Korean cabbage - 17 cooking recipes

Korean cabbage is a snack that is prepared by fermenting vegetables. The heads of cabbage are aged for several days in spices and marinades, but this process cannot be called salting, canning or pickling due to the nature of the preparation.

Korean cabbage

Recipes for Korean cabbage, also known as kimchi, are quite different from traditional pickled cabbage: - You need Chinese cabbage, not traditional white cabbage. Do not chop the head, just cut it into quarters or halves lengthwise. - A fairly complex set of ingredients for dressing, which are sold in specialized Korean food stores: fish sauce, rice flour, an irreplaceable and mandatory component - red pepper flakes.

This seasoning is not as hot as paprika, and it is used in fairly large portions - about half a glass. The remaining ingredients are familiar: onions, carrots, radishes, garlic, salt, sugar, ginger. - The total preparation time is about a week. First, wait two or three days for the heads of cabbage to be salted, and then the same amount of time for them to be soaked in the red pepper paste. In the same way, you can marinate other vegetables by adding seaweed and seafood, and this will also be Korean kimchi. This dish cannot be eaten on its own – it is very spicy and needs a side dish. Suitable as a filling for pies, you can cook soup, make salads.