Рет қаралды 400
for KIMCHI - we need 2 heads of Chinese cabbage. Divide the cabbage in half and prepare water with salt (1 tablespoon of salt per 1 liter of cold water). Pour salted water over the cabbage and press something heavy on top. Leave in this state at room temperature for 1.5 - 2 days. Then drain the salt water completely. If necessary, rinse under cold water. Next, prepare the paste: 1 table. lie Dissolve flour in cold water and bring to thickening over medium heat. Then cool to room temperature. At this time, cut green onions, dill or parsley, 2 carrots into strips, and white radishes into strips. Prepare 10 cloves of garlic and 2-3 onions. mix everything in a blender until smooth. Add the paste to the chopped vegetables + garlic and onions + spices for kimchi (ginger root - a piece, sugar - 1 tsp, kochukaru pepper or chili flakes - 1-3 tbsp) + fish sauce (soy sauce) - 2 -3 tbsp. and mix well. Place the cabbage in a deep dish or pan and thoroughly coat each leaf in turn with a mixture of spices and vegetables. At the end, press down a little and leave for 5 days for fermentation. After 5 days, KIMCHI is ready. Bon appetit. Store KIMCHI in the refrigerator in a food container. All the best to everyone. To be continued...