Salads 

Kimchi cabbage: white cabbage recipes. Korean style white cabbage Chimcha and Russian style for winter

In truth, white cabbage kimchi is closer to the Russian (Sakhalin) version of cooking a spicy snack than to the Korean one. The recipe for Korean Chimcha, a classic oriental dish, is being made. Chimcha in Russian for the winter, aka white cabbage kimchi in Korean, has a pungent taste and a simple cooking recipe, similar to the usual and.

How to make white cabbage kimchi

White cabbage kimchi recipes are simple and varied but tend to be borrowed from Korean recipes. The urgent need for the selection of simple recipes for harvesting late vegetables for the winter arises from housewives when the first juicy heads of fresh cabbage appear in stores. In the cabbage season, it is better to prepare winter cabbage for the winter and store the spicy preparation at home for a long time in the refrigerator, or immediately cook more kimchi for the winter and keep it longer in the cellar, on the balcony, to delight the family and loved ones with a tasty and juicy snack until summer.

You can quickly make kimchi in the summer from early summer cabbage. White cabbage kimchi recipes for the winter involve the use of late varieties of cabbage. In late autumn, after a massive harvest of vegetables, when housewives buy tight forks, formed cabbage heads for pickling and pickling, it's time to stock up on crispy cabbage for winter pickling of kimchi.

Advice from the Miracle Chef. Before using the recipe for quick kimchi from white cabbage, the leaves must be finely chopped with a grater or chopped with a knife with thin noodles: such cutting speeds up the salting process, and finely chopped cabbage quickly comes to readiness. According to the chimcha recipe, for the winter, cabbage heads are chopped into large pieces and cut into square (5 × 5 cm) cubes, so that the cabbage turns out to be crispy and keeps the crunch longer.

White cabbage kimchi recipe for the winter

The method of preparation from white cabbage is simple. The ingredients for making winter kimchi are made up of simple foods, the most important of which is chili. Hot chili peppers combined with garlic and salt are similar in composition. Such a Korean appetizer with hot peppers from Peking cabbage or white cabbage is called.

Ingredients

  • white cabbage - 1 fork weighing about 2.5 kg;
  • water - 2 liters;
  • sea ​​salt - half a glass;
  • fresh garlic - 2-3 heads;
  • Chili pepper - one pod;
  • sugar - 1 tsp

Korean-style white cabbage kimchi salting: step by step

  1. Before making kimchi for the winter, you need to prepare simple ingredients: thick white forks, water, salt, sugar, hot pepper and garlic for pungency. Remove the top leaves from the head of cabbage and cut the forks first into two parts, then both halves again in half, that is, into quarters.
  2. Pour salt into the water and stir until the salt is completely dissolved.
  3. We immerse the cabbage quarters together with the stumps in the brine (brine) so that all four parts are under water. For salting kimchi in Korean for the winter in quarters, it is better to use dishes with high walls and a narrow bottom.
  4. We soak the cabbage in brine for 12-14 hours, it is more convenient to do this from evening to night.
  5. After soaking in salt, remove the cabbage quarters and rinse them.
  6. We cut the leaves into large pieces, separating them from each other, or leave the squares (rectangles) unassembled, cutting out the stumps from the head of cabbage.
  7. Koreans love spicy food and make spicy kimchi from any cabbage. To comply with the original technology for preparing Korean preparations for the winter at home, the next step in the recipe is to make homemade hot seasonings.
  8. To do this, clean the garlic, pass the cloves through a press, grind with a blender or three on a fine grater into gruel.
  9. We remove the seeds from the hot pepper, add to the blender to the garlic.
  10. Add sugar, dilute the spicy mixture with a small amount of liquid taken from the remnants of the brine.
  11. Put the prepared chopped cabbage in an enamel pan.
  12. Pour the hot seasoning into the cabbage and mix with your hands. You do not need to crush the cabbage, as in the case, just mix it.
  13. We take a flat plate and cover the pickles, for oppression we put a 3-liter jar filled with water on top.
  14. We leave the cabbage for 2-3 days in the kitchen, after which we lay it out and remove the finished Korean kimchi for storage in the refrigerator.

The longer the snack is infused, the more aromatic, tasty and spicy it becomes.

Chimcha (chim-chim): a recipe for white cabbage for the winter

The recipe for chim chim for the winter - salted white cabbage, sauerkraut, turns out to be very crispy, juicy, with an enhanced taste of vegetables, thanks to the addition of red bell pepper. The dish is popular among spicy lovers and admirers of national Korean cuisine recipes.

To salt chimcha for the winter (or, as the Koreans themselves call chim-cha, fiery cabbage), small dense heads of cabbage should be selected from varieties of white cabbage suitable for pickling and pickling.

Ingredients

  • ordinary cabbage - 5 kg;
  • water - 6 liters;
  • Bulgarian red pepper (sweet) - 1 kg;
  • hot pepper - 400 g;
  • garlic - 400 g;
  • salt (without iodine) - 300 g.

Preparation: cabbage chim-chim

  1. Following the recipe, cut the heads of cabbage from the outer leaves together with the stump into 6-8 equal parts. The stump will keep the leaves together while brining.
  2. Place the cabbage pieces in a saucepan, pressing them tightly together.
  3. Pour 6 liters of water into a separate clean saucepan, boil and add salt to the water. We leave 4 tablespoons of salt from the total amount of ingredients for further preparation of a spicy mixture.
  4. Pour the cabbage with boiling salted brine, set the oppression and leave in this form for 3 days. On the third day, the brine should become cloudy, the cabbage should ferment a little.
  5. Grind the garlic, bell peppers, hot peppers in a blender and add the rest of the salt, mix.
  6. We drain the brine from the cabbage, rinse it from salt in cold water.
  7. We spread and coat the cabbage leaves with a fiery mixture, press the pieces together to return the slices to their original shape. The spicy mixture with pepper is very hot, in order to avoid getting burns on the hands, spreading the leaves must be done with gloves.
  8. We transfer the oiled slices into a clean dish, cover with a plate or an inverted lid and press firmly with a load. Leave it closed for 3-4 days at room temperature. In the process of fermentation, the brine will come out - the cabbage should be under its layer.
  9. After the time has elapsed, we remove the homework for storage in a cool time or put it in glass jars and store in the refrigerator.

Kimchi in Russian

Belokochanka in Korea, China and immigrants from the Middle Kingdom, The countries of morning freshness living on Sakhalin are considered Russian, possibly from here the name of the Korean dish kimchi in Russian originated.

Cooking white cabbage in Korean, kimchi recipe in Russian, this is practically our sauerkraut, salted for the winter in a home-style Russian style, but only very spicy, pungent, with the addition of adjika.

Would need

  • white cabbage - half a fork (about 600 g);
  • homemade adjika (the most burning) - 2 tablespoons;
  • water - 2 glasses;
  • table vinegar 6% - 1 tablespoon;
  • sugar - 2 tablespoons;
  • salt to taste.

A simple recipe for cooking

  1. Remove the top dirty leaves.
  2. Shred our cabbage into thin strips using a sharp knife.
  3. We put chopped cabbage strips in a deep bowl, salt and crush it with our hands until it gives juice.
  4. Put red pepper with hot red pepper on top, mix cabbage with adjika.
  5. Dissolve sugar in boiling water and add vinegar, get a marinade.
  6. Pour the kimchi marinade into a bowl with cabbage and adjika. Stir the salad; when you press on the cabbage with your hand, the marinade should cover it.
  7. Cover the white cabbage kimchi with a lid or plate and leave it on the kitchen table overnight in a warm place.
  8. In the morning, we transfer the Korean spicy to clean glass jars and store in a cool place.

We serve white cabbage kimchi in winter (if the family does not eat it before winter), as an independent salad, add to the side dishes from,.

How to make white cabbage kimchi quickly

To prepare real Korean cabbage, it is better to use heads of cabbage with white leaves of a white cabbage, they are juicier than green leaves, harder and more crunchy when cooked.

A simple white cabbage kimchi recipe allows you to make a salad at home quickly and easily, with a taste close to a traditional Korean dish, but in an accelerated and labor-saving way.

It will take

  • white chick - 1 kg;
  • ground red hot pepper - 1 tbsp;
  • table vinegar 9% - 1 tbsp;
  • water - 2 glasses;
  • salt - 2 tablespoons;
  • sugar - 1 tablespoon;
  • garlic - 3 cloves.

How to cook

  1. Remove the top rotten and dirty leaves from the fork.
  2. We take out a deep container (saucepan, bowl or bucket). We cut cabbage into it into rectangles ranging in size from 3 to 5 cm. Such cutting can be found among Koreans in every market.
  3. Add salt, sugar, hot pepper and vinegar to the chopped cabbage. Mix thoroughly with your hands, wearing gloves to avoid hot pepper burns or stir with cooking tongs.
  4. After stirring, add the thinly sliced ​​garlic.
  5. Pour boiling water into a bowl, mix and cover with a lid on top. We leave kimchi from ordinary cabbage for a day at room temperature.
  6. Ready-made daily cabbage is transferred to glass jars along with the marinade, covered with lids and stored in a cool place.

Any of the kimchi recipes for the winter and instant cooking can be used at any time of the year, cook according to these recipes, diversify the daily menu in summer with a delicious and healthy Korean dish jimcha. By including chim-chim cabbage in our diet, we get vitamins, fiber and an easy-to-prepare but delicious snack with a tangy flavor.