If you also like the classic Korean chamcha from Peking cabbage, then I suggest cooking it yourself. This is much easier than it seems at first glance. You will really need a lot of spices, and also have time and patience, but the result is worth it.
Ingredients
- Peking cabbage - 1 head
- Garlic - 8 teeth
- Paprika - 4 tbsp.l .
- Salt - 170 g
- Sugar - 1 tsp.
- Carrots - 1 piece
- Onion - 1 piece
- Chili pepper - 1 piece
- Soy sauce - 50 ml
- Spices and seasonings - 1 tsp.
Step-by-step cooking recipe
Pre-cut the cabbage lengthwise into quarters.
Mix 1.5-1.7 liters of water with salt, bring to a boil, boil until dissolved and let the brine cool.
Pour over the cabbage and leave it under the press overnight.
Thinly slice carrots, onions, chili and garlic. Add spices, sugar and soy sauce. If the mixture is too thick, add a couple of tablespoons of water.
Lightly squeeze the cabbage from the brine and rub each leaf with this mixture.
Leave it under the film and under the press for another 2-3 days in the refrigerator.
