Kimchi korean peking cabbage

12 servings
1 days 15 hours

How to make kimchi from Beijing cabbage? Prepare all the products that are listed in the recipe.

Remove the external spoiled sheets from the Peking cabbage. Cut each head in half.

In the area of ​ ​ the border, make a longitudinal cut as in the photo. This is necessary so that the cabbage dries evenly in all places.

Rinse the halves under running cold water. Wash literally every piece of paper.

Thoroughly washed, wet Beijing will be easier to grease.

Place the cabbage on a flat surface or a large tray, allow to drain with excess water. Next, you need to salt the cabbage. Grate each leaf with salt on both sides.

At the base and head, pour especially well.

Put the cabbage in a deep, comfortable container and leave to sit at room temperature for two hours.

After an hour of salting, turn each half to the other side.

At this time, prepare the dressing. Pour 450 ml of water into a saucepan or small saucepan. Place on a stove and add 2 tbsp rice flour. Mix thoroughly until smooth.

At the moment of boiling, pour in the sugar. Reduce the heat to moderate and continue to stir until the liquid thickens (about 1 minute). Remove the saucepan from the cooker and cool the mass.

Prepare the vegetables. Peel and rinse daikon, onions, carrots, ginger and garlic.

Run the garlic through the press, ginger and onion on a grater with small teeth. You can punch onions, ginger and garlic with a blender until smooth gruel, do as you like.

Add garlic, ginger and onions to the cooled mass. Pour in the fish sauce.

Pour in the red ground hot pepper. If you have pepper flakes, then use it, so ready kimchi will look more appetising. Mix everything very well until smooth.

Grate carrots and daikon on a vegetable cutter for Korean salads. Alternatively, vegetables can be cut manually into thin strips. Cut the green onion into large fragments 1-2 cm long.

Add the daikon, carrots and onions to the pepper mass.

Mix well.

Rinse the salted cabbage under running water. Wash well, literally every leaf, so that there is no salt left. Tear each cabbage half in half in the places where you previously made the incision. Salted cabbage will explode easily.

Coat each cabbage leaf with the resulting pepper and vegetable dressing on both sides. I recommend using rubber gloves for this. Place the cabbage tightly together in a food container. Press on top with a plate or plank that fits the size to let the extra air out. Install a small load. Cover the container with a lid and leave at room temperature for 36-48 hours. During this time, the cabbage is brewed.

When you open the lid, you will feel a slightly sour aroma, this suggests that the tastiest kimchi is ready! Serve to the table, sprinkled with sesame seeds or stored in a closed container in the fridge. Such cabbage is stored for a long time.

When served, kimchi can be cut into portions.