Kimchi

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Ingredients

Peking cabbage 2 kg
Salt 200 g
For the sauce: Water 500 ml
Rice flour 2 tbsp
Brown sugar 2 tbsp
Radish daikon 200 g
Carrots 110 g
Chives 75 g
Garlic 70 g
Ginger 20 g
Onions 120 g
Fish sauce 100 ml
Fermented shrimp or shrimp paste 60 ml
Chili pepper, cereal 70 g

Main Ingredients: Cabbage, Onions, Carrots, Radishes, Garlic, Greens
Serving: 20 servings
World CuisineAsian, Oriental

Inventory:

bowl container

Cooking:

Step 1.

Cut Chinese cabbage at the base and divide by hand into 2 parts, so that the leaves remain intact, rinse the cabbage well in cold, preferably running water.

Step 2

Sprinkle each leaf of cabbage with plenty of salt and leave to salt for 2 hours, every 30 minutes cabbage must be turned over.

Step 3

Cut radish daikon and carrots into thin strips, finely chop green onions.

Step 4

Chop the garlic, ginger and onions until smooth.

Step 5

Pour 500 ml of water into the pan and add 2 tbsp. rice flour, mix and cook over low heat for 6-7 minutes until slightly thickened, add 2 tbsp. brown sugar and cook for another 1 minute. Remove from heat and cool to room temperature.

Step 6

Add the chopped garlic, onion and ginger, fish sauce, fermented shrimp, chili pepper flakes to the cold sauce and mix.

Step 7

Add radish daikon, carrots, green onions and mix.

Step 8

After 2 hours, thoroughly rinse the Beijing cabbage from the salt in cold, preferably running water, and let the excess water drain, each half of the cabbage divided along another half.

Step 9

Take 1/4 of a head and cover each cabbage leaf with cooked pasta, fold in half and put in a container. Do not fill the container to the brim, leave 2-3 centimeters. When the container is full, press the cabbage several times to let the air out and close the lid tightly. Leave the container at room temperature for 24-36 hours so that the cabbage starts to ferment a little, when you click on the cabbage bubbles will be visible. During fermentation, additional juice will appear.