Korean cabbage: a recipe at home

Korean cabbage kimchi recipe has many cooking variations. Real kimchi can only be made with Beijing cabbage. But since cabbage is mainly distributed in Russia, most recipes are oriented to it. Even Russified Koreans began to replace Beijing with white cabbage.

The main idea in such an appetizer is its unusual sharpness. The palate can be sweet, sour or salty. Let us and we will try to cook this popular and budget snack. We bring to your attention some excellent Korean cabbage recipes at home.

Classic version

First of all, you need to consider the recipe, according to which Koreans themselves prepare a snack. Most likely, some products will be difficult to find. But in the corresponding departments of large hypermarkets, they still occur. This version of Korean cabbage recipe in Korean suggests the use of fish sauce. This is exactly the product that is difficult to find. And it is sometimes replaced with anchovy paste mixed with soy sauce.

Required Products:

• two small fork of Beijing cabbage;
• one large onion;
• a glass of garlic cloves;
• small ginger root;
• half a glass of rice flour;
• a quarter cup of red pepper flakes;
• half a glass of fish sauce;
• two carrots;
• green onions;
• salt, sugar and water.

Korean kimchi cabbage: a snack recipe

Kimchi in brine will be prepared for several days. It is believed that the longer it is soaked, the more delicious it will turn out. But keeping cabbage in brine should still not exceed 4-5 days.

Tuzluk is prepared from one kilogram of salt and five liters of water:

• Divide the salt into two parts.
• Dissolve one half in water.
• The second part of the salt will go to layering cabbage leaves.
• Brine is prepared only from raw water. Cold water and salt are combined by stirring: do not boil.

Now prepare the cabbage:

• It needs to be cut into large pieces. First, divide the head into 2 parts, cutting along. Then we cut each cabbage "share" across approximately into 3 parts. If you do not like large cabbage in a snack - cut a little smaller.
• Pour the cabbage prepared in this way with brine and leave for two days.
• If the stalk is not brittle, but bent, cabbage is prepared.

Proceed to the next step of the Korean style cabbage recipe.

Add ingredients

First of all, cabbage, taken out of the saline solution, must be carefully squeezed. The less juice and liquid left in it - the tastier the dish will turn out. If you poured cabbage leaves with salt additionally, then wash each leaf and remove salt crystals.

1. Grind the garlic cloves with a blender or squeeze through a press.
2. Ginger should be grated on a very fine grater.
3. Grate the carrots on a Korean grater.
4. Cut the onion into very thin strips. It is permissible even to grind it into gruel.

Preparing a jelly-paste of rice flour:

• To do this, boil half a glass of such flour in three glasses of water. It will have to be cooked for about half an hour. The main thing is to achieve a viscous consistency.
• Ready viscous product to combine with vegetable mass. Add fish sauce and pepper to the resulting mixture.

And now you need to cover all the cabbage with such a peculiar jelly. Each cabbage leaf must be covered with this mixture on both sides, placed in a container and put in a cool place for a day.

The whole procedure is done by hand (it’s more convenient). Protect them with gloves: pepper will burn the skin.

Appetizer is served on the table, cut into smaller pieces.

Korean express cabbage

One sometimes wants to taste delicious snacks at the most inopportune moment when there is no Peking cabbage and there is no time to run after it to the store. In this situation, we will be helped by a quick Korean cabbage recipe from a white variety.

Necessary products for cooking:

• a head of medium-sized cabbage - about 2 kg;
• four carrots;
• two heads (do not confuse with two cloves) of garlic;

For brine:

• litere of water;
• dessert spoon of vinegar essence (70%);
• a glass of sugar and odorless vegetable oil (oil is added to the cabbage itself);
• salt - 3.5 tablespoons;
• laurel leaf - 2 pieces;
• red pepper (ground) - 0.5 teaspoon.

Now let's move on to action

1. Chop or chop the cabbage medium-sized.
2. Pass the garlic through the press.
3. Carrots - through a Korean grater.
4. Place the vegetables prepared in this way in a dish suitable for preparing snacks. Mix everything thoroughly so that the garlic is distributed throughout the cabbage.
5. Boil all the components for the preparation of brine.
6. Pour the cabbage in a boiling solution and pour in the vinegar essence.
7. Mix everything again. When the brine in the cabbage has completely cooled down, the snack has reached readiness.

For a more pleasant taste, put it in the refrigerator for an hour. After that, it will become crunchy.

And again, Chinese cabbage

The following Korean cabbage recipe is also classified as "fast" in Korean. She will reach readiness after 8-12 hours after the start of cooking.

Necessary components:

• a kilogram of Beijing cabbage;
• about 10 cloves of garlic;
• carrot;
• hot peppers (can be replaced with a teaspoon of ground red);
• bulb;
• a teaspoon of ground coriander;
• 10 peas of black pepper;
• 5 tablespoons of odorless vegetable oil;
• 1 liter of water;
• one and a half tablespoons of salt;
• 6 tablespoons of sugar;
• 80 ml of vinegar 9%.

We translate the Korean cabbage recipe into reality:

1. We cut cabbage into squares: not large.
2. We chop the onion with thin half rings.
3. We process carrots on a Korean grater.
4. Chop the garlic to your liking. You can just finely chop it.
5. Lay the future snack in layers: a layer of cabbage slices, a layer of carrots, a layer of onions.
6. Then sprinkle with pepper and garlic, then coriander and peppercorns. Better if the layers are not too thick.
7. Fill the vegetable layers with vegetable oil.
8. We prepare brine: water, sugar, salt. It needs to be boiled. Add vinegar to the brine only when you turn off the stove.
9. Ready marinade pour vegetables in a bowl and let them cool at room temperature. It is better to cover the container at this time.

Put the cooled appetizer overnight in the refrigerator. After the specified time, the snack is ready.

With soy sauce

Another kind of Korean cabbage recipe. The appetizer includes soy sauce and sauteed onions.

Product List:

• cabbage - 1 kg;
• onion - 1 piece;
• carrot - 1 piece;
• soy sauce - 2 tablespoons;
• garlic - 5 cloves;
• red pepper - 2 teaspoons;
• coriander - 1 teaspoon;
• one tablespoon of sugar and salt;
• vinegar 9% - 3 tablespoons;
• vegetable oil without aroma - 3 tablespoons;
• if you like parsley - you can add.

Cooking Technology:

1. We prepare bulk dishes in which vegetables will conveniently interfere.
2. We cut the cabbage into neat small squares.
3. Mix it with carrots grated on a Korean grater .
4. Pour sugar and salt to them.
5. Squeeze the cabbage a little with your hands or with a wooden pestle.
6. We heat the oil in a deep frying pan and sprinkle onion half rings in it.
7. In a quiet fire, we pass the onions and after 2 minutes we pour pepper to it.
8. Pour soy sauce and heat the mixture for about one minute.

With the sauce, we’ll probably finish it and return to the vegetables. Carrots and cabbage under the influence of sugar and salt managed to soften a little. Because of this, they have become more susceptible to seasonings, which we will now add:

1. Squeeze the garlic in a bowl of vegetables and add the entire norm of coriander.
2. All that we have in the pan is added to the same bowl. Do not forget to mix the dish, distributing the seasonings evenly. If parsley greens are present in your snack, then this is the time to add it.
3. Now pour three tablespoons of vinegar. But, perhaps, it will seem to you that more (or less) vinegar is needed.
4. We cover the dishes with appetizer for further pickling.
5. Five hours later, it can already be put in the refrigerator. In the cold, the appetizer is aged for about seven hours and served at the table. And if Korean cabbage is pickled in a cold place for about a day, it will become even tastier.

Cabbage for the winter

Another version of a delicious snack. Try a simple Korean style cabbage recipe for the winter. Beetroot is present in the recipe. She will make your delicious cabbage also beautiful.

Products for cooking:

• 1 large cabbage head;
• 1 medium-sized beets;
• 1 carrot - more;
• 1 head of garlic;
• half a glass of vegetable oil (purified) and vinegar (9%);
• 1.5 teaspoons of salt and 3 tablespoons of granulated sugar;
• litere of water;
• generous pinch of coriander seeds.

Now let's get down to business

1. We cut the cabbage into squares - about 5 centimeters each.
2. Chop the garlic with a knife and send to the cabbage.
3. Onion - in half rings.
4. Three carrots on a grater or cut into thin strips.
5. Process beets in the same way as carrots and add to the vegetable mixture.
6. Boil water in a saucepan with added sugar and salt. In this water we boil a bay leaf with other spices (according to the recipe).
7. At the end of the marinade preparation, pour vinegar into it (after turning off the gas).
8. And now we pour the oil into the cabbage and fill it with a ready-made, practically boiling marinade.
9. We put oppression on the dishes with cabbage so that it does not rise from the brine.

After a day of such a "depressed" state, the snack is ready! Lay it in jars and cover tightly with lids.