Salads. 

Kimchi cabbage in Korean: recipes at home

How to cook kimchi? Kimchi or Kimchi (on Korean 김치, pronounced "Himchi"; other names: Chimchi or Chimcha) - the basis of Korean cuisine, a traditional dish of fermented vegetables, most often, Beijing cabbage and radish, with various spices: ground chili, garlic, ginger, ginger Green onion.

According to traditional technology, Kimchi was kept in banks in the cellars so that the snack could be used in the whole winter, and in modern Korea there are special refrigerators for Kimchi. Kimchi is eating all year round in Korea, and it is not surprising: the dish is prepared from vegetables, thereby having a low calorie content, but at the same time rich in food fibers and vitamins.

One portion of Kimchi satisfies half the daily need of vitamin C and carotene; A snack is rich in vitamins A, B1, B2, calcium and iron, as well as a large number of lactic acid bacteria, one of which - Lactobacillus Kimchii is unique and inherent in Kimchi only.

Such a useful snack must necessarily include in his daily diet, so today we will talk about how to cook Kimchi from Beijing Cabbage in Korean, how to make the famous sharp Kimchhi sauce, and at the end of the article share the delicious recipe for the traditional spicy Korean soup.

What is Kimchi: a variety of dishes

There are more than 180 methods of cooking kimchi, characterized by the composition of ingredients, seasonality and the preparation region, but the most popular variations are known all over the world:

Berci Kimchi (배추 김치) - Beijing cabbage, fermented with Korean radish or Daikon, as well as with the addition of various seasonings and spices: cereals of acute red pepper groagar (kochekaru), salted shrimp or fish sauce.

OI Doggy (오이소박이) - acute kimchi from cucumbers. Popular summer and spring dish, although it is possible.

Yangbach Kimchi (양배추 김치) - fermented. The marinade ingredients often coincide with the classic recipe Kimchi, the only difference is the use of white cabbage instead of Beijing.

Haji Kimchhi (가지 김치) - sliced \u200b\u200beggplant slices in spicy marinade. Like many similar snacks, twist and.

Chongak Kimchi (총각 김치) and kkatugi (깍두기) - the main ingredient of snacks is chopped by slices of radish. Kimchi from radish is quite popular far beyond the limits of Korea.

In addition to traditional recipes, there are other, no less interesting varieties of Kimchi:

Kimchichchyge's Korea traditionally prepare from a more fermented, caused Kimchi, - fresh does not give a strong taste and fragrance. Therefore, for the preparation of soup, it is not necessary to use just a pickled Beijing cabbage, it is better to preliminarly withstand it in the refrigerator at least a week.

In Japan, Kimchi soup is also prepared. The Japanese recipe usually includes traditional Korean ingredients, as well as shiitake mushrooms and chicken egg.

Ingredients on 2 servings

  • kimchi from Beijing cabbage - 2 glasses;
  • pork Korean - 100-150 g;
  • pepper chili ground - 1-3 pp.l. (if Kimchi is sharp, then optional);
  • garlic - 4-5 teeth;
  • the root of ginger is grated - 0.5 ch. l.;
  • brine from Kimchi - Polovakan;
  • water - 2 glasses;
  • tofu cheese - 180-200 g;
  • green bow - a few tricks;
  • salt and pepper to taste.

Recipe

  1. Pork, Kimchi, Tofu and green onions cut by pieces.
  2. In a saucepan or deep frying pan, Kimchi and pork with chili pepper, chopped garlic and grated ginger on medium-high fire for about 10 minutes.
  3. We add brine with cabbage and water, reduce the fire to medium and cook for another 20 minutes. Take water as needed.
  4. Add tofu and green onions, salt and pepper at will add to the pan. Kimchi soup soup is usually no need, as the cabbage itself and brine from it and so contain salt.
  5. Warm Soup until the readiness of Tofu is another 5 minutes. Remove from the fire and served hot to the table.

To prepare kimchi soup without meat, you can exclude pork from the recipe and instead of it in step number 3 add 1 jar of canned tuna or siery in oil.