Kimchi is a traditional dish in Korean cuisine that is a pickled Beijing cabbage with spices. Her easy to cook at home by mixing cabbage with spices and hot Asian siraca sauce, and leaving for a few days to ferment when room temperature. As soon as sauerkraut gets one taste that you like, put it in the refrigerator. Kimchi can Serve as a vegetable side dish to other dishes. It is very tasty useful and copes with a hangover. Share with friends: 
Time: 48 hours Difficulty: easy Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 large head of Beijing cabbage
- 0.5 tbsp. coarse salt
- 4.5 liters water
- 6 garlic cloves, minced
- 1.5 tsp peeled and minced ginger
- 3 tbsp. l fish sauce
- 1 tbsp. l cider vinegar
- 2 tsp Sahara
- 0.5 tbsp. siracha sauce
- 6 green onion feathers, chopped
- 1 large carrot, peeled and grated
Recipes with similar ingredients: Chinese cabbage (Napa), garlic, ginger root, fish sauce, apple cider vinegar, sugar, sriracha sauce, green onions, carrots
Recipe preparation:
-
Day 1:
Cut the head into 4 parts, and then into slices of 2.5 cm. cut and discard.
- Put the cabbage in a large bowl of non-reactive materials and salt it.
- Leave the cabbage for a couple of hours at room temperature.
- Add all the water to completely cover the cabbage.
- Cover and leave overnight at room temperature.
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Day 2:
Drain, rinse and squeeze the cabbage.
- In a large bowl, mix cabbage with garlic, ginger, fish sauce, vinegar, sugar, siraca sauce, onions and carrots.
- Cover and store at room temperature.
- Every couple of days, try the cabbage until it becomes desired taste.
- When the kimchi is ready, store it in an airtight container in the fridge.
