{"id":197345,"title":"Kimchi po korejsku","modified":"2026-10-31T17:17:29+01:00","plain":"Lahodn\u00fd recept na kimchi, d\u00edky kter\u00e9mu si autentick\u00e9 chut\u011b vychutn\u00e1te i doma\n\n\n\nKimchi, patrn\u011b nejzn\u00e1m\u011bj\u0161\u00ed surovina korejsk\u00e9 kuchyn\u011b, si podmanilo sv\u011bt zdrav\u00e9 v\u00fd\u017eivy. Ale co p\u0159esn\u011b kimchi je? A pro\u010d se stalo tak obl\u00edben\u00fdm? V tomto \u010dl\u00e1nku v\u00e1m pov\u00edm o historii kimchi, k \u010demu se pou\u017e\u00edv\u00e1 a jak se z n\u011bj stal dne\u0161n\u00ed fenom\u00e9n.\n\n\n\nHistorie a p\u016fvod kimchi\n\n\n\nTato obl\u00edben\u00e1 p\u0159\u00edloha za\u010d\u00ednala jako oby\u010dejn\u00e1 nasolen\u00e1 zelenina. Stejn\u011b jako v\u011bt\u0161ina kva\u0161en\u00fdch pokrm\u016f p\u016fvodn\u011b slou\u017eila jako zp\u016fsob, jak uchovat zeleninu na chladn\u011bj\u0161\u00ed obdob\u00ed roku. \u017d\u00e1dn\u00e9 ko\u0159en\u00ed ani dal\u0161\u00ed dochucovadla se nep\u0159id\u00e1valy, ty p\u0159i\u0161ly a\u017e mnohem pozd\u011bji. Kimchi, jak ho dnes zn\u00e1me a m\u00e1me r\u00e1di, se zdokonalovalo dlouh\u00e9 roky, ale dodnes se li\u0161\u00ed podle regionu, ve kter\u00e9m se nach\u00e1z\u00edte.\n\n\n\nHotov\u00e1 kr\u00e1sa\n\n\n\nCo je kimchi?\n\n\n\nNa tuto ot\u00e1zku nen\u00ed \u00fapln\u011b jednoduch\u00e1 odpov\u011b\u010f, proto\u017ee kimchi nem\u00e1 jen jednu podobu. V\u011bt\u0161ina lid\u00ed ho zn\u00e1 jako pekingsk\u00e9 zel\u00ed kva\u0161en\u00e9 s gochujangem, gochugaru a dal\u0161\u00edm ko\u0159en\u00edm. A\u010dkoli to bezpochyby kimchi je, existuje cel\u00e1 \u0159ada dal\u0161\u00edch druh\u016f, nejen ten ze zel\u00ed. Nam\u00e1tkou m\u016f\u017eeme zm\u00ednit kimchi z okurek, \u0159edkve nebo list\u016f perily, ale k tomu se je\u0161t\u011b vr\u00e1t\u00edm pozd\u011bji.\n\n\n\nPokud chceme kimchi definovat obecn\u011b, jde tedy o zeleninu kva\u0161enou ve sm\u011bsi s gochugaru, \u010desnekem, jarn\u00ed cibulkou a pastou z an\u010dovi\u010dek, slo\u017een\u00ed se ale m\u016f\u017ee dom\u00e1cnost od dom\u00e1cnosti li\u0161it. Po prom\u00edch\u00e1n\u00ed se v\u0161e ulo\u017e\u00ed do vzduchot\u011bsn\u00e9 n\u00e1doby a nech\u00e1 kvasit. \n\n\n\nGochujang dod\u00e1v\u00e1 chu\u0165 tak\u00e9 pokrmu dakdoritang, po\u0159\u00e1dn\u011b pikantn\u00edmu du\u0161en\u00e9mu ku\u0159eti, kter\u00e9 zah\u0159eje za chladn\u00fdch ve\u010der\u016f\n\n\n\nD\u0159\u00edve kva\u0161en\u00ed prob\u00edhalo ve velk\u00fdch hlin\u011bn\u00fdch n\u00e1dob\u00e1ch, dnes ale kimchi obvykle kvas\u00ed v oby\u010dejn\u00e9 sklenici. Na ot\u00e1zku, co je kimchi, mo\u017en\u00e1 nikdy nebude jednozna\u010dn\u00e1 odpov\u011b\u010f, ale pr\u00e1v\u011b v tom mo\u017en\u00e1 spo\u010d\u00edv\u00e1 bohatstv\u00ed tohoto pokrmu i d\u016fvod, pro\u010d m\u00e1 v korejsk\u00e9 kuchyni tak d\u016fle\u017eit\u00e9 m\u00edsto: p\u0159izp\u016fsob\u00ed se ka\u017ed\u00e9 chuti. M\u016f\u017eete ho dokonce orestovat s r\u00fd\u017e\u00ed a tu\u0148\u00e1kem\n\n\n\nJak chutn\u00e1 kimchi\n\n\n\nChu\u0165 se m\u016f\u017ee li\u0161it podle druhu, kter\u00fd pr\u00e1v\u011b j\u00edte, z\u00e1kladn\u00ed chu\u0165ov\u00e9 t\u00f3ny jsou si ale dost podobn\u00e9. Pikantn\u00ed pasta, ve kter\u00e9 zelenina kvas\u00ed, j\u00ed dod\u00e1v\u00e1 kyselou, sladkou a p\u00e1livou chu\u0165. Kdy\u017e j\u00edte n\u011bco tu\u010dn\u00e9ho, kimchi p\u0159inese sv\u011b\u017eest, kter\u00e1 tu\u010dnost p\u0159\u00edjemn\u011b vyv\u00e1\u017e\u00ed, tak\u017ee se skv\u011ble hod\u00ed jako p\u0159\u00edloha k m\u00e9mu korejsk\u00e9mu sma\u017een\u00e9mu ku\u0159eti.\n\n\n\nPro\u010d je tak obl\u00edben\u00e9?\n\n\n\nKrom\u011b lahodn\u00e9 chuti nab\u00edz\u00ed kimchi \u0159adu zdravotn\u00edch p\u0159\u00ednos\u016f a p\u0159itom m\u00e1 velmi m\u00e1lo kalori\u00ed. Obsahuje vitam\u00edn A, vitam\u00edn C a mnoho dal\u0161\u00edch vitam\u00edn\u016f a miner\u00e1l\u016f, p\u0159i\u010dem\u017e na 150g p\u0159ipad\u00e1 jen p\u0159ibli\u017en\u011b 23 kalori\u00ed. D\u00edky procesu kva\u0161en\u00ed je tak\u00e9 v\u00fdborn\u00fdm zdrojem probiotik, kter\u00e1 skv\u011ble prosp\u00edvaj\u00ed zdrav\u00ed st\u0159ev.\n\n\n\nJak kimchi vyu\u017e\u00edt?\n\n\n\nDouf\u00e1m, \u017ee ve v\u00e1s tento \u010dl\u00e1nek probudil dost zv\u011bdavosti, abyste tuto lahodnou potravinu vyzkou\u0161eli. Pokud ale nev\u00edte, jak ji vyu\u017e\u00edt\u2026 p\u0159ijde nazmar, nebo je\u0161t\u011b h\u016f\u0159, skon\u010d\u00ed v ko\u0161i. A to rozhodn\u011b nechci. Zp\u016fsob\u016f, jak si kimchi vychutnat, je spousta, tady je n\u011bkolik mo\u017enost\u00ed podle jednotliv\u00fdch druh\u016f:\n\n\n\nKimchi z pekingsk\u00e9ho zel\u00ed:\n\n\n\nKimchi z pekingsk\u00e9ho zel\u00ed\n\n\n\nJde o nejb\u011b\u017en\u011bj\u0161\u00ed druh, kter\u00fd se pou\u017e\u00edv\u00e1 v cel\u00e9 \u0159ad\u011b korejsk\u00fdch pokrm\u016f. M\u016f\u017eete ho pod\u00e1vat jako p\u0159\u00edlohu ke sv\u00e9mu obl\u00edben\u00e9mu sma\u017een\u00e9mu ku\u0159eti, p\u0159idat ho do sma\u017een\u00e9 r\u00fd\u017ee, kimchi jjigae, kimchi jeon (pala\u010dinky), nebo se dokonce \u0159\u00eddit nov\u00fdm trendem: zkombinovat ho v sendvi\u010di s rozpu\u0161t\u011bn\u00fdm s\u00fdrem.\n\n\n\nKimchi z \u0159edkve:\n\n\n\nKimchi z \u0159edkve\n\n\n\nTento druh se skv\u011ble hod\u00ed k pol\u00e9vk\u00e1m a du\u0161en\u00fdm pokrm\u016fm, nap\u0159\u00edklad ke korejsk\u00e9 pol\u00e9vce z hov\u011bz\u00edch kost\u00ed (seollengtang) nebo k pol\u00e9vce s ru\u010dn\u011b kr\u00e1jen\u00fdmi nudlemi (kalguksu).\n\n\n\nKimchi z okurek:\n\n\n\nKimchi z okurek\n\n\n\nOkurkov\u00e9 kimchi se j\u00ed p\u0159edev\u0161\u00edm v l\u00e9t\u011b, proto\u017ee je velmi osv\u011b\u017euj\u00edc\u00ed. \u010casto se pod\u00e1v\u00e1 ke korejsk\u00e9mu grilov\u00e1n\u00ed, ale m\u016f\u017eete si ho d\u00e1t i k jin\u00fdm \u201etepl\u00fdm letn\u00edm j\u00eddl\u016fm\u201c. M\u00e1 pom\u011brn\u011b v\u00fdraznou chu\u0165, proto ho kombinujte s chu\u0165ov\u011b jednodu\u0161\u0161\u00edmi pokrmy, jinak by jejich chu\u0165 zanikla. Nap\u0159\u00edklad s nudlemi se sezamov\u00fdm olejem by si rozum\u011blo b\u00e1je\u010dn\u011b.\n\n\n\nHlavn\u00ed suroviny na kimchi\n\n\n\n\n\n\n\nPozn\u00e1mka k surovin\u00e1m\n\n\n\nKorejsk\u00e1 mo\u0159sk\u00e1 s\u016fl nen\u00ed nezbytn\u00e1, nahra\u010fte ji hrubozrnnou sol\u00ed\n\n\n\nSolen\u00e9 krevety nejsou nezbytn\u00e9 a korejskou pa\u017eitku m\u016f\u017eete nahradit jarn\u00ed cibulkou\n\n\n\n\n\n\tPrav\u00e9 korejsk\u00e9 kimchi\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t4 kg pekingsk\u00e9ho zel\u00ed (odstra\u0148te siln\u00e9 vn\u011bj\u0161\u00ed listy, ale hl\u00e1vku ponechte vcelku)3.9 litru vody285 g korejsk\u00e9 hrubozrnn\u00e9 mo\u0159sk\u00e9 soli (na soln\u00fd n\u00e1lev)97 g kuchy\u0148sk\u00e9 soli (st\u0159edn\u011b hrub\u00e9 krystaly (na posyp\u00e1n\u00ed))Ochucovac\u00ed sm\u011bs na kimchi \/ Pasta na kimchi2 l\u017e\u00edce mouky z lepkav\u00e9 r\u00fd\u017ee360 ml vody145 g gochugaru540 g korejsk\u00e9 \u0159edkve nebo \u0159edkve daikon (nakr\u00e1jen\u00e9 na tenk\u00e9 nudli\u010dky)1 l\u017e\u00edce jemn\u00e9 mo\u0159sk\u00e9 soli3.5 l\u017e\u00edce ryb\u00ed om\u00e1\u010dky2 l\u017e\u00edce solen\u00fdch fermentovan\u00fdch krevet (nasekan\u00fdch)90 g korejsk\u00e9 pa\u017eitky (nakr\u00e1jen\u00e9 na kousky dlouh\u00e9 5 cm)140 g mrkve (nakr\u00e1jen\u00e9 na tenk\u00e9 nudli\u010dky)42 g najemno nasekan\u00e9ho \u010desneku0.5 l\u017e\u00edce najemno nasekan\u00e9ho z\u00e1zvoru2 l\u017e\u00edce cukru75 g cibule (rozmixovan\u00e9 (ty\u010dov\u00fdm mix\u00e9rem nebo sek\u00e1\u010dkem na zeleninu) nebo najemno nastrouhan\u00e9)\t\n\t\n\t\tPekingsk\u00e9 zel\u00ed rozkrojte na \u010dtvrtiny a opl\u00e1chn\u011bte pod tekouc\u00ed vodou. Dbejte na to, aby ko\u0161\u0165\u00e1l z\u016fstal neporu\u0161en\u00fd.Ve velk\u00e9 m\u00edse rozpus\u0165te hrubozrnnou s\u016fl ve vod\u011b. \u010ctvrtiny pekingsk\u00e9ho zel\u00ed postupn\u011b pono\u0159ujte do slan\u00e9 vodyP\u0159endejte je na t\u00e1c, kde je je\u0161t\u011b dosol\u00edte.Silnou b\u00edlou \u010d\u00e1st zel\u00ed posypte trochou kuchy\u0148sk\u00e9 soli a s\u016fl do n\u00ed vet\u0159ete. Opatrn\u011b odhr\u0148te ka\u017ed\u00fd list a jeho silnou b\u00edlou \u010d\u00e1st posypte sol\u00ed. Postup zopakujte se zbytkem zel\u00ed. Slanou vodu, ve kter\u00e9 jste zel\u00ed nam\u00e1\u010deli, si ponechte na pozd\u011bji.Nasolen\u00e9 zel\u00ed vlo\u017ete do velk\u00e9ho plastov\u00e9ho s\u00e1\u010dku nebo velk\u00e9ho kbel\u00edku (kl\u00ednovitou stranou vzh\u016fru) a zalijte odlo\u017eenou slanou vodou.Plastov\u00fd s\u00e1\u010dek uzav\u0159ete. Pokud pou\u017e\u00edv\u00e1te kbel\u00edk, zel\u00ed zati\u017ete n\u011b\u010d\u00edm t\u011b\u017ek\u00fdm (nap\u0159\u00edklad t\u011b\u017ek\u00fdm hrncem s vodou).Zel\u00ed nechte 6 hodin nalo\u017een\u00e9. Ka\u017ed\u00e9 2 hodiny ho obra\u0165te. Ve velk\u00e9m plastov\u00e9m s\u00e1\u010dku ur\u010den\u00e9m pro styk s potravinami bude obracen\u00ed mnohem snaz\u0161\u00ed ne\u017e ve velk\u00e9m kbel\u00edku.Po uplynut\u00ed doby nam\u00e1\u010den\u00ed zel\u00ed opl\u00e1chn\u011bte pod tekouc\u00ed vodou, zejm\u00e9na jeho siln\u00e9 b\u00edl\u00e9 \u010d\u00e1sti, abyste odstranili s\u016fl. Vlo\u017ete ho do cedn\u00edku a nechte 1 hodinu okapat.Mezit\u00edm p\u0159ipravte pastu z lepkav\u00e9 r\u00fd\u017ee. V hrnci sm\u00edchejte mouku z lepkav\u00e9 r\u00fd\u017ee s vodouVa\u0159te na st\u0159edn\u00edm plameni 5 a\u017e 8 minut, dokud sm\u011bs nezhoustne.Hotovou r\u00fd\u017eovou pastu p\u0159endejte do st\u0159edn\u011b velk\u00e9 m\u00edsy a nechte vychladnout. Po vychladnut\u00ed p\u0159idejte gochugaru a d\u016fkladn\u011b prom\u00edchejte.Do velk\u00e9 m\u00edsy dejte \u0159edkev, jemnou mo\u0159skou s\u016fl, ryb\u00ed om\u00e1\u010dku a solen\u00e9 krevety. Nechte 10 minut odle\u017eet, aby se \u0159edkev prosolila. P\u0159idejte korejskou pa\u017eitku, mrkev, najemno nasekan\u00fd \u010desnek a z\u00e1zvor, cukr, rozmixovanou cibuli a sm\u011bs s gochugaru. D\u016fkladn\u011b prom\u00edchejte. Ochucovac\u00ed sm\u011bs na kimchi \/ pasta na kimchi je nyn\u00ed p\u0159ipraven\u00e1 k pou\u017eit\u00ed.\u010ctvrtinu zel\u00ed polo\u017ete na t\u00e1c. Ochucovac\u00ed sm\u011bs rozet\u0159ete na ka\u017ed\u00fd list. (Sta\u010d\u00ed pot\u0159\u00edt pouze jednu stranu listu.) Na \u010dtvrtinu zel\u00ed posta\u010d\u00ed 1 a\u017e 2 mal\u00e9 hrsti sm\u011bsi. Postup zopakujte se zbytkem zel\u00ed. Listy neodtrh\u00e1vejte od ko\u0161\u0165\u00e1lu, ponechte je p\u0159ipojen\u00e9, aby l\u00e9pe dr\u017eely pohromad\u011b.Kimchi p\u0159endejte do n\u00e1doby na kimchi nebo do vzduchot\u011bsn\u00e9 n\u00e1doby (a uzav\u0159ete v\u00edkem). Nechte ho 24 hodin p\u0159i pokojov\u00e9 teplot\u011b, pot\u00e9 dejte do lednice. I kdy\u017e ho m\u016f\u017eete za\u010d\u00edt j\u00edst hned po vychlazen\u00ed, m\u011bli byste  po\u010dkat je\u0161t\u011b 3 a\u017e 4 dny, aby z\u00edskalo v\u00fdrazn\u011bj\u0161\u00ed chu\u0165.\t\n\t\n\t\tKimchi obvykle vydr\u017e\u00ed v lednici n\u011bkolik m\u011bs\u00edc\u016f, ale podle podm\u00ednek skladov\u00e1n\u00ed ho m\u016f\u017eete uchov\u00e1vat a\u017e p\u0159ibli\u017en\u011b rok.\u00a0\n\nPozn\u00e1mka k surovin\u00e1m\n \nKorejsk\u00e1 mo\u0159sk\u00e1 s\u016fl nen\u00ed nezbytn\u00e1, nahra\u010fte ji hrubozrnnou sol\u00ed\n \nSolen\u00e9 krevety nejsou nezbytn\u00e9 a korejskou pa\u017eitku m\u016f\u017eete nahradit jarn\u00ed cibulkou\n\n\t\n\t\n\t\tCor\u00e9ennekimchi, Kimchi de chou","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197345","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=197345"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197345\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/12064"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=197345"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=197345"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=197345"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}