Korean kimchi from Peking cabbage

Step-by-step cooking

1. Step 1:

   

   How to make kimchi from Peking cabbage? Prepare all the products listed in the recipe.

2. Step 2:

   

   Remove the external damaged leaves from the Peking cabbage. Cut each head in half.

3. Step 3:

   

   Make a longitudinal incision in the stalk area as in the photo. This is necessary so that the cabbage is salted evenly in all places.

4. Step 4:

   

   Rinse the halves under running cold water. Rinse literally every leaf.

5. Step 5:

   

   Thoroughly washed, wet pekinka will be easier to saline.

6. Step 6:

   

   Put the cabbage on a flat surface or a large tray, let the excess water drain. Next, you need to pickle the cabbage. Rub each leaf with salt on both sides.

7. Step 7:

   

   At the base and salt the head especially well.

8. Step 8:

   

   Put the cabbage in a deep convenient container and leave to saline at room temperature for two hours.

9. Step 9:

   

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

10. Step 10:

    

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

11. Step 11:

    

    At the moment of boiling, add sugar. Reduce the heat to moderate and continue stirring until the liquid thickens (about 1 minute). Remove the saucepan from the stove and cool the mass.

13. Step 12:

    

    Prepare the vegetables. Peel and rinse the daikon, onion, carrot, ginger and garlic.

14. Step 13:

    

    Put garlic through a press, grate ginger and onion on a grater with small teeth. You can punch onion, ginger and garlic with a blender until a homogeneous mush, do as you like.

15. Step 14:

    

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

16. Step 15:

    

    Add red ground hot pepper. If you have pepper flakes, then use it, so the finished kimchi will look more appetizing. Mix everything very well until smooth.

17. Step 16:

    

    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.

18. Step 17:

    

    Add daikon, carrot and onion to the pepper mixture.

19. Step 18:

    

    Mix well.

20. Step 19:

    

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

21. Step 20:

    

    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 down on top with a plate or a plank, suitable in size, so that excess air comes 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 will be marinated.

22. Step 21:

    

    When you open the lid, you will feel a slightly sour aroma, which means that the delicious kimchi is ready! Serve to the table, sprinkled with sesame seeds or store in a closed container in the refrigerator. Such cabbage is stored for a long time.

23. Step 22:

    

    When serving, kimchi can be cut into portions.