How to make Chinese cabbage kimchi

Kimchi is one of the national dishes of Korean cuisine. In fact, Koreans call this word any pickled or salted vegetables seasoned with garlic and pepper. I managed to find about two hundred recipes for making kimchi on the Internet, but I offer for the consideration of culinary specialists my proven method of how to cook kimchi from Peking cabbage. I have prepared kimchi according to this recipe several times, and if you follow my recipe, look at the photos taken step by step, then you are guaranteed to prepare a very tasty crispy and moderately spicy cabbage appetizer.

Products:

• Peking cabbage - 3 kg;
• Lean oil - 30 ml;
• Garlic - 100 gr;
• Water - 6 liters;
• Salt - 6 tablespoons;
• A mixture of dried paprika, hot pepper and coriander - 100 gr.

To make delicious kimchi, try to choose large heads of Peking cabbage, small cabbage often falls apart when pickled and the finished snack then looks unsightly.

The seasoning mixture can be used both dried and fresh, according to the season. Just in summer or autumn, instead of dried paprika and hot peppers, grind lettuce and hot red pepper in a meat grinder.

How to make Chinese cabbage kimchi

And so, for a start, wash the Peking cabbage under cold running water and cut it in half along the head of cabbage.

We put the cabbage in a deep saucepan (enameled or stainless steel).

Next, we need to prepare the pickle. It is very simple to do this, in the usual one, you can even not boiled, add salt to the water and stir until the crystals are completely dissolved.

Fill the cabbage with brine and put oppression on top. We leave Beijing cabbage in a warm room for salting for two days.

Over time, we drain the pickle from the cabbage and then we need to prepare a spicy dressing for kimchi.

Pour the dried paprika, hot pepper and coriander into a deep bowl, pour a glass of boiling water and leave for ten minutes so that the seasonings swell.

During this time, we need to peel and chop the garlic in a blender.

Add vegetable oil to the kimchi dressing.

Then, put in the garlic and mix everything well.

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Now, you need to generously grease each leaf of Peking cabbage with a spicy mixture.

Put the spiced cabbage in a bowl, trying to put the heads of cabbage closer to each other. Cover the cabbage with a lid and leave at room temperature for 48 hours.

For even salting out twice a day, we need to turn the Chinese cabbage and squeeze it with our hands a little so that the juice stands out and the cabbage is completely covered with it.

We put the finished kimchi snack in the refrigerator and store it for no more than two weeks. It is best to put it in a container with a tight-fitting lid.

Before serving, cut the Chinese cabbage kimchi into large pieces and sprinkle a little with vegetable oil.

Here we have such a bright, beautiful and very tasty Korean appetizer.

I usually serve kimchi as a spicy and savory addition to or. It is very tasty to add it to various spicy soups.