Kimchi - Korean pickled vegetables

Kimchi is a famous Korean food. It is a pickled (fermented) vegetables. Like all fermented vegetables, kimchi is very healthy.

There are many recipes for this dish. I want to offer you a recipe for white kimchi – without the addition of red hot peppers, kochukaru. It turns out to be not as spicy as red kimchi with pepper. Only a pinch of chili pepper and ginger root give the vegetables a slight pungency.

Ingredients:

Chinese cabbage – 1 pc. large
Carrots – 2 pcs.
Daikon – 1 pc.
Onions – 1 pc.
Green onion – bunch
Garlic – 10 cloves
Ginger – 3 cm
Rice flour – 0.5 cups
Water – 2 glasses
Fish sauce – 50-70 ml.
Chili pepper – pinch (optional)
Sugar – 2 tbsp. spoons
Sea salt

Cooking process

1 Cut the Chinese cabbage lengthwise into 4 pieces. Wash them under cold water. Put the wet cabbage in a bowl and, lifting each leaf, sprinkle it with salt. Leave the cabbage to salt for two hours.

After this time, the cabbage must be well rinsed from salt. Next, we transfer it to a colander and let the water drain.

2 Cut the carrots, daikon and green onions into long strips.

3 In a saucepan, mix the water and rice flour. Stir constantly, bring to a boil and remove the pan from heat. Add sugar, mix. It turns out a jelly (kissel) mass. Cool it down.

4 Grind the onions, garlic and ginger in a blender. In the resulting mixture, if desired, you can add more paprika for color and chili for spiciness.

Add fish sauce and chilled rice jelly to this “gruel”. Mix everything thoroughly.

The dressing for kimchi vegetables is ready.

5 Put the cabbage and other vegetables in a bowl. Distribute the dressing between the cabbage leaves. The rest of the dressing can be poured over the vegetables. Cover the bowl with a lid and leave at room temperature for 1.5-2 days.