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кимчи салат

00:00:01

in half, I mix everything well until the

00:00:04

kimchi salt is completely dissolved, I

00:00:06

washed it well and grind it and mix everything well

00:00:09

friends, look at this

00:00:12

beauty I got Anya

00:00:14

winter winter ear dear beloved the best my

00:00:17

subscribers and channel guests

00:00:19

welcome to my culinary channel

00:00:21

today I greet you in

00:00:23

Korean because today we are preparing a

00:00:25

traditional Korean dish, which is

00:00:28

always a must on the Korean table

00:00:31

for breakfast, lunch and dinner, and this dish is called

00:00:34

kimchi, you have long asked me

00:00:37

to prepare this traditional

00:00:38

South Korean dish, kimchi, and I

00:00:41

prepared it. The kimchi turned out to be

00:00:44

very chic. delicious definitely recommend

00:00:47

stay with me now

00:00:49

I’ll tell you in detail how to prepare traditional

00:00:50

national Korean kimchi we start

00:00:55

[music]

00:00:59

to prepare kimchi according to the

00:01:01

South Korean recipe we will need to

00:01:03

start pickling the cabbage

00:01:06

I have here two heads of cabbage with a total

00:01:08

weight of three and a half kilograms to

00:01:10

start the cabbage needs to be cut

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in half for this, look what I’m doing,

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I cut the white part of the head of cabbage in

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half like this and then I take it with my fingers like this and

00:01:25

tear it apart,

00:01:28

you see, this is done in order

00:01:30

not to cut off these small leaves like

00:01:33

this, you see, if I went through it with a knife,

00:01:35

it would all crumble

00:01:38

a lot of small leaves were torn like this

00:01:41

and you see here on the board I don’t have

00:01:42

any leaves left and I take a

00:01:45

rather large tass like this

00:01:47

I put the cabbage in toska like this I’m

00:01:51

now doing the same with the second head of

00:01:53

cabbage look I show again the white

00:01:57

part of the head of cabbage like this I cut it in half and in

00:02:03

this way I tear it apart, you see, in

00:02:07

this way we don’t have any crumbs

00:02:09

from the cabbage, but if I went through it

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with a knife like this, then it would all turn

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into small cabbage crumbs, like this I

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also put 2 heads of cabbage in the tass,

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then I have 5 liters here

00:02:24

filtered water, I definitely take

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this coarse salt and look, with

00:02:30

such a big big heap, for each

00:02:33

liter of water I send one tablespoon of

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salt,

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that is, it turns out 5 liters of water, I

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have to send here five spoons of salt

00:02:40

with this nice big heap, the

00:02:42

second spoon is three four five I

00:02:47

mix everything well until the salt is completely dissolved,

00:02:49

all my friends, the salt has completely

00:02:52

dissolved,

00:02:53

then I pour water into a basin with cabbage

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and then look, I have this

00:03:08

natural apple juice, my

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mother squeezed it herself in the fall, I take this

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closed jar with some

00:03:15

preserved food and this is how I place the weight on top of the cabbage a

00:03:19

little bit I didn’t

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have enough water I’ll literally make 2 more

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liters and so friends I made two more

00:03:27

liters of water and add it preferably so that the

00:03:30

cabbage is completely immersed

00:03:32

in water if you don’t have a lot of space in the

00:03:35

basin and the cabbage After all, it’s not immersed in

00:03:38

water and there is a chance that water will pour out of the

00:03:40

basin, it’s better not to risk it anyway, after a

00:03:43

few hours the cabbage will soften and begin to

00:03:45

decrease in volume and submerge completely

00:03:48

in the water, so if a little

00:03:50

cabbage

00:03:51

peeks out from under the water, then it’s just

00:03:53

okay my tass is huge,

00:03:55

very big and there is not very much cabbage,

00:03:58

so you see the water does

00:04:00

n’t even reach the end, I can afford to

00:04:02

pour a lot of water at once, everything is in this

00:04:05

form, now I leave the cabbage for

00:04:07

one and a half to two days until the cabbage completely

00:04:09

softens

00:04:10

and becomes soft, that is, now it’s

00:04:13

Saturday 12 o’clock at night, I think that on

00:04:16

Monday afternoon it will be possible to season

00:04:18

the kimchi, in general, as soon as my cabbage

00:04:20

softens,

00:04:21

I’ll show you and tell you everything in detail,

00:04:23

so friends, a day and a half has passed, that

00:04:26

is, the day before yesterday in the evening I soaked it with what what’s

00:04:28

cool about the salty water was

00:04:31

exactly 24 hours last night and now it’s lunch

00:04:33

time on the second day, that is, it turns out that

00:04:35

about a day and a half has passed,

00:04:37

look, my water has become slightly cloudy and a

00:04:40

characteristic smell of kimchi has appeared,

00:04:42

now I need to rinse the cabbage well

00:04:44

under cold water, now I’ll

00:04:47

show you about mine later what to do next so

00:04:49

kimchi friends I rinsed it well

00:04:51

I squeezed everything out of the water for now I’ll put it aside

00:04:54

I’ll start filling for the dressing for kimchi

00:04:57

we take these ingredients here

00:04:59

I have 150 grams of pears 2 heads of

00:05:02

garlic with a total weight in peeled form of already

00:05:05

45 grams

00:05:06

I got a small piece ginger for

00:05:08

25 grams 130 grams of onion my daikon radish

00:05:11

came out for 300 grams half a carrot

00:05:14

for 150 grams

00:05:15

1 level tablespoon of flour here

00:05:18

I got 20 grams and 250

00:05:21

milliliters of water from flour and water we will

00:05:23

cook the paste

00:05:24

100 milliliters of fish sauce I took 50

00:05:27

grams of sugar 50 grams of hot pepper

00:05:30

kuchuka rub and 200 grams of green onions

00:05:33

first we need to cook

00:05:35

the paste so we place the saucepan on

00:05:37

the stove we light the gas we send

00:05:40

the saucepan 250 milliliters of water and also 20

00:05:44

grams of flour and immediately without waiting for it to boil I start

00:05:47

stirring vigorously to break up all the

00:05:49

lumps I have all the lumps broken up,

00:05:53

you see already and now they are calmly

00:05:56

stirring, I will wait until the paste

00:05:57

begins to slowly boil and thicken,

00:06:00

friends, look at the edges, bubbles are already starting

00:06:03

to form, the paste

00:06:04

has thickened, everything at this stage I turn off

00:06:06

the gas, this is the consistency we get

00:06:09

the paste, we have everything now, leaving the paste behind,

00:06:11

you can put it away cool place

00:06:12

so that it cools down the paste we will

00:06:15

use it chilled while

00:06:17

my paste cools down I will do the

00:06:19

rest of the ingredients I

00:06:21

need to cut the radish thinly I cut it

00:06:23

first like this on a plate about

00:06:27

one millimeter wide

00:06:29

[music]

00:06:34

then lightly lay

00:06:36

the plates like this until icon and cut into thin

00:06:41

strips into strips, if you look like this, I

00:06:46

get a

00:06:48

straw like this, I cut the radish finely like this, I

00:06:51

managed to do it and put it straight into a

00:06:53

cup in which I will prepare our

00:06:55

dressing like this, then carrots and

00:06:58

carrots are done in exactly the same way, first

00:07:00

on thin slices like this then I

00:07:05

slightly straighten the plates like this

00:07:08

to make it easier to cut and the

00:07:10

resulting plates are cut into thin

00:07:13

strips like this,

00:07:18

I get carrot strips like this, I also

00:07:20

cut them, I send them to a cup of criticism, then

00:07:24

look at the onions, they are thick, these white

00:07:26

ends are like this, I cut them in half where

00:07:29

they are not very thick, leaving where but the

00:07:31

thick ones can be divided into two or three times like this,

00:07:33

then I set it up like this and

00:07:37

just cut it into strips of 45

00:07:40

centimeters like this, very quickly and easily

00:07:43

I also chopped the onion, I also put it in a

00:07:46

cup and while we put all the

00:07:48

remaining ingredients aside, we We will

00:07:50

grind the garlic through a blender,

00:07:52

leave it straight in this form,

00:07:54

divide the ginger into several pieces so that it is easier to

00:07:56

grind through the blender, I

00:07:59

also divide the onion into fairly large, tall

00:08:03

pieces so that it is easy to grind through the blender, the

00:08:06

pear must be peeled from

00:08:09

the core, I

00:08:10

divide it in half, remove the core and

00:08:13

this tail too We do the same

00:08:16

with the other half of the kushi,

00:08:18

then I also cut the pear into

00:08:20

pieces so that it is easy to grind

00:08:22

through a blender, I cut everything like this, I

00:08:24

crushed everything, now I take the blender bowl and put everything

00:08:27

in the blender,

00:08:29

ginger and garlic, then I cover it with a lid,

00:08:33

I connect the motor from the blender and

00:08:35

grind it

00:08:37

[applause]

00:08:40

look This is the kind of puree I

00:08:42

get a cool aroma, the combination of

00:08:44

pear and ginger is awesome and I manage all this

00:08:47

mush for our vegetables like this

00:08:51

also I have already cooled down the paste into a cup

00:08:54

I send the paste

00:08:55

and send 100 milliliters of fish

00:08:58

sauce 50 grams of a bunch of

00:09:01

hot red pepper bark and 50 grams of sugar

00:09:04

and I mix everything well, then I put on

00:09:07

a glove and will continue to work with a

00:09:09

glove on. If you

00:09:12

make this kind of spicy kimchi, be sure to

00:09:15

work with a glove because otherwise

00:09:18

your hands will be pinched very badly later. I

00:09:20

mix everything well, like this, all

00:09:23

friends, look at this dressing

00:09:26

for kimchi. I got it quite

00:09:28

soft but at the same time it doesn’t flow, you see it’s

00:09:31

not watery, you can season it with kimchi,

00:09:33

look, I have this and

00:09:35

from under the mayonnaise I prepare it in advance and

00:09:37

put it next to you here I have it for

00:09:40

us, I have cabbage and a board on

00:09:42

which I will work,

00:09:43

we take a head of cabbage and look like this,

00:09:46

we release the first layer of leaves and with

00:09:50

this resulting sauce or whatever it is, I

00:09:53

coat my kai with this one in general, so we coat it very

00:09:55

well, I specially

00:09:58

did it with a larger reserve so that there

00:10:01

would be enough for everything, then I release the

00:10:04

next few leaves here. so again I

00:10:08

coat each leaf like this, I

00:10:10

coated it like this, then I let go of another layer, I

00:10:14

coat each layer, that is, if I coat

00:10:16

anything, I coat it in literally

00:10:18

three or four places, then here I

00:10:20

coat each layer like this,

00:10:22

then I release another layer and

00:10:27

coat it

00:10:28

like this so then let go and coat the

00:10:35

small petals, all one at a time like

00:10:37

this, coat them thoroughly all the

00:10:40

friends with the kimchi, I completely coated it on

00:10:42

all sides,

00:10:43

then this head of kimchi, I

00:10:45

turn the

00:10:47

leaves over like this, press them in, and in this

00:10:50

form I send them into the bucket,

00:10:52

friends, look at the leaves, I pressed them in,

00:10:55

it means Yes, just like that, I put it

00:10:59

in a bucket in this way, like this, the

00:11:00

leaves got wet again,

00:11:03

water came out in which the kimchi

00:11:05

was brushed off, so

00:11:06

I squeeze out the leaves like this, and I

00:11:09

do the same with all the remaining

00:11:11

cabbage, one layer of leaves like this,

00:11:14

spread it on the board and coat it With this

00:11:17

kai ointment, like this, I’ll release the

00:11:21

next layer and coat all my friends,

00:11:24

now I’ll completely coat the kimchi

00:11:25

for you, I’ll show you what to do next, friends,

00:11:27

look, I’ve already laid everything off the

00:11:30

board, all the leftovers of this sauce

00:11:34

on top,

00:11:35

poured it here, now look, I have some water left here,

00:11:38

I’m doing this so we have this cup where

00:11:43

I had the mazyuk and I rinse it like this

00:11:46

and pour everything here into kimchi like this,

00:11:50

then I compact the whole

00:11:53

thing well like this, I press with all my strength like this so

00:11:55

that the cabbage

00:11:59

is immersed in Rostov as much as possible like this

00:12:02

look at how delicious the spicy

00:12:05

kimchi is, we get a bucket where we

00:12:08

dug up on all sides, wipe it like this,

00:12:10

cover it with a lid like this and leave a

00:12:12

small gap, now in this form the

00:12:15

kimchi will stand on the table for two

00:12:17

days, it will stand and ferment

00:12:20

in two days, I’ll tell you I’ll show you what I

00:12:22

did, so friends, it’s been

00:12:24

exactly two days with us, look at the kimchi

00:12:27

increased in volume periodically, I

00:12:29

approached it and just like that I

00:12:31

lowered it with my hand, see here

00:12:34

bubbles are already forming, the process is in

00:12:36

full swing, the sour smell characteristic

00:12:39

of kimchi has appeared,

00:12:40

all the kimchi is pleasant now

00:12:43

I clean the refrigerator and you can eat everything like this with your

00:12:45

hand, I compact it with my hand from time to time,

00:12:48

I try to immerse the kimchi in this

00:12:50

spicy brine, now I’ll cut it up, put it

00:12:52

nicely on a plate and show you again,

00:12:54

we’ll eat it with you, try it,

00:12:56

look, I pulled out one

00:12:58

piece, which means someone’s half of the cocina, and

00:13:00

that’s it I will need to cut this stalk like this, I

00:13:03

cut out the stalk, then

00:13:08

turn the kimchi over like this and

00:13:13

cut it into strips of about one and a half

00:13:16

centimeters, like this, the smell is amazing,

00:13:20

the smell is exactly what real kimchi should smell like,

00:13:24

but I don’t cut these leaves completely

00:13:27

because of this you can make a

00:13:29

delicious seven and you and I will eat

00:13:32

7 soon, that’s all, but I carefully put this part of the kimchi

00:13:35

on a plate, friends,

00:13:39

look, this is such a beauty, I

00:13:41

got real kimchi in Korean, I

00:13:45

got this huge

00:13:47

container, I already cut everything right away, and then there’s

00:13:50

this the plate of kimchi

00:13:52

that you and I will try

00:13:54

looks very appetizing, I invite everyone to

00:13:57

my banking channel to try this

00:13:59

deliciousness, the link, as always, is below in

00:14:01

the description under this video, well, this video,

00:14:03

if you liked the cars,

00:14:05

please give me a thumbs up,

00:14:06

subscribe to the channel, write

00:14:08

comments, I really appreciate it It’s nice

00:14:10

to communicate with you, it motivates me to make

00:14:12

even more delicious and interesting recipes for you,

00:14:14

thank you all so much for the likes for the

00:14:17

comments for the wishes and also

00:14:20

thank you to everyone for watching bye bye bye

00:14:22

come see you again tomorrow

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Смотрите пробу этого блюда на моем мукбанг-канале: https://www.youtube.com/watch?v=F--PahY87No Скорей СОХРАНЯЙТЕ Самый удачный РЕЦЕПТ КИМЧИ По-КОРЕЙСКИ из ПЕКИНСКОЙ КАПУСТЫ. Ингредиенты: Пекинская капуста - 3500 грамм, Вода - 7 литров, Соль - 7 столовая ложка, Дайкон - 300 грамм, Морковь - 150 грамм, Груша - 150 грамм, Чеснок - 2 головки (45 грамм), Имбирь - 25 грамм, Лук - 130 грамм, Мука - 20 грамм, Вода - 250 мл., Зеленый лук - 200 грамм, Рыбный соус - 100 мл., Перец кочукару - 50 грамм, Сахар - 50 грамм. КУХОННЫЕ ПРИНАДЛЕЖНОСТИ, КОТОРЫЕ ИСПОЛЬЗУЮ В СВОИХ ВИДЕО ✅ ТЁРКА: https://fas.st/7f-6DE ✅ ГРИЛЬ: https://fas.st/M2m9q- ✅ ПЛАНЕТАРНЫЙ МИКСЕР: https://fas.st/eYz4I ✅ БЛЕНДЕР ДЛЯ ТОФУ: https://fas.st/lm-zB ✅ РИСОВАРКА: https://fas.st/6x9kd ✅ ТЕСТОРАСКАТОЧНАЯ МАШИНКА: https://fas.st/5g8607 ✅ ЗАКАТОЧНАЯ МАШИНКА: https://fas.st/4a44Cd ПОМОЩЬ КАНАЛУ: ✅ Карта Тинькофф: по номеру +79654488392 ✅ DonationAlerts: https://www.donationalerts.com/r/vkusnyereceptyok ✅ QIWI-кошелек: +79654488392 ✅ Кошелек ЮMoney 4100116436244512 Друзья! Канал Вкусные рецепты Ольги Ким расскажет вам как приготовить кимчи по-корейски. По корейски кимчи из пекинской капусты готовится сложнее, чем кимчи из редьки, кимчи из белокочанной капусты, других кимчи рецептов. Кимчи простой рецепт, кимчи корейский рецепт (кимчи по корейски), это очень вкусно приготовленная кимчи (кимчи) капуста по-корейски. Корейская кухня имеет много вкусных рецептов, как то капуста по корейски и мы расскажем как сделать кимчи, как приготовить кимчи, для этого конечно нужна пекинская капуста, и тогда у вас получится, не чимчи. Мы любим простые рецепты, рецепт кимчи капуста кимчи, получится замечательный кимчи салат. Мы начинаем! Смотрите наши видео, ставьте лайки если понравилось, комментируйте! Присоединяйтесь в соц.сетях. VK: https://clck.ru/GD3G8 OK: https://ok.ru/group/55226931740754 Facebook: https://www.facebook.com/unsupportedbrowser Instagram: https://www.facebook.com/unsupportedbrowser Это видео: https://www.youtube.com/watch?v=Hk-f8OCYusk Плейлисты с нашими видео: Корейская кухня Рецепты: https://www.youtube.com/playlist?list=PLSB-LjDE25GhSB-IbQialdUkBazUaWOWZ Корейские супы: https://www.youtube.com/watch?v=1ecuFkC4dTM&list=PLSB-LjDE25GgNs2OBZZmeDydml0jluycW Узбекская кухня Рецепты: https://www.youtube.com/watch?v=whNu6bTG3Mg&list=PLSB-LjDE25GiA8T0i7QhQaVVhdfT3WTFK Турецкая кухня Рецепты: https://www.youtube.com/watch?v=D1LKtVETZEU&list=PLSB-LjDE25Gg9mLv7UCpSibuy6O4_K_8K Грузинская кухня: https://www.youtube.com/watch?v=xgfsi-xiYpE&list=PLSB-LjDE25GiE8zpb0M6NwwWB2HxTW4Fg Азербайджанская кухня Рецепты: https://www.youtube.com/watch?v=LIfgYBS06kg&list=PLSB-LjDE25Gg8Q5x76yazikAaD1txvwkL Китайская кухня Рецепты: https://www.youtube.com/watch?v=D55sBTdnuG0&list=PLSB-LjDE25GiYTeGp0LGpCjVdN6LMvSF6 Татарская кухня Рецепты: https://www.youtube.com/watch?v=9L_GOtgAoUU&list=PLSB-LjDE25Gj6AZHxWKCndtCPKNTS_wK0 Казахская кухня Рецепты: https://www.youtube.com/watch?v=XyD-WwmcLjk&list=PLSB-LjDE25GjWcV4c_OLmPBBWHKbRB4ZO Немецкая кухня Рецепты: https://www.youtube.com/watch?v=7luHIxdH09A&list=PLSB-LjDE25GiIMCSbaQ-btvV7-NR5mynC Кулинария: https://www.youtube.com/playlist?list=PLSB-LjDE25GgVQGTHlgin0pVvdTNWcD39 Домашняя выпечка: https://www.youtube.com/playlist?list=PLSB-LjDE25Gg_LBOuZk4PMDUfLtu2Fi-Z Диетические блюда и ПП: https://www.youtube.com/watch?v=yzxc9hOXSXI&list=PLSB-LjDE25GixlYbFCT3DuxfHewjyX1OD Рыбные блюда: https://www.youtube.com/playlist?list=PLSB-LjDE25GhEgSzE-wGJa-mqlhabyfAB Обзоры отелей: https://www.youtube.com/playlist?list=PLSB-LjDE25GjdTyMM_axMy8DSLr47UZmU Обзоры всего на свете – техники, ресторанов и т.д.: https://www.youtube.com/playlist?list=PLSB-LjDE25GisQZfIaj8rmgZAja0JOVRa Путешествие из России в Болгарию на машине: https://www.youtube.com/playlist?list=PLSB-LjDE25GjzRRIvvG_jzGAdjSWAdkEE Путешествия по Болгарии: https://www.youtube.com/playlist?list=PLSB-LjDE25Giu5o4kCjQtGwtQHEppmvfc Путешествие во Вьетнам: https://www.youtube.com/playlist?list=PLSB-LjDE25GjH8HzEuAFjrI6H2-9I9roV Путешествия по Турции: https://www.youtube.com/playlist?list=PLSB-LjDE25GgvytT4ZiavyAx3zASmKqku Путешествие через Грузию в Турцию: https://www.youtube.com/playlist?list=PLSB-LjDE25GgIOebtRgwGWUovGvLWHtZX Все плейлисты: https://www.youtube.com/channel/UCLpU0lAx6FyGoD_T3ftn6sA/playlists?view_as=subscriber Плейлисты будем добавлять по мере появления новых путешествий и новых рецептов.

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