Korean dishes are firmly entrenched on our tables. The secret is not only in soy sauce and abundance of hot spices, but also in an incredibly simple way of cooking. Just enough to properly comply with the technology, not to miss the little secret in this dish. Chimcha also has a secret. This is very salty brine, initially without spices. After a good salting cabbage, cabbage greased spices manually. You can take an ordinary cabbage, but Koreans love and Beijing.
Ingredients for spicy pickled cabbage Korean Chimcha. Recipes food:
Cabbage (10 kg),
Salt (0.5-1 kg),
Garlic (200-300 grams),
Method of cooking cabbage marinated spicy Korean Chimcha. Food recipes
Dilute salt in warm water. Prepare cabbage — cutting into 4-6 pieces and pour brine. Reserve salting 3-4 days. Acute impregnation — cut in a grinder red peppers and peeled garlic. Cabbage gets from the brine and rinse under running water. Spicy blend coat with cabbage leaves and place in a container. Top yoke and put the Braves to acidification. Without hot pepper cabbage stored for long periods in this case it is added directly to the plate and mixed just before eating. Store in the refrigerator. Spicy pickled cabbage Korean Chimcha. Food recipes
Chimcha can be cooked a little differently. Chop cabbage finely, using the shredding and grind with hot pepper. Add salt and garlic and put kvass. Oppression is not needed. Spicy pickled cabbage Korean Chimcha. Food recipes