Kimchi

A Korean food dish consisting of spicy seasoned pickled vegetables, primarily Chinese cabbage. In Korea, kimchi is considered the main dish, without which no meal is complete. Koreans believe that moderate consumption of kimchi contributes to the absorption of body fat, that is, they consider this a dietary dish. It is also believed that hot kimchi is a good cure for colds.

Ingredients

Peking cabbage – 2 large heads of cabbage (about 2 kg each)
Coarse salt – 1 cup
Water – 2 liters
A mixture of hot peppers and garlic (yannem) – to taste (depending on which spice you prefer)

Directions

Peking cabbage to clear from the upper leaves. Cut into 4 pieces lengthwise. Fold the cabbage into a deep bowl, cover with salt and add water. Cover with cling film and let it brew for 2 days. If you put it in a warm place, then one day will be enough. When the cabbage is salted, rinse it well under running water.
Now let’s start refueling. Each leaf of cabbage must be smeared with a mixture of hot pepper and garlic (I always have it ready). Leave the cabbage at room temperature for a day (juice should stand out). Then we put it in the refrigerator for three days.
Cut the kimchi into 2.5 cm pieces before using. If you oversalt the kimchi, add a bag of cooked rice to the kimchi container for a few hours until the salt is absorbed into the rice. The main thing is not to overexpose, otherwise, all the salt will be absorbed into the rice and the kimchi will quickly turn sour.

Enjoy your meal!

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