Instant kimchi cabbage

Step-by-step preparation

Cooking time: 2 day

1. STEP 1

   

   How to make quick kimchi from Chinese cabbage? Prepare all the products indicated in the recipe. Rinse the cabbage and dry. Remove outer damaged sheets.

2. STEP 2

   

   First of all, prepare the brine. Dissolve salt in boiling water. For 1.7l. I took 200g of water. coarse salt. Wait for the brine to cool. Cut the head of cabbage into four equal parts, as in the photo.

3. STEP 3

   

   Place the cabbage in a deep container suitable for pickling.

4. STEP 4

   

   Fill with brine, cover with a saucer on top and set pressure. Leave this way at room temperature for 9-12 hours. It is better to pour the cabbage with brine in the evening, and the next morning proceed to the next step.

5. STEP 5

   

   Peel the carrots, onions and garlic. Rinse vegetables and hot peppers and dry with napkins. Grate the carrots using a vegetable slicer for Korean salads or a regular grater with large teeth. Chop the onion into thin feathers, and chop the garlic as finely as possible by hand. Cut the hot pepper into small pieces at random.

6. STEP 6

   

   In a large bowl, place paprika, hot pepper (if using), paprika, capsicum, sugar and garlic.

7. STEP 7

   

   Add carrots, onions and soy sauce as well. Mix everything thoroughly. To prevent the mixture from being too thick, add a little boiled chilled water if desired (literally 2-3 tbsp).

8. STEP 8

   

   Remove the cabbage from the brine and squeeze lightly. Rub each cabbage leaf with the spicy mixture. To avoid getting your hands burned, use gloves.

9. STEP 9

   

   Place the Chinese cabbage in a deep suitable container, cover with cling film, set pressure and refrigerate for at least two days. The cabbage can be compacted into a glass jar, covered with a lid and sent in this form to the refrigerator.

10. STEP 10

    

    Instant Chinese cabbage kimchi is ready. This cabbage can be eaten fresh or stewed. If desired, before eating, rinse the peking from hot peppers and sprinkle with vegetable oil.

Comments on the recipe

Eleno4ka

22.08.2023

4.8

I made instant kimchi cabbage. The process is not complicated, it takes little active time, you just need patience to wait for the salting to finish and the opportunity to try the spicy, crispy, very appetizing cabbage! Be careful with adding hot pepper! I limited myself to only capsicum; I did not add ground red pepper. Thanks for the recipe, Zhemchuzhina!

Evdokia

22.08.2023

4.7

I also prefer to prepare these pickles myself. Who knows what they put in them at the markets...

Bredice

22.08.2023

4.8

A very interesting dish! I want to cook, it doesn’t seem complicated. Thank you!

Margot

22.08.2023

4.6

This chimcha cabbage is probably very tasty, and Peking cabbage is generally sold in the store all year round, thanks for the recipe