For preparation Asian sauerkraut, or kimchiyou will need:
- 1 large garlic,
- 1 handful of chives,
- 1 tablespoon of grated ginger root,
- 1 average onion,
- 1.5 kg of Chinese cabbage,
- 100 ml of soy sauce,
- 130 g soli,
- 2 tablespoons of powdered sugar,
- 250 ml of water,
- 40 g of rice flour,
- 50 g of hot peppers in petals,
- 50 ml of rice vinegar,
- 50 ml of fish sauce.
For the preparation of kimchi, it works best dark soy sauceand also stone salt or ordinary.
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Capital cross -section in halfremove the hard depth, and then divide it into several smaller pieces. Place them in a large pot, cover with salt and pour a liter of filtered water. Mix and knead gently. Leave for about 2 hours. After time, mix again and knead the cabbage, then pour salt water. You can repeat this process to thoroughly rinse the salt.
Prepare a rice gruel. Pour a glass of water into a small pot and pour rice flour. Cook on low heat, stirring constantly until the mass thickens. Set aside to cool. In a separate dish, mix garlic, ginger, onion, chives and powdered sugar. Add a cooled gruel, peppers, soy sauce, fish sauce and rice vinegar. Mix everything thoroughly. Combine the cabbage with the prepared paste, stirring thoroughly (preferably using gloves). Transfer ready kimchi to airtight containers and set aside for fermentation.
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Kimchi is a traditional Korean dish that is fermented vegetable mixmost often Chinese cabbage, with spices such as chili, garlic, ginger, onion and fish sauce (or its vegan counterparts). It is a basic element of Korean cuisine, known for its intense taste, sharpness and characteristic aroma. The fermentation process gives this Asian cabbage unique taste and health. Kimchi can be consumed as Addition to main dishes (e.g. rice, meat), component of soups, salad Whether sandwich. Thanks to its versatility, it works both as an appetizer and an element of more complex dishes.
