Korean cabbage recipe at home. Recipe for pickled Chinese cabbage. With paprika and carrots

Many people are attracted not by ordinary cabbage, but by Chinese cabbage. And not only due to its mild taste, but also to the combination of the crispy center of the leaf and its tender edges. Therefore, it is Chinese cabbage that is canned or salted for the winter by many housewives.

Many people are attracted not by ordinary cabbage, but by Beijing cabbage

Most often, salads or main courses are prepared from Chinese cabbage. Interestingly, Chinese cabbage goes well with seafood, sausages, and other vegetables and fruits. When preparing salads and dishes from this product, you should take into account that it cannot be combined with cream, milk and yogurt, otherwise such an interaction may cause gastrointestinal upset.

When preparing main courses, Chinese cabbage should not be subjected to long-term processing. The optimal way to prepare a vegetable is to blanch it for 10-20 seconds. This product will be an excellent ingredient for preparing cabbage rolls, stews, various rolls, and casseroles. Such dishes should be served with sour cream or mushroom sauce.

Recipes from Chinese cabbage for the winter (video)

Chamcha for the winter

Chamcha is a rather spicy dish that helps to cope with various pathogens and also improve immunity.

To prepare it you will need:

• 1.2 kilograms of Chinese cabbage;
• 250 grams of daikon;
• 120 grams of carrots;
• 30 grams of ginger;
• 1 garlic head;
• 50 grams of leek;
• 50 grams of onions;
• 30 milliliters of soy sauce;
• 1 chili pod;
• 30 grams of rice flour;
• 40 grams of sugar;
• 50 grams of salt.

Making kimchi:

1. Remove the top 2 green leaves from the cabbage and cut the head in half lengthwise.
2. Prepare brine - dissolve 1 kg of salt in 10 liters of water.
3. Place the half heads of cabbage in a large pan for salting and pour in brine until it completely covers the leaves. To prevent the cabbage from floating, place a not too heavy weight on top. Leave the cabbage to salt for 2-3 days. An indicator of salinity is the stalk leaves, which should not break with a crunch, but bend freely.
4. After this time, rinse the cabbage well and lightly squeeze the moisture out of the leaves.
5. Now start making kimchi. To do this, make a starch putty by diluting the starch with cold water. Then pour boiling water over it to form a thick paste and leave to cool.
6. peel, chop into pieces 4 cm by 2 mm thick, sprinkle with salt and stir. Leave to infuse, and when liquid forms, about 100 g, then drain it.
7. Cut the bell pepper into slices, just like the daikon.
8. Cut the onion feathers into 4 cm lengths.
9. Chop the parsley into 2 mm pieces.
10. Combine all the vegetables, squeeze out the garlic, pour in the starch putty, season with ground red pepper and mix everything thoroughly.

Traditional Korean kimchi is a rarity in our country. But local Russified Koreans have long since simplified his recipe. You won’t even notice how two days will pass after salting, and a very tasty snack will appear on your table.

Ingredients:

• Beijing cabbage - 1.5 kg
• Garlic - 6 cloves
• Ground hot pepper - 4 tbsp.
• Table salt - 150 g
• Drinking filtered water - 2 l
• Sugar - 1 tbsp.

Preparation:

1. Remove the top spoiled leaves from the cabbage. Divide the head of cabbage into 4 parts and place it in a suitable container.
2. Make brine. Pour boiling water over salt, stir and cool. Then fill the cabbage with brine to the top and leave for 10 hours, stirring it 1-2 times so that all the leaves are evenly salted.
3. When the cabbage is ready, make the pepper mixture. Combine hot pepper with sugar and squeezed garlic. Pour 3 tbsp. water to form a thick paste consistency.
4. Coat each cabbage leaf with the resulting pulp and place them back in the pickling container. Pour in a little brine and apply pressure to release the juice. Keep the cabbage in a cool place: refrigerator, cellar, balcony. After 2 days, homemade kimchi is ready. Store it in brine all winter.

Chinese cabbage kimchi

The photo shows spicy kimchi.

Koreans call kimchi the elixir of eternal youth, because... Chinese cabbage, the main ingredient of the dish. It not only has a juicy and rich taste, but also contains a special beneficial substance like lysine, which cleanses the blood, improves immunity and fights tumor cells. We offer a popular recipe for a spicy oriental snack made from Chinese cabbage, which is adapted to suit our taste buds.

Ingredients for kimchi:

• Beijing cabbage - 1 kg
• Salt - 30 g
• Onion - 1 pc.
• Garlic - 2 cloves
• Ground red pepper - to taste

Step-by-step preparation of Chinese cabbage kimchi:

1. Cut the cabbage into strips, sprinkle with salt and leave for 6 hours.
2. After this time, add chopped onion, squeezed garlic and red pepper to the cabbage. Place a flat plate on top, on which you place pressure, for example, a jar of water.
3. In 2 days, homemade Korean kimchi will be ready.

Traditionally, kimchi is made from Chinese cabbage, which is practically not grown here. However, the beauty of Korean cuisine is that it can be easily adapted to existing products. And Russian chefs have already learned how to make a popular Korean appetizer at home, from one common Russian vegetable - white cabbage.

Ingredients:

• White cabbage - 1 large large head
• Salt - 150 g
• Korean seasoning - 1 pack
• Garlic - 1 head
• Sugar - 1 tsp.
• Ground red pepper - 0.5 tsp.
• Drinking water - 2 l

Preparation:

1. Cut the cabbage into 4 parts. If the head of cabbage is small, then divide it into 2 parts. Place the cabbage in a container.
2. Make a salt solution - dissolve salt in water and pour it over the cabbage. Leave it for 15 hours, turning it over every 5 hours so that the top leaves are on the bottom.
3. After this time, wash the cabbage under the tap.
4. Prepare the seasoning - squeeze out the garlic, add sugar, pepper and pour in the salt solution in which the cabbage was located so that the consistency of the mass is like thick sour cream.
5. Place the cabbage in a saucepan or glass jar and cover with seasoning. Compact, cover and keep in a cool place.

Kimchi soup is another popular Korean dish that is most common in the regions of Japan. Cooking it at home is much easier than many housewives think.

Ingredients:

• Pork loin - 700 g
• Rice wine - 1 tbsp. (sake)
• Kimchi paste - 100 g
• Shiitake mushrooms - 50 g
• Onion - 1/4 pcs.
• Green onions - 2-3 feathers
• Tofu - 200 g
• Chili pepper - 2 tbsp.
• Water - 500 ml
• Vegetable oil - for frying
• Garlic sauce - 0.5 tsp. (can be replaced with 2 cloves of crushed garlic)
• Chili paste - 2 tsp.
• Soy sauce - 3 tsp.
• Black pepper - 3 pinches

Preparation:

1. Cut mushrooms, onions, tofu and meat into strips.
2. Pour kimchi paste, rice wine, vegetable oil into the pan and simmer for 5 minutes. Then add garlic sauce, chili paste, soy sauce, black pepper, vegetables, meat and fill the food with water.
3. When the meat is ready, add tofu, chili pepper and stir. Serve the soup with boiled rice.

Kimchi sauce with chili

Hot, fiery-spicy kimchi sauce is the secret sauce of Korean chefs. It has a pleasant aroma of fresh fruit. It is used as a marinade, served as a separate dish, and has also been introduced as a mandatory component for rolls and sushi.

Ingredients:

• Chili pepper - 6 tbsp.
• Finely chopped garlic - 3 tbsp.
• Drinking water - 4 tbsp.
• Sugar - 3 tbsp.
• Salt - 3 tsp.

Preparing kimchi sauce:

1. Squeeze the garlic through a press.
2. Combine the garlic mass with pepper, salt and sugar.
3. Fill everything with water and mix well.
4. Place the sauce in a jar, screw on the lid and keep in the refrigerator.

Experiment, and you will always find a recipe for delicious homemade kimchi that suits your taste and soul.

Video recipe for making Korean kimchi (Chimchi) with Chinese cabbage:

Almost all the products needed for cooking are not exotic. These recipes don't even contain traditional soy sauce, and sesame is completely optional and can be added as desired. The appetizer takes on the flavor of popular salads due to spices.

Like any oriental dish, almost all types of Korean cabbage include garlic. When salted or fermented, during the process of lactofermentation, it will give a very peculiar smell, so take care in advance to place the finished dish in sealed jars with a volume of 0.25-0.5 liters. This makes it more convenient to open and immediately eat a portion, and then you don’t have to wash the refrigerator and ventilate it for a long time.

Korean white cabbage in a quick way

This dish uses a marinade. But don’t let this bother you: 9% table vinegar can be replaced with apple cider vinegar, which is what we will do. The taste will be softer and the aroma will be subtler.

Ingredients:

• white cabbage – 3 kg;
• medium-sized carrots – 3-4 pcs.;
• heads of garlic – 2 pcs.

Preparing the brine:

• water – 1 l;
• sugar - 2/3 cup;
• coarse rock salt - 3 tbsp. l. (without slide);
• refined vegetable oil - 1 cup;
• Edible apple cider vinegar – 1 cup;
• ground red and black pepper - 1 tsp each;
• coriander seeds (cilantro), crushed in a mortar - 1 tsp. (not necessary).

Cooking process:

1. Cut into squares (with a stalk): cut the head of cabbage in half, turn it over with the cut side facing the board, then cut each half in 2.5-3 cm increments. Then do the same across, and disassemble into squares by hand.
2. Peel and chop the garlic into thin slices.
3. Grate the carrots into “straws” (a special grater for Korean salads or “Berner”).
4. Mix the prepared vegetable slices evenly.
5. Place all the ingredients in a large glass or stainless steel pan in layers, alternating the white cabbage with the carrot-garlic mixture several times. Finish everything with a layer of cabbage.
6. Add all the ingredients of the brine to boiling water: salt, sugar, vinegar, oil, peppers, coriander. Bring to a boil again, stirring.
7. Pour the hot brine into the cabbage, doing it in a spiral for even heating.
8. Place a pressure, which is convenient to use as flat as possible a plate the size of the upper diameter of the pan (with a minimum gap between it and the walls). As a weight, you can use a 4-5 liter plastic bottle filled with water.
9. Place in a cool place for a day.
10. After removing the pressure, stir. Chill in an airtight jar in the refrigerator before serving.

Korean-style quick cabbage, prepared at home using this recipe, turns out very tasty and aromatic.

Kimchi with Chinese cabbage

There is no single recipe for kimchi. Even in Korea, different housewives have their own “tricks” in cooking, which may well be both a family secret and a source of pride for this particular family clan! Therefore, the proposed recipe contains everything listed for an authentic Korean composition - but without unnecessary frills like fish sauce, which can completely replace thin slices of salmon fish placed between the kimchi leaves. For example, salted pink salmon or salmon, which we do not recommend excluding from the recipe of Sakhalin naturalized Koreans.

Ingredients:

• Chinese cabbage - 2 medium forks;
• onion – 1 pc.;
• peeled garlic cloves – 1 cup;
• medium-sized ginger root – 1 pc.;
• rice flour – ½ cup;
• red chili pepper flakes (dried) – ¼ cup;
• medium-sized carrots – 2 pcs.;
• green onion – 1 bunch;
• sweet bell pepper – 1 pc.;
• salt, sugar, water;
• salted salmon.

On a note

This recipe features red chilies and bell peppers. Together, they make an equivalent substitute for real Korean red peppers, which are not as hot as chilies.

Step-by-step preparation:

1. Kimchi takes several days to prepare. First, brine is boiled - very salty water, in 3 liters of which 700 grams of salt are dissolved.
2. The forks are cut in half lengthwise, and then each half is cut to the stem.
3. Halves of cabbage are drowned in brine, and oppression is placed on top. You need to make sure that the liquid completely covers the leaves, otherwise an unpleasant putrid taste will appear. Salt for 3 days.
4. Carefully squeeze out the peking, literally twisting it.
5. Grind onion, ginger, garlic in a blender into porridge.
6. Cut the carrots into thin strips or grind into “grains” in a meat grinder.
7. To ensure a semi-liquid consistency of the dressing, cook jelly from half a glass of rice flour and 3 glasses of water. To ensure that there are no lumps in the jelly, the flour is stirred in water and heated to a boil, stirring continuously. Porridge of garlic, onion, ginger is added to the cooled mass, then carrots are added. Pour in the pepper, add 1 heaped tablespoon of salt and sugar.
8. Apply this dressing to each sheet on both sides, “fluffing” the fork halves.
9. Place the cabbage in airtight jars (remember the smell), placing thin salmon “petals” between the sheets, and leave in the refrigerator for a day. Before serving, cut into portions.

The recipe for a Korean snack with carrots, known as kimchi cabbage, is prepared quickly and cannot be stored for a long time at home. The ingredients include fish - a perishable product.

Interesting

The nutritional value per 100 grams is only 19 kcal, although the dish is hardly suitable for dietary nutrition when losing weight, as it stimulates the appetite.

Korean cabbage for the winter

This option with beets allows you to make a very tasty pickled appetizer at home, which will come in handy both on your everyday menu and on your holiday menu. Externally, the dish is very similar to, but after tasting the difference is felt.

Ingredients:

• white cabbage – 1 fork (2-2.5 kg);
• beets – 1 pc.;
• large carrots - 1 pc.;
• garlic – 1 pc.;
• vegetable oil - 0.5 cup;
• vinegar 9% - 1/2 cup;
• salt - 1 tbsp. l. (with top);
• sugar - 3 tbsp. l.;
• bay leaf – 1 pc.;
• coriander - 1 pinch;
• cloves – 2 buds;
• water – 1 l.

Preparation:

1. Cut the cabbage into squares from 2.5 × 2.5 cm to 4 × 4 cm.
2. Cut the carrots into small strips. Chop (or grate) burgundy beets in the same way. Peel the garlic and chop into thin slices. Mix everything with cabbage.
3. Add salt, sugar, spices to a saucepan with water, add prepared vegetable oil. Boil the brine and pour over the vegetables.
4. Cover with a flat plate, making sure to release the air from under it. Place a 3-5 kg ​​weight on top and leave for a day.
5. Place in sterilized jars and fill with remaining marinade. Cover with nylon lids scalded with boiling water.

Korean cabbage, prepared at home with beets, can be stored in the refrigerator for up to 3 months: according to this recipe, it cooks quickly, and the strong marinade protects the vegetables from spoilage.

You can become involved in the culture of a country through its cuisine. Therefore, try cooking cabbage, carrots, beets and other vegetables in Korean, because the recipes for cooking at home are not at all complicated. Having mastered the national cuisine, you will thereby awaken your further interest in this country.

Is it possible to imagine a Russian table without sauerkraut? In the same way, you can’t imagine Korean without kimchi. Translated, with slight sound changes, this word means “salted vegetables.” But Koreans mainly salt cabbage. The dish is similar to Russian pickled vegetables, only much spicier. The cooking recipe is different - the dish is fermented.

Two world-famous snacks - kimchi and Korean carrots - are similar in taste. Kimchi is not just fermented. It is salted together with vegetables, ginger, sesame seeds, seaweed, pine nuts and chestnuts with the addition of hot pepper. Kimchi is also combined with seafood: not only shrimp and fish, oysters are often added to it.

Koreans themselves eat a spicy snack with unleavened boiled rice. Well, those who have adopted the love for the dish come up with a side dish themselves. In Russia, vegetable pickling and potatoes are combined.

There are many recipes for making kimchi. In the homeland, the dish is a family recipe that is passed down through generations. Chefs from other countries create treats in their own style.

What is the difference between kimchi

Any pickling has its own aroma, which cannot be confused. In the case of kimchi this is very pronounced. The specific smell and taste will surprise you at first, and then true gourmets will fall in love with them.
Unlike sauerkraut, the leaves in the Korean dish are left whole. Beijing cabbage is softer, so the result is achieved faster. However, if the crushed version is more convenient, cut it.

The benefits of this product are a separate topic. Calcium, iron, vitamins and microelements reduce cholesterol levels and fight cancer; Vitamin C improves immunity, and vitamin A improves skin condition.

Variety of recipes and ingredients. Some people like their kimchi sweeter, others don't add carrots. Everyone adjusts the level of spiciness differently. But there is a risk of spoiling the snack, for example, with too much garlic, because it gives bitterness. The classic composition includes radishes, sliced ​​onions and a fish ingredient such as seafood paste or seaweed.

How to cook it at home

In restaurants, this dish is used in the correct preparation. Is it possible to achieve the desired taste and spiciness at home? Do I need to add secret ingredients and what cooking technology should I use? As the experience of housewives shows, there are no secrets if you follow the recipe.

• Chinese cabbage - head
• Daikon – 1 piece
• Garlic
• Ginger
• Chili pepper – 8 medium pieces, not too hot
• Fish sauce
• Sugar, salt
• Onion feathers

There are three ways to pickle the main product. Dry, in water and mixed. In the three methods, it is better to use coarse sea salt. The waterless process speaks for itself. Rub the grains of the product evenly on both sides and leave to release the natural juice for several hours.

In a humid environment, cabbage will not salt as quickly, but evenly.

With the wet-dry method, you need to rub the leaves and fill them with water. In our recipe we use a common method - wet.

We cut the head of cabbage into large pieces, along the core into quarters, and further across. Place in a saucepan, rub with salt and squeeze lightly. You will need two large spoons of salty grains. Fill with water to hide the pieces. Press down on top with heavy pressure. The brine soaks the product overnight.

The next stage is washing. Remove excess salt by rinsing with water. Let it drain.

The creative process begins - preparing the marinade. Grind a large piece of ginger and cloves of garlic in a blender or on a grater. Throw hot peppercorns into a blender. If Korean cuisine is too spicy for you, remove some of the fruit.

Shred the radish into strips, like French fries.

Chop the onion feathers.

We take dishes in which it is convenient to mix. Add hot seasonings: chili, ginger, garlic. Pour in the fish sauce, sprinkle with sugar and grind. Next, radishes and onions are added to the marinade. And put the cabbage last. Rub each piece so that the vegetable is covered with the filling.

The mixture turns out peppery, so it is better to prepare the dish with gloves, or treat the skin after cooking.

Kimchi, like other sauerkraut, should be stored in a glass container. Take a jar slightly larger in volume than the amount of snack and transfer the contents into it. The cabbage will release juice that may overflow the edges.

Close the jar tightly to prevent bacteria from entering. We leave it overnight in a cool place. It's better to put it where it's darker. We put the daily infusion in the refrigerator for a couple of days, but ideally kimchi is infused for about a week to acquire a unique Korean taste.

Every day we take out a jar of kimchi and lightly press the contents, stirring the brine.

How to make kimchi from Chinese cabbage

Koreans love Chinese cabbage. There are many recipes for making salad from it. This classic one:

• 10 kg Chinese cabbage
• Water – 8 liters
• Sea salt (coarse) – 800 gr
• Garlic – 300 gr
• Granulated sugar - large spoon
• Red pepper flakes - cup

Separate the leaves from the head of cabbage and wash them. While they are drying, prepare a brine from the prepared ingredients. You need a large container to accommodate the whole cabbage pieces.

Immerse the vegetable in the saline solution and press down on top. Chinese cabbage will be salted until the morning. If possible, turn the cabbage parts over after a few hours. In the morning, drain the liquid, reserving some for the sauce. Wash the leaves to remove excess salt.

We prepare the paste using brine, grated garlic, and add pepper in the form of flakes and sugar.

Wear gloves before rubbing the leaves. We coat each piece with the paste, stack it on top of each other in one container, and again press it with a weight on top. The fermentation process of the dish will continue for several days. Then divide the kimchi into portions into glass jars. They store snacks better. We put it in a cool place.

There is also a dry way to cook cabbage. Sprinkle sea salt over the cabbage and leave for 4 hours. Then sprinkle the other side of the leaves again and note the time. After 8 hours, wash off the grains and dry the vegetable.

Some people skillfully combine both methods: first they wake it up, then they soak it. It turns out faster.

More often, kimchi from Chinese cabbage is made with the addition of vinegar and numerous spices.

One of the famous recipes is this:

• Beijing cabbage – 1 kg
• 4 large spoons of salt
• 1 chili pepper
• Vinegar – 2 large spoons
• Soy sauce – 100 ml
• head of garlic
• Ginger – 4 pieces
• 3 onions
• Sugar and paprika 2 large spoons each

The processing of the main product is the same - we cut it into pieces. Dry salting takes overnight.

After preparing the marinade, that is, a mixture of ingredients in crushed form, spread the leaves with spicy paste. Fill the voids in the jars with water. Kimchi ferments in a cold place for 2-3 days.

Gourmets appreciate the taste of pickled apples and pears, so they often ferment Chinese cabbage in fruit slices. Choose the best recipe according to your own taste.

Fish sauce

Sauces are taken ready-made. In addition to fish, anchovy and shrimp are also suitable. You can combine both sauces. It depends on taste and desire. It is almost impossible to prepare fish sauce at home. This is a complex technological process. In Korea, there are plenty of similar sauces on the shelves. If you haven’t found it, you can do without it altogether. Koreans themselves sometimes replace the sauce with just salt or seaweed.

Is it necessary to use sea salt?

What makes kimchi special is its texture and taste. Simple seasoning won't do the job, so find some coarse sea salt. Small grains are washed out of the leaves, and the dish becomes lightly salted. Fermentation is not possible with iodized salt. We also refuse it.

What to do after the salting process

Rinse in a special way. Rinse several times in cold water. We cut the head of cabbage into large pieces, turn it upside down, that is, upside down, so that drops of liquid drain. If they remain inside, they will sour and spoil the marinade.

Make a floury solution

Rice flour with a sweet taste is brewed in the ratio of 1 small spoon to more than half a glass of water. Heat and cook over low heat so as not to cook in lumps. Outwardly it will resemble puree soup. Once thickened, remove and cool until cool.

Make gochugaru paste

Add hot pepper flakes to the flour puree. After some time, the pepper vegetable will give off a rich red color to the solution. Chop the garlic and ginger into small cubes. Pour into paste and stir until smooth. Cut onion feathers and radishes into thin slices. Together with the vegetables, we combine the dressing with the leaves.

Mixing

In an open container, combine fish sauce, pasta and cabbage pieces. Manually coat each inside with the mixture. Distribute so that the radish and herb slices are inside the pieces.

Fermentation

What is fermentation? This is a kind of fermentation process that occurs when cabbage is sauerkraut. The lactic acid that is released helps the proliferation of beneficial microorganisms. These are lactobacilli that promote food digestion and the functioning of the stomach and intestines.

For infusion and soaking, it is better to take a container or use a saucepan with a lid. We take into account that the product will give juice and leave room for it on top. We compact it and close it tightly to prevent bacteria from entering. A glass jar is also suitable for fermentation. But there are also dishes special for this, in which the result will be much better. A plastic container keeps snacks shorter. If you are going to eat right away, then plastic will do. Choose a different container for storage.

Kimchi cooking time

Kimchi takes a long time to prepare. No wonder chefs advise you to be patient.

It takes a day or two to process and salt the vegetable. Using a recipe as an example, let’s calculate how to make kimchi from Chinese cabbage. So, put a pan of water on the fire and bring 3 liters of liquid to a boil. We cut the cabbage ourselves: we divide it into quarters along the base, and cut it across again into wide plates. Salt in the following proportions: 6 large spoons per volume of water. Dip the future Korean cabbage into hot water, lay it tightly, and knead it.

While the water is hot, it seems that there is a lot of cabbage and it does not enter. Wait until it cools down, then it will become clear that the pieces have compacted. First, press down with a weight; when it cools down, remove it. At home, place the pan on the floor and forget about it for a couple of days.

After some time, we rinse the cabbage preparation from brine. And on the same day we prepare the marinade for the next, most important stage - fermentation. Mix the marinade based on hot peppercorns, bell peppers, garlic, coriander, ginger, and fish sauce in a blender. Coat the cabbage pieces and place them in a glass container. The consumption is 1:1, that is, per kilo of cabbage - a liter jar.

And then it’s a matter of taste. True gourmets let the kimchi ferment for another 5 days so that the cabbage develops its characteristic pickled taste and smell. Those who don’t have enough patience take the sample the very next day. In jars, the snack should be left at room temperature, not put in the refrigerator. And only then, when fermentation is completed, we put it away for cold storage.

Total preparation time is at least 3 days, maximum up to a week.

How long to store prepared kimchi

The traditional utensil for preserving food is ong-gi. This is a product made of clay or breathable ceramics that supports the fermentation process. In such containers, cabbage is stored even in the ground for months.

In Russian cuisine, such dishes are rather an exception. Therefore, we use a plastic container that is tightly sealed.

Glass jars in which sauerkraut is stored are also suitable.

The result of one salting is used for up to six months. True, with each passing month, kimchi becomes more sour, as fermentation intensifies. Preparation “for a long time” is suitable only for the vegetable version. But with seafood it is better to eat kimchi after a month.

By the way, kimchi is not just a snack, a main salad and a vegetable dish in its own right. Complex dishes are also prepared with its addition. So, kimchi will be an ideal addition to pilaf, stewed bigus is prepared on its basis, and it is used as a vegetable additive in burgers and sandwiches. The sour product is also irreplaceable for headaches, after holidays and heavy libations.