Kim-Chi

Description

This dish of Korean cuisine, which is a hot, spiced pickled vegetables, primarily cabbage. In Korea, Kim Chi is considered a main dish, without which it can not do any one meal. Koreans believe that moderate consumption of Kim-Chi promotes the resorption of fat, so I think this dish is diet. I offer you a classic recipe pickling recipes Sakhalin Koreans.

Ingredients

Cabbage

4 piece
Salt
Peppers red hot chilli

100 g
Garlic

1 piece
Monosodium glutamate

0.5 tsp

Cooking

While I was running with a kid, my nimble husband has already started to do ))) and I started shooting immediately. Cabbage cabbage clear from the upper leaves (remove 1 layer) and trim the "ass". Then cut each head in half and each half in half again, turned out of quarters. Bred in plenty of water salt. Salt take taste to the solution was strong, but not very much. Pour in a suitable container the head so that the water covered the cabbage.

Top set oppression. Not necessarily something heavy, I just covered the bowl and put the bowl, this is enough, as long as the cabbage didn't come up. Leave for 2-3 days. On the second day to start trying. Take a small piece and try it, if you salt is fine, proceed further, if fresh, leave for another day. But after 3 days usually are ready.

So, cabbage was salty, the leaves look like "boiled". Proceed to the next stage. To start, put the cabbage on the grill or in the colander and put on stecco, not less than 30 minutes.

While the cabbage drains, prepare the ingredients for the pasta, it is called anim.

Pepper pour into a bowl and pour hot water, not boiling water, to form a paste, leave for 10-15 minutes. Meanwhile, peel garlic

Pepper has swollen, add crushed garlic, monosodium glutamate (optional), mix thoroughly.

Prepare necessary. Packaging, which will smear the cabbage; the capacity in which we store Kim-Chi ( I have a Korean vacuum container, you can take any container with a tight fitting lid if you do a sample of 1 head out, you kastrulku to lay down, but will stand for this kind of cabbage is not long, about 2 weeks, if you do a lot, need to close tightly); disposable gloves - pasta is heavily painted and stings the hands.

Take one quarter, one fold-out leaf

Smear it a little pasta, much smear is not necessary, just a pinch to spread over the surface of the leaf

Cover with the next leaf

Again, spread and so on. Smear the leaf on the one hand, the other greased with about previous. Missed the whole quarter

Turn the "snail".

Laid in container

We got the normal container )) put into the fridge for 3-4 days.

Voila!! Kim-Chi is ready!! Cut and enjoy )) Kim Chi can be served as a separate snack, mayonnaise or vegetable oil. To use when cooking Korean soups. Bon appetit!!!

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