Salads 

6 Korean Kimchi Recipes & Photos

Preparing kimchi:

  1. Remove the top 2 green leaves from the cabbage and cut the head in half lengthwise.
  2. Prepare brine - dissolve 1 kg of salt in 10 liters of water.
  3. Place the half-cabbages in a large saucepan for salting and cover with brine so that it completely covers the leaves. To prevent the cabbage from floating up, put not too heavy oppression on top. Leave the cabbage to salt for 2-3 days. An indicator of salinity is the stump leaves, which should not break with a crunch, but bend freely.
  4. After this time, rinse the cabbage well and lightly squeeze the leaves from moisture.
  5. Now start making kimchi. To do this, make a starch putty by diluting the starch with cold water. Then pour boiling water over it to make a thick paste and leave to cool.
  6. peel, chop into 4cm by 2mm pieces, sprinkle with salt and stir. Leave to infuse, and when a liquid forms, about 100 g, then drain it.
  7. Cut the bell peppers into plates, like the daikon.
  8. Cut the onion feathers into 4 cm lengths.
  9. Chop the parsley in 2 mm increments.
  10. Combine all vegetables, squeeze out the garlic, pour in the starch putty, season with ground red pepper and mix everything thoroughly.

Traditional Korean kimchi is a rarity in the vastness of our country. But the local Russified Koreans have long since simplified his recipe. You will not even notice how two days will pass after salting, how a delicious appetizer will flaunt on your table.

Ingredients:

  • Peking cabbage - 1.5 kg
  • Garlic - 6 cloves
  • Ground hot pepper - 4 tablespoons
  • Table salt - 150 g
  • Drinking filtered water - 2 l
  • Sugar - 1 tablespoon

Preparation:
  1. Remove the top spoiled leaves from the cabbage. Divide the head of cabbage into 4 parts and place it in a suitable container.
  2. Make brine. Pour salt with boiling water, stir it and cool. Then fill the cabbage to the top with brine and leave for 10 hours, while stirring it 1-2 times so that all the leaves are evenly salted.
  3. When the cabbage is done, make the pepper mixture. Combine hot pepper with sugar and squeezed garlic. Pour in 3 tbsp. water to get the consistency of a thick slurry.
  4. Spread each cabbage leaf with the resulting gruel and put them back in the pickling container. Pour in some brine and set the oppression so that the juice stands out. Keep cabbage in a cool place: refrigerator, cellar, balcony. After 2 days, homemade kimchi is ready. Store it in brine all winter.

Chinese cabbage kimchi


Pictured spicy kimchi


Koreans call kimchi - the elixir of eternal youth, because Chinese cabbage, the main ingredient in the dish. It has not only a juicy and rich taste, but also contains a special useful substance like lysine, which cleanses the blood, enhances immunity and fights against tumor cells. We offer a popular recipe for a spicy oriental snack made from Chinese cabbage, which is adapted to our taste buds.

Ingredients for kimchi:

  • Peking cabbage - 1 kg
  • Salt - 30 g
  • Onion - 1 pc.
  • Garlic - 2 wedges
  • Ground red pepper - to taste

Step by step preparation of Chinese cabbage kimchi:
  1. Cut the cabbage into strips, sprinkle with salt and leave for 6 hours.
  2. After this time, add chopped onions, squeezed garlic and red pepper to the cabbage. Place a flat plate on top, on which put oppression, for example, a can of water.
  3. After 2 days, the Korean homemade kimchi will be ready.


Traditionally, kimchi is made from Peking cabbage, which is practically not grown in our country. The beauty of Korean cuisine, however, is that it adapts easily to the available food. And Russian chefs have already learned how to make a popular Korean snack at home, from one common Russian vegetable - white cabbage.

Ingredients:

  • White cabbage - 1 large large head of cabbage
  • Salt - 150 g
  • Korean seasoning - 1 pack
  • Garlic - 1 head
  • Sugar - 1 tsp
  • Ground red pepper - 0.5 tsp
  • Drinking water - 2 l

Preparation:
  1. Cut the cabbage into 4 pieces. If the head of cabbage is small, then divide it into 2 parts. Place the cabbage in a container.
  2. Make a salty solution - dissolve the salt in water, pour over the cabbage. Leave it on for 15 hours, while turning it every 5 hours so that the top leaves are at the bottom.
  3. After this time, wash the cabbage under the tap.
  4. Prepare the seasoning - squeeze the garlic, add sugar, pepper and pour the saline solution in which the cabbage was, so that the consistency of the mass turns out like thick sour cream.
  5. Place the cabbage in a saucepan or glass jar and top with the seasoning. Tamp, cover and keep in a cool place.


Kimchi soup is another popular Korean dish that is most common in the regions of Japan. Cooking it at home is much easier than many housewives think.

Ingredients:

  • Pork loin - 700 g
  • Rice wine - 1 tablespoon (sake)
  • Kimchi paste - 100 g
  • Shiitake mushrooms - 50 g
  • Onions - 1/4 pcs.
  • Green onions - 2-3 feathers
  • Tofu - 200 g
  • Chili pepper - 2 tablespoons
  • Water - 500 ml
  • Vegetable oil - for frying
  • Garlic sauce - 0.5 tsp (can be substituted with 2 cloves of crushed garlic)
  • Chili paste - 2 tsp
  • Soy sauce - 3 tsp
  • Black pepper - 3 pinches

Preparation:
  1. Cut the mushrooms, onions, tofu and meat into strips.
  2. Pour kimchi paste, rice wine, vegetable oil into a saucepan and simmer for 5 minutes. Then add the garlic sauce, chili paste, soy sauce, black pepper, vegetables, meat and cover the food with water.
  3. When the meat is tender, add the tofu and chili peppers and stir. Serve the steamed rice soup.

Kimchi sauce with chili


The spicy, hot-spicy kimchi sauce is the secret dressing of Korean chefs. It has a pleasant fresh fruit aroma. It is used as a marinade, served as a separate dish, and also introduced as an obligatory ingredient for rolls and sushi.

Ingredients:

  • Chili pepper - 6 tablespoons
  • Finely chopped garlic - 3 tablespoons
  • Drinking water - 4 tablespoons
  • Sugar - 3 tablespoons
  • Salt - 3 tsp

Cooking kimchi sauce:
  1. Squeeze the garlic through a press.
  2. Combine the garlic mixture with pepper, salt and sugar.
  3. Cover everything with water and mix well.
  4. Put the sauce in a jar, screw the lid on and keep in the refrigerator.
Experiment, and you will always find a recipe for delicious homemade kimchi that suits your taste and soul.

Video recipe for making Korean kimchi (Chimchi) with Chinese cabbage: