Korean kimchi Chinese cabbage

Step-by-step preparation

Cooking time: 40 mins

1. STEP 1

   

   How to prepare Chinese kimchi cabbage in Korean for the winter? First, we free the head of Chinese cabbage from the top (spoiled, wilted) leaves. It is better to take large heads of cabbage, because the crunchiest and juiciest parts are not the leaves, but their base, what we cut off from ordinary cabbage.

2. STEP 2

   

   Cut the head of cabbage lengthwise into 4 parts. Place the cut pieces into a large container. Let me note right away: a mixture of pepper and garlic is a thermonuclear thing and the smell is absorbed into the container once and for all. Therefore, the options are as follows: take a large enamel pan or select a plastic container that you will use specifically for salting kim chi.

3. STEP 3

   

   Now let's prepare the brine. I usually pour boiling water over a measured amount of salt and stir it until completely dissolved.

4. STEP 4

   

   Pour the cooled brine over the cabbage

5. STEP 5

   

   I cover it with a plate so that the cabbage is always in the brine. In this form, leave the cabbage to salt at room temperature for 10-12 hours. I usually salt it in the evening and finish cooking in the morning. After 5 hours, you can turn the cabbage over so that all the leaves are salted evenly.

6. STEP 6

   

   When the cabbage is salted, prepare the pepper mixture. Measure out 4 tbsp. hot pepper. I take Korean, ground into large flakes.

7. STEP 7

   

   Squeeze 6-7 cloves of garlic into the pepper, add 1 tsp. Sahara.

8. STEP 8

   

   Add a small amount of water (about 2-3 tbsp) to make a thick paste.

9. STEP 9

   

   Now we put on GLOVES (!), take one piece of salted cabbage and coat each leaf with pepper gruel. Then there are 2 options: put it back into the empty pickling container, pour in a little brine, put pressure on it so that the juice comes out