Kimchi - 7 step-by-step homemade recipes

A traditional hot snack for Koreans is not just a complete meal, but rather an addition to the main course. It has a sharp, harsh taste and a variety of recipes. Chili peppers, garlic, ginger and fresh vegetables remain unchanged for making real kimchi.

Korean kimchi from Chinese cabbage

The traditional Korean recipe for pickling Chinese cabbage requires the use of spicy ingredients - garlic, hot peppers and ginger, as well as fish sauce, which is prepared on the basis of fish with the addition of salt. An important ingredient is rice flour, which helps the dressing soak into the dish.

Cooking time: 4 hours 40 minutes. - cooking, 24 hours - pickling.

Cooking time: 10 min.

Servings - 6.

• 
  Remove crumpled or spoiled leaves from cabbage heads, cut each head along and at the base.
• 
  We wash the cabbage leaves, gently push them apart, and then sprinkle each leaf with salt, especially at the base. Put the cabbage in a deep bowl and leave for four hours, turning occasionally to evenly salt.
• 
  For dressing, grind a piece of ginger root, garlic and a head of onion on a grater or in a blender.
• 
  Stir rice flour in 2-3 glasses of filtered water so that there are no lumps, and heat over medium heat to make jelly. Add 3-4 tablespoons to it. granulated sugar, mix well and leave to infuse.
• 
  Cut carrots into thin strips, green onions - by analogy with a root vegetable.
• 
  In a suitable container, combine carrots, green onions, chopped onions, garlic and ginger, and chilled rice flour jelly. Stir and add hot pepper flakes and the right amount of fish sauce. There is no need to add salt to the dressing, because the fish sauce already contains enough salt.
• 
  Rinse the cabbage from salt, squeeze lightly to remove excess moisture. Spread each Peking leaf with the prepared dressing, place straws of green onions and carrots between the leaves, put the cabbage in a plastic container and leave warm for a day to marinate. The workpiece is stored in the refrigerator, before serving it is cut into thick or thin plates across the head of cabbage.

White cabbage kimchi spicy appetizer

Korean spicy cabbage can also be made from white cabbage. It will turn out to be spicy, moderately salty and is great as an appetizer to strong alcohol or to main courses for lunch or dinner.

Cooking time: 2 hours 10 minutes. - cooking, 48 hours - pickling.

Cooking time: 10 min.

Servings - 4.

Ingredients:

• White cabbage - 1 kg
• Salt - 3 tablespoons
• Bulb onions - 1 pc.
• Ground red hot pepper - 1 tsp
• Garlic - 2 teeth

Cooking process:

1. Remove the top leaves from the cabbage head, cut it into wide strips of about 3-3.5 cm. Sprinkle the cabbage slices with salt and leave it warm for a couple of hours.
2. Chop the onion and garlic very finely, mix with the chili.
3. In a deep bowl, mix spicy carrots with cabbage leaves. Make sure the mixture is evenly distributed over the slices.
4. Leave the cabbage under pressure for a couple of days to marinate.
5. The finished dish can be transferred to sterilized glass containers and kept in the refrigerator.

Chinese cabbage kimchi with daikon

Often, a traditional Korean snack is prepared with the addition of not only carrots, but also radish - daikon. It tastes good, marinates easily and remains crispy.

Cooking time: 30 min. - cooking, 7 days - pickling.

Cooking time: 10 min.

Servings - 6.

Ingredients:

• Peking cabbage - 2 pcs.
• Daikon radish - 600 gr.
• Carrots - 600 gr.
• Garlic - 1 head.
• Fresh ginger - 100 gr.
• Fresh chili pepper - 100 gr.
• Cane sugar - 2 tablespoons
• Fish sauce - 2 tablespoons
• Sea salt - 50 gr.

Cooking process:

1. Cut the cabbage into wide strips.
2. Peel the ginger and chili peppers, grind in a blender or twist in a meat grinder, add sugar, fish sauce and 1 tbsp to the paste. salt, mix well.
3. Pour a little warm, but not hot water into a deep container, add the remaining amount of salt, mix and leave the cabbage leaves in the brine for half an hour. Then drain the water.
4. Cut the peeled daikon and carrots into cubes or strips, mix with a spicy chili and ginger paste.
5. Place the cabbage in a suitable tray, transferring the leaves with a paste with carrots and radishes, tamping well. Put the oppression on top and leave for the sourdough for 7 days. Periodically, the mass can be stirred with a wooden spatula or spoon. When the cabbage is marinated, store it in a glass container in the refrigerator.

How to cook daikon radish kimchi deliciously?

Cold and spicy pickled vegetables kimchi are prepared not only from different types of cabbage, but also from daikon radish. It has a pleasant fresh taste, pickles quite quickly and is suitable as an appetizer for main courses or a festive table.

Cooking time: 55 min. - cooking, 7 days - pickling.

Cooking time: 10 min.

Servings - 4.

Ingredients:

• Daikon radish - 1 kg
• Granulated sugar - 1 tablespoon
• Salt - 1.5 tablespoons
• Rice or wheat flour - 3 tbsp.
• Water - 200 ml
• Green onions - 10 pcs.
• Fresh grated ginger (root) - ½ tbsp.
• Garlic - 10 tooth
• Fish sauce - 4 tablespoons
• Ground red pepper - 2.5 tablespoons
• Granulated sugar - 1 tablespoon

Cooking process:

1. Wash the daikon and remove the skin, cut the vegetable into slices or large cubes.
2. In a deep bowl, mix the chopped root vegetable with salt and sugar, leave for half an hour to infuse, then stir and let stand for another 15 minutes, then drain the resulting liquid.
3. Prepare a glutinous paste from water and flour by mixing the ingredients and bringing them to a boil.
4. Cut the green onions into 3-4 cm pieces.
5. In a suitable bowl, mix the lightly marinated radish with half the chili peppers, grated or in a blender with garlic and ginger, and add sugar, flour paste, fish sauce and chopped onions to the vegetables. Mix everything thoroughly, and then add more hot pepper to taste.
6. Transfer the marinated radish to a storage container - plastic or glass and leave in a warm room for marinating for a day. Then put it in the refrigerator. You can try the snack after about a week. The workpiece is stored for up to 2 months in the cold.

Korean style radish kimchi at home

In this recipe, radish is marinated with vinegar and lots of fresh and dried cilantro, which makes the dish more spicy. The vinegar allows the radish to marinate rather quickly and acquire the typical Korean flavor.

Cooking time: 20 min. - cooking, 4 hours - marinating.

Cooking time: 10 min.

Servings - 4.

Ingredients:

• White radish - 1 kg
• Ground chili pepper - 1 tablespoon
• Vinegar 9% - 1 tsp
• Granulated sugar - 1 tsp
• Chopped garlic - 1 tablespoon
• Dried cilantro - 1 tablespoon
• Fresh cilantro - 3 branches.
• Water - for the marinade
• Salt to taste.

Cooking process:

1. Peel the radish and cut into large cubes or slices. Season with salt, stir and leave for a couple of hours to release the juice.
2. Mix the chopped garlic with the ingredients for the marinade and season the radish placed in a bowl, add dried and fresh, pre-chopped cilantro.
3. When the mass is evenly distributed, add hot pepper to it. It is better to stir it with your hands, after putting on gloves.
4. Leave the mass in a warm room for a couple of hours to marinate the radish, and then transfer it to storage containers and put it in the refrigerator.
5. Serve the kimchi radish as a snack, sprinkled with plenty of fresh parsley or cilantro. Can be lightly sprinkled with vegetable oil.

Korean style cucumber kimchi step-by-step recipe

A spicy cucumber salad with two types of green onions and garlic, as well as chili pepper will impress those who like to diversify their diet with original and colorful dishes. Cucumbers are prepared in Korean quickly and will amaze even gourmet gourmets with their taste.

Cooking time: 20 min. - cooking, 15 hours - pickling.

Cooking time: 10 min.

Servings - 6.

Ingredients:

• Small cucumber - 2, - 2.5 kg
• Sea salt - ¼ tbsp.
• Chives - 1 bunch.
• Green onions - 5 pcs.
• Ground chili pepper - 2-4 tablespoons
• Granulated sugar - ¼ tbsp.
• Garlic - 8 tooth.

Cooking process:

1. Trim the ends of washed cucumbers, cut in half lengthwise, and each half into two more parts.
2. In a deep bowl, mix the cucumbers with salt and leave for 3 hours.
3. Cut onion feathers and chives into arbitrary strips about 3-4 cm long, chop the garlic.
4. Drain the juice formed in a bowl with cucumbers. Add garlic, two types of green onions, sugar, a little salt and chili to the vegetables.
5. Leave the vegetables to marinate indoors for 12 hours, and then rearrange them for further storage in the refrigerator. Bon Appetit!

Chinese cabbage kimchi with rice flour

The classic Chinese cabbage kimchi recipe is always prepared with rice flour, which allows the dish to soak in spicy ingredients and speeds up the fermentation process of the snack.

Cooking time: 20 min. - cooking, 26 hours - marinating.

Cooking time: 10 min.

Servings - 8.

Ingredients:

• Peking cabbage - 2 pcs.
• Garlic - 8 tooth.
• Fresh ginger (root) - 1 pc.
• Ground red hot pepper - 3 tablespoons
• Anchovies - 150 gr.
• Neshi pear - 1 pc.
• Daikon radish - 1 pc.
• Bulb onions - 1 pc.
• Green onions - 1 bunch.
• Rice flour - 2 tablespoons
• Granulated sugar - 2 tsp
• Coarse salt - to taste.
• Sesame oil - for serving.

Cooking process:

1. Free the cabbage from crumpled or spoiled top leaves, cut the heads of cabbage in half lengthwise and soak in water for 15-20 minutes, and then drain the water. Sprinkle the cabbage well with salt so that it is distributed between all the leaves, and keep it for 4-5 hours at room temperature.
2. Grind the peeled garlic and ginger in a blender, add the anchovies there and turn all the ingredients into a homogeneous paste.
3. Peel the pear and daikon and cut into strips, lightly sprinkle with salt and drain it when juice appears.
4. Cut the onion head into half rings, the green onion feathers into thin strips 3-4 cm long.
5. Mix rice flour with 100 ml of hot water and bring to a boil to make jelly.
6. In a suitable bowl, combine all the dressing ingredients and brush over the cabbage leaves, being careful to distribute the dressing evenly along the entire length of each leaf. Lay the cabbage with a cut down, cover and leave in a warm room for a day, and then for serving, cut the kimchi into strips across and serve, sprinkling with sesame oil.