Kimchi is a national dish of Korean cuisine, considered among the locals as an elixir of good health and longevity. Since every culinary specialist brings his own ideas to the classic recipe, there are quite a few variations of Korean cabbage kimchi in Korean, the most interesting of which are presented below.

Korean cabbage kimchi - a real recipe

A cabbage-based savory meal that Koreans proudly eat at every meal is prepared from:

  • 2 cabbages;
  • 2 Daykon Redek;
  • 3 bell peppers;
  • a bunch of green onions;
  • 2 bunches of parsley;
  • 100 g of red ground pepper;
  • 50 g of starch;
  • 1 kg of salt;
  • 2 garlic heads;
  • 5 l of cool and 400 ml of hot water;

The way to execute the recipe is as follows:

  1. 2 top leaves are removed from each head of cabbage, and then the vegetables are longitudinally divided in half.
  2. Salt is diluted in 5 l of water.
  3. Peking cabbage is poured with brine and placed under oppression for 48 hours.
  4. After a specified period of time, the cabbage is washed with running water and squeezed.
  5. Starch is diluted with cool water, after which it is poured with boiling water and left to cool.
  6. Radish is cut into bars, salted and infused until a liquid appears that merges.
  7. Small cubes are prepared from pepper.
  8. The greens are crushed, and the garlic is crushed.
  9. In the end, all prepared ingredients, including ground pepper, are mixed.
  10. A carefully mixed appetizer is ready to serve.

The easiest way to cook

Despite the simplicity of cooking traditional dishes, the execution of the classic recipe takes a lot of time. Therefore, more often the appetizer is prepared according to a more simplified recipe.

For its execution are required:

  • 1.5 kg Peking;
  • large head of garlic;
  • 60 g hot ground pepper;
  • 150 g of salt;
  • 2 liters of boiling water;
  • 20 g of sugar.

To implement a simple recipe, the following actions are performed:

  1. In a boiled liquid, salt is diluted to obtain a brine.
  2. The top vegetable is removed from the main vegetable, after which it is divided into 6 parts.
  3. Cabbage is poured with cooled brine.
  4. After 10 hours, during which parts of the vegetable are turned over several times for uniform salting, an acute slurry of pepper, garlic mass, granulated sugar and 50 ml of water is prepared.
  5. Each leaf is greased with dressing, after which the cabbage returns to the brine under oppression.
  6. After 2 days, kimchi can be tasted.

With the addition of Daikon radish

Original variation of spicy appetizer, which is prepared from:

  • 2 pcs. Beijing
  • 2 Daykon Redek;
  • carrots;
  • 5 to 6 garlic cloves;
  • ginger root;
  • onion heads;
  • green bow shooter;
  • 30 ml of fish sauce;
  • 35 g of rice flour;
  • 40 g of sugar;
  • salt and chili pod.

Stages of preparation:

  1. Heads of cabbage are cut into segments and evenly sprinkled with salt, after which they are kept under oppression for about ¼ day.
  2. Jelly is prepared from flour by boiling it in water with sugar until thickened.
  3. An acute dressing of garlic, ginger root and pepper is prepared in a blender.
  4. Using a grater for Korean carrots, root crops are rubbed.
  5. Further, all vegetables, jelly, pasta and fish sauce are combined.
  6. Salted cabbage is washed, carefully lubricated with prepared dressing, and then returned under oppression for 48 hours.

With bell pepper

You can make kimchi from Beijing cabbage with original flavor notes in your own kitchen with the addition of pears.

For this we will use:

  • 2 heads of Beijing;
  • 1 bell pepper;
  • 2 carrots;
  • 2 heads of garlic;
  • onion;
  • a bunch of green onions;
  • 5 g seasoning for fish;
  • 1 pear;
  • 700 ml of water;
  • 50 g of rice;
  • 15 g of sugar;
  • salt and ground red pepper.

Step-by-step instruction:

  1. Pekingka is sorted into leaves, which are divided into segments and sprinkled with salt.
  2. For 24 hours, the cabbage is left in a cool room under oppression, and then washed.
  3. The onion and pepper are cut in half rings, the green onion is cut into strips, and the root crop and pear without skin are rubbed.
  4. Gruel is prepared from garlic.
  5. Rice is boiled until cooked, after which it remains in water until completely cooled.
  6. Pepper, sugar, seasoning for fish, all chopped vegetables, and also a pear are sent to the rice mass.
  7. In the end, cabbage leaves are mixed with dressing and aged for 24 hours on the table to acquire the pungent taste that is typical of Korean dishes.

Peking cabbage kimchi soup

In Japan, kimchi soup is very popular. It is very simple to cook at home.

For cooking you need:

  • 700 g of pork pulp;
  • ½ stack of sake;
  • 100 g kimchi paste;
  • 50 g of mushrooms;
  • 20 g of onions and green onions;
  • 200 g tofu;
  • 40 g ground chili;
  • 15 ml of soy sauce and chili paste;
  • 2 cloves of garlic;
  • ½ liter of water;
  • a stack of sunflower oil;
  • a few pinches of ground black pepper.

In the cooking process, the following actions are performed:

  1. Small strips are prepared from onions, tofu and mushrooms.
  2. A kimchi paste, sake and vegetable oil are sent to the tank with a thick bottom.
  3. After 5 minutes, garlic gruel, chili paste, soy sauce, spices, onion and mushroom strips and cut meat are added to the mixture.
  4. All ingredients are poured with water.
  5. After the meat is ready, tofu and chili are laid out in the soup.
  6. Traditionally, the soup is served with rice.

No fish sauce added

It is easy to adapt the national Korean dish to the taste preferences of the Slavs, using Beijing for a kilo:

  • 30 g of salt;
  • onion;
  • ½ head of garlic;
  • ground chili.

Cooking method:

  1. Cabbage leaves are cut into strips, sprinkled with salt and aged for about a quarter day.
  2. After the specified time, onion half rings, garlic gruel and pepper are sent to the cabbage.
  3. The appetizer stands for 2 days under oppression.

Hot cooking recipe

To fulfill a particularly sharp variation of the discussed snacks, you will need:

  • 3 kg of Beijing cabbage;
  • ½ stack of sunflower oil;
  • 100 g of garlic;
  • the same amount of salt and hot pepper;
  • 6 liters of water.

Cooking step by step:

  1. Cabbage is divided into parts that are filled with brine and aged under oppression on the table.
  2. After two days, when the cabbage is washed, a dressing is prepared.
  3. Pepper is poured with 200 ml of water, and after swelling it is mixed with crushed garlic and sunflower oil.
  4. The leaves of the vegetable are smeared with dressing and left at room temperature under oppression for the same amount of time.

Thus, thanks to a variety of recipes, each housewife will be able to choose the most suitable way to prepare the national Korean dish of Beijing cabbage. And there is no doubt that the male half of your family will especially like this appetizer.

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