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Articles
2020-08-13 / test@t

Chinese cabbage kimchi

Peking cabbage kimchi is one of the most popular Korean dishes. Initially it was Chinese, but gained particular popularity in the neighboring country. By the way, it was the Koreans who began to add a large amount of hot red pepper to the dish, which not only gave the appetizer a specific, incredibly spicy taste, but also protected the vegetables from spoilage. That is, we can say that Peking cabbage kimchi is the Asian version of our favorite sauerkraut, which has been harvested in Russia for the winter as an alternative to fresh for centuries.

Chinese cabbage kimchi
Ingredients
  • 4 large heads of Chinese cabbage
  • 2 large green radishes
  • 2-3 Asian neshi pears
  • 15 cm fresh ginger root
  • 1 head of garlic
  • 1 large bunch (150 g) green onions
  • 100 g fillet of anchovies or sprats
  • 150 ml fish sauce
  • 100-300 g of red ground hot chili
  • 800 g coarse, non-iodized salt
  • 20-70 g of sugar

STEP-BY-STEP COOKING RECIPE

Step 1
Prepare Chinese cabbage. Cut the base of the Peking cabbage in half lengthwise about 10 cm, then divide the cabbage in half with your hands. Pour lukewarm water into a large bowl and add a large handful of salt, stir until dissolved. Dip all the halves of the heads of cabbage in this water in turn so that the water gets between the leaves. When removing heads of cabbage from the water, do not shake off excess water.
Step 2
Peel the radish and kimchi neshi, cut into thin strips and place in a large bowl. Cut the green onions slightly obliquely into 3-4 cm pieces and add to the nash radish.
Step 3
Peel the garlic and ginger, chop and place in a blender. Pour in the fish sauce and 0.5 cups of lukewarm water. Add hot red pepper and sugar, beat until smooth. Add the resulting spicy paste to the radish. Chop the anchovies and add there too. Stir the hot kimchi mixture with your hands (using rubber gloves).
Step 4
Cover the cooked napa cabbage with the set cabbage leaves and sprinkle with salt. Cover the kimchi and let it ferment for at least a week. This cabbage can be stored in a cool place for several months.
Cooking time
6h
Servings
40
Catalog

Tags

Chinese cabbage, hot peppers, korean food, kimchi, Chinese cabbage, second course,

Categories

Lunch, Diet and Healthy Recipes,
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