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Chinese cabbage in non-classical recipe of kimchi or wrong
Autumn is the season of the cabbage. Elastic plugs of cabbage, full of juice, touched with the first frost, cracking bursting with their voltage, and asks to salting. Although, to be honest, the last few years it is becoming increasingly difficult to find a cabbage — all of it is for winter storage, with hard green leaves that no matter how try pickle, you still get something unintelligible.
In this situation you have to look for some alternative. Our cabbage is overseas relative, the cabbage. And the first Association with it — kimchi, spicy Korean snack. We here present a recipe is not a classic, but reworked by itself. Given the different opinions on the topic of fermentation and the fermentation of kimchi, we'll add — everyone has their taste, and we don't claim to authenticity and the authenticity of the following)
"Kimchi"
1 kg Chinese cabbage
2 liters of water
50 g of coarse salt (rock)
1 head of garlic
ginger root the size of a thumb (can reduce amount)
60 ml fish sauce
100 g of pepper paste *, or 2 tbsp of ground hot red pepper
1 tsp sugar
1 bunch of green onions, only green part
*we used Korean toothpaste Camden, is a medium-spicy condiment composed of fermented soy beans, wheat flour, spices and hot peppers.
Cut cabbage Chinese cabbage lengthwise, then cut the halves again lengthwise.
Lower quarters of the cabbage in salty water, slightly flatten mild yoke (plate) and leave for 6-8 hours at room temperature. Drain the water, rinse the cabbage in running water and gently squeeze.
Peel and grate the ginger, just chop peeled garlic. Finely chop green onion.
Mix the ginger, onion, garlic, pepper paste, fish sauce, sugar, mix well.
Fluff cabbage leaves with the mixture, inside and outside of head quarters, so that each sheet was coated with spice mixture.
Firmly put prepared cabbage in an enamel or glass bowl, leave for a day at room temperature, the sprouts will let the juice and begin the fermentation process — bubbles appear. If cabbage is not fermented, leave it for another day.
Put into the refrigerator for 1-2 days kimchi is ready to eat, but at its peak it reaches in about two weeks. published
P. S. And remember, only by changing their consumption — together we change the world! © Join us at Facebook , Vkontakte, Odnoklassniki
Source: zveruska.livejournal.com/127239.html
In this situation you have to look for some alternative. Our cabbage is overseas relative, the cabbage. And the first Association with it — kimchi, spicy Korean snack. We here present a recipe is not a classic, but reworked by itself. Given the different opinions on the topic of fermentation and the fermentation of kimchi, we'll add — everyone has their taste, and we don't claim to authenticity and the authenticity of the following)
"Kimchi"
1 kg Chinese cabbage
2 liters of water
50 g of coarse salt (rock)
1 head of garlic
ginger root the size of a thumb (can reduce amount)
60 ml fish sauce
100 g of pepper paste *, or 2 tbsp of ground hot red pepper
1 tsp sugar
1 bunch of green onions, only green part
*we used Korean toothpaste Camden, is a medium-spicy condiment composed of fermented soy beans, wheat flour, spices and hot peppers.
Cut cabbage Chinese cabbage lengthwise, then cut the halves again lengthwise.
Lower quarters of the cabbage in salty water, slightly flatten mild yoke (plate) and leave for 6-8 hours at room temperature. Drain the water, rinse the cabbage in running water and gently squeeze.
Peel and grate the ginger, just chop peeled garlic. Finely chop green onion.
Mix the ginger, onion, garlic, pepper paste, fish sauce, sugar, mix well.
Fluff cabbage leaves with the mixture, inside and outside of head quarters, so that each sheet was coated with spice mixture.
Firmly put prepared cabbage in an enamel or glass bowl, leave for a day at room temperature, the sprouts will let the juice and begin the fermentation process — bubbles appear. If cabbage is not fermented, leave it for another day.
Put into the refrigerator for 1-2 days kimchi is ready to eat, but at its peak it reaches in about two weeks. published
P. S. And remember, only by changing their consumption — together we change the world! © Join us at Facebook , Vkontakte, Odnoklassniki
Source: zveruska.livejournal.com/127239.html
