Instant kimchi cabbage

4 servings
2 days

How to make a quick kimchi out of Beijing cabbage? Prepare all the products that are listed in the recipe. Rinse the cabbage and dry. Delete the external spoiled sheets.

First of all, prepare the brine. Dissolve the salt in boiling water. Per 1. 7L I took water 200g. coarse salt. Wait for the brine to cool. Cut the head into four equal parts, as in the photo.

Send the kale to a deep, salty container.

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

Peel the carrots, onions and garlic. Rinse vegetables and hot peppers and dry with napkins. Grate carrots on a vegetable cutter for Korean salads or on a regular grater with large teeth. Chop the onions with thin feathers, and chop the garlic as finely as possible by hand. Cut the hot pepper into small fragments arbitrarily.

In a large plate, place the paprika, hot ground pepper (if you use it), paprika, capsicum, sugar and garlic.

Add the same carrot, onion and soy sauce. Mix everything thoroughly. To prevent the mixture from being too thick, add a little boiled cooled water (literally 2-3 tbsp) as desired.

Remove the cabbage from the brine, squeeze slightly. Rub each cabbage leaf with a spicy mixture. To avoid hand burn, use gloves.

Send Beijing cabbage to a deep suitable container, cover with cling film, set the yoke and put in the refrigerator for at least two days. Cabbage can be compacted into a glass jar, covered with a lid and sent in this form to the refrigerator.

Kimchi instant Peking kale is ready. Such cabbage can be consumed fresh or stewed. If desired, rinse the Pekinka from hot peppers and pour vegetable oil.