Cooking traditional Korean dishes is quite difficult, but the result is worth it.
Unlike the original recipe, this contains a minimal set of ingredients, the most exotic of which are available in stores and markets.
ukraine , ukraingate, 5 , november , 2021 – kitchen
Ingredients:
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.
Dissolve salt in 1 cup of water and pour the cabbage and daikon, placed in a deep bowl. Leave for 6 hours or overnight.
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.
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.
source : Ukrgate