Peking cabbage in Korean or, as it is correctly called, kim-chi Koreans used to store in huge quantities for the winter, sipped it in barrels, just like we do our own - white-headed. Now, of course, already do not do so, there are special refrigerators for kim-chi. Yes, and cabbage is on sale all year round, so you can not store much for future use, but cook it at any time of year, when there will be a desire. By the way, Koreans eat cabbage not only as an independent dish, but add to soups, cabbage rolls and even dumplings. How to make cabbage in Korean, we'll tell you now.
Pekinese cabbage recipe in Korean
Ingredients:
- Peking cabbage - 3 kg;
- red hot pepper;
- garlic - 3 heads;
- salt - 250 g.
Preparation
For salting Peking cabbage in Korean it is important to choose the right cabbage: we need and not quite white, well, not green, that is, something in between. If cabbage heads are not very large, cut from along into 2 parts. If large, it is better to divide into 4 parts, that is, in half, and then each part in half. Now let the cabbage leaves fan out, each leaf is rubbed well with salt. To do this evenly, you can dip cabbage into the water, and then shake and rub. What we got, we put it pretty tightly in a container, where it will be salted. But you do not need to ram it. We leave the cabbage for about a day at room temperature. Then rinse it off with salt. We cook pasta from garlic and pepper. To do this, let the garlic through the press. Then add red hot pepper (large, flakes) to it. The volume of pepper should be the same as garlic. Now, take cabbage and rub each leaf with the mixture obtained. Do not do it with your bare hands, use gloves. Now we put everything in a container, in which it will be stored.
In the original, the recipe looks like this, but when you serve the table, you still have to cut the cabbage. Therefore, you can immediately grind it into the desired pieces. And then everything is done by prescription. Only it turns out that you will not need to rub the leaves, but simply add salt and spices, carefully mixing everything.
Korean salad from Peking cabbage is served to the table, watering with vegetable oil. The amount of spices you can vary depending on how much spicy cabbage you want to get. Finally, I would like to note that according to this recipe, Peking cabbage is very sharp in Korean.