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Chinese cabbage, so fresh and juicy, is famous not only for its taste, but also for its usefulness. It contains a lot of vitamins, healthy acids and proteins. Due to its composition, cabbage is classified as an essential food for humans. Fresh salads and stewed side dishes are prepared from Chinese cabbage. Asians have even learned how to deliciously pickle vegetables, calling the spicy dish kimchi. Europeans adopted the recipe and called it Korean. We will tell you how to marinate Chinese cabbage in Korean later in the section. The best cooking recipes will allow every housewife to surprise family and friends with a spicy and very healthy dish.
Kimchi recipes
Cabbage in Korean can be a real find for a lover of spicy and spicy cuisine. The pickled product contains various seasonings, salt, and sometimes vinegar. Kimchi can be supplemented with garlic, onions, carrots, various types of hot and bell peppers, and fruits. Greens, daikon, celery, and mustard go well with cabbage. It is possible to prepare a delicious kimchi dish only if the ingredients are correctly combined.So, we will try to describe the best options for preparing Beijing pickled cabbage in more detail.
A simple recipe for beginner cooks
The proposed recipe allows you to prepare kimchi from a limited number of available ingredients. They can be easily found in any store, which makes the task much easier. So, for one recipe you will need 3 kg of Chinese cabbage itself, as well as 3 heads of garlic, hot red pepper and 250 g of salt.
The process of preparing pickled snacks is very original:
- Cut the head of cabbage into 2-4 parts depending on the size of the vegetable. Divide it into leaves.
- Each leaf should be rinsed with water, shaken and rubbed with salt.
- Fold the salt-treated leaves tightly together and place in a saucepan for a day. Leave the container warm.
- Peel and press the garlic through a press. Add hot ground pepper to the garlic mass. The amount of pepper and garlic should be approximately equal.
- After salting, cabbage leaves should be washed with water and rubbed with prepared hot paste.
- Place the pickled leaves in a glass jar or pan for later storage. You need to eat kimchi after 1-2 days. By this time, the vegetable will be saturated with spicy aromas.
Before serving, pickled Chinese cabbage leaves can be cut into pieces or carefully placed on a plate in the shape of a nest. It is also recommended to pour vegetable oil over the dish.
Recipe for spicy cabbage with added sugar (thin slices)
The combination of hot pepper, garlic and salt can be offset with a small amount of sugar. In this case, the cabbage will be more tender and everyone will like it. Thin slicing will allow you to marinate the vegetable faster and avoid chopping the leaves before serving.
The proposed recipe is designed for 1 kg of cabbage. For marinating you will need 1 tbsp. l. salt and 0.5 tbsp. l. Sahara. Kimchi gets its spicy aroma and pungent taste from a paste made from ground chili pepper (1 tbsp), a pinch of salt, a head of garlic and a small amount of water.
To prepare kimchi, Chinese cabbage must be chopped into strips 1.5-2 cm wide. The resulting vegetable noodles should be placed in a saucepan or basin. Sprinkle the product with salt and sugar. Lightly mash the vegetables with your hands, mixing the added ingredients. To marinate, place pressure on top of the cabbage. Leave the container warm for 10-12 hours.
You need to prepare the paste for Korean cabbage in advance so that it has time to brew. To prepare, mix a pinch of salt and pepper and add a little boiling water to the mixture so that you get a liquid consistency (similar to pancake dough). Add garlic squeezed through a press to the cooled paste. Mix all ingredients and leave in the room for 10 hours.
After the cabbage has been marinated in salt and sugar, it needs to be washed and slightly dried, then put back into a large container and mixed with the spicy paste. Marinate for another 4 hours, then stir the cabbage and leave it again for 4 hours. After this, the kimchi can be placed in glass jars and tightly closed. It is recommended to serve the spicy appetizer with the addition of vegetable oil.
Kimchi with vinegar
A little sourness will not hurt the cabbage, since the vegetable itself has a relatively neutral taste. The following recipe allows you to prepare a salad that harmoniously combines sweetness, saltiness, spice and acidity. The recipe is designed for a small amount of ingredients, which one family will eat quickly enough, so if you want to stock up on delicious cabbage for future use, then the number of ingredients should be increased.
The recipe recommends using only 300 g of cabbage. This weight is typical for one small head of cabbage. You need to add 1 tbsp to the vegetable in the salad. l. salt, 7 tbsp. l. sugar, 4 tbsp. l vinegar. There is no garlic in the recipe, but fresh pepper should be used. One chili pod will be enough.
Preparing a spicy pickled snack with vinegar involves the following steps:
- Cut the cabbage leaves into thin slices.
- Place the vegetable pieces in a pan and salt the product. Leave the container for 1 hour in the room under pressure.
- Pickled cabbage wrap in a piece of gauze and squeeze out excess melted salt. Place the cabbage back into the pan.
- Mix vinegar and sugar in a glass. Boil the mixture in the microwave and pour it over the chopped vegetables.
- To marinate, leave the appetizer for 2-3 days. During this time, the cabbage will release juice, resulting in the formation of a marinade. Before serving, remove the cabbage from the marinade and mix with chopped chili pepper.
This pickled cabbage is good for its delicate taste. If desired, kimchi can be eaten without adding pepper; for lovers of spicy food, the appetizer can be supplemented with chopped garlic before serving.
A unique recipe from Sichuan province
The proposed recipe for pickling cabbage cannot be called truly Korean, since such a dish was first prepared in the Sichuan province in central China. Whether this is true or not, we will not figure it out, but we will analyze the recipe itself thoroughly in order to avoid mistakes in preparation and enjoy the taste and aroma of oriental cuisine.
In the proposed recipe, you will have to marinate not only Chinese cabbage, but also peppers. So, each head of cabbage will need to be supplemented with one green Chinese and one sweet bell pepper. Also in the recipe you need to include 3-4 medium-sized carrots and an onion. All of the listed vegetable ingredients, with the exception of onions, should be chopped into fairly large pieces. The onion must be finely chopped.
After chopping the vegetables, you should take care of preparing the marinade. To do this, add 1 tbsp to 100 ml of water. l. vinegar, 2.5 tbsp. l. sugar and just a little salt, literally 1 tsp. salt. In addition to the listed ingredients, you need to add 1.5 tsp to the marinade. celery (seeds), 1 tsp. mustard and 0.5 tsp. turmeric for color. All of the listed seasonings and spices must be added to boiling water and boiled for 1-2 minutes. Pour the hot marinade over the chopped vegetables and leave them in the refrigerator for 12 hours. During this time, the vegetables will absorb the aroma and taste of the spices.
The recipe is quite simple, despite the variety of ingredients. At the same time, the taste of the dish turns out to be very piquant and original.
Recipe with bell pepper and garlic
The following recipe allows you to quickly and easily prepare spicy and crispy Chinese cabbage. For cooking you will need the cabbage itself (one medium-sized head of cabbage is enough), 2 tbsp. l. salt and 1 bell pepper. Spicy will add spiciness to the dish chilli, ground pepper and garlic. These ingredients and cilantro should be added to taste depending on gastronomic preferences.
The dish should be prepared in stages:
- Cut the cabbage into thin strips.
- Mix 1 liter of water and 2 tbsp. l. salt. Boil the solution and cool.
- Pour cold brine over chopped cabbage leaves. Salting vegetables, depending on the cutting fraction, may take 1-3 days. The readiness of salted cabbage is determined by its softness.
- Rinse the finished, softened vegetable and lightly dry it in a colander.
- Grind bell peppers and chili peppers, cilantro seeds and garlic, as well as other seasonings if desired, in a blender until a homogeneous mass (paste) is obtained.
- Place vegetables in a container and add pasta. Mix the ingredients and leave in the refrigerator to marinate for 1-2 days.
Conclusion
In the Far East, the kimchi dish is so widespread that each province of China or Korea is proud of its unique recipe for preparing this dish. One can only imagine the variety of recipes for pickled Chinese cabbage that exist. At the same time, in the east it is not customary to cook cabbage in small portions; the housewives of those places immediately prepare 50 or more kilograms of this pickle for future use. You can appreciate the scale of such cooking and get acquainted with the traditional Korean recipe by watching the video:
