National Korean Dish - Kimchi (Chimcha): Cooking Recipe, Photo
This country is very sharp and spicy, exciting appetite. Korean chefs are used to prepare food familiar to us, only supplemented by incredible burning spices and burning seasonings. Such a saturation of food attaches unusual fragrances and pleasant qualities.
One of the favorite and revered in Korean cuisine dishes is Kimchhi, or Chimcha, whose recipe you will learn from today's article. Having tried it at least once, you will become a fan of this Kushan forever. In fact, it is pickled or salted popular even from Uzbek peoples. In Russia, instead of Peking, often use the usual white-born - the taste of this is practically not changed.
Kimchi Cabbage: Recipe first
It is completely simple to prepare at home the National Chimcha. The recipe implies the presence of the following ingredients:
Kochan Beijing Cabbage,
Whole garlic head
Soy sauce (one hundred grams),
On the pod of red and green chili pepper,
Hammer paprika (30 grams),
Onions (three heads),
9% vinegar (three spoons),
Grated ginger (two spoons),
Four spoons of salt on two liters of water.
Cooking process
Rinse the forks, cut into two parts and put in a saucepan with salt water. From above, we establish a heavy cargo, so that the cabbage is completely under water. We leave for five days at room temperature.
During the day until the end of the term, grind all the above spices and vegetables in a blender, let it breed 24 hours. Cabbage should be rinsed under water. We put on the gloves and each sheets are abundant with a sharp mixture. Pour warm slightly salted water and leave for a day. The next day, decompose the marinated vegetable on sterilized tanks. Here is such a savory turned out to be cabbage.
Chimcha recipe, which was described above, has not only amazing taste, but also useful properties. Korean cooks argue that the dish helps cleavage of fat deposits due to the presence of chili pepper. In addition, the substances contained in it contribute to the normalization of the intestinal tract and are struggling with free radicals.
Korean snack Chimcha: Recipe second
Components: Peking cabbage, Bulgarian piping, garlic head, kinse pod, black pepper and salt to taste.
Sliced \u200b\u200binto several pieces of vegetable pour salt solid, which consists of liter of water and two spoons of salt. Marinade must be boiled and pour them cabbage - leave on three days under the press. After the specified amount of time, washed with the vegetable salt.
We prepare Adzhika: grind all components in a blender or meat grinder. Owing rubber gloves, carefully lubricate the sheets with a cooked mixture and remove into the refrigeration chamber. When applying on the table, decorate the dill and cilantro. Perfectly combined with any garnish Appetizing Kimchi (Chimcha).
Recipe third - with pork meat
It will take ready-made chimcha, about three hundred grams, as well as fatty pork - not less than 400 g, onions - a few heads, pepper black and salt.
Pass onions on olive oil. Then add finely chopped meat to it. When it is well submature, put small pieces of Korean cabbage in the pan, spice, cover with a lid and stew 15 minutes. On the side dish, the raw boiled rice is ideal for a garnish.
Now you know what Chimcha is. The cooking recipe is quite simple. In addition, such a cabbage helps strengthen health and give strength, and this qualities will be able to boast far from every kushan. Enjoy the taste and charge the cheerfulness.