Chinese Cabbage Kimchi - A Step By Step Recipe With A Photo

I want to share a delicious Korean recipe. It turns out the cabbage is very spicy, piquant, will serve as an excellent side dish for fried meat or fish. The main thing is to choose the freshest cabbage! See the recipe!

Purpose: For lunch

Main ingredient: Vegetables / Cabbage / Peking cabbage

Dish: Salads

Cuisine geography: Korean / Asian

Ingredients:

• chili sauce - 1 tbsp. spoon ("Sambal Olek" or similar)
• rice wine vinegar - 3 tbsp. spoons (or any vinegar)
• garlic - 4 Cloves
• salt - 1 pinch (generous)

Servings: 3-4

How to make Peking Cabbage Kimchi

1. Wash the Chinese cabbage, let it drain off the raw water, and then chop it not very finely. 2. Peel and chop the garlic. You can grind it in a special garlic press. 3. "Sambal Olek" is a classic oriental sauce with tomatoes, chili and oriental spices. You can replace it with a similar adjika from Georgian cuisine or spicy homemade adjika. 4. Mix chopped cabbage, sauce, vinegar, salt and garlic in one bowl and refrigerate for at least 1 night. Experts believe that real kimchi loves aging for at least a day. Serve cabbage cold to any fatty meat dishes.