Description
In common this dish is called Simcha. This recipe is a real Korean. I grew up among Koreans, whose grandparents were brought by the Japanese on Sakhalin island during the second world war as slaves. The war ended and the Koreans remained to live in Russia and continue to cook their national dishes. And about the Chim-Choo say: and the table file is not ashamed, and eat - not sorry!
Ingredients
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Cabbage Chinese
40 kg
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Garlic
1 kg
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Allspice
700 g
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Sugar
200 g
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Vegetable oil
200 ml
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Salt
7 kg
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Water
Cooking
Cabbage takes so much, as she prepares for the entire year, as well as in Russia, fermented cabbage for the whole winter. Cabbage cut into two equal parts and placed in a barrel for food.
Then, 1 kg of salt is poured into 10 liters of clean cold water. Salt was jodirovannaja, so this "dirty" color, but maybe not so, but the water was definitely clean!
So pour a barrel of salt water until, until the cabbage is not all covered with brine. In our family this "dirty" business deals with her husband, I do not climb there, so all you see is his handiwork, I only took off and spread.
Put the oppression. Waiting for 2-3 days at room temperature, ie at home.
It turned out that's how, in a wooden barrel, more than half.
After 2-3 days, when the cabbage is salted, get it out of the barrel squeeze. Pour the brine.
Cooking pasta. I use here a pepper in vacuum pack.
Take the pepper and fill it with boiling water. As it goes, hard to say, because the pepper swell, and have water to refill. Is done as follows: in pepper poured a glass of boiling water, stirred, then another glass, and so until then, until you get a pasty mass.
Add the sugar and stir.
Garlic three on a grater or in a meat grinder or combine, whatever you like to grind.
All mix, pour in the oil.
And now the most time-consuming process. Take half of the cabbage and coat with paste each leaf (2 leaves). Be sure to work with gloves on, otherwise you'll burn your hands!
And put back in the barrel.
From a barrel of cabbage in a "smeared" kind of get a half barrel! Leave like this (you can put bends) for 3-5 days to Chim-cha soaked pasta and a little podila. We love sour, so keep 5 days. Then spread in containers and in the cold. We got THREE 13-litre container. One was immediately taken away by relatives, one put in the refrigerator and the last is in the garage, fortunately the weather got colder.
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