Cooking traditional Korean dishes is quite difficult, but the result is worth it.<\/p>\n\n\n\n
Unlike the original recipe, this contains a minimal set of ingredients, the most exotic of which are available in stores and markets.<\/p>\n\n\n\n
ukraine , ukraingate, 5 , november , 2021 – kitchen<\/p>\n\n\n\n
Ingredients:<\/p>\n\n\n\n
2 heads of Chinese cabbage “napa”
1 medium daikon radish
1.5 tbsp. l. coarse sea salt
1 cl. water
bunch of green onions
7 cloves of garlic
2 st. l. chopped ginger
1-2 st. l. chili (ideally asian orange)
1 st. l. sugar
2 st. l. Thai fish sauce
Wash the cabbage, cut the cobs crosswise into quarters, and then again into octopuses and each into slices 5 cm wide. Peel the daikon and cut into thin strips.<\/p>\n\n\n\n
Dissolve salt in 1 cup of water and pour the cabbage and daikon, placed in a deep bowl. Leave for 6 hours or overnight.<\/p>\n\n\n\n
Strain the vegetables the next day. Add a spoonful of sugar to the brine, bring to a boil and cool. Add chopped green onions, chopped garlic and ginger, ground chili and fish sauce to the vegetable mixture and mix well.<\/p>\n\n\n\n
Transfer the mixture into one large or several small glass jars, tamped and filled with brine so that there was a layer of at least 1 cm on top. Close the jars tightly and leave to salt for 2-3 days. Ready-made kimchi can be stored for about 2 weeks and eaten as a snack or salad, as well as added to other dishes.<\/p>\n\n\n\n
source : Ukrgate<\/p>\n\n\n\n