Kimchi (kimchi) of Chinese cabbage

Description

A traditional Korean dish made from Chinese cabbage without which no cost, no Korean family. The recipe is based on the study of several books and Internet sites. But based on the recipe Julia Kahn from the site "Eat at home".

Ingredients

Cabbage

2 piece
Carrots

1 piece
Radish

1 piece
Onion

1 piece
Garlic

1 piece
Ginger

1 piece
Green onions

1 coup
Sauce

0.5 cup
Rice flour

0.2 cup
Chili
Salt
Sugar

3 Tbsp

Cooking

To prepare this dish traditionally Koreans used Chinese cabbage. Although there are many recipes for this dish from various ingredients.

Each of plugs cut in half lengthwise. Half adscam still on quarters, not dorezaya to the end.

Every polunochnik wash them under water, pushing the leaves, so they are all wet.

Now wet leaves pour salt. Each leaf separately, rubbing not only sprinkling. At the base of the cabbage of salt to use more as the leaves are thicker.

Now salted cabbage folded in an enamel container and leave for 2 hours. After 2 hours, the heads turn and leave for another 2 hours.

Meanwhile, prepare the filling. To do this, peel garlic, onion, ginger, pepper and grind everything in a blender.

Then cook the rice pudding. To do this, fill a pot with 2-3 cups of water and add half a Cup of rice flour. If there is no flour, it is easy to prepare from cereals, Paramonov it in a coffee grinder. Whisk the flour, mix with water, bring to a boil, i.e. before the appearance of large bubbles. Add 3-4 tablespoons of sugar and switch off the stove. The jelly should be quite thick.

Carrot and radish peeled and cut into thin strips. They do the same with green onions. At this stage there are many options. You can use only carrot, only the radish, but you can together. There are other refills. In some recipes was found polyvalence meat. Such extreme I decided.

In a bowl mix all the ingredients of filling: vegetables, ginger-garlic, bitter pepper, the cooled jelly. There also add fish sauce. There are also options. Fish sauce you can substitute soy, shrimp, oyster. In General, this recipe though is the most authentic, but allows you to use your imagination, or come from available products. You will have different results, but always very tasty. Pepper is recommended to add dried flakes. Such Koreans are usually sold on the market. At me such was, but it destroyed the food moths. Had to use fresh hot peppers.

Now our prosalovskaya head wash under running water, spreading each leaf, so that not a single trace of salt. Head washed, well pressed, like washed linen. They are now soft and allow you to spend on yourself such a procedure.

Now, each net filled with cabbage filling, gently pushing each leaf.

Our stuffed polyechnic skladyvat two, mimicking the the whole head.

Put the finished cabbage in the container and leave for a day at room temperature. Then stored in the refrigerator. Kale can be eaten after 2 days after preparation.

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