You will need
    • For the first recipe:
    • cabbage – 2 heads of cabbage;
    • salt – 6 tbsp;
    • water – 2 liters;
    • red pepper;
    • pear – 1 piece;
    • onion – 1 piece;
    • garlic – 2 heads;
    • ginger grated – 1 tbsp;
    • sugar – 1 tbsp;
    • anchovy – 0
    • 5 tbsp.;
    • daikon radish – 1 piece;
    • green onions – 1 bunch.
    • For the second recipe:
    • cabbage – 1 head;
    • fresh chili pepper – 1 piece;
    • chili pepper (ground) – 1 tbsp;
    • garlic – 1 clove;
    • fresh ginger – 0
    • 5 tsp.;
    • coriander – 1 tsp.;
    • vegetable oil – 1 tbsp;
    • salt.
The first prescription.Rinse the cabbage and cut each head lengthwise into four parts. Dip each piece in water, and spread between the sheets of salt. Put the cabbage in a saucepan and cover with water, leave for 8 hours.
Rinse the salted cabbage under running water, press and drain in a colander. When drained of excess fluid, try the cabbage on the salt. This must be done in order to decide how much salt should be put in the filling for kimchi.
Prepare a decoction of rice. Dissolve 2 tbsp rice flour with a little cold water and pour in 1 tbsp. boiling water. Mix well the ingredients.
Chop the garlic and ginger, add pepper, rice, broth, anchovy, sugar, chopped green onions. Mix thoroughly. Connect the mixture with rings of onion, pear and radish, cut into strips. Leave the dressing to infuse for half an hour.
The finished dressing over each leaf of cabbage, then place in a container. It needs a day to stand at room temperature to drain juice. Then, the container must put into the refrigerator for a few days. Before serving, kimchi should be cut into pieces with a length of 3 cm.
The second recipe.Cut cabbage lengthwise into four pieces, put in a saucepan. To prepare the brine, dissolve in a liter of hot water 2 tablespoons of salt. When the brine has cooled, pour over the cabbage and leave it for two days.
Prepare the filling for the cabbage, fresh pepper clean from seeds and skip the garlic through a meat grinder, or chop in a blender. To garlic-pepper mixture, add the coriander, chilli, chopped ginger and vegetable oil.
Rinse the cabbage under running water, then wring out and cut into squares. Mix it with dressing and put into a container, store it in a warm place. In two days the kimchi will be ready.