Kimchi in Korean is a traditional and simple recipe: from white cabbage, with carrots, with mushrooms, with anchovies

Kimchi in Korean is a dish that combines tenderness, sharpness and piquancy. Let's look at the method of preparing it in more detail.

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Korean cuisine is a kitchen that “loves” spices, spices, sharp snacks and unusual dishes. One of these traditional and, perhaps, favorite dishes can be called a Kimchi dish. This delicacy is sauer vegetables that are of particular acuteness and spicy taste. The main ingredients of such a snack is cabbage.

Kimchi in Korean: traditional recipe

This recipe can be used as a basis, that is, in this way the cabbage is prepared and your favorite ingredients are added. It turns out kimchi to the best of acute, salty, with a pronounced spicy taste.

Peking cabbage - 1 large head
Sweet radish - 1 pc.
Sweet pepper - 2 pcs.
Green onions - bunch
Garlic - 1 head
Gorky pepper
Starch - 40 g
Water - 5 l
Salt - Paul kg for the preparation of the solution
Boiling water - 220 ml
A mixture of spices for the preparation of carrots in Korean

Wash the cabbage, cut it along into several parts, dry it.
From 5 liters of water and the indicated amount of salt, prepare a salt solution and pour cabbage with it. Cover the cabbage with a plate and put oppression on it. Leave the vegetable for at least 2 days so that it sucks properly. To understand that the cabbage has salted, its lower leaves will help you, which will not have to break when exposed to them. After the specified time, check the cabbage for readiness, and if the vegetable is not necessary, rinse it and dry it again.
Wash the sweet radish, clean and cut into thin plates, salt a little. Radish is quite watery vegetable, so after a short time it will let the juice. By the recipe, we do not need it, so it will need to be drained from the vegetable.
Peel the garlic, and also cut into thin plates.
Wash the sweet pepper, clean inside the seeds and cut into thin rings, half rings.
Wash the bow, dry and chop finely.
Finely chop bitter pepper, do it in gloves, since this burning ingredient can cause light skin burns.
Dilute the indicated amount of starch in a small amount of cold water, and then pour into the mass of 220 ml of boiling water, stir, let cool.
Now combine all the crushed vegetables with cabbage, shake all the ingredients with salt and indicated spice, mix and pour starch liquid, mix again.
Leave the kimchi for several hours., And it is better at night, so that cabbage with other vegetables is properly saturated with spices.

Kimchi in Korean: Simple recipe

This recipe is great for those who cook Kimchi for the first time and do not yet know all the intricacies of preparing this snack, as well as for those who do not want to stand in the kitchen for a long time, preparing this dish.

Beijing cabbage - 1 small head
Red onion - 150 g
Salt - 40 g
Garlic - 5 cloves
Gorky pepper
Cinza - 20 g
Red ground pepper, ginger

Wash the cabbage, be sure to shake off the entire liquid from it and dry it. Next, cut the heads along into several parts and put them in a suitable container.
Salt the cabbage and leave for 3-5 hours. During this time, the vegetable will let a little juice, it will become softer and more tender.
Clean the garlic.
Wash the bitter pepper. If desired, you can add not fresh sharp pepper, but red ground.
Peel the bow.
Wash the cilantro and dry. A cilantro can be replaced with another greenery, for example, with a parsley or a mixture of parsley and dill.
Place the garlic, onions, pepper and greens in the bowl of the blender and chop
After the specified time, add this mixture to the cabbage. Make sure that all cabbage sheets are flavored with a fragrant mixture.
Next, cover the cabbage with a lid and put oppression on it.
Give a cabbage for at least 2 days so that it should be marked properly.

Kimchi in Korean from white cabbage

Traditionally, Kimchi is prepared in Korean from Chinese cabbage or as we are used to calling it from Beijing, however, you can also cook this snack from white cabbage more familiar to us.

White cabbage - 1 head
Salt - 120 g
Garlic - 1.5 heads
Sugar - 20 g
Gorky pepper
Water - 1.5 l
Black pepper, a mixture of spices for the preparation of carrots in Korean

Wash the cabbage, remove rotten, blackened leaves, dry it. Next, cut the heads into several parts depending on the size of the vegetable. If the head of the head is not very large, cut into 2-3 parts, if a large 4-5 parts.
From the specified amount of water and salt, prepare a salt solution.
Put cabbage pieces into a container and pour with a solution, leave for 12 hours. This process is convenient to do at night.
After that, rinse the cabbage under running water, so that the excess salt is washed off, dry it.
Clean the garlic.
Wash the bitter pepper.
Grind the garlic and pepper using a blender until a homogeneous state.
Add a little more salt to the mixture, granulated sugar and spices.
After pour a slightly saline solution into a mixture of spices in which cabbage salted. The consistency of the finished mass should be like a thick sour cream.
Tam the vegetable to the glass container, add the fragrant mixture there, let the cabbage brew for 1 day.
If desired, you can add a little greenery to the cabbage along with the fragrant mixture, for example, cilantro, parsley or dill, so the finished dish will be even more fragrant.

Kimchi in Korean with carrots

Cabbage goes well with carrots, which is why the last vegetable is often added to this dish. It turns out kimchi in Korean with carrots sharp, with a barely tangible sweet taste.

Peking cabbage - 2 heads
Carrots in Korean-270 g
Red onion - 120 g
Garlic - 1 head
Fish sauce - 40 ml
Boiling water - 350 ml
Starch - 40 g
Greens - 30 g
Olive oil - 35 ml
Lemon juice - 1 tbsp. l.
Salt, oregano, paprika, red pepper ground

Wash the cabbage and cut each head along, dry. Put the vegetable into a deep container and salt all cabbage leaves well, leave them for several hours. After that, rinse the cabbage leaves in order to remove excess salt.
Clean onions and garlic, wash.
Wash and dry the greens.
Grind onions, garlic and greens in a blender with the addition of olive oil.
We recommend that we use the prepared carrots, purchased, but if this is not at hand, take a raw vegetable, peel, grate and need with special spices, let stand a little.
Combine the cabbage with carrots, add mashed potatoes, garlic, greens and oil to the container of puree, mix the ingredients.
After that, add lemon juice, sauce and spices to the container, mix the contents of the plate again.
Dilute starch in a small amount of cold water, and then add the indicated amount of boiling water to the liquid, mix.
Pour the cooled liquid with starch to the main ingredient, carefully mix the vegetables and leave in a cool place for a day.
Since fish sauce in our stores is not very common, it can be excluded from the list of ingredients or added in mashed potatoes, onions and greens of slightly crushed anchovies. Of course, the anchovies will not replace the fish sauce and will not give the finished dish such a taste as sauce, but they will still add some piquancy.

Kimchi in Korean with mushrooms

This Kimchi recipe differs from the previous ones, since the ingredients contain not only cabbage and traditional products for this dish, but also mushrooms.

Beijing cabbage - 750 g
Sweet-sour apples-50 g
Pickled champignons - 130 g
Red onion - 65 g
Garlic - 1 head
Soy sauce with garlic taste - 35 ml
Rice vinegar - 40 ml
Sunflower oil - 50 ml
Salt, red pepper, ginger, cardamom, anise seeds

Wash and clean the vegetables and fruits, if necessary. It is advisable to clean the apple from the skin so that it does not spoil the taste of the finished dish, also do not forget that the core needs to be removed from the apple. Place an apple, garlic and onion in a blender bowl and cross it until a homogeneous state.
Cabbage can be grinded in any convenient way. It is best to make the average pieces in size.
Mushrooms, if they are large, chop into several parts, if small ones, you can leave it safe. If desired, you can use not pickled, but fresh mushrooms. In this case, they will need to be cleaned, cut and slightly fry in oil.
Put the cabbage to ceramic containers, add mashed potatoes, garlic and apple to it, mix.
After add mushrooms, salt and spices.
Sweet oil, add sauce and vinegar to it.
Pour the basic ingredients with the resulting liquid.
Let the dish stand for at least 2 hours. In a cool place.

Kimchi in Korean with anchovies

Kimchi in Korean with anchovies is a completely unusual and original dish. Despite the fact that many people do not like anchovies because of their very caustic smell and a sharp taste, for Kimchi this ingredient is suitable as well as possible. To prepare the treats, both salty and dry anchovies can be used.

Peking cabbage - 1 small head
Garlic - 1 head
Gorky pepper
Anchovies - 25 g
Salt-50-65 g
The ginger is fresh
Sunflower oil - 50 ml
Oregano, turmeric, dried greens

Wash the cabbage, dry, it is not necessary to chop the vegetable according to this recipe. It will be enough just to slightly spread the cabbage leaves, however, if you still want to cut cabbage, this will not be a mistake.
Clean the garlic. Adjust the amount of this ingredient to your liking, since the sharpness of the finished dish depends on it and on the bitter pepper
Wash the bitter pepper.
Peel the ginger, and rub it on a fine grater, we need the juice that forms in the process and the pulp.
Place the garlic, anchovies and bitter pepper in the blender bowl and grind until a homogeneous state. Add oil, ginger and spices to the resulting gruel, mix.
Grate each sheet of cabbage with salt, and then a previously prepared dressing.
Be careful, at the base of the cabbage head the leaves are thicker and you need to use more salt and a spicy mixture on them, otherwise they will not be marked enough.
Place the head in salt and spicy mixture in glass or enameled containers, cover with a lid or plate and put oppression on it.
Leave the vegetable to marinate for 2 days. It is important to know that this process should occur in a cool and dark place, but not in a refrigerator.
After 2 days, you can try a delicious dish.

Kimchi in Korean is a tasty, but not quite familiar dish for our tables. It can be prepared as a snack dish or as an addition to the main dishes and side dishes.