The recipe of Kimchi

Contents:

• Kimchi with Chinese cabbage, basic recipe
• Chinese cabbage kimchi with more complex paste

Kimchi - Korean national snack.

Recipe proper preparation of this dish is known to very few people. In Korea, kimchi is prepared only from the Chinese cabbage. However, in Russia it has long been adapted to European tastes. Now you can enjoy not only Chinese cabbage, and potatoes, eggplant. Of course, each recipe for his own good, but Korean cuisine usually adheres to the original version.
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Kimchi with Chinese cabbage, basic recipe

All the ingredients are taken to taste. The main component is a Chinese cabbage in Korea it is called "pyache." So, cut the cabbage in half and fit into any deep container, such as a large saucepan. Thereafter, it was poured much salt water (brine). Pickle should be taken so that the cabbage was completely covered with them. On top lay press. In this form, the dish should be to stand for 2 days. Over time, the leaves thoroughly wash up, and the brine is poured. Now "pyache" ready for use.

Any recipe for kimchi preparation necessarily involves burning paste, which is lubricated with salted cabbage. Before cooking it is desirable to wear gloves so as not to burn the skin. Thus, grinder milled garlic and hot peppers, the latter must be almost twice as much. Once added to the mixture a little salt and stir well. Then, each leaf of cabbage lightly greased cooking pasta.

Kimchi is almost ready, it remains only to lay down the cabbage in a tightly closing containers (eg banks) and allow to stand a couple of weeks in a cool place. This recipe allows you to withstand the "pyache" and at room temperature. However, in this case, it should be noted that the oxidation process will go much faster. So, if a snack is needed urgently, the process can be accelerated.

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Chinese cabbage kimchi with more complex paste

This recipe is a little bit similar to the first, but has its own characteristics. Firstly, it differs precise dosage is in percentage. Change the position of normal foods, you can get a brand new recipe, did not like kimchi. Another difference is more original and sophisticated pasta.

Ingredients:

• Chinese cabbage - 85, 6%
• Red pepper - 2, 9%
• Chinese radish - 2, 8%
• Sol - 2, 5%
• Shrimp paste - 1, 8%
• Green onions - 1, 5%
• Sugar - 0, 8%
• Ginger - 0, 7%

Preparation:

This dish is to cook more complicated, but also the taste of kimchi received more original. Take the fork and Chinese cabbage coarsely chopped, about 2-3 cm pieces. Then they are kept in brine from 2 to 7 hours. When "pyache" sufficiently prosolitsya its being removed from the brine and washed with cold water. Now go to the main thing that distinguishes this recipe from the other - the preparation of spices.

Their composition may vary slightly, but the main ingredients should always be present. These include: Chinese radish (can be replaced by any other), finely chopped garlic, crushed red pepper, finely chopped green onions, shredded fresh ginger, salt, sugar and the most important ingredient that distinguishes it from the usual dish of sauerkraut - shrimp paste. Shrimp, despite the name, are not the only ingredient in toothpaste. It consists of fermented seafood platter. All spices are mixed with "pyache" and allowed to stand for about 2 days at a temperature slightly below room temperature. Tasty snacks ready!