Korean cabbage

Korean cabbage - appetizer, seasoned with various spices, garlic, pepper, etc. There are many recipes for cooking, and almost all of them are simple and affordable. Any recipe assumes the presence of marinade, thanks to which cabbage leaves become crispy and sharp.

Korean Pickled Cabbage: A Classic Recipe

Composition:

• White cabbage head - 3 kg
• Carrots - 5 pcs.
• Garlic - 2 heads
• Water - 1.2 L
• 9 percent vinegar - 2 tbsp.
• Sugar - 1 tbsp.
• Vegetable oil - 1 tbsp.
• Salt - 4 tbsp.
• Bay leaves - 5 pcs.
• Ground chili pepper - 1 tsp.

Cooking:

1. Wash the cabbage and chop it finely. Peel the carrot and grate it on a coarse grater. Peel the garlic and pass it through the press. Mix all the ingredients and place in a deep bowl.
2. In a separate saucepan, mix water, sugar, vegetable oil, salt, bay leaf and ground pepper. Put the pot on the fire, boil. Add vinegar to the brine and pour over the cabbage. Leave on for a few hours until the brine has cooled completely. Put the cabbage in a glass jar, pour the brine and refrigerate. Cabbage in Korean served cold.

Cooking:

1. Rinse the cabbage forks well, remove the cutting and cut it in half. Each half cut across and cut into thin strips. Put the chopped cabbage in a wide bowl, sprinkle with sugar, add 2 tablespoons. l salt mix. Place a load on top of the cabbage: put a plate or a plate, and a 3-liter jar of water on top. Leave the cabbage for 12 hours at room temperature.
2. While the cabbage is pressed, make a pepper paste. Mix 1 tbsp. salt with chili powder, add enough water so that the paste consistency resembled dough on pancakes. Peel the garlic, pass it through the press and add to the cooled paste. Let the dressing stand for 12 hours. After this time, rinse the cabbage under running water, squeeze and mix with the paste. Wear sterile gloves to prevent burns. Mixing pasta with cabbage, make sure that it is completely covered.
3. Tighten the dishes with cabbage with foil and leave to marinate for 4 hours. Then stir again and leave for 5 hours. Put the prepared Peking cabbage in glass jars and refrigerate for 2 to 3 days.

Cabbage with Korean beets

Composition:

• White cabbage head - 3 kg
• Beets - 3 pcs.
• Carrots - 3 pcs.
• Garlic - 3 heads
• Water - 2 l
• Vegetable oil - 200 ml
• Table vinegar-3 tbsp.
• Sugar - 5 tbsp.
• Salt - 3 tbsp.

Cooking:

1. Rinse thoroughly, peel and chop the vegetables. Cabbage can be chopped or cut into small squares, beets and carrots grate on a coarse grater or cut into strips.
2. Lay the vegetables in deep dishes. Peel the garlic: 8 cloves put whole, the rest pass through the press.
3. Pour water into the pot, add sugar, salt, vinegar and vegetable oil. Put on the fire, bring the marinade to a boil. Pour the boiling marinade with vegetables and leave for 1 - 2 days.
4. Cabbage with beets in Korean ready! You can serve it as a cold snack with boiled potatoes or vegetables.

Features cooking cauliflower

Composition:

• Cauliflower - 2 kg
• Bulgarian pepper - 5 pcs.
• Onions - 4 pcs.
• Chesok - 2 heads
• Salt - 4 tbsp.
• Sugar - 4 tbsp.
• Vinegar - 100 ml
• Vegetable oil - 300 ml
• Pepper Peas - 1 tbsp.
• Ground coriander - 1 tbsp.

Cooking:

1. Disassemble the cabbage into inflorescences, wash and boil for 2 to 3 minutes in salted water. Peel the onions and garlic. Cut the onion into half rings, Bulgarian pepper into straws, and garlic pass through the press.
2. Mix all the vegetables, add spices, garlic, oil and vinegar. Mix well and refrigerate overnight.

Spicy Cauliflower with Coriander

Composition:

• Cauliflower - 2 kg
• Water - 2 l
• Table vinegar - 2 tbsp.
• Garlic - 4 cloves
• Sugar - 4 tbsp.
• Salt - 4 tbsp.
• Vegetable oil - ½ Art.
• Coriander seeds - 1 tbsp.
• Parsley - 1 bunch

Cooking:

1. Smash the cauliflower heads into the florets, rinse and boil until half cooked. Pour into a pan of water, boil and add salt, sugar, vinegar, oil, cook the brine for 5 to 7 minutes.
2. Pour cauliflower with hot pickle, add coriander seeds. Finely chop the parsley, skip the garlic through a press and add to the cabbage. Stir all the ingredients and leave to marinate overnight.

Saffron cabbage: original recipe

Composition:

• White cabbage head - 3 kg
• Sugar - 7 tbsp.
• Salt - 3 tbsp.
• Water - 1 l
• Saffron - 3 tbsp.
• 70 percent vinegar - 3 tbsp.
• Coriander - 1.5 tbsp.
• Garlic - 1 head
• Onions - 2 pcs.
• Carrots - 2 pcs.
• Vegetable oil - for frying

Cooking:

1. Wash the cabbage, cut into squares about 5x5 cm. Fold the cabbage into a deep pan and cover with boiling water for 15 minutes. Pour 1 liter of water into another pot, put it on the fire and bring to a boil. Add salt, sugar, coriander, saffron, pepper, vinegar and chopped garlic.
2. Peel and dice the onions, fry in vegetable oil with the addition of red pepper. Stir fried onions to the marinade and mix well. Peel the carrots and grate on a coarse grater. Carefully drain the water from the cabbage, put it in a glass jar mixed with grated carrots. Pour the vegetables with marinade and refrigerate for 1 day.

Korean cabbage is a tasty, savory and healthy snack. It contains a large amount of vitamins that are necessary for the human body. In addition, you can prepare blanks for the winter by closing the product in sterilized jars.