 2 tbsp. l.
• Vinegar 9% - 1 tbsp. l.
• Water (filtered) - 2 cups

Preparation:

Place cabbage, cut into 3 or 5 cm squares, into a deep container. Add sugar, salt, hot pepper and stir the mixture. Add garlic, cut into small pieces. Pour in boiling water, stir and cover with a lid.

Keep at room temperature for one day.

If you want to use cabbage in winter, then transfer it to glass jars along with the marinade. Seal with lids and store the cabbage in a cool place.

Try spicy cabbage Kimchi, prepared according to a traditional Korean recipe. This cabbage contains many useful substances and is very good for health.

Ingredients:

• Beijing cabbage 1 head 4 kg
• Coarse salt - 1 cup
• For the sauce:
• Water - 1 tbsp.
• Pear, apple - 30 g each
• Bell pepper - half
• Rice flour - 1 tbsp.
• Sugar - 1/2 cup
• Seudet (salted small shrimps) - 1/3 tbsp.
• If there is no seudet, then 1 tsp. salt
• Hammer. red pepper - 1 cup
• Daikon radish - 100 g
• Green onion - 50 g
• Onions - 30 g
• Omezhnik recumbent (Minari) - 30 g
• Garlic - 1/2 cup
• Ginger - 1 tsp.
• Fish sauce - 1/3 tbsp.

Preparation:

First you need to do the salting. Divide the cabbage into 4 parts.

Pour water into a bowl for pickling cabbage and add half a glass of salt.

Sprinkle each cabbage quarter with salt, moving through each leaf (use the remaining 1/2 cup of salt).

Then place the cabbage in a bowl (centers up).

Leave the cabbage to salt for 4 hours (you need to change the pieces of cabbage every hour).

When the cabbage is well salted, its leaves will not break when bent - they should become flexible and soft.

When the cabbage is salted, it needs to be rinsed with cold water. Then place the pieces with the centers down so that all the water drains from them.

Preparing the sauce. Pour some water into a saucepan, put it on the fire, add rice flour (stirring).

Then remove from heat, add sugar and ground red pepper.

Peel all vegetables from seeds and peel, then grind in a blender: bell pepper, pear, apple, onion, ginger, garlic, fish sauce.

Peel the daikon radish and cut into strips.

Cut the minari and green onion into pieces 3-4 cm long.

Place the chopped daikon and greens in a deep plate, add the vegetable mixture from the blender and stir.

Now you need to coat each cabbage leaf with the prepared sauce. First, cut off the base stalks, and then coat each leaf with sauce, as if pickling (it is important to evenly distribute the sauce on each cabbage leaf on all sides). Each of the 4 pieces of cabbage coated with sauce needs to be rolled up and wrapped with the same top leaf.

Place the cabbage tightly in a bowl and put it in the refrigerator to salt for 3-4 days.

When the cabbage is salted, it should be served by cutting it across the head into long strips.

Prepare spicy aromatic cabbage with ginger, coriander, hot pepper and garlic. It turns out spicy with a spicy, interesting taste.

Ingredients:

• Peking cabbage -1 head
• Garlic - 5 cloves
• Vegetable oil - 1 tbsp. l.
• Hot pepper (fresh) - 1 - 2 pcs.
• Chili pepper - 1 tbsp. l.
• Fresh ginger - 2 cm.
• Coriander - 1 tsp.
• Salt - 2 tbsp. l.
• Water - 1 liter

Preparation:

Cut the cabbage into 4 parts, add salt and place tightly in a deep bowl.

Prepare the brine. Dissolve salt in hot boiled water. Pour cold brine over the cabbage. It should completely cover the top leaves. Put a little pressure and leave the cabbage for 2 days at room temperature.

After 2 days, prepare the cabbage dressing. Grind the seeded peppers and garlic in a mortar or blender. Add vegetable oil, crushed coriander, chili, grated ginger, and a pinch of salt.

Rinse the salted cabbage under running water, squeeze, and cut into squares. Add dressing and stir. Place in a plastic container and close with a lid. Leave to ferment at room temperature for 1-2 days. Then place in the refrigerator for storage.

When serving, you can sprinkle with fresh herbs or sesame seeds.

If you plan to store kimchi in the refrigerator for a long time, do not add vegetable oil.

When preparing cabbage, we use original Korean pepper paste, which contains: soybeans, wheat flour, spices and hot peppers. It can be replaced with 2 tbsp. l. hot red pepper.

Ingredients:

• Chinese cabbage - 1 kg
• Garlic - 1 head
• Ginger root (up to 5 cm in size)
• Pepper paste -100 g
• Fish sauce - 60 ml
• Sugar - 1 tsp.
• Green onions - 1 bunch (feathers)
• Water - 2 l

Preparation:

Cut the cabbage into quarters and place in water. Press down lightly with pressure and leave for 6-8 hours at room temperature. Next, drain the water, rinse the cabbage, and squeeze lightly.

Peel the ginger, grate it on a coarse grater, chop the garlic and onion feathers. Mix ginger with sugar, onion, garlic, fish sauce and pepper paste. Carefully coat the cabbage leaves from the quartered heads of cabbage with the prepared spice mixture.

Place the cabbage with spices tightly in an enamel bowl and leave for a day at room temperature.

If the cabbage has released juice, but does not ferment intensively enough (a sign is the appearance of air bubbles), then leave the cabbage at room temperature for another day.

Then place the container with the cabbage in the refrigerator.

After a couple of days, kimchi can be eaten. However, only after a couple of weeks it will become incredibly tasty kimchi.

Prepare an excellent spicy cabbage snack for the winter using a very simple recipe using ordinary available products. You will get an excellent snack that goes well with many familiar dishes.

Ingredients:

• A large head of Chinese cabbage
• Brine - 1 tbsp for 1 liter of water. pickling salt
• Garlic, ground red pepper

Preparation:

Cut the cabbage lengthwise into 8 pieces, then place everything in a large saucepan.

Pour water into a small container, add salt, stir well, pour this brine over the cabbage so that it is completely covered. Leave to salt for 3 days (warm or in the refrigerator).

Mix pepper and grated garlic. Coat each cabbage leaf with the pepper-garlic mixture. Carefully place the cabbage in clean three-liter jars.

Make a new brine - boil water and add salt. Pour the cooled brine into the jars. Store cabbage in the refrigerator.

Kimchi cabbage with Korean fish sauce and ginger has a unique taste of Korean cuisine. Try making this spicy cabbage with garlic and you will have a wonderful appetizer for meat, fish, and vegetable side dishes.

Ingredients:

• Peking cabbage - 2 pcs.
• Garlic - 6 cloves
• Carrots - 1 pc.
• Chili pepper - 5 pcs.
• Ginger, celery (roots) - 50 g each
• Sugar - 1 tsp.
• Salt - 3 tbsp. l.
• Korean fish sauce (or shrimp paste) - 1.5 tbsp. l.
• Water -1.5 l

Preparation:

Rinse the cabbage under running water. Cut the forks along and from the root side, separate the halves from each other,

Prepare a brine solution by dissolving salt in warm water.

Pour the solution over the cabbage, adding the shredded carrots.

Lightly press down the cabbage so that it does not float.

Leave at room temperature for hours overnight.

Peel the pepper from seeds and chop finely, crush the garlic in a garlic press. Grate the ginger and celery on a coarse grater.

Mix 1/2 tsp. salt, sugar, ginger, garlic, pepper. Add fish sauce (shrimp paste). Stir the mixture.

Lightly squeeze the cabbage out of the brine. Carefully unscrew the leaves and coat with the spicy mixture. After covering all the leaves with the mixture, collect the cabbage with a fork.

Place the cabbage in a glass or enamel container. Pour in the brine in which the cabbage was salted. Place the pressure and leave the kimchi at room temperature.

You can eat cabbage on the third day. For long-term storage, keep the cabbage at room temperature for 6-7 days. Store kimchi in the refrigerator.

Can be served as an appetizer or filled with meat and served cut into pieces.

Prepare delicious spicy cabbage using our simple, quick recipe - you will get a great salad. This cabbage with a spicy taste and low calorie content is also suitable for Lent.

Ingredients:

• Beijing cabbage - 300 g
• Carrots - 1 pc.
• Green onion (feathers)
• Salt - 2 tbsp. l.
• For pasta:
• Garlic - 2 cloves
• Chili pepper (dried) - 2 tbsp. l.
• Soy sauce - 3 tbsp. l.
• Sugar - 1 tsp.

Preparation:

Cut the cabbage into cubes 3 or 5 cm in size, the onion into slices, and grate the carrots on a coarse grater. Mix everything, add salt and leave at room temperature for 30 minutes.

Prepare the paste by mixing the above ingredients and pressing the garlic through a press.

Wash and squeeze the cabbage, mix with the prepared pasta, mix well. Place in a jar and store in the refrigerator. You can eat it right away, but it will be more delicious if you keep the cabbage in the refrigerator for 2-3 days.

Prepare delicious Korean cabbage with spicy and aromatic seasoning "Kankochi" - this is an excellent appetizer for any meat or fish dish.

Ingredients:

• Beijing cabbage - 1 kg
• Water - 2 l
• Pickling salt - 4 tbsp.
• Spicy seasoning "Kankochi"

Preparation:

Divide the head of cabbage into 4 parts.

For the brine, mix water and salt.

Place the cabbage pieces in a container with brine, put pressure on top and leave for 2 days in a cool place.

Then brush each cabbage leaf with Kankochi sauce.

Place the pieces of cabbage in any large container, pour a little brine over it - leave for at least 2 hours (preferably a day) and then you can eat it.

For lovers of spicy dishes, cabbage is an excellent appetizer; it goes well with meat or fish, as well as with any simple vegetable side dish.

Ingredients:

• White cabbage - 1 fork
• Garlic - 3 cloves
• Ginger root - 5 cm
• Fish sauce (Worcestershire, soy) - 2 tbsp. l.
• Red hot pepper - 3 tbsp. l.
• Sugar, salt - 2 tsp each.
• Hot spices - to taste
• Green onion - to taste

Preparation:

Cut the cabbage in half lengthwise, separate the leaves and cut into small squares. Mix them with salt and leave for 3 - 4 hours. Then rinse the cabbage leaves with water.

Grate the ginger root and garlic, chop the green onions and mix with the cabbage. Add sauce and spices.

Place the cabbage in a container under slight pressure and leave to salt for 3-5 days. Cabbage is ready to eat.

We invite you to make spicy cabbage in the Korean style from the simplest products with a minimum amount of ingredients. The whole cooking process is very simple.

Ingredients:

• Chinese cabbage - 1.5 kg
• Garlic - 6 cloves
• Ground hot pepper - 4 tbsp.
• Salt - 150 g
• Sugar - 1 tsp
• Water - 2 l

Preparation:

Cut the head of cabbage lengthwise into 4 pieces and place in a large container.

It is advisable to take larger heads of cabbage. It is not the leaves that are the juiciest and crispiest when pickled, but their base. They are usually cut from white cabbage.

Place salt in hot water and stir until it is completely dissolved. Pour the cooled brine over the cabbage and place a slight pressure on it. Soak in brine at room temperature for 10-12 hours. After 5 hours, turn the cabbage over so that the leaves are evenly salted.

When the cabbage is salted, prepare the pepper mixture. Chop the garlic, add pepper, sugar and 2-3 tbsp. water. You should get a thick, mushy mass.

Coat each leaf with pepper paste.

Place the cabbage tightly in glass jars, pour in the brine, and close the lid. Place in a cool place. After a couple of days, the cabbage is ready. It can be used as a snack, in salads and other dishes.

Prepare spicy, aromatic Korean kimchi cabbage for the winter - using a simple recipe and using the simplest ingredients. This is an excellent appetizer for meat and fish dishes, as well as any side dish.

Ingredients:

• Beijing cabbage - 8 kg
• Hot pepper - 100-150 g
• Garlic - 200 g
• Water - 8 l
• Salt - 16 tbsp.
• Coriander - 1 tsp.

Preparation:

Cut each head of cabbage into 4 parts, cut off the stem ends, and place in a large saucepan.

Pour water into a jar and add salt. Fill the cabbage with brine at the rate of 1 kg of cabbage - 1 liter of brine, put pressure on it and leave for a day at room temperature.

Grind the garlic and hot pepper in a meat grinder, add coriander.

Then coat each cabbage leaf with the pepper-garlic mixture.

Place the cabbage tightly again in a large saucepan, put pressure on top and leave it in the room for three days (you need to lift the pressure for a few minutes every day so that the leaves absorb the marinade better).

Then you can eat the cabbage; you need to store it in the refrigerator.

Spicy cabbage Kimchi goes well with apples. Try making it according to our simple recipe, just be sure to add anchovy fish sauce or Thai sauce; combined with an apple it will turn out very tasty.

Ingredients:

• Peking cabbage -1 head
• Green apple - 1 pc.
• Garlic - 1 head
• Onion - 3 pcs.
• Hot red pepper "Kochukaru" - 5 tbsp. l.
• Anchovy fish sauce (can be Thai) - 3 tbsp. l.
• Sugar - 1/2 tbsp. l.
• Salt - to taste

Preparation:

Cut the head of cabbage into quarters and rub the leaves with plenty of salt. The cabbage must be in the saline solution for at least 4 hours. The leaves should become soft.

Peel and core the apple and cut the green onions into long pieces.

Grind the apple, onion and garlic until a paste forms in a blender. Add sugar, fish sauce, Kochukaru, stir.

Rinse the cabbage thoroughly in running water and cut into small pieces. Place in an enamel pan or plastic container. Add the prepared pasta to the cabbage and mix well. It should be absorbed into the cabbage leaves.

Let the kimchi sit at room temperature for a few days and then store in the refrigerator.

Korean-style cabbage with fish sauce, Gochudian paste and pear is simply delicious for lovers of spicy foods.

Ingredients:

• Chinese pear - 250 g
• Rice flour - 2 tbsp. l.
• Ginger - 20 g
• Onion - 1 pc.
• Garlic - 5 cloves
• Green onion - 40 g
• Hot red pepper “Kochukaru” - 50 g
• Pasta “Kochudyan” - 3 tbsp. l.
• Fish sauce (or anchovy) - 80 ml
• Sugar - 3 tbsp. l.
• Salt solution 7%
• Water - 200 ml

Preparation:

Cut the heads of Chinese cabbage in half and cut from the root side. Disassemble the leaves with your hands, soak in a salt solution for 12-14 hours.

Dissolve rice flour in water, stirring, bring to a boil and simmer over low heat until thickened.

Peel onions, ginger, garlic. Cut the skin off the pear and remove the stem.

Grate the garlic, onion, ginger and pear. Cut the green onions into pieces about 5 cm long and add to the mixture.

Stir in hot pepper and Kochudian paste, add sugar and fish sauce. Pour in the rice paste and stir the mixture.

Coat each cabbage leaf with paste and place very tightly in containers.

Keep at room temperature for a day, then place in the refrigerator for 3-5 days.

Prepare Korean cabbage from regular white cabbage according to our recipe. You will get an excellent savory snack that lasts a long time, and it can be made from the most ordinary ingredients.

Ingredients:

• White cabbage - 2 pcs.
• Kankochi seasoning - 30 tbsp.
• Garlic - 3-4 heads.
• Coriander - 2 tsp.
• Brine: for 1 liter of water - 1 tbsp. salt

Preparation:

Cut the cabbage into 6 pieces and place in a large saucepan.

Pour some water into a saucepan, add salt, then pour cold brine over the cabbage and put pressure on it. Leave for 4 days at room temperature.

Add crushed garlic and coriander to the cancochi seasoning.

Then coat each cabbage leaf with the seasoning.

Pack the cabbage tightly into clean, sterilized three-liter jars and store in the refrigerator.