White Cabbage Kimchi
by Editorial Staff
Kimchi is a recipe for a spicy vegetable dish that is very popular in Korean cuisine, mainly from cabbage. The kimchi snack, the recipe of which is similar to pickling cabbage, has its own characteristics. The spiciness of the dish is distinguished by kimchi. The recipe also contains aromatic herbs and condiments.
Servings: 10
Cook: 1 hour
Ingredients
- Cabbage (1 large head of cabbage or 2 small ones) – 1-2 pcs.
- Salt – 150 g (how much will it take)
For seasoning:
- Garlic – 1 head
- Ground red pepper – 0.5 teaspoon
- Sugar – 1 teaspoon
Directions
- Cabbage (cut a large head of cabbage into four parts, small ones into two parts).
- Make a salt solution for this, dissolve 150 g of salt in 2 liters of water.
- Put the cabbage in a container.
- Pour the cabbage with salt solution. Withstand only 10-15 hours.
- Recipe preparation photo: White cabbage kimchi – step number 6
- After 5 hours, turn the cabbage so that the top layers are at the bottom.
- Rinse the salted cabbage with water.
- Preparing the kimchi seasoning. Peel the garlic. Pass the peeled garlic through a meat grinder.
- Add sugar and red pepper to the garlic.
- Stir the garlic with red pepper and sugar. Pour with a weak solution of sodium chloride until thick sour cream.
- Add seasoning to the cabbage and place in a saucepan. Add salt if necessary. Tamp. Close the lid. Store the kimchi cabbage in a cool place.
- Ready white cabbage kimchi.
Bon Appetit!
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