Elixir of eternal youth - Korean kimchi made from Chinese cabbage. A simple recipe for cooking

Kimchi is a national Korean dish, which is prepared from Peking cabbage, which is well known to our customers. Many venerable people in Korea and China feel refreshed and energized even in old age, thanks to kimchi. In Korea, Chinese cabbage is called differently - petsai. But no matter how the given East Asian variety of cabbage is called, one thing remains unchanged - its benefits for human health. Peking cabbage has not only a rich, juicy taste, but also contains a special useful substance - lysine, the latter purifies the blood, fights tumor cells, and improves immunity. In addition, Chinese cabbage is easy to process and prepare. It is no coincidence that this vegetable has become widespread in cooking in its homeland. Peking cabbage leaves are used in salads, they are used in soups, and seasonings for main courses are made from them.

You can also make an elixir of eternal youth - kimchi from Peking cabbage, after fermenting it. As a result of such processing, bacteria and enzymes useful for the digestive system appear in sauerkraut, thanks to which food is better absorbed. All these beneficial properties, as well as the original spicy taste of kimchi, made it very popular in the east. offers a simple recipe for the popular oriental spicy snack - Chinese cabbage kimchi, which no meal of any Korean family can do without. So, how to cook kimchi is a Korean recipe adapted to our conditions.

You will need:

for 1 kg of Chinese cabbage:

30 g salt

1 onion

ground red pepper to taste

To prepare the famous Korean food kimchi, cabbage must be salted. To do this, cut it into strips, sprinkle it with salt, and leave it for several hours in the kitchen (from 3 to 6 hours, depending on whether it is warm or cool at home, you can leave it overnight).

Then add finely chopped onions and garlic to the salted cabbage (garlic can be passed through a garlic press), season with red pepper. The Koreans put the prepared and seasoned cabbage in this way in an earthen pot and keep it under pressure for 2-3 days. We can use instead an enamel pan, glass or wooden container, but it is imperative to cover it with a flat plate on top and put some kind of oppression on it, for example, a jar of water.

In just a few days, kimchi is ready; lovers of spicy and original snacks will appreciate it. Kimchi can also be added to soups, vegetable and meat stews.

Bon Appetit!

You can taste and eat kimchi on the day of preparation by adding a little table vinegar or wine vinegar to it.

In addition to garlic and onions, kimchi sometimes contains vegetables such as: carrots, deacon radish, cauliflower or broccoli, which are cut into thin strips and kept with pickled Chinese cabbage until cooked from 3 to 7 days. Then you get a richer in taste appetizer, which will be an excellent dressing in various dishes.

Store the finished product in the refrigerator by placing the kimchi in a glass jar and closing the lid.

I suggest watching a video about the benefits of Chinese cabbage.