Kimchi with Pekinese cabbage, basic recipe
All the ingredients here are taken to taste. The main component is Peking cabbage, in Korea it is called "pile". So, cabbage is cut in half and fits in some deep container, for example, a large pot. After that, it is poured strongly with salt water (brine). Brine should be taken so much that the cabbage was completely covered with it. Top put the press. In this form, the dish should last for 2 days. After a while, the leaves are thoroughly washed and the brine is drained. Now the "dicker" is ready for further use. Any recipe for kimchi necessarily involves the preparation of a burning paste, which will be salted with salted cabbage. Before its preparation it is desirable to put on gloves that not to burn a hand skin. So, in a meat grinder grind garlic and bitter pepper, and the last should be almost twice as much. After the mixture is added a little salt and mix well. Then each leaf of cabbage is lightly smeared with cooked pasta. Kimchi is almost ready, it remains only to put the cabbage in a tightly closed container (for example, a jar) and let it stand for a couple of weeks in a cool place. This recipe allows you to withstand "pile" and at room temperature. However, in this case it should be taken into account that the oxidation process will go much faster. So, if the snack is needed urgently, the process can be accelerated. 
Kimchi with Peking cabbage with more complex pasta
This recipe is a bit like the first, but it hastheir own characteristics. First of all, it is distinguished by a clear dosage of the constituents as a percentage. Changing the prescribed rate of products, you can get a completely new recipe, not at all like kimchi. Another difference in a more original and complex pasta. Ingredients:
- Peking cabbage - 85.6%
- Red pepper - 2.9%
- Chinese radishes - 2.8%
- Salt 2.5%
- Shrimp paste - 1,8%
- Green onions - 1.5%
- Sugar - 0.8%
- Ginger - 0,7%
Preparation: This dish is more difficult to prepare, but the taste of the obtained kimchi is more original. Take the forks of Peking cabbage and cut into large pieces, approximately 2-3 cm. Then they are kept in brine from 2 to 7 hours. When the "pile" is sufficiently salted, it is extracted from the brine and washed with cold water. Now go to the main thing that distinguish this recipe from others - to prepare spices. Their composition may vary slightly, but the main ingredients should always be present. These include: Chinese radish (can be replaced by any other), finely chopped garlic, chopped red pepper, finely chopped green onion, fresh ground ginger, salt, sugar and the most important ingredient distinguishing this dish from ordinary sauerkraut is shrimp paste. Shrimp, despite the name, are not the only ingredient in the pasta. It consists of assorted fermented seafood. All spices are mixed with "pile" and stand for about 2 days at a temperature just below room temperature. Delicious snack is ready!
