How to cook kimchi from white cabbage? Simple Summer Spicy Recipe

Many national Korean dishes are very fond of our compatriots. Among them are refreshing carrots, chopped on a special grater in the form of long "stalks", and mushrooms marinated in seasonings, and crispy tart gherkins. Among the most popular from a huge variety of snacks is kimchi from cabbage (white cabbage, Peking cabbage, etc.). Of course, you can’t learn all the subtleties and secrets of preparing this delicious and amazing Asian dish, but many housewives try to copy the taste as accurately as possible, experimenting with the proportions of products and spices. This article describes how you can cook spicy white cabbage kimchi salad at home. Try to refresh the taste of ordinary dishes, serving them on the table with a new snack.

What seasonings does kimchi from white cabbage prepare ? The basic principles of the process

Thanks to the use of various spices, the dish acquires the desired taste. The essential ingredients are always garlic, ginger, red hot peppers and onions. Other additives (paprika, coriander, spring onions, sesame seeds, etc.) are used depending on the recipe and preferences. In many ways, kimchi from white cabbage recalls the taste of our traditional Russian pickled dish. A similar taste is obtained due to a similar fermentation and fermentation process, due to which the snack becomes especially useful for strengthening immunity, proper functioning of the digestive system and for losing weight.

White Cabbage Kimchi Recipe

Composition :

• 1 average 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 the top" tsp Sahara;
• ½ tsp ground seeds of dried coriander;
• ½ tsp grated ginger;
• 1 large bunch of fresh chives;
• 3 large pods of fresh red hot pepper;
• 2 tbsp. l dry paprika or 2-3 medium sized bell peppers.

Cooking

1. Cut the stump and remove the few top leaves from the whole head of cabbage. Chop the remaining cabbage into squares.
2. Peel and grate carrots on a special grater. In the absence of a “Korean” device, use an ordinary, largest grater.
   
3. In a deep cup, mix the cabbage and grated carrots. Then fill the vegetables with warm boiled water and salt (prepare the solution in advance) and cover with oppression. In this form, cabbage should stand for at least 10-12 hours.
4. Twist the garlic, bitter and sweet peppers through a meat grinder. Add the rest of the ingredients to the mixture.
5. Drain the water from softened cabbage and mix with the cooked seasoning. Lay a small mass between large leaves, laying layers in a pan or jars and ramming. Leave the cabbage for a day at room temperature. Many housewives additionally add a little boiled brine, which was drained from the vegetable mass.
6. Shake kimchi from white cabbage periodically for better solution soaking. After fermentation for 1-2 days, the dish is ready. Keep it in a cool place.