Kimchi cabbage is the main culinary symbol of Korea, which fell in love and far beyond the borders of this country. After all, pickled Beijing cabbage in spicy sauce – it is very tasty and suitable as a vegetable side dish to many meat dishes. For making kimchi shred cabbage, mix with other vegetables, for example, carrots, radish, green onions and left to roam for several days. AND the longer the cabbage is infused, the tastier it becomes. Having prepared kimchi for this recipe, you don’t have to wait long, and You can taste it in an hour. Share with friends: 
Time: 1 hour. 20 minutes. Difficulty: easy Servings: 8 Quantity: 1 l. jar in recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 head of Chinese cabbage
- 3 cloves of garlic, crushed
- 2.5 cm. Ginger root, grated
- 2 tbsp. l fish sauce (optional)
- 2 tbsp. l siraca sauce or chili paste
- 1 tbsp. l golden fine sugar
- 3 tbsp. l rice vinegar
- 8 radishes, coarsely grated
- 2 carrots, chopped or grated on large grater
- 4 feathers of green onion, finely chopped
Recipes with similar ingredients: Chinese cabbage (Napa), garlic, ginger root, fish sauce, sriracha sauce, chili paste, sugar brown, rice vinegar, radish, carrots, green onions
Recipe preparation:
- Cut the cabbage into strips 2.5 cm long. Put in a bowl, mix with 1 tbsp. l salt and set aside for 1 hour. Meanwhile make kimchi pasta by mixing garlic, ginger in a small bowl, fish sauce (if used), hot sauce, sugar and rice vinegar.
- Rinse the cabbage under cold running water, and carefully dry it. Transfer to a large bowl and mix with pasta, adding radish, carrots and chives. Serve or place immediately a large jar, close the lid and leave to roam at room temperature at night, then refrigerate. Kimchi can keep in the refrigerator for up to 2 weeks. The longer she stands the better its taste will be.
