National Korean dish - kimchi (chimcha): recipe for cooking, photo

Korean cuisine has gained wide popularity in Russia. The national dishes of this country are very sharp and spicy, exciting appetite. Korean chefs use the products customary for us, only supplemented with incredible burning spices and burning spices. This richness of food gives the dishes an unusual aroma and pleasant qualities.

One of the favorite and revered dishes in the Korean cuisine is kimchi, or chimcha, the recipe of which you will learn from today's article. Try it once, you will become a fan of this food forever. In fact, it is pickled or salted Peking cabbage, popular even among Uzbek people. In Russia, instead of Peking, they often use the usual white-headed - the taste of this practically does not change.

Kimchi from cabbage: the recipe the first

It's quite easy to prepare national chimcha at home. The recipe implies the presence of the following ingredients:

- Head of cabbage,

- the whole head of garlic,

- soy sauce (one hundred grams),

- on a pod of red and green chili peppers,

- ground paprika (30 grams),

- Onions (three heads),

- 9% vinegar (three spoons),

- grated ginger (two spoons),

- four tablespoons of salt for two liters of water.

Cooking process

We wash the forks, cut into two parts and put them in a saucepan of salt water. From above we install a heavy load, so that the cabbage was completely under water. Leave for five days at room temperature.

One day before the end of the period we grind all the above spices and vegetables in a blender, let us brew for 24 hours. Cabbage should be washed underwater. We put on gloves and every leaf is copiously covered with a sharp mixture. Fill with warm slightly salted water and leave for a day. The next day, spread the sterilized containers pickled vegetable. Here is a spicy cabbage.

Chimcha recipe, which was described above, has not only amazing taste qualities, but also useful properties. Korean culinary experts say that the dish helps to break down fat deposits due to the presence of chili peppers. In addition, the substances contained in it contribute to the normalization of the intestinal tract and fight free radicals.

Korean snack chimcha: recipe for the second

Ingredients: Peking cabbage, Bulgarian pepper , garlic head, chili pepper, cilantro, black pepper and salt to taste.

Cut the vegetable into a few pieces with a brine solution, which consists of a liter of water and two spoons of salt. Marinade must be boiled and poured them cabbage - leave for three days under the press. After the specified amount of time, we wash off the salt from the vegetable.

We prepare adzhika: we grind all components in a blender or meat grinder. Wearing rubber gloves, carefully lubricate the leaves with the prepared mixture and put it into the refrigerator. When serving on the table, decorate with a dill and cilantro. Perfectly combined with any garnish appetizing kimchi (chimcha).

Recipe III - with pork meat

It will take a ready chimcha, about three hundred grams, as well as fat pork - not less than 400 g, onions - several heads, black pepper and salt.

Passe the onion in olive oil. Then we add finely chopped meat to it. When it is well browned, put into the pan small pieces of Korean cabbage, season with spices, cover and stew for 15 minutes. Garnish for this gorgeous dish is ideal for unprocessed boiled rice.

Now you know what chimcha is. The recipe is quite simple. In addition, this cabbage helps to strengthen health and give strength, and these qualities can not boast of every dish. Enjoy the taste and be charged with vivacity.