Chim sauce at home. Features of preparation of kimchi sauce. Traditional cabbage kimchi recipe

The easiest and most enjoyable way to get to know a foreign culture is through the cuisine of this country. Some time after visiting a country, you can forget many details, for example, the names of the members of the government of this country, but you will never forget your favorite dish that you tried there. And although there are accepted stereotypes in food for the people of a particular country - for example, the Germans eat more sausage and drink more beer than others - they allow us to know and understand the people from this country more than any other aspect of culture.

So, Korea's national dish is kimchi, and you're right if you think that most Koreans eat kimchi in one form or another every day. Kimchi is a common name for pickled or pickled vegetable garnishes made from Beijing cabbage, radish, cucumber or seafood, garlic, and red pepper. Culinary experts have more than 170 varieties and recipes of kimchi, but the most common is kimchi from Beijing cabbage.

Kimchi is just one of the dishes that are served with rice. Since all dishes are served on the table with a rhinestone, Korean etiquette does not provide for any special order in food. The emphasis is on the number of dishes.

Traditionally, the number of dishes on display indicated the position in society of both the host and the guest. Only members of the Joseon royal dynasty could afford a 12-course meal. The aristocracy class could afford a 7 or 9 course meal. And ordinary people usually limited themselves to 3 or 5 dishes.

But in fact, a three-course meal usually included at least rice, broth, kimchi, three vegetable dishes, two fried dishes, and two kinds of pickles and preparations. Imagine then the daily diet of the royal family, and the chefs who had to cook three times a day!

Now, of course, no one cooks so many dishes at once. Even President Kim Young Sam makes do sometimes with a simple bowl of noodle soup. But noodles also require side dishes and salads that add flavor to the main course and are a must-have feature. Korean cuisine. (Perhaps because of the frequency of eating spicy salads and snacks every day, the most common type of cancer in Korea is stomach cancer.)

Anyone who has been to a Korean restaurant knows that food is a common ritual here. In the pot, which stands on each table, one meat or fish dish is prepared for everyone, and then everyone picks up from the common pan and eats. Close friends share drinks by passing their glass to each other. Unhygienic? Not at all. Koreans feel that by sharing food and drink in this way, they can express their sympathy for a person in the best way.

kimchi

Spicy kimchi is a must-have addition to rice or noodle soup in Korea. But now kimchi is used almost everywhere, even in pizza and hamburgers. Even bachelors who barely know how to cook know how to turn leftover rice and kimchi into a toasted tasty and sizzling dish.

The process of making kimchi is a great example to learn about Korean cooking culture. (by the way, most men never go into the kitchen, and most women after the wedding only know how to cook, following the advice of their mothers-in-law).

kimchi cooking recipe

A handful of this, a pinch of that... ? What tools are used? Everything is cut, pounded, crumpled and rubbed with bare hands. Fingers taste the sauce. Seasonings are added gradually.

The best cooked kimchi, of course, older women, since cooking according to Korean tradition is strenuous physical labor, and it is said that the best cooks have magical hands. No recipe book can replace the years of experience and mistakes it takes to develop the skills and intuition to achieve the right taste and seasonings.

Previously, when a girl got married, her mother-in-law began to teach her how to cook. Chinese cabbage kimchi. And recipes for cooking in this way have been passed down through generations.

Now women have less opportunities and time cook kimchi in the traditional way. Families aren't as big now as they used to be, and city dwellers live in small apartments and often can't get together for kimchang, the annual cooking season. kimchi when preparing large preparations of kimchi for the whole winter. (It is during the kimchang season that the prices for Beijing cabbage, garlic and radishes jump several times). Kimchi used to be stored in a cellar or underground in jars, but special containers are now sold and refrigerators are suitable for making kimchi in small batches several times a year.

The easiest and fastest way cook kimchi Is it mul kimchi or kimchi on the water. Thik kimchi has a sweet and spicy flavor and is a great accompaniment to rice and other main dishes. Unlike other kimchi preparation methods, this type does not require the use of shrimp paste for sourdough and takes several days to prepare.

Cooking method Chinese cabbage kimchi

Take a few forks of Chinese cabbage, cut each cabbage into four pieces lengthwise. Put these halves in a saucepan, sprinkle with salt, cover with a lid or a plate and put under pressure overnight to salt in a cool place. When the cabbage is salted, prepare a seasoning mixture of chopped garlic, red pepper, ground cilantro, sugar and vinegar (optional) and coat with this mixture, laying it under each cabbage leaf. Cover again and put under pressure in the refrigerator for a day. After that, you can eat with rice or other dishes.

Kimchi making video:

Separate the top leaves from the head. We cut each head into 4 parts. We make a pickle. We put salt in boiling water, put the cabbage in a large saucepan or basin. Fill it with cooled brine. The brine should cover the cabbage, but it should not flounder in it.

Put a plate or lid on top of the cabbage. Let it marinate at room temperature for 12 hours. It is better to do this in the evening so that in the morning she is ready for further action. Before going to bed, turn the cut heads of cabbage over so that they are marinated on all sides.

The next day, we finish what we started. I took a mixture of peppers: red chili and paprika. It is better to take coarse spices. Some also add grated tomato there. But now is not the season. So, I crush the garlic with a garlic press, put it in a mixture of peppers. I add a spoonful of sugar. You can add soy or fish sauce, if available, or a little water. I cut the onion into half rings, put it in the mixture.

I rub the carrots on a special grater to make it Korean-style. I take the available greens and put in the marinade. I take the cabbage out of the water and, in order not to get skin irritation, I rub each cabbage leaf with the mixture. We put everything in a bowl and pour the remaining brine up to half or a third of the cabbage. We put oppression on top and put it in the refrigerator.

Today again about my favorite dish, every housewife should have her own kimchi recipe. From Beijing cabbage, which actually goes to the preparation of this oriental dish, kimchi is special. Although it is also prepared.

I know some excellent kimchi recipes, simply because I lived in Sakhalin for a long time, where half of the population is Koreans, who cook such spicy and tasty preparations just insanely delicious.

In general, if anyone does not know, Beijing cabbage is much softer and more tender than white cabbage. And the fermentation process, which makes kimchi also very useful, goes no worse than ordinary kimchi.

Many people ask me for the real kimchi recipe. I want to disappoint you, there is simply no such thing. There are several options, no, rather, variations in the preparation of this dish, which depend on the area in which the recipe is prepared and by whom. So I will present to you those that I personally tried, some I liked the simplicity of preparation, others with a rich, spicy taste. Which one you choose, decide, they are all good in their own way.

Chinese cabbage kimchi - how to cook

It has one good advantage over all its "neighbors" - it has a short growing season and even in our short summer you can grow a couple of crops. So, if you want to make kimchi for the winter, then do it in the fall from cabbage planted in July. If you just want some spicy in the middle of summer, please make a summer recipe.

They make kimchi in different ways, you can rub each leaf separately with spicy paste, or you can separate it in brine and pour all the cabbage at once. There are recipes with the addition of other vegetables, I really like kimchi with daikon, a Japanese radish that can be replaced with our regular one.

The fermentation process of kimchi usually lasts from three days to seven, it all depends on the temperature in the room. The main thing is to let this process complete, then the cabbage will be truly tasty.

You need to store kimchi in the cold, someone lowers the jars or a barrel into the cellar, someone keeps it in the refrigerator. Koreans put cabbage in special huge clay jugs.

How to cook kim-chi in Korean - recipe

We take the following products:

Large head of Chinese cabbage
Six to eight cloves of garlic
1 tablespoon fish sauce (can be substituted with shrimp paste)
Small head of onion
Bunch of fresh green onions
5 cm piece of ginger
Three tablespoons of red pepper flakes
A teaspoon of odomodo or sugar
Carrots on request
One and a half liters of water
Three tablespoons (full) of sea salt

Korean kimchi preparation:

First of all, we will prepare the brine properly. Raw, unboiled water is used for it, so it must be very clean, filtered, ideally spring water. Thoroughly stir the salt in it to dissolve completely.

We separate the cabbage leaves from the head, rinse and shake off excess water, cut them as desired either into stripes or squares. If you use other vegetables, carrots or daikon, then it is better to rub them on a Korean grater, it will be more beautiful. Onion cut into small strips.

We mix all the vegetables in the brine to completely immerse them, you can use oppression. In the summer version of cooking, it is enough to keep them in brine for 3-5 hours, because the temperature is higher. For winter storage, it is better to leave it to be salted all night, it will be more reliable. After you need to drain the brine, and rinse the vegetables under running water.

Next, we make pasta, put garlic, pepper, ginger, fish sauce, sugar into a blender. Grind everything and mix the pasta with vegetables. Do this with gloves, otherwise the hand pepper will bake. We will prepare a sterile jar in advance and ram the kimchi into it, close the lid and hold it at home for three to seven days.

Kim chi - a traditional classic recipe

You can add various seasonings or additions to this recipe in the form of vegetables, cauliflower inflorescences, carrots, daikon, onions. But this is the basis, this is how our Sakhalin Koreans cook.

We will need:

Ten kilos of Chinese cabbage
Eight liters of clean water
Eight hundred grams of coarse sea salt, I take clean ocean
Three hundred grams of garlic
Tablespoon of granulated sugar
A glass of red pepper flakes

How to cook kimchi according to the classic recipe:

First of all, we disassemble the heads of cabbage into leaves, the top ones just need to be removed, they are usually dirty and withered. Rinse them and lay them out to dry. In the meantime, prepare the brine, dissolve well in a large container. We take one so that all the cabbage fits completely, I take an ordinary plastic deep basin.

We completely immerse the dried leaves in brine, press down on top with a lid and oppression, leave to salt all night. In the morning we remove the brine, pour it a little into a half-liter jar to make pasta. We wash the leaves and remove excess water.

In the next step, we prepare a mixture of ground garlic, pepper, with the addition of brine and sugar to make a paste. For such a recipe, pepper is not ground, it goes in flakes, garlic is passed through a crush.

We rub each leaf with this infernal mixture, only with gloves, otherwise it will burn our hands, eyes, and all skin. We put the leaves in a container that is not a pity, the smell from it will not disappear for a long time. From above we set oppression and leave to roam for several days in the warmth. Then kimchi can be decomposed into jars and hidden in the cold.

Chinese cabbage kimchi recipe

This recipe can be made at any time of the year when you want spicy. By the way, it is not necessary to adhere to the exact proportions for garlic or pepper, if you cannot eat too spicy food, the main thing is to salt the cabbage well and let it marinate, then you will get the very “elixir of youth”, as the Koreans call kim-chi.

We take the following ingredients:

Peking cabbage forks per kilo
Medium head of garlic
Chilli pod
Piece of ginger root
Half cup soy sauce
Half a cup of regular table salt
Dining room with a slide spoon of sugar
Vinegar at 9% two tablespoons
Two tablespoons ground paprika
Two medium turnips

How to make kimchi from chinese cabbage:

We clean the forks from the upper leaves, rinse, cut out the stalk. Cut into four parts, then cut across into cubes. We put the cabbage in a deep cup and sprinkle with salt. We press the lid on top with something heavy and stand for a day. After draining the juice and washing the cabbage, let the water drain.

Three ginger on a regular grater, pass the garlic through a crush, peeled from chili seeds, cut into small pieces. Add these products to the cabbage, mix.

We mix soy sauce with paprika and sugar, add to the cabbage, mix again and put in a cold place to infuse for three days. Then the salad can be decomposed into jars.

Korean Kimchi with daikon

We take the following products:

Two forks of Chinese cabbage
One daikon root or two small radishes
One large carrot
head of garlic
Piece of ginger root
onion bulb
Bunch of green onions
Two tablespoons of shrimp paste
Chili and salt to your taste
Two tablespoons of rice flour
Three tablespoons of sugar or a teaspoon of odomodo

How will we cook:

Peel the heads of cabbage from the top leaves, rinse under water, cut in half, then again lengthwise into quarters to the stalk so that they do not fall apart. Rinse again, do not remove the water, but sprinkle the wet cabbage with salt, try to evenly fall asleep between the leaves. Put the salted cabbage in a container and cover to press it. Let it soak for six hours.

After we need to cook jelly from rice flour. Pour it with two glasses of water, add sugar and cook until thickened.

While the cabbage is salting, we still have time to cook spicy pasta. We put garlic, ginger, pepper, onion in a blender bowl, grind everything. We rub the radish and carrot with long strips using a Korean grater. now we mix all these vegetables with jelly, spicy pasta, add shrimp sauce, stir everything.

We wash the salted cabbage in water, remove all the salt well, let the water drain and coat everything with the resulting dressing, put it right between the leaves. We put kimchi in a bowl, close it and put it away for a couple of days to marinate at normal temperature.

Just as the hallmark of national gastronomy in Russia is caviar, in France - wine and cheeses, in Korea - kimchi pickled vegetables. This is one of the most characteristic symbols, which embodies Korea and its culture better than others. So, in any case, the people of Korea themselves believe. This spicy snack is an essential part of any Korean menu.

These are salted pickled cabbage, radish or other vegetables that are cooked with spices. They differ from each other in the set of ingredients and salting methods, moreover, Korean kimchi is prepared in different ways at different times of the year.

There are, according to experts, more than 100 types of kimchi. In Korea, it is served even in Western or Chinese restaurants, and even in pizzerias. You may be surprised, but now kimchi is even added to pizza and hamburgers. And children begin to give kimchi from about three years old, washing cabbage pieces in water, which somewhat softens the spiciness of this dish, although after this procedure it still remains very spicy.

In Korea itself, there is a huge kimchi industry, festivals of this dish are held, museums have been created and a real cult of this truly national dish reigns. Jeonju University has the only faculty in the world to teach the technology of the production of this dish. Graduates during their studies are dismantled by companies engaged in the production of a national product. Every fall, the housewives of Seoul compete in the art of fermenting kimchi.

It is believed that a good Korean wife should be able to cook up to 30 (!) varieties of kimchi.And as the Koreans themselves say, the skill of a cook is often determined by his ability to cook this dish.

In ancient times, every autumn, several women gathered together to prepare kimchi for the future, so that it would be enough for several families for the whole winter. In traditional Korea, stocks of kimchi served in the daily diet of the family as the main source of vitamins in the winter. However, in our time, a small family has become common, and the townspeople living in apartments do not have the opportunity to gather together. Previously, kimchi was stored underground in clay vats or in pots that were buried in the courtyard of the house up to the neck in the ground, but now there are special vats for storing it and refrigerators. Thanks to them, many Koreans are able to cook small portions of kimchi throughout the year.

Why did kimchi come to Korea?

Kimchi appeared in Korea around the 7th century. At its earliest stage, kimchi was only salted vegetables, but during the 12th century
a new type of kimchi that included some spices and seasonings. In the 18th century, hot red pepper finally became one of the main spices used to make kimchi. In the 19th century, thanks to the importation of Chinese cabbage to Korea, we can taste the kimchi we know today.

Vegetable pickles can be found in all countries. But here are some possible reasons why kimchi as a pickle originated in Korea:(1) vegetables were loved by the ancient Koreans, whose main occupation was the cultivation of vegetables and fruits;(2) the Koreans had a wonderful technology for processing fish, which was often used as a condiment;(3) Beijing cabbage was grown in large quantities.

During the time of the Goryeo kingdom, cabbage was mentioned in an oriental medicine book called "Hanyakgugeupbang". During this time, there were two types of kimchi, zhangati (chopped radish preserved in soy sauce) and sunmu sogeumjeori (salted radish). Kimchi has begun to gain attention not only as a food that is convenient in winter, but also as a food that can be enjoyed regardless of the season. It is assumed that it was at this time that various seasonings began to be added to kimchi.

Three types of kimchi were served to the kings of the Joseon period: cabbage kimchi (“jeotgukji”), sliced radish kimchi (“kkaktugi”), and water kimchi (“dongchimi”). To prepare "jeotgukji", a large amount of salted fish was added to kimchi. The recipe book of the Joseon period indicates the following method of cooking "jeotgukji".

First, cut thoroughly washed cabbage and radish into small pieces and salt them. Secondly, add ground red pepper, garlic, omezhnik (“minari”), mustard leaves (“gat”) and some seaweed to the prepared mass. Thirdly, boil the marinated fish and cool it. Fourth, add it to the above mass. Fifth, put the mass in a pot and bring to fermentation.

A large amount of spices were used to give the taste of "donchimi", the main products of which were radish and water. The radish used for this type of kimchi had to have a specially prescribed shape and size. In addition, it had to be washed and salted the day before pickling and burying in jugs underground. There is a legend that King Gocheon, the penultimate king of Joseon, enjoyed cold noodles in dongchimi juice with beef broth as a winter evening snack. The royal chefs prepared a special water kimchi with pears for the king, which was used only for cold noodles.

Benefits of Kimchi

Well-fermented kimchi has antibiotic characteristics, since the lactic acid bacteria produced during the fermentation process inhibit the growth of kimchi.

st of harmful bacteria. These bacteria not only create the starter, but also prevent over-fermentation by keeping other bacteria from growing in the gut. Lactobacilli produced as a result of fermentation block the growth of harmful bacteria in the internal organs, stimulate the secretion of pepsin, a protein analysis enzyme in the stomach and intestines, helping digestion normalize the distribution of bacteria in the internal organs. In this way, kimchi inhibits the influence of harmful bacteria, reducing the acid index in the intestines like yogurt, and when kimchi ripens, the content of lactic acid bacteria increases.

Kimchi is an alkaline supplier that protects against acidic toxins formed by blood oxidation when there was too much meat at dinner and

whether sour food. Kimchi is also considered an effective hangover cure.

In addition, the lactic acid formed in kimchi is effective in preventing diseases such as obesity, diabetes, and cancer of the stomach and intestines.

According to recent studies, it was found that kimchi protects against atherosclerosis by reducing the amount of cholesterol in the blood. Kimchi is an antioxidant and active ingredients such as vitamin C, carotene, phenolic compounds, and chlorophyll, etc., inhibit aging, especially of the skin.

Beijing cabbage, which is used to make kimchi, has the ability to prevent colon cancer, and garlic protects against stomach cancer. Garlic is used in almost all kinds of dishes in Korea and is a very important ingredient in kimchi. Due to its strong and pungent smell and taste, people avoid eating it, but various foods with garlic are quickly becoming healthy foods. Ground red pepper, the main component of kimchi, aids digestion by stimulating the secretion of gastric juices.

a, and is an antioxidant with lots of vitamins A and C. The allicin found in garlic activates metabolism, helping the absorption of vitamin B. In addition, ginger increases appetite and stimulates blood circulation.

Combining kimchi with various foods

Fried rice with kimchi - This is one of the easiest dishes to prepare. You can add onions and carrots to kimchi.

Kimchi ramen- kimchi soup, which is also easy to prepare. Put the chopped kimchi into the pot of simmering ramen. This will give the soup a mixed flavor.Kimchi udonthe soup is similar to kimchi ramen. If you put some kimchi in udon soup, the invigorating taste of kimchi will make the soup taste much brighter. You can also add vegetables or mushrooms for a better taste.

Cold noodles with radish kimchi Good for when it's hot in the summer. The secret of this dish is the broth. Pour the radish kimchi brine into the boiling beef broth in a 50/50 ratio. Finish the dish by adding some vinegar or mustard to taste.

Kimchi and meatperfectly harmonize with each other. Low-calorie, high-vitamin, high-calorie, protein-rich, kimchi is an excellent food combination in every aspect. Refreshing kimchi with bulgogi is a wonderful combination. You can also mix kimchi with minced fried beef or chicken by adding chopped shallots, garlic and peppers.

Kimchi and tofumatch perfectly. They can be eaten both hot and cold. Here's an example: remove excess moisture and cut these products into small pieces. Fry for a few seconds in hot sesame oil. Unique taste guaranteed.

While numerous kimchi adherents appear around the world, and it is prepared by housewives in different countries, according to the latest surveys in South Korea, 65% of modern Korean women living in megacities do not make kimchi themselves, but simply buy it in supermarkets and put it in their homes. special refrigerators. Making kimchi is a rather lengthy process. If you want to see it on the table the next day, you can buy kimchi from our store or make kimchi at home on your own, since we have all the components for kimchi.

Kimchi Recipe

Pyachukimchi (Kimchi made from Chinese cabbage)

Ingredients:

1 PC. Chinese cabbage

1 PC. white radish (small)

100 g garlic

50 g green onions

3 pcs red hot pepper

1 tbsp sugar without a slide

1.5 tsp salt

1 red bell pepper

15 g roasted sesame seeds

This recipe is simplified. It does not include some specific Korean supplements that are hard to get in Russia!

COOKING

Cut the cabbage lengthwise into two parts, if the head is large, then into four. Soak in salt water for a day (~ 1-1.5 tablespoons of salt per 1 liter).

Grind garlic, hot and sweet pepper in a food processor, add salt, sugar and a little water. Cut the radish into strips 4-5 cm long, 2-3 mm thick, chop the green onion 4 cm long and add to the spicy mixture. Thoroughly stuff the cabbage between the leaves with this mixture. Carefully wrap each part with the last (outer) sheet so that the filling is kept inside. Place tightly under oppression, pour the remaining juice from the filling on top. Keep at least 5 days at room temperature. Keep the finished kimchi in a cool place. Before eating, cut the salad into small pieces (3-4 cm). Bon Appetit!

How to make sour kimchi less sour

Usually, kimchi mixed with many seasonings becomes too soft quickly. Therefore, in case you want to keep fresh kimchi for a long time, you need to use more salt and less spices such as garlic and ginger, do not use seafood (raw oysters and shrimp). So, rice porridge will make kimchi more delicious, but kimchi will turn sour faster. Therefore, it is better not to use porridge for kimchi, which is fermented for the winter.

There is a way to reduce the sour taste of kimchi. If you put two eggs in the center of a head of Chinese cabbage for about 12 hours, you will find that the kimchi has become less acidic and the eggshells have become soft. Instead of eggs, you can use clam shells.

Radish Kimchi (Kkaktugi)

Ingredients:

2 pcs. large radish

30 g green onions

60 g garlic

10 g crushed ginger

250 g red ground pepper

150 g salted shrimp (optional)

15 g sugar

roasted sesame

peeled pine nuts

salt

COOKING

Rinse the radish, cut into small cubes, season with salt and keep for about an hour (so that it is slightly saturated with salt); then rinse several times. Cut the green onion into 3 cm pieces. Put the radish in a large bowl, add crushed garlic, ginger, pepper, sugar and shrimp and mix thoroughly.

Put green onions and parsley and stir lightly, salt to taste; put sesame seeds and pine nuts and stir.

Press everything well and keep in a closed vessel at room temperature for at least 4 days.

Nabakkimchi (radish kimchi cut into squares)

Ingredients:

1 kg radish

300 g Asian pear

50 g green onions

30 g garlic (1 head)

5 g ginger

10 g red ground pepper

100 g salt

COOKING

Cut the radish into flat squares with a side of 2 cm and a thickness of 0.2 cm. Peel the pears, also cut into thin squares with a side of 1 cm. Cut the green onion into 3 cm each. Chop and crush the ginger and garlic. Mix the radish with ground red pepper, grind and after it turns red, mix with pear and salt.

Put in a dish for salting. After an hour, pour in salted water to taste, season kimchi with onion, garlic and ginger, let it brew. When foam forms, dishes with kimchi should be put in a cold place. The nabakimchi needs to float on top, so a sufficient amount of brine is needed.

Kimchi sauce belongs to Asian dishes, it goes well with meat and fish dishes, complements the taste of unleavened rice. The spiciness of the sauce can be varied by changing the proportions of the ingredients.

Fresh vegetables pickled in kimchi sauce

Ingredients

ginger root 50 grams tangerines 4 pieces) Apples 2 pieces) Garlic 3 cloves Red pepper 3 grams

Servings: 4
Cooking time: 20 minutes

kimchi sauce recipe

The taste of the sauce is sweet and spicy at the same time.

Only sweet varieties of fruit should be used. Pitted tangerines are perfect.

1. Cut the ginger root into small pieces, pour 200 ml of boiling water over it. Leave for 1 hour.

2. Divide the tangerine into slices, peel from films and seeds. You only need pulp.

3. Peeled apples cut into pieces, combine with tangerines. Grind fruit in a blender to a mushy consistency.

4. Mix fruit with ginger decoction. Add crushed garlic and red pepper.

The sauce can be served immediately after preparation.

Kimchi goes well with grilled meat and fish. You can marinate chicken wings in it. Ginger decoction makes the meat softer, and red pepper combined with fruits gives a spicy taste.

Also, the sauce is consumed with sushi or boiled rice.

mustard kimchi sauce recipe

This recipe combines fruit with the spiciness of mustard.

Required Ingredients:

3 tangerines;
1 red apple;
40 g of grain mustard;
Red pepper;
Sugar.

You can also use table mustard.

1. Dilute mustard in 100 ml of hot water. Add a pinch of sugar.

2. Peel pits and films from tangerines. Mix with chopped apple in a blender until smooth.

3. Add red pepper.

If you want to make the sauce even spicier, chopped garlic is added to it.

Kimchi goes well with meat and fish. It is put in the first courses, consumed with seafood.

How to make kimchi sauce for vegetables

Kimchi can be used as a marinade for Beijing cabbage. Get a simple appetizing snack.

Required Ingredients:

50 g rice flour;
1 onion;
50 g fresh ginger root;
green onions;
Red pepper;
Salt.

You can add some coriander seeds to taste.

1. Dissolve 50 g of rice flour in 300 ml of hot water. Put on fire, let the mixture boil for a couple of minutes. The consistency of the liquid should resemble jelly.

2. In a blender, grind the peeled ginger root, garlic and chopped onion.

Combine ingredients, salt. Add red pepper, chopped green onion.

Peking cabbage is poured with sauce and marinated for 4-5 hours. You can add onion, bell pepper, daikon to cabbage.