White cabbage kimchi, Korean kimchi, recipe with photo. Kimchi from white cabbage and Chinese cabbage: recipes and secrets of an oriental dish Classic recipe for pickling kimchi from white cabbage

Typically, Koreans make kimchi from Chinese cabbage, which is rarely grown here. But the good thing about Korean cuisine is that it easily adapts to the available products. And in this recipe I will tell you how to make the popular Korean snack kimchi from one of the most common vegetables in Russia - white cabbage.

Unlike Chinese cabbage, for the fermentation of which, when preparing real kimchi, you need to add special ingredients (rice flour, salted squid or other seafood) and take certain actions (cooking sourdough porridge from rice flour and sugar), our garden cabbage ferments well on its own .

Plus, white cabbage is much cheaper and more common than its Asian cousin. And of course, the taste of our native vegetable is more familiar to us. Try making this simple and inexpensive dish, and don’t deny yourself the pleasure of crunching on some spicy cabbage.

All seasonings for this recipe can be bought in almost any store, and vegetables can be taken from the garden. You don’t have to specifically look for or grow anything.

White cabbage ~ 1 kg
1 medium carrot
1 small bunch of green onions
3-5 cloves of garlic
1.5 tbsp. tablespoons fish sauce (can be replaced with soy sauce)
2 tbsp. spoons of soy sauce
1 teaspoon sugar
1 tbsp. spoon of hot pepper flakes
1 tbsp. tablespoons dry ground paprika

For the brine:
3 tbsp. spoons (75 g) salt
1 glass of cold water

As you can see, all the products are very ordinary with the exception of fish sauce. Instead, you can use oyster, which is more common in our stores. Or don’t bother too much and replace it with soy sauce, which has already become familiar to us.
I added a little chili pepper flakes and added ground paprika for color. Koreans usually add three to five times more red hot pepper. So, if you like it as spicy as in Korea, feel free to add a third of a glass of this seasoning. Then you don’t need to put paprika.
If you don’t have pepper flakes, you can replace it with powdered pepper, just take a smaller amount of it, it’s hotter.

First of all, we chop all the cabbage a little larger than for our Russian pickling. That is, straws 0.5-07 cm wide and 5-7 cm long.

Add salt, knead a little, add water, stir. Set aside for half an hour until it is salted. We drain the water. Let's try. The cabbage should be salted like a salad. If we feel that the cabbage, namely the cabbage, and not the water remaining on it, is salted enough or too much, we rinse the cabbage straws with cold water. And if it turns out under-salted, add salt to taste and stir.

Well, while the cabbage is salting, we will prepare a dressing, which is actually called kimchi. We cut the carrots into small strips. Chop the onion diagonally. Chop the garlic with a knife. Place all the vegetables in a cup. Sprinkle pepper, paprika and sugar. Pour fish and soy sauces. Well, or one soy, if fish is not available.

Mix all this well. Not necessarily with chopsticks, but it’s really more convenient to stir with them.

Good day to you, dear readers of the blog about weight loss. Do you know what dish in Korea is called the elixir of eternal youth? Kimchi, which is based on Chinese cabbage. This vegetable contains a lot of lysine - this substance cleanses the blood, strengthens the body's protective functions, and prevents the appearance of malignant tumors. Today we have Korean-style Chinese cabbage on our menu: the recipe is simple, you can easily make it.

Simple Korean cabbage recipe

The Korean language is unique, unusual for our perception. Therefore, you may hear different names for the spicy Korean snack made from Chinese cabbage - chimcha, chamchi, kimchi. In addition to different names, there are also different ways of preparing the dish - each province and family has its own secrets and peculiarities of pickling cabbage. You can also safely experiment with different spices and adjust the spiciness of the dish to suit your own tastes.

Single Cabbage Kimchi Recipe

This is the easiest way to prepare a delicious and healthy Korean cabbage snack at home. You can, of course, buy this savory dish at any market, but it’s better to do it yourself. You will spend a maximum of 40 minutes for salting, and after 2 days you can enjoy homemade kimchi.

What we need:

• Chinese cabbage - 1 kg;
• purified water - 1.5 l;
• sea ​​salt - 30-35 g;
• garlic -6-8 cloves;
• onion - 35 g;
• fresh ginger - 25 g;
• green onions - 30-40 g;
• red pepper flakes - 35 g;
• sugar - 5 g;
• coriander, hot red pepper, black pepper.

1. Let's prepare the brine. Do not use tap water - this will greatly degrade the taste and aroma of the snack. Add salt and stir thoroughly until it is completely dissolved.
2. Remove all spoiled and suspicious leaves from the cabbage fork - this is very important. If even a little rotten cabbage gets into the brine, in 2 days you will end up with a jelly with a disgusting smell.
3. Cut the cabbage into 4 parts, remove the stalk, cut into thin strips, and cut the onion into small strips.
4. Mix the vegetables in the brine - it should cover them completely, cover with a lid, and place a weight on top.
5. If you pickle cabbage in the summer, then in 5 hours it will be ready. For the winter version, it is better to salt the cabbage for 1-2 days.
6. Drain the brine and squeeze the cabbage a little.
7. Prepare the spicy paste - place all the ingredients in a blender bowl and grind thoroughly.
8. Mix the paste with vegetables - do this with gloves, as hot peppers can corrode the skin.
9. Place the finished snack in sterilized glass jars and close with a lid. It is better to store kimchi in the refrigerator.

In some recipes, you may see fish sauce or shrimp paste among the ingredients. These products are designed to add a special taste and speed up the fermentation process. But you can’t find them everywhere, and the price is high. You can safely do without these components - you will get a delicious snack just like that.

Chamcha recipes with different vegetables

For chamcha, you can use any vegetables, most often carrots, bell peppers, and daikon are added. If you want to give the cabbage a pink tint, add some peeled, chopped beets to the dish.

Kimchi with bell pepper

A simple but incredibly bright appetizer. I make it very spicy, but if you don't like the heat, just reduce the amount of hot pepper.

• Chinese cabbage -1 kg;
• purified water - 1.5 l;
• salt - 35-40 g;
• red bell pepper - 300 g;
• chili pepper - 4 pcs.;
• garlic - 1 clove;
• soy sauce - 5 ml;
• coriander, dried ginger, salt, black pepper.

1. We need a large saucepan - 5-6 liters in volume. Pour water into it and bring to a boil.
2. Wash the vegetable, remove excess leaves, cut into 2 parts, cut out the stalk.
3. Cut the leaves into strips 3-4 cm thick.
4. Add salt to boiling water and add cabbage in small portions. To better compact the vegetable, use a masher.
5. Cover the pan with a plate and place the weight.
6. When the pan becomes cold, remove the weight - the plate should float on the surface. The container with cabbage does not need to be covered with a lid.
7. Let it sit for 2 days. There should be no drafts in the room.
8. Salt the brine, wash the leaves, and squeeze them lightly.
9. Remove the seeds from the hot pepper and grind all components except the bell pepper in a blender.
10. Cut the bell pepper into thin strips.
11. We combine all the ingredients of the dish, mix well, and after a quarter of an hour put them into sterilized glass jars. Pour brine on top, close the lid, and leave for a day at room temperature.
12. When small bubbles appear on the walls of the jar, put the snack in the refrigerator.

Chimcha with daikon and carrots

This aromatic salad is an excellent prevention against colds. The dish contains a large number of useful microelements that strengthen the immune system. And the sharp components contain substances that quickly destroy all pathogenic microflora.

What we need:

• Chinese cabbage - 1.2 kg;
• daikon - 250-300 g;
• carrots - 120 g;
• fresh ginger - 30 g;
• medium head of garlic;
• onions and green onions - 50 g each;
• soy sauce - 30 ml;
• chili pepper - 1 pc.;
• rice flour - 30 g;
• sugar - 40 g (can be replaced with 5 g of adinomodo);
• sea ​​salt or regular salt - 50-60 g.

1. We remove the top leaves from the head of cabbage, wash it well, cut it into 4 parts, but not all the way to the end - only to the stalk.
2. Sprinkle the wet leaves evenly with salt.
3. Place the salted vegetable in a saucepan, cover with a lid, and place a weight. Leave the cabbage for 5-7 hours.
4. Prepare the jelly - add 400 ml of water to the rice flour, add sugar, cook over low heat until thickened.
5. Now we need to make the spicy paste. Place finely chopped garlic, ginger, hot pepper, onion in a bowl - mix everything until smooth.
6. Grate carrots and radishes into thin strips.
7. Mix all vegetables with jelly, add soy sauce.
8. Wash the salted cabbage under running water, remove excess salt and moisture.
9. Coat each leaf with paste.
10. Place in a saucepan, cover with a lid, and leave to marinate at room temperature.

That's all for today, my dear readers. Now you know that from ordinary Chinese cabbage you can prepare not only a tasty Korean, but also a healthy Korean snack that will protect you from colds and other health problems.

Subscribe to our updates, share your recipes in the comments. Let's preserve youth, beauty and health together.) See you soon!

The national dish of Korea, kimchi salad from Chinese cabbage, the recipes of which we will get acquainted with today, has caught the hearts of millions of our fellow citizens. Koreans themselves are sure that eating spicy food is a good remedy for colds and is a great way to lose weight because it burns fat deposits. And a great hangover cure, akin to our pickle juice. If you ask the people of Korea, they will confidently say that kim-chi is the elixir of youth.

According to the oldest sources, mention of kimchi in written sources first appeared in the 1st millennium BC. Although, some components appeared in the recipe much later. For example, red pepper, brought to the country by the Portuguese after the 16th century. And now, pepper is the most important addition, the highlight of the cabbage snack.

The easiest and most enjoyable way to get to know a foreign culture is through the cuisine of that country. Many details are forgotten, but what they were treated to - never. Kimchi, kimchi, chimchi, chimcha, chim-chai and so on are the names of the dish, and you would be right if you think that Koreans eat kimchi every day.

Since the name is common to a number of dishes, and means hotly seasoned salted and pickled vegetable side dishes made from peking, cucumbers, radishes and seafood. There are about 200 recipes, but the most common is from Chinese cabbage.

How to make kimchi from Chinese cabbage for the winter

It would seem that a pinch of this, a handful of that, the ingredients are cut, crushed and rubbed with bare hands, and the result is a magnificent snack. If you want to make real kimchi at home, the way it is prepared in Korea, check out the suggested pickling recipes. But, in fairness, I must say that a real salad recipe simply does not exist; every Korean housewife has her own, passed down from her mother and grandmother.

• It makes no difference how you grate the cabbage - one leaf at a time or the whole head at once.
• Fermentation of cabbage usually lasts up to 3-7 days, depending on the room temperature.
• If you want to stop the process, transfer it to the cold.

Classic Chinese cabbage kimchi recipe (step by step)

The classic, traditional recipe does not involve additions in the form of vegetables, but it is not prohibited either. Koreans add cauliflower, daikon, carrots, onions and seasonings to their kim chi salad at their own discretion. I offer a basic, basic recipe for kimchi, and then decide for yourself what to add.

You will need:

• Cabbage – 5 kg.
• Water – 4 liters.
• Sea salt – 400 gr.
• Garlic – 150 gr.
• Sugar - .05 tablespoon.
• Red pepper flakes – 0.5 cups.

How to pickle:

1. Divide the head of cabbage into leaves, removing wrinkled and damaged ones. Rinse them and dry them.
2. Dissolve salt in water and pour into a deep basin. Immerse the leaves, completely covering them with salted liquid, press down with pressure and leave overnight.
3. In the morning, pour a little brine into a jar (about a glass), it will be used to prepare pasta. Drain the rest, rinse the cabbage leaves in running water and dry a little.
4. Prepare the paste: combine chopped garlic, sugar, pepper, add brine and mix thoroughly.
5. Rub each leaf with the paste (wear gloves to avoid burning your hands), place in any container. Keep in mind that the smell from the container does not disappear for a long time, so take one that you don’t mind too much.
6. Press down the prepared leaves with a plate and place pressure on top. Leave the leaves to ferment indoors for several days.
7. When fermentation stops, put the cabbage salad in jars and put it in a cool place.

Korean Kim-chi - recipe for Chinese cabbage at home

Traditional Korean snack recipe with fish sauce.

You will need:

• The head of cabbage is large.
• Garlic cloves – 7-8 pcs.
• Fish sauce (can be replaced with shrimp paste) – a tablespoon.
• Water – 1.5 liters.
• Onion, small.
• Ginger, root – 5 cm.
• Green onions - a small bunch.
• Red pepper flakes – 3 tablespoons.
• Sugar - a teaspoon.
• Carrots and daikon - optional.
• Salt – 3 large spoons.

Step-by-step cooking in Korean:

1. Dissolve the salt in water, divide the head of cabbage into leaves, rinse them, remove excess liquid and cut into strips or squares. This is not a prerequisite - the leaves can be left whole.
2. When used in a recipe, grate carrots and daikon on a Korean grater - they will look incredibly beautiful in a salad. Chop the onion into strips.
3. Place the vegetables in the brine, stirring, and cover with oppression. Cooking time – 3-5 hours. If you decide to prepare for the winter, leave it overnight.
4. Drain the brine and rinse the vegetables under running water.
5. The next step is dressing for kimchi. The base always contains garlic. Place in a blender, then add ginger, fish sauce, pepper, sugar and grind into a paste. I advise you to wear gloves, otherwise the pepper will burn badly.
6. Mix the vegetables with the hot paste and press into a jar. The jar must be sterilized for winter storage. Close the lid and keep in apartment conditions for 3-7 days.

Wonderful video about the benefits of Korean kimchi:

Spicy kimchi with Chinese cabbage fire - a recipe for the winter

At home, you can prepare a real bomb - a spicy salad. You can ferment Chinese cabbage according to the proposed recipe for the winter.

Take:

• Cabbage – 2 large heads.
• Daikon – 2 pcs.
• Bell pepper – 3 pcs.
• Carrots - optional.
• Salt – 1.5 cups + for sprinkling.

For the pasta:

• Dry chili peppers – 20 pcs.
• Rice, boiled – 1.5 cups.
• Fish sauce, optional – 0.2 cups.
• Bulb.
• Water – 1.5 cups.
• Garlic – 2 heads.
• Ginger, root – 2 cm.
• Sugar – 2.5 spoons.
• Chili powder – 2/3 cup.
• Sesame seeds - spoon.

Making kimchi:

1. Cut the cabbage into 4 parts, separate the stalk and cut each quarter into 3-4 cm pieces.
2. Place in a bowl and sprinkle generously with salt. Seafood or regular cookery - there is no difference. If you decide to make the workpiece in large pieces, sprinkle each sheet. Add daikon cut into half rings. Dissolve 1.5 cups of salt in 20 cups of warm water. Leave for 3 hours.
3. After three hours, rinse the cabbage several times with cold running water. Drain off excess water.
4. Making kim chi paste with fire. Cook the rice, it will promote rapid fermentation, fry the sesame seeds.
5. Place all the ingredients listed in the recipe in a blender and grind.
6. Put on gloves and coat the leaves and cabbage pieces with the paste.
7. Add thinly sliced ​​carrots and peppers to the cabbage. Place in a jar, preferably with a wide neck, and press tightly with pressure. Do not fill the jars to the top, leave room for fermentation.
8. The cabbage sits on the table for a day, during which time it will release juice and fermentation will begin. Then close the jar tightly and refrigerate. After a week, start trying kim chi. If you don't have enough exposure, try a couple of days earlier. But the taste and benefits of kimchi salad depend on the duration of the fermentation.

The salad is intended for long-term storage; various dishes, including soups, are prepared from it.

Delicious kimchi recipe without fish sauce

The recipe is suitable for preparation at any time of the year; you can pickle Chinese cabbage and make a delicious salad quite quickly. If you don't want to make the appetizer too spicy, reduce the amount of pepper or garlic. It is more important to salt the vegetable and give it time to marinate well.

Prepare:

• Head of cabbage – 1 kg.
• Head of garlic.
• Chili is a pod.
• Ginger root - a small piece of 2 cm.
• Onion – 2 pcs.
• Soy sauce – 0.5 cups.
• Sugar - a large, heaped spoon.
• Salt - half a glass.
• Vinegar 9% – 2 tablespoons.
• Paprika – 2 large spoons.

How to cook:

1. Divide the head of cabbage into parts, cutting out the stalk, cut the parts crosswise into cubes.
2. Place in a bowl and sprinkle with salt. Cover it with a plate and place pressure on it.
3. After 24 hours at room temperature, drain the juice.
4. Finely grate the ginger, crush the garlic with a press, chop the chili, remove the seeds. Add to cabbage, stir.
5. Let's move on to the next step - making the paste. Mix the sauce with sugar and paprika, pour into kim chi. Stir well again and leave to infuse in a warm place for three days. Distribute the finished salad into jars and keep in a cool place.

Step-by-step video recipe for kimchi for the winter in Korean

Fans of Chinese cabbage kimchi will benefit from a video with a recipe and step-by-step preparation of pickling a delicious salad. May you always have delicious food!

Cabbage with beets in jars in large pieces - pickled, spicy, daily, with garlic

Although this oriental dish is made in the classic version from Chinese or Chinese cabbage, the recipe for kimchi from white cabbage also has a right to exist, and in Russian we have learned very well how to salt such a delicious spicy Korean appetizer.

At its core, Russian-style kimchi, that is, made from white cabbage, is almost the same as our sauerkraut, only very spicy. A variety of seasonings are added to such cabbage, hot chili peppers, ginger, coriander, paprika, garlic, and many others, making the taste more interesting and deeper.

I want to give several recipes, they are all different, differing not only in taste, but also, one might say, in purpose. You can prepare kimchi or chim-chi in the summer version, a little as an appetizer for meat dishes or for a holiday, and eat right away. Or you can thoroughly prepare for winter and make a winter version of spicy cabbage, which will be safely stored all winter in your cellar, on the balcony or in the refrigerator.

White Cabbage Kimchi Recipes

For the summer option, you can take young, early cabbage, even if the heads of cabbage are not fully formed. Green leaves are also quite suitable for such a dish; it will be even more interesting. For winter pickling of kimchi, we need late varieties of cabbage, from which we make sauerkraut or pickled cabbage. Of course, this will be done in late autumn and then the volumes will be completely different, well, if you like spicy food.

What is the cutting shape for white cabbage?

I’ll tell you how I make it, because I’ve been making chim-chi for many years from both Chinese and white cabbage. I have tried many variations of recipes, but still there are no better classic, time-tested ones.

The taste largely depends on the shape of the cut. Let’s say that for the summer version I like to chop the cabbage with a special knife into thin “noodles.” Then the dish looks very beautiful together with the same thin carrot, and it salts out faster.

For a regular kimchi recipe, you can cut the cabbage into large cubes, two by two centimeters; some even cut the heads of cabbage into four pieces and pickle them. You can finely chop the cabbage for the winter, but I honestly didn’t like it; after it sits for a long time, its crunch goes away.

White cabbage kimchi, step by step

For this recipe we will use:

• One fork of cabbage, larger
• Two liters of water
• Half a large faceted glass of salt
• Two heads of garlic
• Chili pepper or three small flames
• A teaspoon of sugar without top

How to salt white cabbage kimchi:

As you can see from the ingredients, we will be making kimchi for the winter. Late cabbage is usually small and large heads of cabbage weigh 2-2.5 kg at most.

We cut the head of cabbage into four parts.

Dissolve salt in water, just don’t boil anything. Take regular table salt without additives.

We lower the cabbage parts into the resulting brine, just so that everything is completely under water, choose a convenient container. Leave the cabbage in this form for twelve hours. I usually soak it overnight.

After salting, take out the cabbage and wash it.

We cut it into cubes, if you like, you can just take it apart into leaves.

We make a spicy mixture, peel the garlic (if you are not a fan of spicy things, you can halve the dose). Pass the cloves through a crusher or blender. We remove the seeds from the pepper and also grind it in a blender, add sugar, it is needed to enhance the taste. Add some remaining brine and make a liquid paste.

Place the chopped cabbage in a container that will not absorb odors; you can put it in an enamel bucket or pan.

Pour our hot seasoning into the cabbage and mix everything well, I do this with my hands, but only wear gloves so as not to get burned by the pepper.

All that remains is to cover the cabbage with a dish or an inverted lid of a smaller diameter, I put a five-liter jar of water on top instead of a weight and put the cabbage in a cool place for a couple of days. Then I pack it in jars and put the finished chim-chu in the refrigerator.

Chim chim, white cabbage recipe for the winter

For the recipe we will prepare:

• Ten kilograms of white cabbage
• Five liters of raw water
• Two glasses of salt
• A glass of crushed chili pepper
• Three hundred grams of garlic

Chim-chim white cabbage, preparation:

This is my favorite recipe, according to which I make Korean cabbage from both white and Chinese cabbage. I make a lot at once, because we just love spicy things, and then I add chim chi to dumplings, minced meat, pies, and salads.

For this recipe, I immediately separate the cabbage into leaves, it turns out to be a big heap and they need to be completely filled with brine (water and salt) to completely hide them. It is best to put oppression on top for this. So the cabbage is salted for about ten to twelve hours, then I wash everything, wash off the excess salt from the leaves.

Next I make an “explosive mixture” of pepper and garlic. It’s faster to grind garlic in this quantity in a meat grinder. When I lived on Sakhalin, Koreans specially sold red hot pepper flakes at the market. But you can grind it yourself with a blender or crush it in a mortar. The main thing is to do everything with gloves.

The mixture is ready, now we coat each cabbage leaf with it and place it in a bowl. We put a heavier pressure on top so that the juice that comes out hides all the cabbage. So we leave it for two days in a cool place, in the fall you can take it out to the balcony. Then we put it in jars or, if possible, store it in a large container.

Russian-style kimchi made from white cabbage

What you need to take for cooking

• A kilo of fresh cabbage
• Medium sized carrots
• Five cloves of garlic
• Two tablespoons of soy sauce
• A glass of water, three tablespoons of salt
• Teaspoon of sugar
• Two tablespoons of crushed hot pepper
• A tablespoon of paprika powder and roasted sesame seeds

How to make chimchi:

This is a summer option, it cooks quickly, and the taste is slightly different. For the winter, according to this recipe, I do not salt the cabbage.

We chop the head of cabbage into small strips, as for pickling. Place it in a convenient bowl and fill it with salted water; you can press it down so that the water covers all the cabbage. Let's let it sit for about forty minutes. Then we drain the water, if it is a little too salty, you can rinse it.

Pour the dressing into the salted cabbage and stir. Leave for three hours at room temperature, and then you can try the dish. The longer it sits, the more expressive the taste will be.

White cabbage chimchi, video

In truth, white cabbage kimchi is closer to the Russian (Sakhalin) version of preparing a spicy snack than to the Korean one. Korean chimcha recipe, a classic oriental dish, is made from Chinese (Chinese) cabbage. Chimcha in Russian for the winter, also known as kimchi white cabbage in Korean, has a spicy taste and a simple preparation recipe, similar to regular salted cabbage and sauerkraut in salt brine.

How to make white cabbage kimchi

White cabbage kimchi recipes are simple and varied but, as a rule, borrowed from Korean cuisine recipes. An urgent need for housewives to select simple recipes for preparing late vegetables for the winter arises when the first juicy heads of fresh cabbage appear in stores. During the cabbage season, it is better to prepare winter cabbage for the winter and store the spicy preparation at home for a long time in the refrigerator, or immediately prepare more kimchi for the winter and store it longer in the cellar or on the balcony to delight your family and loved ones with a tasty and juicy snack until the summer.

You can quickly make kimchi in the summer from early summer cabbage. Recipes for white cabbage kimchi for the winter involve the use of late varieties of cabbage. In late autumn, after the massive harvest of vegetables, when housewives buy tight forks and formed cabbage heads for pickling and pickling, it’s time to stock up on crispy cabbage for winter pickling kimchi.

Advice from the Wonder Chef. Before using the recipe for quick kimchi from white cabbage, the leaves need to be finely shredded with a grater or chopped into thin noodles with a knife: this slicing speeds up the salting process, and the finely chopped cabbage quickly becomes ready. According to the chimcha recipe for the winter, the heads of cabbage are chopped into large pieces and cut into square (5x5 cm) cubes to make the cabbage crispy and retain its crunch longer.

White cabbage kimchi recipe for the winter

The method of preparing white cabbage is simple. The ingredients for making kimchi for the winter consist of simple products, the most important of which is chili pepper. Hot chili pepper in combination with garlic and salt resembles the composition of spicy adjika. This Korean appetizer with hot peppers made from Chinese or white cabbage is called fiery in Korean.

• white cabbage - 1 fork weighing about 2.5 kg;
• water – 2 liters;
• sea ​​salt - half a glass;
• fresh garlic – 2-3 heads;
• Chili pepper - one pod;
• sugar – 1 tsp.

Pickling Korean-style kimchi from white cabbage: step by step

1. Before making kimchi for the winter, you need to prepare simple ingredients: a thick forkful of white cabbage, water, salt, sugar, hot pepper and garlic for spiciness. We remove the top leaves from the head of cabbage and cut the forks first into two parts, then both halves in half again, that is, into quarters.
2. Pour salt into the water and stir until the salt is completely dissolved.
3. We immerse the cabbage quarters along with the stalks in salt brine (brine) so that all four parts are under water. To pickle Korean-style kimchi for the winter in quarters, it is better to use dishes with high walls and a narrow bottom.
4. Soak the cabbage in brine for 12-14 hours; it is more convenient to do this from evening to night.
5. After soaking in salt, remove the cabbage quarters and wash them.
6. We cut the leaves into large pieces, separating them from each other, or leave the squares (rectangles) unassembled, cutting out the stalks from the head of cabbage.
7. Koreans love spicy food and make spicy kimchi from any cabbage. To follow the original technology for preparing Korean preparations for the winter at home, the next step of the recipe is making homemade hot seasoning.
8. To do this, we peel the garlic, pass the cloves through a press, grind it with a blender or grind it into a paste on a fine grater.
9. Remove the seeds from the hot pepper and add it to the blender with the garlic.
10. Add sugar, dilute the spicy mixture with a small amount of liquid taken from the remaining brine.
11. Place the prepared chopped cabbage in an enamel pan.
12. Pour the hot seasoning into the cabbage and mix with your hands. There is no need to mash the cabbage, as with regular pickling, just stir.
13. Take a flat plate and cover the pickle; to press it on top, place a 3-liter jar filled with water.
14. We leave the cabbage in the kitchen for 2-3 days, after which we put it in sterilized jars and put the finished Korean kimchi away for storage in the refrigerator.

The longer the appetizer is infused, the more aromatic, tastier and spicier it becomes.

Chimcha (chim-chim): recipe for white cabbage for the winter

Chim chim recipe for the winter - salted white cabbage, pickled in large pieces, turns out very crispy, juicy, with an enhanced taste of vegetables, thanks to the addition of red bell pepper. The dish is popular among spicy lovers and fans of national Korean cuisine recipes.

To salt chimcha for the winter (or, as the Koreans themselves call chim-cha, fiery cabbage), you should select small, dense heads of white cabbage varieties suitable for pickling and pickling.

• regular cabbage – 5 kg;
• water – 6 liters;
• red bell pepper (sweet) – 1 kg;
• hot pepper – 400 g;
• garlic – 400 g;
• salt (without iodine) – 300 g.

Preparation: chim-chim from white cabbage

1. Following the recipe, we cut the heads of cabbage, peeled from the outer leaves, together with the stalk into 6-8 equal parts. The stalk will help keep the leaves together during pickling.
2. Place the cabbage parts in the pan, pressing them tightly together.
3. Pour 6 liters of water into a separate clean pan, boil and add salt to the water. We reserve 4 tablespoons of salt from the total amount of ingredients for further preparation of the spicy mixture.
4. Pour boiling salted brine over the cabbage, put it under pressure and leave it like that for 3 days. On the third day, the brine should become cloudy and the cabbage should ferment a little.
5. Grind the garlic, sweet pepper, hot pepper in a blender and add the rest of the salt, mix.
6. Drain the brine from the cabbage, rinse off the salt in cold water.
7. We move apart and coat the cabbage leaves with the fiery mixture, pressing the pieces together to return the slices to their original shape. The hot mixture with pepper is very hot; to avoid getting burns on your hands, applying the leaves must be done with gloves.
8. Place the coated slices into a clean bowl, cover with a plate or an inverted lid and press tightly with a weight. Leave for 3-4 days at room temperature, covered. During the fermentation process, brine will come out - the cabbage should be under its layer.
9. After the time has passed, we remove the homemade preparations in a cool place for storage or put them in glass jars and store them in the refrigerator.

Kimchi in Russian

White cabbage in Korea, China and immigrants from the Middle Kingdom, the Land of Morning Freshness, living on Sakhalin, are considered Russian, perhaps this is where the name of the Korean dish kimchi in Russian comes from.

Cooking white cabbage in Korean, kimchi recipe in Russian, this is practically our sauerkraut, salted for the winter at home in the Russian manner, but only very spicy, fiery, with the addition of adjika.

• white cabbage – half a fork (about 600 g);
• homemade adjika (the hottest) – 2 tbsp;
• water – 2 glasses;
• table vinegar 6% – 1 tbsp;
• sugar – 2 tbsp;
• salt to taste.

Simple recipe

1. Remove the top dirty leaves.
2. We chop our cabbage into thin strips using a sharp knife.
3. Place the chopped cabbage sticks in a deep bowl, add salt and mash them with your hands until they release juice.
4. Place red adjika on top according to a homemade recipe with hot red pepper, mix cabbage with adjika.
5. Dissolve sugar in boiling water and add vinegar to create a marinade.
6. Pour the marinade for kimchi into the bowl with cabbage and adjika. Mix the salad; when you press the cabbage with your hand, the marinade should cover it.
7. Cover the white cabbage kimchi with a lid or plate and leave on the kitchen counter overnight in a warm place.
8. In the morning, transfer the Korean spicy pickled cabbage into clean glass jars and store in a cool place.

We serve kimchi made from white cabbage in winter (if the family does not eat it before winter) as a separate salad, add it to side dishes of lean rice, unleavened boiled buckwheat.

How to make white cabbage kimchi quickly

To prepare real Korean cabbage, it is better to use heads with white cabbage leaves; they are juicier than green leaves, harder and have a stronger crunch when cooked.

A simple white cabbage kimchi recipe allows you to make a salad at home quickly and easily, with a taste close to the traditional Korean dish, but in a faster and less labor-intensive way.

• white cabbage – 1 kg;
• ground red hot pepper – 1 tbsp;
• table vinegar 9% – 1 tbsp;
• water – 2 glasses;
• salt – 2 tbsp;
• sugar – 1 tbsp;
• garlic – 3 cloves.

1. Remove the top rotted and dirty leaves from the fork.
2. Take out a deep container (pan, bowl or bucket). We cut the cabbage into rectangles ranging in size from 3 to 5 cm. This kind of cutting can be found among Koreans in every market.
3. Add salt, sugar, hot pepper and vinegar to the chopped cabbage. Mix thoroughly with your hands, wearing gloves to avoid burns from hot pepper, or stir with cooking tongs.
4. After stirring, add the garlic, cut into thin slices.
5. Pour boiling water into the bowl, stir and cover with a lid. Leave kimchi made from regular cabbage for a day at room temperature.
6. Ready day-old cabbage is transferred to glass jars along with the marinade, closed with lids and stored in a cool place.

Any of the kimchi recipes for the winter and quick preparation can be used at any time of the year, cook according to these recipes during Lent, and diversify the daily menu in the summer with a tasty and healthy Korean dish called chimcha. By including chim-chim white cabbage in our diet, we get vitamins, fiber and an easy-to-prepare, but excellent snack with a spicy taste.

White cabbage kimchi: simple recipes with photos, Miracle Cook

How to salt white cabbage kimchi? Recipes for making chimcha for the winter and quickly: in quarters, pieces, in Russian with adjika.

White cabbage kimchi, recipes step by step

Although this oriental dish is made in the classic version from Chinese or Chinese cabbage, the recipe for kimchi from white cabbage also has a right to exist, and in Russian we have learned very well how to salt such a delicious spicy Korean appetizer.

At its core, Russian-style kimchi, that is, made from white cabbage, is almost the same as our sauerkraut, only very spicy. A variety of seasonings are added to such cabbage, hot chili peppers, ginger, coriander, paprika, garlic, and many others, making the taste more interesting and deeper.

I want to give several recipes, they are all different, differing not only in taste, but also, one might say, in purpose. You can prepare kimchi or chim-chi in the summer version, a little as an appetizer for meat dishes or for a holiday, and eat right away. Or you can thoroughly prepare for winter and make a winter version of spicy cabbage, which will be safely stored all winter in your cellar, on the balcony or in the refrigerator.

White Cabbage Kimchi Recipes

For the summer option, you can take young, early cabbage, even if the heads of cabbage are not fully formed. Green leaves are also quite suitable for such a dish; it will be even more interesting. For winter pickling of kimchi, we need late varieties of cabbage, from which we make sauerkraut or pickled cabbage. Of course, this will be done in late autumn and then the volumes will be completely different, well, if you like spicy food.

What is the cutting shape for white cabbage?

I’ll tell you how I make it, because I’ve been making chim-chi for many years from both Chinese and white cabbage. I have tried many variations of recipes, but still there are no better classic, time-tested ones.

The taste largely depends on the shape of the cut. Let’s say that for the summer version I like to chop the cabbage with a special knife into thin “noodles.” Then the dish looks very beautiful together with the same thin carrot, and it salts out faster.

For a regular kimchi recipe, you can cut the cabbage into large cubes, two by two centimeters; some even cut the heads of cabbage into four pieces and pickle them. You can finely chop the cabbage for the winter, but I honestly didn’t like it; after it sits for a long time, its crunch goes away.

White cabbage kimchi, step by step

For this recipe we will use:

• One fork of cabbage, larger
• Two liters of water
• Half a large faceted glass of salt
• Two heads of garlic
• Chili pepper or three small flames
• A teaspoon of sugar without top

How to salt white cabbage kimchi:

As you can see from the ingredients, we will be making kimchi for the winter. Late cabbage is usually small and large heads of cabbage weigh 2-2.5 kg at most.

1. We cut the head of cabbage into four parts.
2. Dissolve salt in water, just don’t boil anything. Take regular table salt without additives.
3. We lower the cabbage parts into the resulting brine, just so that everything is completely under water, choose a convenient container. Leave the cabbage in this form for twelve hours. I usually soak it overnight.
4. After salting, take out the cabbage and wash it.
5. We cut it into cubes, if you like, you can just take it apart into leaves.
6. We make a spicy mixture, peel the garlic (if you are not a fan of spicy things, you can halve the dose). Pass the cloves through a crusher or blender. We remove the seeds from the pepper and also grind it in a blender, add sugar, it is needed to enhance the taste. Add some remaining brine and make a liquid paste.
7. Place the chopped cabbage in a container that will not absorb odors; you can put it in an enamel bucket or pan.
8. Pour our hot seasoning into the cabbage and mix everything well, I do this with my hands, but only wear gloves so as not to get burned by the pepper.
9. All that remains is to cover the cabbage with a dish or an inverted lid of a smaller diameter, I put a five-liter jar of water on top instead of a weight and put the cabbage in a cool place for a couple of days. Then I pack it in jars and put the finished chim-chu in the refrigerator.

Chim chim, white cabbage recipe for the winter

For the recipe we will prepare:

• Ten kilograms of white cabbage
• Five liters of raw water
• Two glasses of salt
• A glass of crushed chili pepper
• Three hundred grams of garlic

Chim-chim white cabbage, preparation:

This is my favorite recipe, according to which I make Korean cabbage from both white and Chinese cabbage. I make a lot at once, because we just love spicy things, and then I add chim chi to dumplings, minced meat, pies, and salads.

For this recipe, I immediately separate the cabbage into leaves, it turns out to be a big heap and they need to be completely filled with brine (water and salt) to completely hide them. It is best to put oppression on top for this. So the cabbage is salted for about ten to twelve hours, then I wash everything, wash off the excess salt from the leaves.

Next I make an “explosive mixture” of pepper and garlic. It’s faster to grind garlic in this quantity in a meat grinder. When I lived on Sakhalin, Koreans specially sold red hot pepper flakes at the market. But you can grind it yourself with a blender or crush it in a mortar. The main thing is to do everything with gloves.

The mixture is ready, now we coat each cabbage leaf with it and place it in a bowl. We put a heavier pressure on top so that the juice that comes out hides all the cabbage. So we leave it for two days in a cool place, in the fall you can take it out to the balcony. Then we put it in jars or, if possible, store it in a large container.

Russian-style kimchi made from white cabbage

What you need to take for cooking:

• A kilo of fresh cabbage
• Medium sized carrots
• Five cloves of garlic
• Two tablespoons of soy sauce
• A glass of water, three tablespoons of salt
• Teaspoon of sugar
• Two tablespoons of crushed hot pepper
• A tablespoon of paprika powder and roasted sesame seeds

This is a summer option, it cooks quickly, and the taste is slightly different. For the winter, according to this recipe, I do not salt the cabbage.

We chop the head of cabbage into small strips, as for pickling. Place it in a convenient bowl and fill it with salted water; you can press it down so that the water covers all the cabbage. Let's let it sit for about forty minutes. Then we drain the water, if it is a little too salty, you can rinse it.

Pour the dressing into the salted cabbage and stir. Leave for three hours at room temperature, and then you can try the dish. The longer it sits, the more expressive the taste will be.

White cabbage kimchi, recipes

How to salt white cabbage kimchi, recipes for winter cooking and more.

Beijing cabbage: 5 step-by-step recipes for preserving it for the winter

Many people are attracted not by ordinary cabbage, but by Chinese cabbage. And not only due to its soft taste, but also due to the combination of the crispy middle of the leaf and its tender edges. Therefore, it is Chinese cabbage that is canned or salted for the winter by many housewives.

What can you cook from Chinese cabbage?

Most often, salads or main courses are prepared from Chinese cabbage. Interestingly, Chinese cabbage goes well with seafood, sausages, and other vegetables and fruits. When preparing salads and dishes from this product, you should take into account that it cannot be combined with cream, milk and yogurt, otherwise such an interaction may cause gastrointestinal upset.

When preparing main courses, Chinese cabbage should not be subjected to long-term processing. The optimal way to prepare a vegetable is to blanch it for 10-20 seconds. This product will be an excellent ingredient for preparing cabbage rolls, stews, various rolls, and casseroles. Such dishes should be served with sour cream or mushroom sauce.

Recipe: chamcha for the winter

Chamcha is a rather spicy dish that helps to cope with various pathogens and also improve immunity.

To prepare it you will need:

• 1.2 kilos of Chinese cabbage;
• 250 grams of daikon;
• 120 grams of carrots;
• 30 grams of ginger;
• 1 garlic head;
• 50 grams of leek;
• 50 grams of onions;
• 30 milliliters of soy sauce;
• 1 chili pod;
• 30 grams of rice flour;
• 40 grams of sugar;
• 50 grams of salt.

Chamcha is a rather spicy dish

1. The head of cabbage is washed and cut into 4 parts. The stalk is removed from each part.
2. The leaves are salted, the cabbage is placed in a pan under a load. Everything is left in this state for 7 hours.
3. At this time, the filling is being prepared. Pour rice flour and sugar into 400 milliliters of water, mix everything until smooth, put on low heat and cook until thick.
4. Next, the spicy paste is made. Finely chopped garlic, ginger, chili, and onion are mixed in a container. Everything gets mixed up.
5. Carrots and daikon are washed, peeled, and grated into strips.
6. All cooked vegetables are mixed with filling and soy sauce.
7. The salted cabbage is washed, excess salt is removed, and the moisture is removed with a paper towel.
8. Each leaf is coated with hot paste.
9. All the leaves are placed in a pan with pouring.
10. The pan is closed with a lid, the mass is brought to a temperature of 95 degrees.
11. The hot chamcha snack is placed in sterilized jars, rolled up, turned over and wrapped in a warm towel.

When placing snacks in jars, you must ensure that the leaves are placed evenly in the container, otherwise the snack will lose its attractive appearance.

Kimchi salad: a simple recipe

For spicy lovers, there are various recipes for making Chinese cabbage kimchi. The following recipe is considered one of the best.

• a kilo of Chinese cabbage;
• chili pod;
• garlic head;
• 4 tablespoons of salt;
• 2 tablespoons of vinegar;
• 100 milliliters of soy sauce;
• 4 ginger;
• 3 onions;
• 2 tablespoons of sugar;
• 2 tablespoons ground paprika.

For spicy lovers, there are various recipes for making Chinese cabbage kimchi.

Step by step cooking method:

• 1. Chinese cabbage is washed, peeled from the top leaves, and removed from the stalk.
  2. The resulting head of cabbage is cut into 4 parts. Next, the cabbage is cut into pieces with sides of 2-3 centimeters.
  3. All cabbage pieces are placed in a deep container and sprinkled with salt. The dishes are closed and sent to a cool place for 24 hours.
  4. After the end of the day, the released cabbage juice is drained.
  5. The onion is peeled and cut into half rings.
  6. The garlic is peeled and passed through a press.
  7. Chili is freed from the stalk and cut into thin slices.
  8. Ginger is grated on a fine grater.
  9. All prepared ingredients are mixed and poured into the cabbage leaves.
  10. In a separate container, mix soy sauce with sugar, paprika, vinegar and a small amount of water. The resulting filling is poured into the cabbage.
  11. Everything is mixed, covered with a lid and infused for 2-3 days in the refrigerator.

This recipe is not suitable for preparing a long-term storage dish, so after infusing the kimchi cabbage leaves, they should be consumed within a week.

How to salt Chinese cabbage for the winter?

Peking cabbage can also be pickled in jars for the winter.

To do this you need:

• 1 kilo of Chinese cabbage;
• 100 grams of salt.

Peking cabbage can be salted for the winter

Salting is carried out using the following technology:

• 1. The head of cabbage is washed and chopped into strips in the same way as for pickling white cabbage. If the cabbage will be stored in large containers, you can not chop it into strips, but cut it into rectangles.
  2. Cabbage straws are poured into a deep container. Then it should be salted. Everything is mixed and lightly pressed so that the leaves are not too wrinkled. Otherwise, the salted cabbage will lose its crunchy texture.
  3. A pressure is placed on top of the straw. The mass should be fermented for 1 month.
  4. During salting, you are allowed to remove the pressure and taste the product to see if there is enough salt. At the moment when the snack is salty enough, it can be placed in sterilized jars and placed in the refrigerator.

After all the pickled pulp has been distributed into jars, the remaining brine should be distributed over them.

Pickled Chinese cabbage: method of preparation

For pickling, it is better to use only the hard parts of the cabbage leaf; they will be able to retain their juiciness and crispy structure in the prepared product. To make pickled Peking at home, you need:

• a kilo of Chinese cabbage;
• 5 tablespoons of sugar;
• 1 dining spoon of salt;
• 1 chili pod;
• 90 milliliters of 9% table vinegar.

• 1. Pekinka (without stalk) is divided into leaves. Each leaf has a hard white part cut out, chopped into strips and placed in a separate deep container.
  2. The chili is washed, freed from seeds and stalks, cut into small cubes.
  3. The pepper is transferred into cabbage strips. Salt is added to the mass, everything is mixed and infused in the refrigerator for an hour.
  4. At this time, the marinade is being prepared. To do this, add sugar to the vinegar, mix everything and bring to a boil.
  5. Boiling marinade is poured into the vegetable mixture and everything is mixed.
  6. After a couple of minutes, the salad is laid out in clean jars and filled with marinade.
  7. The containers are covered with lids and placed in boiling water for 15 minutes to sterilize.
  8. Then the container is removed from the water, rolled up, turned over, wrapped in a warm towel and left to cool.

It is worth considering that pickled cabbage must be compacted into jars. Only in this case there will be enough marinade for all the raw materials.

Beijing cabbage: step-by-step recipe for cooking in Korean

Korean-style Beijing, or as it is also called - kimchi, turns out to be spicy and crispy, so it can be offered to the table as an appetizer and addition to main courses. Spicy cabbage can be fermented using the following ingredients:

• 1 whole head of pekinka;
• 1 bell pepper;
• 1 chili pod;
• garlic head;
• a little ground pepper and cilantro seeds.

How to salt and marinate:

• 1. First of all, the head of cabbage is washed and divided into leaves. Each leaf is cut into squares and placed in an enamel container.
  2. At this time, the brine is prepared using the technology described below.
  3. The leaves are filled with brine and left for 2 days.
  4. After this, the cabbage squares are washed of salt under running water.
  5. Bell peppers and chilies are separated from the stalk and seeds.
  6. The garlic is freed from the husk.
  7. Peppers, cilantro seeds, garlic are passed through a meat grinder or crushed in a blender.
  8. The resulting mixture is transferred to the cabbage, everything is kneaded and sent to the refrigerator for a day.

Kimchi brine

To prepare brine for Beijing in Korean you need:

Preparing brine for preparation in Korean is very simple:

• 1. Add 2 tablespoons of salt to 1 liter of water.
  2. Everything is mixed, brought to a boil and cooled.

The presented recipes for dishes, the preparation of which does not involve sterilization or pasteurization, do not allow for long-term storage of the product, so it should be consumed within 1-2 weeks after preparation. This rather long shelf life is due to the presence of chili pepper in the appetizer, which acts as a preservative. Preservation can be stored for a long period.

Beijing cabbage: step-by-step recipe, in Korean, how to pickle, for the winter, chamcha, what you can cook, kimchi salad, pickled, brine, photo, video

Beijing cabbage: recipes for the winter. How to make Korean cabbage, kimchi, chamcha. Pickled Chinese cabbage.