... (anirik_01) wrote,

Как сделать кимчи

Корейцы считают, что умеренное потребление кимчхи способствует рассасыванию жировых отложений, то есть считают это блюдо диетическим. Считается также, что острое кимчхи — хорошее противопростудное средство.

Yu Um Chon's Kim Chee*

1 Napa cabbage
1 Korean (or daikon) radish, cut into matchsticks
1/2 C ground Korean hot pepper
1/4 C Korean salted shrimp
1 bulb of garlic, finely minced)
1 (three-inch) piece of fresh ginger root (minced)
1 bunch of scallions
salt and sugar to taste

Dissolve about six tablespoons of sea salt in a large bowl of water (about a gallon), add the cabbage, and let it soak in the salt water overnight, rubbing the salt on the cabbage a few times.
Remove the cabbage from the salt bath, drain, and rinse. Combine all ingredients with the shredded radish in a large bowl. Season with salt and sugar to taste.
Layer the radish mix in between the cabbage leaves, place into a large glass or other non-reactive container, and allow it to sit for two to three days.


oi kimchi (Cucumber Kimchi)

oi kimchi (Cucumber Kimchi)

  • 10 Japanese cucumbers (if you use bigger size one, 4-5 cucumbers.)
  • 4 tablespoon salt
  • chive finely chopped
  • 10g scallions, finely chopped
  • 20g onions, finely chopped
  • A
    • 3-4 tablespoon red pepper threads
    • 1 1/2 teaspoon grated garlic
    • 1/2 teaspoon grated ginger
    • 1 tablespoon sugar
    • salt : adjust taste
  1. Cut the cucumbers into 1 1/2-inch (4-cm) thick rounds. Score a deep cross on one side of each round, taking care not to slice through completely.
  2. Place the cucumber pieces in a bowl and rub with 1 tablespoon salt. Allow to stand for 45-50 minutes to soften. Rinse under running water and drain.
  3. In a deep bowl, combine ingredients A. Add chive, scallion, onion in there
  4. Add 3 in the the deep cross in the cucumbers. Allow to stand for half days at room temperature and make cooler in refregirator before serving.
You can store in an airtight jar in the refrigerator about 5 days in summer time, and about 10 days in winter time. But remember to prepare them in small quantities to keep good texture and taste!! 


Tags: food, recipe

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