24/04/2023
Kimchi
2 heads of Beijing cabbage
1 carrot
1 daikon radish
1 onion
1 garlic
1 ginger root
100 g of green onions
100 g of fish sauce
100 g of rice flour
3 Art. l. sugar
Chili pepper
Salt
Cut each fork in half lengthwise. We cut the halves into quarters, without cutting to the end. Wash the cabbage under water, spreading the leaves so that they get all wet.
Sprinkle the wet leaves with salt - separately, without rubbing, just sprinkling. We use more salt at the base of the cobs, as the leaves are thicker there.
We put the salted cabbage in an enamel dish and leave it for 2 hours. After 2 hours, turn the cobs over and leave for another 2 hours.
In the meantime, we prepare the dressing, for this we peel garlic, onion, ginger, pepper and grind everything in a blender.
Next, cook rice jelly: pour 2-3 cups of water into a pan and add rice flour. If there is no flour, it is easy to prepare it from groats by grinding it in a coffee grinder. Mix flour with water with a whisk, bring to a boil. Add sugar and turn off the stove. Jelly should be quite thick.
Peel the carrot, green onion and radish, cut into thin strips.
Mix all the ingredients in a bowl, then add the cooled jelly and fish sauce. Fish sauce can be replaced with soy sauce, shrimp sauce, oyster sauce.
Wash the heads of cabbage under running water, spreading each leaf so that no salt remains. Now the cabbage leaves have become soft.
We fill the Peking cabbage rolls with dressing, carefully spreading each leaf. Put the finished cabbage in containers and leave it for a day at room temperature. Then store in the refrigerator. Cabbage can be eaten 2 days after cooking.
