The original Korean kimchi differs from the usual pickled vegetables in taste and cooking technology. For the recipe, you will need Peking cabbage and a lot of spices. And how to do everything correctly at home – I will tell you further in the recipe.
Ingredients
- Peking cabbage - 1 head
- Daikon - 100 g
- Onion - 1 piece
- Carrots - 1 piece
- Garlic - 4 clove
- Green onion - 4 pen
- Ginger - 3 see
- Soy sauce - 2 art.l.
- Sea salt - 1 tbsp.l.
- Salt - 1 art.l.
- Sugar - 0.5 tbsp.l.
- Rice flour - 0.5 tbsp.l.
- Paprika - 1 art.l.
- Dried chili pepper - 1 tsp.
Step-by-step cooking recipe
Cut the cabbage lengthwise into quarters.
Mix both types of salt, pour over each cabbage leaf and put it in a bowl.
Pour 500 ml of water, cover with a film and send the cabbage to the refrigerator for 4-6 hours. In the process, turn it over a couple of times.
Drain the brine and add sugar and rice flour to it.
Boil the brine for 5 minutes on low heat after boiling. It will thicken.
Let it cool and add soy sauce and spices.
Grate ginger, chop green and ordinary onions, finely chop garlic and mix with brine paste.
Grind this mass with a blender and then add thinly sliced carrots and daikon.
Spread this paste between the cabbage leaves and place the blanks tightly in a container.
Cover with an airtight lid and leave for a day at room temperature.
Put the kimchi in the refrigerator for storage.
