Korean cauliflower is the most delicious recipe. Making Korean cabbage with carrot seasoning at home

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 the 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 marinating 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.

Increasingly, new dishes from ordinary products, but marinated in a special way, appear on the table. Korean cauliflower is exactly that option. It can be prepared in just a few hours and the perfect snack will delight all guests.

Korean Pickled Cauliflower: The Real Recipe

Previously, this dish was bought ready-made in the store. But now many housewives have realized that in a short period of time, you can cook cabbage at home, while spending much less money.

Choose strong heads that are medium in size and light in color. Inflorescences should be tightly packed. You can check the freshness by pressing with your fingers, they should be firm. If you smell the cabbage, you should not take it, it is definitely stale. A fresh head of cabbage has practically no smell.

Ingredients:

• cauliflower - 1500 g;
• carrots - 3 pcs.;
• coriander - 1 teaspoon;
• sugar - 120 g;
• water - 650 ml;
• sunflower oil - 50 ml;
• ground black pepper;
• salt - 1 tbsp. spoon;
• vinegar - 50 g.

Cooking:

1. Separate the inflorescences, choosing fresh ones, do not use damaged ones.
2. Place in boiling water. Stand for a couple of minutes without overcooking, otherwise it will become soft and the taste of the dish will be spoiled. Take out and cool the vegetable.
3. Grate carrots on a special grater for carrots in Korean.
4. Pour sugar with a norm of water, salt.
5. Pour in sunflower oil, bring to a boil.
6. Add vinegar. Remove from fire.
7. Connect carrots with inflorescences.
8. Sprinkle with pepper, coriander.
9. Pour hot marinade over. Cool down.
10. Leave for a couple of hours in the refrigerator.

Fast food snack - step by step

Pickle cauliflower quickly and easily. It only takes a quarter of an hour to prepare. And the main advantage - you can harvest for future use. The snack keeps well for a long time.

Ingredients:

• garlic - 5 cloves;
• cabbage - 950 g;
• carnation - 5 buds;
• carrots - 1 pc.;
• turmeric - 1 teaspoon;
• Bulgarian pepper - 1 pc.;
• lavrushka - 1 sheet;
• water - 970 ml;
• sugar - 3 tbsp. spoons;
• sea ​​salt - 2.5 tbsp. spoons;
• vinegar 9% - 100 ml of apple;
• olive oil - 45 ml.

Cooking:

1. Divide the inflorescences, cut large ones into pieces.
2. Chop the bell pepper into cubes.
3. Using a Korean carrot grater, chop the carrots.
4. Pour sugar and salt into boiling water, stir until the crystals dissolve.
5. Add bay leaf, cloves, pepper, turmeric.
6. Pour in oil, vinegar. Mix.
7. Place cabbage. Boil for a couple of minutes under a closed lid.
8. Remove from fire.
9. Add carrots and peppers.
10. Stir, leave to cool.
11. Transfer to banks. Keep refrigerated.
12. You can use it within a day.

With onion and bell pepper

Cauliflower for the winter will become a favorite food on cold days for the whole family.

Ingredients:

• cauliflower - 950 g;
• sunflower oil - 110 ml;
• carrot - 260 g;
• vinegar - 100 ml (9%);
• Bulgarian pepper - 320 g;
• sugar - 90 g;
• garlic - 8 cloves;
• ground coriander - 1 tbsp. spoon;
• hot pepper - 1 pc.;
• cardamom - 0.5 tsp;
• cloves - 0.5 tsp;
• salt - 1 tbsp. spoon;
• nutmeg - 0.5 tsp;
• water - 670 ml.

Cooking:

1. Disassemble the head of cabbage into inflorescences.
2. Boil in boiling water for a couple of minutes, cool.
3. Prepare a special grater, grate the carrots.
4. Chop the garlic cloves.
5. Combine garlic and carrots.
6. Grind the pepper into small strips.
7. Hot pepper - in small cubes.
8. Mix all prepared products.
9. Sprinkle with coriander, cloves, cardamom, nutmeg, mix.
10. Fill the prepared jars (sterilized) with the resulting mixture.
11. Pour salt, sugar into the water.
12. Pour in the vinegar.
13. Boil a couple of minutes.
14. Pour jars, cover with lids.

With lemon juice for two hours

Great appetizer for spicy food lovers.

Ingredients:

• cauliflower - 470 g;
• green onion - 2 feathers;
• large carrots - 2 pcs.;
• dill - 15 g;
• sugar - 1.5 tbsp. spoons;
• hot pepper - a pod;
• cilantro - 15 g;
• olive oil - 4 tbsp. spoons;
• coriander - 1 teaspoon;
• sea ​​salt - 2 teaspoons;
• garlic - 4 cloves;
• juice squeezed from a large lemon.

Cooking:

1. Pour salt into boiling water.
2. Divide the inflorescences, place in liquid.
3. Boil for 3 minutes, cool.
4. Chop greens, hot pepper.
5. Grate garlic on a fine grater.
6. Carrots - on a special grater for carrots in Korean.
7. Mix vegetables.
8. Add cabbage.
9. Sprinkle with coriander.
10. Pour off 60 ml of the broth that remains after cooking. Pour in lemon juice.
11. Add sugar and salt, boil.
12. Pour food, stir.
13. Put in a bag, put in the refrigerator.
14. You can eat after two hours. If too large inflorescences are used, it will take three hours.

With sesame and soy sauce

A welcome guest on the festive table is pickled cabbage. Try this cooking option, and your guests will be satisfied.

Ingredients:

• cauliflower - 6 inflorescences;
• garlic - 4 cloves;
• honey - 1 tbsp. spoon;
• soy sauce - 1 tbsp. spoon;
• vegetable oil - 40 ml;
• sesame - 2 tbsp. spoons;
• rice vinegar - 1 tbsp. spoon;
• ginger - a piece of root.

Cooking:

1. Heat water, salt. Place the prepared cabbage inflorescences, stand for an hour.
2. Mix vinegar and soy sauce.
3. Chop the garlic, add to the vinegar liquid.
4. Grate ginger on a fine grater, combine with garlic.
5. Pour honey.
6. Mix everything.
7. Roast the sesame seeds, pour some into the marinade.
8. Place the florets in the marinade.
9. Leave for a couple of hours.
10. Sprinkle with sesame seeds.

Quick option in tomato marinade

If you want to please relatives or unexpected guests with a new, fragrant snack, then this option is for you.

Ingredients:

• cauliflower - 1000 g;
• large tomato - 2 pcs.;
• olive oil - 170 ml;
• garlic - 5 cloves;
• vinegar - 120 ml (9%);
• yellow pepper - 2 pcs.;
• sugar - 3 tbsp. spoons;
• black pepper - 4 peas;
• salt;
• hot pepper - 2 pods.

Cooking:

1. Disassemble the inflorescences, cutting off the remaining dense layer.
2. Put the cabbage in salted boiling water, boil for three minutes.
3. Get, dry the inflorescences.
4. Grind garlic cloves and tomatoes in a blender.
5. Fill with oil.
6. Pour in the amount of sugar.
7. Pour in the vinegar.
8. Season with spices. Mix.
9. Boil.
10. Add inflorescences, stand for a couple of minutes.
11. Pour hot into jars.
12. After an hour, you can enjoy the dish.

A recognizable, “signature taste” appetizer acquires due to garlic, coriander, ground nutmeg, dried basil and hot pepper. It’s better, of course, to stock up on all the listed spices and add them separately to your liking, adjusting the degree of spiciness. But if you wish, you can replace this whole chic bouquet with 1-2 tablespoons of ready-made Korean carrot seasoning. In this case, carefully read the packaging, the list of ingredients should not contain salt, as well as flavor enhancers, dyes and other chemicals.

For canning, choose dense cauliflower, with light inflorescences, without visible damage and traces of insects. The list of ingredients indicates the weight of the cabbage in disassembled form, that is, without the stalk. Approximately a kilogram of inflorescences is enough for 2 cans of 1 liter. The amount of marinade is also calculated for this volume in order to fill the jars without residue.

Total cooking time: 30 minutes
Cooking time: 20 minutes
Output: 2 l

Ingredients

• cauliflower inflorescences - 0.8-1 kg
• large carrots - 1 pc.
• red bell pepper - 1 pc.
• garlic - 6 teeth
• hot ground chili pepper - 0.5 tsp.
• marinade ingredients
• water - 650 ml
• salt - 1 tbsp. l. with a slide
• sugar - 4 tbsp. l. under the knife
• 9% vinegar - 100 ml
• refined vegetable oil - 50 ml
• ground nutmeg - 0.5 tsp
• ground coriander - 1 tbsp. l.
• dried basil - 0.5 tsp
• ground black pepper - 0.5 tsp.

How to preserve Korean cauliflower

The first step is to prepare the vegetables, wash them and peel them. I sort the cabbage into small inflorescences, and then blanched. To do this, I collect 2 liters of water in a saucepan, bring to a boil and add cabbage. I boil for exactly 3 minutes (from the moment of laying, there is no need to wait for a second boil), then I put it in a colander and cool it. It is important not to overcook the vegetables, they should be crunchy.

I grind carrots on a special grater for Korean salads to make long and thin strips. Bulgarian pepper cut into thin strips.

In a deep bowl, combine chopped vegetables and blanched cabbage. There I also send hot ground pepper and garlic, passed through a press. Mix everything well so that the pepper is evenly distributed.

Then I fill sterilized jars with vegetables, as tightly as possible, but not to the neck, but to the shoulders (2-3 cm below the neck).

I'm making a marinade. To do this, I put all the ingredients for the marinade in a saucepan, pour it with water, wait for the boil to begin and boil for 2 minutes. I pour the contents of the jars with boiling marinade to the very top. Please note that when adding black ground pepper, the cabbage will turn slightly dark in color, if this confuses you, then use white ground pepper in the same amount.

I cover jars with cabbage with sterile lids, but do not cork. I put it to be sterilized in a pan with hot (!) Water. To keep the container intact during heat treatment, do not forget to put a towel on the bottom of the pan or install a special stand. I sterilize jars 0.5 l - 10 minutes, 1 l - 15 minutes. The countdown starts from the moment the water boils in the pan.

I carefully remove the jars from boiling water and immediately cork them with tin lids. I turn the seaming upside down, wrap it with a blanket and leave it in this form until it cools completely. You can take the first sample after a week. Store canned Korean cauliflower in a dark and cool place for no longer than 1 year.

Korean cuisine has gained popularity through the use of spices, spices, marinades. Koreans love spicy dishes with specific flavors. Due to the warm climate, they do not complicate cooking with preservation, preferring to eat fresh vegetables that have been subject to quick salting or pickling. Korean cauliflower is one of the most popular dishes that are popular with Russian housewives, who not only learned how to make it delicious, but also know how to prepare preservation for the winter.

General principles for cooking Korean cauliflower

The main rule for preparing such a dish is a delicious marinade. The harmonious taste of the future culinary masterpiece depends on the amount of sugar, vinegar and salt. Choosing the right spices also plays a big role. Korean housewives add black pepper, chili, coriander, garlic, and sesame seeds to dishes. As a result, it acquires a spicy taste with spiciness, which is very popular with men.

Korean cauliflower recipes

Cauliflower has many qualities, but it also has a big drawback: you need to know how to cook it properly. By itself, it is tasteless, in its raw form it is practically not used. But he showed himself perfectly as a base for stew, sauté, as a side dish and a Korean version of a snack: there are several recipes for making a head of cabbage in Korean, including preparations for the winter.

with carrots

• Time: 5 hours.
• Servings Per Container: 10 servings.
• Cuisine: Korean.
• Difficulty: easy.

Carrots are healthy, but for many cooks, they are a bright decoration of any dish. With it, any version of the salad becomes more fun and appetizing, this can be clearly seen in the photo. Cauliflower cannot boast of such a feature. Together, these vegetables make up a winning duo both in terms of taste and appearance. Cooks recommend dividing the head of cabbage into large inflorescences during preparation, and cut the carrots into circles or strips.

Ingredients:

• cabbage inflorescences - 600 g;
• carrots - 200 g;
• vinegar - 1 tbsp.;
• salt - 2 tbsp. spoons;
• sugar - 1 tbsp.;
• coriander - to taste;
• bay leaf - 1 pc.;
• greens - to choose from;
• sunflower oil - 50 ml.

Cooking method:

1. Wash the head of cabbage and divide into inflorescences. Choose the size yourself, but do not shrink too much, otherwise you will spoil the appearance of the salad.
2. Boil water and lower the inflorescences there for 2 minutes, no more.
3. Remove the peel from the carrots and cut into strips. You don't need to cook it.
4. Prepare the marinade. To do this, boil one liter of water, add salt, sugar, vinegar, oil and spices to it.
5. Pour everything with marinade, add chopped greens (optional), let cool.
6. After a few hours, the dish will be well marinated and it can be served on the table.

With bell pepper

• Time: 5 hours.
• Servings Per Container: 10 servings.
• Calorie content of the dish: 65 kcal / 100 g.
• Purpose: appetizer, salad.
• Cuisine: Korean.
• Difficulty: easy.

This version of Korean salad is very similar to the previous one, but with some changes. It will also delight the eye with bright colors, and the body with useful properties, but at the same time, additional ingredients are added to its composition for saturation. These are garlic, chili, paprika and balsamic vinegar. During periods of the spread of viral diseases, this dish will become a real lifesaver. Korean chefs know how to cook tasty and healthy food.

Ingredients:

• cauliflower - 600 g;
• onion - 1 pc.;
• sweet bell pepper - 3 pcs.;
• balsamic vinegar - 1 tbsp. spoon;
• garlic - 3-4 cloves;
• ground chili - 0.5 tsp;
• vegetable oil - 1/3 tbsp.;
• salt - 2 tbsp. spoons;
• sugar - 200 g;
• vinegar - 1 tbsp.

Cooking method:

1. Divide the head of cabbage into inflorescences and hold in boiling water for two minutes. You can use a colander and steam the vegetable in it for five minutes.
2. Cut the core with seeds from the bell pepper, cut the flesh into oblong pieces.
3. Onion cut into small cubes.
4. Remove the husk from the garlic and finely chop the clove.
5. Chop up the greens.
6. Mix everything together.
7. Boil the marinade. To do this, mix salt, sugar, two types of vinegar, spices and oil in 1 liter of water. Put on fire, bring to a boil and wait another two minutes.
8. Pour the mix of vegetables and herbs with the resulting broth.
9. Cool and refrigerate for several hours.

Korean cauliflower for the winter

• Time: 1 hour.
• Servings Per Container: 15 servings.
• Calorie content of the dish: 55 kcal / 100 g.
• Purpose: appetizer, salad, preservation.
• Cuisine: Korean.
• Difficulty: medium.

You can pickle Korean-style cauliflower in winter, why then preserve it? This question rightly arises in women. Harvesting for the winter has two advantages. Preservation in the summer will help save the budget, as this vegetable is expensive in winter. The second benefit would be time savings and storage. The hostess will be able to close several jars at once at a time and open them for dinner at will, without wasting time preparing a salad.

Ingredients:

• cauliflower - 1 kg;
• onion - 2 pcs.;
• sweet bell pepper - 2 pcs.;
• carrots - 2 pcs.;
• parsley - a small bunch;
• garlic - 5-5 cloves;
• red hot pepper - 1 pod;
• bay leaf - to taste;
• ground black pepper - to taste;
• ground coriander - to taste;
• vegetable oil - 1/3 tbsp.;
• salt - 3 tbsp. spoons;
• sugar - 300 g;
• vinegar - 1.5 tbsp.

Cooking method:

1. Divide the head of cabbage into medium-sized inflorescences. You don't need to cook.
2. Prepare other ingredients. Remove the peel, cut the carrots into rings, onions into half rings, sweet peppers into longitudinal slices, red in front into rings.
3. Remove the husk from the garlic and leave whole.
4. Sterilize jars and lids.
5. Spread mixture of vegetables in them. In each jar, put 1-2 cloves of garlic and a bay leaf.
6. Prepare the Korean cauliflower marinade. Dilute salt, vinegar, sugar and spices in 1.5 liters of water. Bring to a boil.
7. Carefully pour the boiling marinade into sterile jars to the top.
8. Roll up the lids, turn over and cover with a towel.

Quick recipe with soy sauce and sesame seeds

• Time: 1.5 hours.
• Servings Per Container: 10 servings.
• Purpose: appetizer, salad.
• Cuisine: Korean.
• Difficulty: easy.

Soy sauce goes very well with sesame seeds and garlic. This has long been proven by many oriental dishes. Cabbage cooked according to the Korean method with the addition of these ingredients is another proof of such a taste friendship. As a result, the hostess will receive a spicy salad prepared in haste, which will look appropriate both on a festive and on an everyday table.

Ingredients:

• cauliflower - 600 g;
• carrots - 1 pc.;
• soy sauce - 0.5 tbsp.;
• garlic - 3-4 cloves;
• sesame seeds - 1 tbsp. spoon;
• ginger root - a small piece;
• chili - 0.5 tsp;
• ground black pepper - 0.5 tsp;
• ground coriander - 0.5 tsp;
• vegetable oil - 1/3 tbsp.;
• salt - 1.5 tbsp. spoons;
• sugar - 150 g;
• vinegar - 1 tbsp.

Cooking method:

1. Divide the head of cabbage into small inflorescences for quick pickling and dip in boiling water for 1 minute, drain in a colander.
2. Rub the carrots on a grater.
3. Prepare the marinade. Mix soy sauce, peppers, coriander, salt, sugar and vinegar in 1 liter of water. Soy sauce itself has a salty taste, so the amount of salt is reduced in this recipe. Boil, pour vegetables with marinade.
4. Add crushed garlic, ginger, sesame seeds. Cool, put in a cool place for an hour.

in tomato marinade

• Time: 3 hours.
• Servings Per Container: 10 servings.
• Calorie content of the dish: 70 kcal / 100 g.
• Purpose: appetizer, salad.
• Cuisine: Korean.
• Difficulty: easy.

Russian housewives are very fond of using tomatoes or tomato juice. With its addition, you can deliciously cook Korean cauliflower. The weak taste of this vegetable is well complemented by the sweet and sour taste of tomatoes, on the basis of which the marinade is prepared. You can use fresh tomatoes or canned juice to prepare. The result in both cases will be excellent.

Ingredients:

• cauliflower - 500 g;
• onion - 1 pc.;
• carrots - 1 pc.;
• sweet pepper - 1 pc.;
• tomato juice - 500 ml (or 6-7 large ripe tomatoes);
• ground red pepper - to taste;
• parsley and dill - 1 small bunch;
• garlic - 2 teeth;
• vinegar - 5 tbsp. spoon;
• sugar - 3 tbsp. spoon;
• salt - 1 tbsp. spoon;
• vegetable oil - 3 tbsp. spoons.

Cooking method:

1. Divide the head of cabbage into inflorescences, boil for two minutes.
2. Cut carrots, onions and sweet peppers in any shape. Add to cabbage.
3. Prepare the marinade. To do this, bring tomato juice to a boil, add sugar, salt, vinegar and spices to it. If using fresh tomatoes, puree them in a blender. Blanch in a frying pan or saucepan with a lid on for 5 minutes.
4. Pour the vegetables with the marinade, season with oil with chopped garlic and parsley.
5. Cool, then put in a cool place for two hours.

Korean cauliflower salad

• Time: 5 hours.
• Servings Per Container: 10 servings.
• Calorie content of the dish: 60 kcal / 100 g.
• Purpose: appetizer, salad.
• Cuisine: Korean.
• Difficulty: easy.

Korean housewives delight their households with light pickled salads with cabbage and other vegetables. Koreans cook not only vegetables in this way, but also mushrooms, soybeans, meat, and fish. It turns out very tasty and unusual. This recipe is interesting because it contains many different vegetables, the amount of which you can adjust and change to your taste.

Ingredients:

• cauliflower - 300 g;
• onions - 2 pcs.;
• sweet pepper - 2 pcs.;
• small zucchini - 1 pc.;
• asparagus - 200 g;
• garlic -1 clove;
• lemon - a few slices;
• chili - to taste;
• cilantro - a bunch;
• ground black pepper - to taste;
• parsley or other greens - 1 bunch;
• honey - 1 tbsp. spoon;
• salt - 0.5 tbsp. spoons;
• vinegar - 2 tbsp. spoons;
• olive oil - 2 tbsp. spoons.

Cooking method:

1. Cut vegetables in any shape.
2. Dip the cabbage and asparagus in boiling water for 2 minutes. Mix thoroughly with the rest of the vegetables.
3. Add salt, vinegar, honey, spices, minced garlic, herbs, lemon and cilantro to the mixture.
4. Put in the refrigerator for an hour.
5. Drizzle salad with olive oil before serving.

Video

Salute to all! Cabbage season is in full swing, so it's time. Today we will learn how to cook Korean cabbage at home. This is an incredibly tasty and easy-to-prepare dish that can be marinated both for the winter and at any time for the festive table.

A distinctive feature of Korean cabbage is that it cooks very quickly. If you have little time, then 20 minutes is enough for you to prepare a delicious and crispy snack.

Korean cabbage is considered a healthy dietary product. It saturates the body with vitamins necessary in the cold season and at the same time burns excess fat. So to anyone who wants to lose weight, I recommend cooking it according to these recipes. Happy culinary creativity!

This dish is very aromatic, spicy in taste and moderately spicy. Korean cabbage is a crispy and healthy snack for any table. And it is prepared according to this recipe very easily and quickly.

Ingredients:

• Cabbage - 1 kg
• Carrot - 1 pc.
• Garlic - 3-4 cloves
• Vegetable oil - 100 ml
• Vinegar 9% - 2 tablespoons
• Salt - 1 teaspoon (heaped)
• Sugar - 2 teaspoons
• Coriander - 1 teaspoon
• Red ground pepper - 1/2 teaspoon
• Spices for Korean carrots (optional)

Finely shred the cabbage and add salt and sugar.

We press the vegetable until the juice appears.

Three carrots on a special grater (for Korean carrots), squeeze out the garlic.

Heat oil in a frying pan, add spices. We withstand 5-10 seconds.

Add the seasoning oil to the carrots and mix everything thoroughly.

Add this mixture to the cabbage.

Pour in the vinegar, stir.

Cover with a plate and put the press. Leave in a warm room for 9-10 hours. Transfer to a jar and store in the refrigerator.

Cooking fast Korean cabbage with carrots at home

Reader Irina shared this wonderful recipe with me. She assures that her Korean husband cannot be torn off by the ears from such cabbage. So let's try, friends!

Take:

• Cabbage - 0.5 kg
• Carrots - 0.5 kg
• Black pepper - 1 teaspoon
• Ground coriander - 2 teaspoons
• Garlic - 3 cloves
• Unrefined vegetable oil - 0.5 cups
• Salt - 1 tablespoon
• Sugar - 2 tablespoons
• Apple cider vinegar - 4 tablespoons

Step by step cooking method:

We rub the carrots on a special grater, chop the cabbage.

Black ground pepper and coriander are added to the carrots.

I put the garlic.

In vegetable oil, add salt, sugar and apple cider vinegar in the indicated proportions. We mix everything.

We shift the cabbage to the carrots and mix.

Pour in oil, stir.

Cover with a lid and put in the refrigerator for a couple of hours.

How to quickly cook Korean cabbage with beets according to a homemade recipe?

The finished Korean salad prepared according to this recipe will keep in the refrigerator for one week. So keep this in mind when you are planning to prepare a delicious snack for the table.

We will need:

• Head of cabbage
• Bulb
• head of garlic
• Seasonings (red ground pepper, coriander powder, flavor enhancer)
• Sugar
• Soy sauce
• Vinegar essence 70%
• Vegetable oil

Step by step cooking method:

Cabbage cut into large pieces and put in a saucepan. We remove the stalk.

Grate the beets for Korean salads.

Add beets to cabbage and mix well.

Add 3 tablespoons of coarse salt and 3 tablespoons (with a slide) of sugar.

Pour in 2 liters of boiling water.

Add 1 teaspoon of 70% vinegar essence.

We put the press and leave the cabbage to marinate for 14-15 hours.

Add spices and soy sauce to the finished serving of Korean salad.

Cut the onion into half rings.

In a heated frying pan, fry 1-2 teaspoons of red pepper in oil.

After 5 minutes, put the onion and keep it on the stove for another 7-8 minutes.

We filter the frying through cheesecloth.

Pour the salad with hot oil after frying the vegetables.

At the final stage, add chopped garlic and mix everything well.

Making Korean cabbage with carrot seasoning at home

This salad can be prepared in just 20 minutes! So be sure to take note, especially if you have no time to stand at the stove for a long time, and you really want to diversify the menu.

Ingredients:

• Cabbage - 1 head
• Carrot - 1 pc.
• Garlic - 2 cloves
• Dill
• Vegetable oil
• Red hot pepper
• Vinegar 6% - 1 tablespoon
• Salt - 2 tablespoons (heaped)
• Seasoning for carrots in Korean

Step by step cooking method:

Cabbage cut into cubes and pour boiling water.

We rub the carrots on a grater.

Finely chop the garlic.

Add it to the pepper mixture.

Cut the greens (dill) and pour it to the carrots.

Add carrots, a mixture of spices, salt and garlic to the cabbage. Pour vinegar 6% and mix everything. Add the heated vegetable oil to the salad.

Delicious Instant Korean Cabbage Recipe Without Carrots

Kimchi is one of the famous Korean dishes. Kankochi hot sauce is used for its preparation. It turns out an insanely delicious snack without carrots, try it yourself!

Prepare:

• Chinese cabbage - 1 kg
• Salt - 4 tablespoons
• Spicy seasoning "Kankochi"
• Water - 2 liters

Step by step cooking method:

We divide the head of Chinese cabbage into two equal parts.

Divide each half in half again to make such quarters.

Prepare the brine: pour water into the bowl and add salt, mix.

Immerse cabbage quarters in it.

We put the press and leave it for an hour.

We take out the cabbage from the brine, squeeze out the excess liquid and put it on a cutting board.

We coat each sheet with Kankochi.

Lubricate the container with hot sauce and put the finished snack in it.

We coat the top layer of cabbage and pour a little brine.

Cover with a lid and let it brew for a couple of hours. Store the finished dish in the refrigerator!

Korean-style homemade cabbage with carrots and beets for the winter - video

This savory appetizer with beets, carrots and garlic turns out to be very tasty. It goes especially well with fried, boiled and baked potatoes.

To prepare it, you will need the following ingredients:

• Cabbage - 1 head
• Carrots - 1-2 pcs.
• Beets - 1 pc.
• Hot pepper - 1 pc.
• Ground coriander - 0.5 teaspoon
• Sugar - 3 tablespoons
• Salt - 1 teaspoon
• Vegetable oil - 50 gr.
• Vinegar - 50 gr.
• Garlic - 1 head
• Bay leaf
• Carnation - 2 pcs.

For detailed instructions on cooking Korean cabbage with beets and carrots, see this video.

Korean cauliflower recipe at home

This dish is very tasty and healthy. Great side dish for meat and fish!

Take:

• Cauliflower - 1 kg
• Carrots - 2 pcs.
• Garlic - 5 cloves
• Water - 1 liter
• Sugar - 1 cup
• Salt - 2 tablespoons
• Vinegar 9% - 100 ml
• Vegetable oil - 50 ml
• Seasoning for carrots in Korean - 10 gr.

Step by step cooking method:

We disassemble the cauliflower into inflorescences.

We rub the carrots on a special grater.

Cut the garlic into slices.

We spread the cabbage in boiling water and keep it on fire for no more than five minutes.

Meanwhile, prepare the marinade: pour salt and sugar into boiling water, add 9% vinegar and vegetable oil. Mix everything well and remove from the stove after five minutes.

Remove the cabbage from the fire.

Add garlic.

Sprinkle with seasoning for carrots in Korean.

Lay out the carrots.

Pour in hot marinade. Close the lid and marinate for 5-6 hours.

We make Korean cabbage in jars in a cold way

A winter appetizer according to this recipe is prepared in just 12 hours. At the same time, it marinates perfectly in ordinary cold water. Try this cooking method if you have a lot of cabbage that has nowhere to go.

We will need:

• Carrots and cabbage in equal proportions
• 10 liters of water
• 2 cups salt
• 4 cups sugar
• 75 ml vinegar essence 70%
• Seasoning bag for Korean carrots

Step by step cooking method:

Shred carrots and cabbage, put in a container.

We prepare the brine: pour 10 liters of cold water into a bucket, add 2 cups of salt and 4 cups of sugar, as well as 75 ml of vinegar essence 70%. We mix our marinade well.

Add brine to cabbage.

Cover with a lid and leave to marinate for 12 hours.

Add seasoning for Korean carrots, mix, put cabbage in jars and close.

Do you like Korean cabbage? If so, will you prepare it for the winter? Share your opinion in the comments! I would be glad to chat with you. See you in the next articles!