Cauliflower in Korean seasoning. Pretreatment of Ingredients

In fact, Korean-style vegetables are pickled vegetables with spices and almost obligatory carrots in the composition. And if so, let's prepare our favorite spices, carrots and the leading vegetable of our Korean appetizer - cauliflower.

Cauliflower should be fresh, without visible damage. And to protect ourselves from the worm bugs that hide inside the cauliflower, we will definitely soak the forks in cold salty water.

Already peeled and washed cauliflower forks need to be disassembled into inflorescences. You can immediately cut the cabbage in such pieces that you want to see in the appetizer. I usually cut larger. It seems to me that it’s easier this way, because before serving, you can grind the finished product.

Cauliflower florets need to be boiled. It seems to me that 5 minutes will be enough, because then the cabbage will still be marinated, which means that it will definitely not remain raw. You can do otherwise: just blanch the inflorescences in boiling water for 1-2 minutes - in the finished appetizer, such cabbage will be more crunchy.

I draw your attention to the fact that according to this technology I do not salt the water for cooking cabbage. And all because then salt will be part of the marinade. If you forgot and automatically salted the water (it happens to me), then later put less salt in the marinade.

So let's make the marinade. Everything is very simple here: boil 1 liter of water, add salt, sugar, vinegar and vegetable oil. Boil the marinade for about 5 minutes.

Now pour the boiled and strained cauliflower with marinade and let it cool completely. It is better to put the container in a cool place so that the process goes faster.

In the meantime, we will have time to peel and grate the carrots. Of course, it will be beautiful and authentic to use a special grater for Korean carrots. But here in my family they don’t really like carrot noodles, they say that it turns out tough. So I just grated the carrots on a regular grater. You can take as many carrots as you like. For example, I used one large root crop.

We also need garlic. I wrote the approximate number of cloves. If you like a more spicy and garlicky taste, then feel free to put more garlic. Garlic needs to be peeled and cut into fairly large slices.

The only thing left is to add garlic, grated carrots and spices to the almost cooled marinade with cauliflower.

It is worth talking about spices in more detail. You can do it simply: buy ready-made seasoning for Korean carrots and season the snack. But if you read the composition of such a store-bought seasoning, it becomes clear that most often it consists of dried garlic (we don’t need it, we already put it fresh), paprika, coriander, bay leaf, black and red ground pepper, salt (why do we need salt if we already put it in the marinade?) And, finally, monosodium glutamate (we definitely skip this ingredient and don’t feed our family with harmful additives).

That's why I rarely use ready-made spice mixtures. I took ground coriander, a mixture of peppers, bay leaves and paprika. In total, about 2 teaspoons of spices turned out, and which one will be more, it's up to you, focusing on your taste.

We leave the finished marinade with cabbage in a cool place for about 6 hours. During this time, the snack will be completely ready.

Wonderful spicy and spicy appetizer will certainly fall in love with you. Moreover, Korean-style cauliflower is suitable for almost any main dish and any side dish. Try it for sure! Bon appetit!

With the advent of autumn, we increasingly use salads from sour, pickled or canned vegetables in our diet. Korean-style vegetables are also popular. Most often, carrots, beets, sea kale are cooked this way. Today I want to offer you to cook your own Korean salad recipe. Marinated Korean-style cauliflower with carrots takes several hours to cook. For such an appetizer, cabbage can be used both fresh and frozen.

Korean cauliflower

Korean cabbage recipe with vinegar

• cauliflower - 1 medium head (weight 1.5 kg),
• carrots - 3 pieces (medium),
• sugar - 130 g,
• vegetable oil - 50 g,
• salt - 1 tbsp. l.,
• vinegar - 50 g,
• water - 700 ml,
• coriander - 1 tsp,
• ground black pepper - 1 tsp.

First of all, you need to prepare the main product. For salad, we take the middle head, white, without damage. We disassemble the cabbage into inflorescences. Dip in boiling water for 2 minutes, it is important not to overcook, so that the cauliflower is not soft. Take out with a slotted spoon and put in a bowl to cool.

Peel and grate the carrots. Preferably on a special grater for Korean salads.

Now let's prepare the marinade. Pour water into a container, add sugar, salt and vegetable oil. We put it on fire. When the marinade boils, add vinegar and turn off the heat.
We put the cooled cabbage in a small enameled pan, shifting with grated carrots and sprinkling with coriander and black pepper.

Pour in hot marinade. We wait until it cools down and put it in a cold place. Let it soak for 2 hours.

Cabbage turns out crispy, moderately spicy. I am sure that you will like the recipe, and the salad will find its admirers.
Bon appetit!

Elena Naryadchuk told how to cook cauliflower in Korean, recipe and photo of the author.

Even though this beautiful cabbage is very healthy, it is quite rare on our tables. It is unlikely that anyone cooks sauerkraut, more often they pickle it for the winter, prepare delicious side dishes or salads, which we will do.

Delicious and fragrant Korean-style cauliflower salad is a great option to diversify a lean menu or diet for weight loss. To keep yourself in great shape, it is enough to consume cauliflower 1 - 2 times a week.

Korean cauliflower salad

recipe with tomatoes, carrots and bell peppers

Have you ever wondered why cauliflower is called "cauliflower", although it is completely white with a slight creamy tint? After all, the color of the leaves of different varieties are yellow, and purple, and green. In fact, the answer is very simple, in ordinary types of cabbage, the leaves are eaten, and in cauliflower, we eat the inflorescences. Hence the name of this variety of cabbage.

For lovers of spicy dishes, I suggest preparing a very tasty pickled. This dish can be easily used as an appetizer both on the festive table and in the usual everyday menu, it is ideal for any main course or side dish. The appetizer turns out to be just wonderful, the vegetables in it are so fragrant that the mouth is already flowing from the smell alone, and they taste spicy, spicy and crunchy. I am sure that your family and guests will love this dish, be sure to cook it.

Ingredients:

• 1 cup of sugar;
• 1 kilogram of cauliflower;
• 100 grams of vinegar;
• 1 liter of water for marinade;
• 5 cloves of garlic;
• 2 tablespoons of salt;
• 50 grams of vegetable oil;
• seasoning for carrots in Korean to taste.

Very tasty marinated color. Step by step recipe

1. To begin with, the cauliflower must be disassembled into inflorescences.
2. Advice. In order to clean the cauliflower from dust and various bugs, I put it in a large saucepan, add one or two tablespoons of ordinary salt, pour it with cold water, leave it for thirty to forty minutes, and after the time has elapsed, I thoroughly wash the cabbage under running water.
3. Next, peel the carrots from the skin, wash and grate for carrots in Korean. If there is no such grater, then you can grate on a regular coarse grater.
4. Prepare the garlic: it must be peeled, washed and cut into slices.
5. Pour water into a convenient saucepan, give it time to boil, and put the cauliflower into the boiling water, it should boil for about five minutes until half cooked.
6. Next, you need to prepare the marinade. Pour water into a saucepan, put on fire, when the water boils, add vegetable oil, vinegar, salt, sugar, mix everything well, bring to a boil and let it boil for five minutes. All ingredients must be completely dissolved.
7. We take out the cauliflower that has boiled for five minutes from the pan and transfer it to a convenient bowl.
8. Pour chopped garlic into a bowl with cauliflower, sprinkle with Korean seasoning for carrots on top, put grated carrots and pour hot marinade on top. All ingredients need to be stirred a little.
9. If you do not have Korean carrot seasoning, you can add a mixture of peppers, ground coriander, bay leaf and paprika. Adjust the amount of spices to your taste, depending on how spicy the dish you want to get.
10. Marinate for five to six hours. When the marinade has cooled, put it in the refrigerator to marinate. During this time, the snack will be completely ready.

Delicious pickled cauliflower

Korean cuisine, in its domestic version, is rich in spicy vegetable dishes. And the adaptation itself touched primarily on the products used. In the absence of the original ones used in their homeland, the culinary specialists picked up the available ones. Cauliflower also attracted with its imposing appearance and dense structure and excellent “susceptibility” to spicy marinades.

Korean Cauliflower - General Cooking Principles

Korean-style pickled spicy cauliflower is an original fragrant appetizer that can decorate any table and serve with almost any side dish.

Whole heads of cauliflower or cut into pieces are not subject to pickling, only inflorescences are used. To carefully separate them from a dense trunk, the washed head of cabbage is turned upside down and cut in half exactly in the middle of the trunk. With a narrow thin knife, cut off the inflorescences one at a time, trying to divide them into smaller ones. The remains of the trunk are cut off from the inflorescences almost completely, leaving only their “curly” part.

Before pickling, inflorescences require preliminary preparation. They are blanched for a certain time in slightly boiling water or steamed with steam. After that, the cabbage is well cooled by laying it on a sieve or colander. Often, the inflorescences are boiled, but in most recipes, boiled and cooled, they are poured with hot marinade and cooled in it.

Marinade for real Korean cauliflower consists of vinegar, vegetable oil, spices, sugar and salt. The components of the marinade are mixed with water or the broth remaining from blanching the cabbage. Sometimes they are added to a specially prepared tomato base.

When preparing such an appetizer, carrots and garlic are added to the cabbage. Their number is not limited to prescription recommendations, you can put it on the basis of your preferences. Other vegetables are often added to the main vegetables. To enhance the taste, put bitter onions and bell peppers, the spiciness of the dish is regulated by hot pepper.

Seasonings and spices for the marinade are selected independently or they use the factory seasoning “For Korean Carrots”.

The duration of the preparation of snacks is from two to ten hours. But as a rule, it is not stored for a long time even in the refrigerator. To stock up for the future, it can be mothballed, while observing all the rules.

The classic simple Korean cauliflower recipe

Ingredients:

Small head of cauliflower - 700 gr.;

Big sweet carrot;

Five large garlic cloves;

50 ml of highly purified oil;

Table food vinegar - 200 ml;

Full 200 gr. a glass of sugar;

Two tablespoons of rock salt;

Liter of drinking water;

Ground coriander, sweet paprika, pepper mixture;

Two small leaves of lavrushka.

Cooking method:

1. Tear off all the leaves from the cabbage, rinse the head of cabbage in warm water and carefully sort it into inflorescences.

2. Boil clean water in a large saucepan. Dip the cabbage into the boiling liquid and boil with a slight boil for about five minutes. Then collect in a colander and set aside.

3. Pour a liter of drinking water into a clean saucepan. Add sugar along with salt and bring to a boil. As soon as the first bubbles begin to appear, pour in the vegetable oil with vinegar and, after boiling, boil the marinade for two minutes.

4. Pour the boiled inflorescences with the marinade just removed from the stove and let cool completely. To speed up the process, put the container in a cool place.

5. Grate the carrot. The dish will look beautiful if you use a special grater designed for making carrot-cha salad for chopping.

6. Cut the peeled garlic cloves into large longitudinal plates. If you like a rich garlic flavor, increase the amount.

7. Take ground coriander, chopped parsley, a mixture of ground peppers and paprika. Mix the spices, focusing on your taste so that in total you get no more than two teaspoons of the mixture and pour them into the cooled marinade with cabbage. Add carrots, mix well and place in a cool place to marinate for 6 hours.

Korean-style cauliflower without carrots with onions and bell peppers

Ingredients:

A kilogram of cauliflower, sorted cabbage;

Three large bell peppers;

Three heads of onions;

Two spoons of sugar;

75 ml of food vinegar;

Two tablespoons of curing salt;

200 ml vegetable oil, odorless;

A teaspoon of crushed coriander;

Black peppercorns - 1 tsp

Cooking method:

1. A saucepan, pouring 1.5 liters into it. water, bring to a boil over high heat. As soon as the liquid begins to boil, add one and a half tablespoons of salt and lower the sorted inflorescences. After waiting for the boil again, boil for no more than three minutes, remove from heat and cool without decanting the broth.

2. Cut the onion into very thin half rings, if the onions are very large, then into quarters. Chop the de-seeded peppers lengthwise into thin strips. Chop the garlic into thin slices.

3. Express the cooled broth and do not pour it out. Dry the inflorescences, and mix with prepared vegetables.

4. Pour the measured oil and vinegar into the broth. Dip in the remaining salt, black peppercorns and coriander. Lightly heat the marinade and pour over the vegetables. Stir and place overnight in the common compartment of the refrigerator.

Harvesting cauliflower in Korean for the winter

Ingredients:

Fresh cauliflower - 800 gr.;

Two spoons of seasoning "For Korean carrots";

large carrot;

Garlic to taste, but not less than 5 teeth.

For the marinade based on the initial liter of water:

Table 9% vinegar - 250 ml;

Lean, odorless, oil - 50 ml;

200 gr. sugar;

Two tablespoons of curing salt.

Cooking method:

1. Carefully separate the inflorescences from the trunk with a knife and rinse them thoroughly by lowering them into warm water.

2. Boil a little over a liter of water in a large saucepan and boil the cabbage in it for 4 minutes. The fire should not be intense, it is desirable that the water only barely boils. Put the boiled cabbage in a bowl and leave to cool.

3. Pour a liter of drinking water into a separate saucepan and bring to a boil. Then add spices, pour in oil and boil for five minutes. At the end, add vinegar, immediately remove from heat and dip the blanched inflorescences into the hot marinade. Cool the cauliflower in the marinade to room temperature.

4. Add finely chopped garlic, grated carrots with a special grater and mix well.

5. Spread the prepared mixture over the prepared sterile jars, filling them “up to the shoulders”. Add the remaining marinade and set to sterilize, loosely covered with boiled metal lids.

6. For sterilization, place the jars in a wide pan, the bottom of which is covered with a terry towel in several layers. Fill the container with jars with warm water, pouring it so that it does not reach two centimeters to the neck, and put it on intense heat. As soon as the water boils, reduce the heat and keep the preservation in slightly boiling water. Half-liter containers - a quarter of an hour, liter - up to 25 minutes.

7. After sterilization, carefully remove the jars from the pan and seal by rolling the lids with a special seaming device.

8. Cool the hot preservation under a blanket and put it in a cool place for further storage.

Spicy Korean-style cauliflower with lemon juice in two hours

Ingredients:

4 tbsp. l. lean frozen butter;

0.5 kg of cauliflower;

Two large carrots;

1.5 table. spoons of sugar;

Hot pepper - 1 pod, small size;

Coarse salt - 2 tsp;

Juice from a large lemon;

Fresh cilantro and dill - to taste;

Two bow feathers;

A teaspoon of coriander.

Cooking method:

1. Boil water in a large saucepan and salt it, as usual when boiling pasta. Dip the disassembled inflorescences into a boiling, slightly salted solution and boil them for about 3 minutes. Determine readiness by biting into a piece. If it is not soft enough, boil more, but do not overdo it, the inflorescences should remain dense.

2. Drain all the broth, measure and return five spoons to the pan. Transfer the cabbage to a sieve and cool well.

3. Cut green onions and hot peppers into rings, finely chop fresh herbs. Chop the garlic with a fine grater, cut the carrots into thin long strips or rub with a special grater.

4. Combine all the vegetables in one bowl, add the cooled inflorescences, coriander to them, pour in the hot marinade and mix thoroughly.

5. Fold in a plastic food container with a lid and place in the refrigerator. If the inflorescences are small, pickling will take a couple of hours, if larger ones, it will take longer.

Quick Korean Cauliflower Recipe with Sesame and Soy Sauce

Ingredients:

Six inflorescences of cabbage, small in size;

a tablespoon of soy light sauce;

Two spoons of sesame seeds;

A piece of fresh ginger root;

Rice vinegar - 1 tbsp. l.;

A full spoon of honey, without a slide;

40 ml of high-quality vegetable oil;

Cooking method:

1. Soak the inflorescences for one hour in warm, slightly salted water. Then rinse well and soak over steam for ten minutes.

2. Combine soy sauce with rice vinegar. Pass through a press and add garlic, finely grated ginger (2 tsp), honey to the marinade and mix well.

3. At the minimum temperature in a dry frying pan, lightly fry the sesame seeds, cool them and pour half into the marinade, mix.

4. Pour the cooled inflorescences with the prepared marinade and leave to marinate warm for two hours.

5. When serving, pour the marinade gathered at the bottom of the container over the cabbage and sprinkle the remaining sesame seeds on top.

How to preserve Korean-style cauliflower in tomato marinade

Ingredients:

Two large tomatoes;

Kilogram head of fresh cauliflower;

Two sweet, preferably red, peppers;

3-4 peppercorns;

Hot pepper - 2 pods;

Five large cloves of garlic;

Salt to taste;

Three large spoons of sugar;

Half a cup of 9% food vinegar;

170 ml of highly refined oil.

Cooking method:

1. Carefully separating with a knife, disassemble the head of cabbage into inflorescences of the minimum size and cut off the remnants of a dense stem from them. Dip in boiling, lightly salted water and boil for three minutes over medium heat. Then put on a sieve and dry well.

2. Grind the peeled garlic cloves and chopped tomatoes with a blender.

3. Add vegetable oil to the tomato mass, then sugar, vinegar and spices, stir well and take a sample. The tomato marinade should be slightly salty.

4. On low heat, bring the marinade to a boil, lower the blanched inflorescences and boil again, just a couple of minutes.

5. Pack hot Korean cauliflower with marinade in sterile jars and seal.

6. Turn the blanks over onto the lids and leave to cool under a warm blanket.

Korean Cauliflower - Cooking Tricks and Helpful Tips

Often small midges live in cauliflower inflorescences. To get rid of the pest, it is enough to withstand it for a short time in salted cool water.

It is not necessary to boil the inflorescences for the time indicated in the recipe. If you like crispy cabbage, boil it less, but keep in mind that the firmer the flesh, the longer the pickling time will take.

The taste of the marinade can be adjusted by independently changing the amount of sugar. But it is worth remembering that the marinade should be brackish, since cabbage will draw almost all the salt out of it.

Probably every housewife at least once a week asks herself the same question: what to cook delicious today? And now the first or second dish is ready, but I still want to make some kind of salad. And what would be as little mayonnaise as possible or it was absent altogether in the dish. And here comes the idea of ​​cabbage, but not simple, but in Korean!

As you already understood, it is about her that we will talk today. After all, so many delicious dishes can be prepared from this vegetable. These are soups, side dishes, salads, and even pies are added as a filling. But I've already gone too far.

You and I made Korean-style salads from, and even. But we haven't done it with cabbage yet. But this is a very popular dish that you can even buy ready-made in the store. But this is a huge risk for our body. Therefore, it is worth trying to cook one yourself.

There are tons of recipes, and the ingredients are almost the same everywhere. But I have chosen the most delicious ones for you. They are different from each other. Therefore, you can find the right one for you and your family. And I will help you with this. And I hope some way will take its rightful place in your book of culinary masterpieces. And now let's get started!

I used to think that it would take quite a long time to cook this appetizer. After all, you probably need to insist it first, and only then serve it on the table. After all, this process usually takes about 12 hours. But it turned out not to be the case. In this method, I will describe how to make a salad quite quickly and after 30 minutes you can eat it.

Ingredients:

• White cabbage - 1/2 fork;
• Carrots - 1 pc.;
• Garlic - 2 teeth;
• Dill - 1 bunch;
• Ground hot pepper - 0.5 tsp;
• Ground black pepper - 0.5 tsp;
• Ground coriander - 0.5 tsp;
• Salt - 1/2 tbsp. l.;
• Vinegar 6% - 2 tbsp. l.;
• Vegetable oil - 50 ml.

Cooking:

1. Cabbage cut into large pieces and pour boiling water for 10 minutes. Then drain the liquid.

2. We clean the carrots and grate them for Korean carrots. We send it to a bowl with cabbage.

3. Garlic can be passed through a press or rubbed on a fine grater. But it is better to cut very finely with a knife. But the taste will be stronger.

4. You should not grind greens much. It gives off its flavor more when cut coarsely. Therefore, make it about 1 cm long.

5. Add salt, coriander and pepper to vegetables. Also add vinegar and mix well. Then we heat the oil so that it is warm or slightly hot, and pour it in there. Mix again and serve.

You can eat this salad as much as you like. And it cooks like twice two! Now you yourself have seen it.

The most delicious Korean cabbage recipe at home:

I want to add green radish to this salad. He will add his spicy taste to our cabbage, which will make the appetizer even tastier. You will definitely like this game of tastes. Also, this dish can be treated to someone and certainly surprise. Try it!

Ingredients:

• White cabbage - 0.5 kg;
• Carrots - 2 pcs.;
• Green radish - 1 pc.;
• Garlic - 1 head;
• Salt - 3 tsp;
• Sugar - 1 tbsp. l.;
• Ground red pepper - 0.5 tsp;
• Ground coriander - 0.5 tsp;
• Vinegar 9% - 4 tbsp. l.;
• Vegetable oil - 100 ml.

Cooking:

1. Cabbage cut into small cubes and put in a deep bowl. Fill with boiling water and leave for 10 - 15 minutes. Thus, our beauty will become softer and will not be so airy.

2. During this time, prepare other vegetables. We clean the radish and carrots and cut into thin strips. And garlic in thin slices. During this time, our cabbage came up. Drain the water and mix with the rest of the cut.

3. Pour spices. Add vinegar and oil. Mix thoroughly and refrigerate for 1 day.

This delicacy is eaten very quickly.

Pickled Korean-style cauliflower:

I have always tried such a salad only with white cabbage. And then the thought came that they probably eat from the color. After all, it is also very tasty, and not so many dishes are made from it. Or I just don't know them yet. In general, I cooked and we liked it. And I share the result with you.

Ingredients:

• Cauliflower - 1 kg.;
• Hot pepper - 2 pcs.;
• Bulgarian pepper - 3 pcs.;
• Carrots - 1 pc.;
• Garlic - 1 goal;
• Parsley - 1 bunch;
• Salt - 2 tbsp. l.;
• Sugar - 150 gr.;
• Coriander grains - 1 tsp;
• Vegetable oil - 50 ml;
• Vinegar 9% - 200 gr.;
• Water - 1 l.

Cooking:

1. First, boil the cauliflower until half cooked. To do this, we divide it into inflorescences, and remove the stump. After it needs to be cooled down.

2. We clean the Bulgarian pepper from seeds and cut into small strips. You can leave the bitter seeds. We grind it too.

3. Three carrots on a Korean grater or cut into thin strips with a knife. And we pass the garlic through the press. We also finely chop the greens.

4. Pour water into the pan and pour sugar and salt. Also immediately pour oil into it. Put on the stove and boil.

5. The brine is ready, pour vinegar into it. We also send coriander and all our cuts of parsley and vegetables there. Mix and add cabbage. Mix thoroughly again. Close the lid and, when cool, put in the refrigerator for 12 hours.

This excellent salad can be served with any meal.

Cabbage recipe with chim-chim seasoning for Korean carrots

Now in stores you can buy quite a lot of seasonings and dressings for any salads. So for a delicious cabbage, you can take such a pack. She will give our salad an incredible taste that you will not be able to forget. And it will speed up the whole cooking process.

Ingredients:

• White cabbage -400 gr.;
• Bulgarian pepper - 1 pc.;
• Fresh cucumber - 1 pc.;
• Carrots - 1 pc.;
• Dill - 1 bunch;
• Chim-chim Korean dressing for cabbage - 1 pack.

Cooking:

1. Shred the cabbage into thin strips. Place immediately in a deep bowl.

2. We also cut carrots, cucumber and pepper into thin strips. Mix and add finely chopped herbs.

3. Season the salad with chim-chim seasoning and knead again. Let the dish brew for an hour and serve.

This is perhaps the easiest recipe. After all, you do not need to bother with spices. They are already in this gas station.

Korean cabbage in jars for the winter:

Sometimes you eat a delicious salad, but it doesn’t fit anymore. The stomach is already full. And I want to leave this for later. In this recipe, I will tell you in detail how to make yummy for the winter. But do not think that it cannot be eaten before. It is possible and even necessary. Just leave more vitamins for the cold period.

Ingredients:

• White cabbage - 1 kg.;
• Garlic - 4 teeth;
• Bulgarian pepper - 3 pcs.;
• Carrots - 2 pcs.;
• Onion - 1 pc.;
• Vegetable oil - 6 tbsp. l.;
• Sugar - 5 tbsp. l.;
• Salt - 2 tbsp. l.;
• Ground black pepper - 1 tsp;
• Ground red pepper - 0.5 tsp.
• Vinegar 70% - 1.5 tbsp. l.

Cooking:

1. Cut the cabbage into small squares. Not too big, but not too small either. Put it in a large container. Three carrots on a Korean grater there. We clean the pepper from seeds and cut into strips, and pass the garlic through a press.

Cabbage can be taken of any variety. Only summer varieties should not be heavily crushed.

2. Pour salt and sugar. Also add red and black pepper. Mix thoroughly with your hands. During the process, the contents will sit well. Now add vinegar and stir again.

3. Pour vegetable oil into the pan and heat it well. Pour into it the onion, cut into small cubes. Fry it until transparent. But be careful not to burn it. We shift the finished mixture into the mixture along with the oil and mix again. We leave for 1 hour.

4. Let's prepare the jars. To do this, wash them and sterilize them in any way: in the oven, microwave or over steam. Also boil the lids.

5. Put the salad in a container and cover with lids. We put the bottles in a pot of warm water. We send it to the fire and boil for 30 minutes. Then we take out the jars and twist the lids.

Such cabbage is stored in any cool place. In winter, you can get such yummy for any lunch to please your loved ones.

Korean cabbage means "bomb"

All recipes are delicious and different from each other. But many people like this one, for which they called it the bomb. Quite an interesting name, but it is quite justified. Here you will need a small set of products and this is of course important. But it will also take a little time to prepare it. Let's get started!

Ingredients:

• White cabbage - 1 head;
• Carrots - 2 pcs.;
• Garlic - 2 heads;
• Ground black pepper - 2 tsp;
• Ground red pepper - 2 tsp;
• Salt - 2 tbsp. l.;
• Sugar - 1/2 cup;
• Vinegar 9% - 1/2 cup;
• Vegetable oil - 1/2 cup;
• Water - 1 l.

Cooking:

1. First, prepare all the vegetables. To do this, cut the cabbage into squares 3 x 3 cm. It is better to separate each piece from each other. Three carrots on a grater for Korean carrots or cut into thin and long strips. And cut the garlic into small pieces.

2. In a large saucepan, put a piece of cabbage on the bottom, then carrots and garlic. sprinkle with red and black pepper. Next, repeat the layers.

3. We make a pickle. Pour salt and sugar into 1 liter of boiling water. Also add vinegar and oil. Mix thoroughly to dissolve everything, and pour our salad.

4. From above we crush with a plate and put a load (a jar or a bottle of water). We leave it in this form to marinate for 2 days, after which it can be eaten or laid out in jars for further storage.

Delicious recipe for cabbage with beets:

According to this method, the salad turns out to be incredibly tasty and at the same time quite interesting. The thing is that instead of carrots we will use beets. Such a beautiful and quite colorful dish turns out. It can be served for any holiday and not only. It's also perfect for lunch.

Ingredients:

• White cabbage - 500 gr.;
• Beets - 200 gr.;
• Onion - 1/2 head;
• Bulgarian pepper - 1 pc.;
• Garlic - 1 tooth;
• Dill - 1 bunch;
• Parsley - 1 bunch;
• Salt - 0.5 tbsp. l.;
• Sugar - 2 tbsp. l.;
• Vinegar 6% - 2 tbsp. l.;
• Vegetable oil - 50 ml.

Cooking:

1. Shred the cabbage into thin strips with a knife or on a cabbage grater. Place immediately in a large bowl.

2. Peel the onion and cut into small cubes. We also chop the pepper randomly. And three peeled beets on a grater for Korean carrots. Add vegetables to the same bowl.

Onions can be taken blue, white or yellow. It will not affect the taste, but even very much the colorfulness.

3. Pour salt, sugar. Squeeze the garlic through a press. Finely chop the greens there. Also, don't forget the oil and vinegar. Mix everything thoroughly and knead well. So our vegetables will give juice and become softer.

4. Cover with a lid and leave to infuse for 30 minutes.

Such a salad can be served immediately on the table, and uneaten put into a jar and put in the refrigerator. But I doubt that you will have anything left!

So our article for today has come to an end. I hope you enjoy the recipes and when you treat your loved ones with a salad, they will appreciate your efforts. They might even ask you how to make one. Cook with pleasure for yourself and your family. See you soon!