Peking cabbage kimchi with prawns

Peking cabbage kimchi with prawns

Kimchi is a famous dish of Korean cuisine. Kimchi is made from vegetables with various additives from fish or meat, but the classic recipe is considered to be kimchi from Peking cabbage. Kimchi is not difficult to prepare and stored for a long time. Our recipe will help you prepare this dish. Peking cabbage kimchi with prawns.

Peking cabbage has not only a rich, juicy taste, but also contains a special useful substance – lysine, which cleanses the blood, fights tumor cells, and increases immunity. As a result of such processing, sauerkraut contains bacteria and enzymes that are useful for the digestive system, thanks to which food is better absorbed. It is no accident that kimchi from peking cabbage is called the elixir of eternal youth.


Peking cabbage 70.55 oz
Salt 7.05 oz

For the sauce
Rice flour 2 tablespoons
Brown sugar 2 tablespoons
Daikon radish 7.05 oz
Carrot 3.88 oz
Green onion 2.65 oz
Garlic 2.47 oz
Ginger 1 tablespoon
Onion 4.23 oz
1/2 Cup fish sauce
Fermented shrimp 5.29 oz
Chili pepper (flakes) 2.47 oz
Water 2 cups

Peking cabbage kimchi with prawns
Peking cabbage kimchi with prawns

Instruction. Peking cabbage kimchi with prawns.

How to make kimchi:

Cut the peking cabbage at the base and divide it into 2 parts with your hands, so the leaves will remain intact. Wash the cabbage well in cold, preferably running water.

Sprinkle each cabbage leaf with plenty of salt and leave to salt for 2 hours, every 30 minutes the cabbage must be turned over. Cut the carrots into thin strips. Also chop the daikon radish. Finely chop the green onion. Chop the garlic, ginger and onion until smooth in a blender.

In a saucepan, pour 2 cups of water and add rice flour, stir and cook over low heat for 6-7 minutes, until slightly thickened. Add the brown sugar and cook for another 1 minute. Remove from heat and cool to room temperature.

Add the minced garlic, onion and ginger, fish sauce, fermented shrimp, chili flakes to the cold sauce and mix. Add the daikon radish, carrots, and green onions and mix.

After 2 hours, thoroughly wash the peking cabbage from the salt in cold, preferably running water. Allow the excess water to drain, and then divide each half of the cabbage lengthwise into another half. Take 1/4 head and smear each cabbage leaf with the prepared paste, fold in half and put in a container.

Do not fill the container to the brimwhen the container is full, press the cabbage several times to let the air out and close the lid tightly. Leave the container at room temperature for 24-36 hours, so that the cabbage starts to ferment a little, when you click on the cabbage, bubbles will be visible. During fermentation, additional juice will appear.

Then put the cabbage in the refrigerator. In 8 hours, the Beijing kimchi cabbage is ready.
Bon Appetit!