When you want something spicy: Korean-style pickled cabbage. Instant Korean cabbage - the most delicious recipes

Greetings to all cooks! Today we will pickle cabbage. And not just pickle, but do it quickly. In a few hours, such a sweet and sour snack can be served at the table. It takes little time to prepare, and the result will be amazing. Moreover, you can immediately make a large amount of such a vegetable salad to last for several days. And this, you see, is a significant plus in the frantic pace of our lives.

I warn you right away, all 9 recipes described below are very tasty. I don't even know how you will choose. In any case, cabbage will turn out crispy, juicy, with a pleasant sourness, sometimes spicy, and sometimes sweet. These flavors can always be adjusted with sugar and hot chili peppers.

I suggest cooking pickled cabbage quickly enough - it will be ready in 4 hours. For sweetness and refining the taste, bell peppers and carrots are added. All vegetables are poured with hot marinade to speed up the cooking process. At the same time, the crunch and juiciness are preserved.

Ingredients:

• cabbage - 1.5 kg
• carrots - 300 gr.
• bell pepper - 200 gr.
• garlic - 5 cloves
• water - 750 ml
• sugar - 3 tbsp.
• salt - 1.5 tbsp.
• bay leaf - 3 pcs.
• sunflower oil - 70 ml
• vinegar 9% - 50 ml

How to cook:

1. Finely chop a dense fork of cabbage. Grate the carrots on a coarse grater, and cut the bell pepper into strips. Put all the vegetables in one large container, in which it will be convenient to mix.

2. Peel the garlic and squeeze through the press into the total mass. Break the bay leaf and add it to the vegetables as well. Send in salad and allspice. Mix thoroughly, you can crush the cabbage a little with your hands, but not too much. Transfer the workpiece to the dishes where the pickling will take place.

3. Put water on the stove and boil it. Add salt and sugar to boiling water, mix and bring to a boil again. Pour in vegetable oil and turn off the heat. Pour vinegar into the brine and stir.

4. Fill the salad with hot marinade. Place a plate and a small press on top. The main thing is to ensure that the water completely covers the vegetables. Leave a delicious snack for 4 hours, if desired, you can let it stand longer. But, if you really want to taste it, then after 4 hours you can already put pickled cabbage on plates. Crunch on health!

Crispy and juicy cabbage in a 3-liter jar under a hot marinade

This recipe is surprisingly simple. Of the plants you need only carrots and cabbage. Plus, you will need to prepare the marinade. It is the hot brine that allows vegetables to marinate quickly. If you do a cold filling, the cooking time will increase several times. Don't worry, nothing will cook and become soft. On the contrary, the vegetables will be very crispy, juicy, moderately sweet and sour.

Ingredients for a 3 liter jar:

• cabbage - 2.5 kg
• carrots - 200 gr.
• water - 1.2 l
• sugar - 1/2 tbsp. (100 gr.)
• vinegar 9% - 110 ml
• sunflower oil - 100 ml
• coarse salt - 1 tbsp. with a slide

Cooking method:

1. Finely chop the cabbage. In this recipe, you do not need to chop it coarsely, but as for. Grate the carrot on a coarse grater.

To make the pieces even and beautiful, when rubbing, make movements only from top to bottom.

2. In a large basin or bowl, mix the prepared vegetables. At the same time, they do not need to be crushed, seeking softening or the appearance of juice. Just mix with your hands until smooth, leaving the pieces firm.

3. Fold the resulting mass into a three-liter jar, lightly tamping with your hand so that there are no voids.

It is convenient to take glass containers with a wide neck - it is easier to apply this way, and the table around will be cleaner.

4. It remains to cook the marinade. To do this, pour water, table vinegar and vegetable oil into the pan, add sugar and salt. If you use extra salt, then you need to take it less than coarse. Put the pot on the fire and bring the liquid to a boil. At the same time, stir the contents to dissolve the salt and sugar.

5. Pour the hot marinade into a jar filled with vegetables. Pour in gradually so that the glass does not burst. The water should completely cover the cabbage. Close the container with a capron lid and leave it on the table at room temperature for 12 hours. After this time, you can already eat this delicious salad with a pleasant crunch. Then you need to store the snack in the refrigerator until the jar is empty. And it will be empty quickly, believe me, because it is very tasty!

How to cook sweet pickled cabbage with bell pepper in 2 hours

This recipe is one of the fastest, because the finished dish can already be eaten in 2 hours. Bulgarian pepper in the composition gives a special sweetish taste and beauty to the finished salad. From the proposed number of products, 2 liters of ready-made snacks will be obtained.

Ingredients:

• white cabbage - 1 kg
• carrots - 1 pc.
• red bell pepper - 1 pc.
• water - 0.5 l
• vinegar 9% - 6 tbsp.
• sugar - 7 tbsp.
• salt - 1 tbsp.
• vegetable oil - 80 ml

How to cook:

1. All vegetables must be washed thoroughly. Remove the seed box from the pepper and cut it into strips. Grate the carrots on a coarse grater, and finely chop the cabbage with a kitchen knife or use a special shredding knife.

Such a salad can also be prepared in winter using frozen peppers. Just worry about freezing in the summer: cut this vegetable, put it in a plastic container and put it in the freezer.

2. Mix all the crushed ingredients and put them in a jar. In our case, we need a two-liter container. Pack the salad tightly, pressing the vegetables down a little with your hand or with a potato masher. But you shouldn't push too hard.

3. To prepare the marinade, pour water into the pan, add salt, sugar and vegetable oil to it. Boil, dissolve bulk components. Pour in the vinegar and turn off the heat. Pour the hot filling into the cabbage, filling the jar to the top. Close with a nylon lid or screw cap and leave at room temperature for 2 hours.

4. And after a couple of hours you can serve this delicious salad - crispy, juicy, sweet, with a pleasant sourness. Bon appetit!

Quick pickled cabbage "Provencal" with hot pickle (video recipe)

I suggest trying another quick recipe for pickled cabbage, it's called "Provencal". As soon as the hot brine has cooled down, such an appetizer can be served on the table. It will not have a strong vinegar smell, while it will turn out moderately sweet and sour. Children really like this salad (by the way, if you are making for children, use natural fruit vinegar).

The peculiarity of this recipe is the presence of garlic in the brine, which gives a special flavor. Try to cook. Watch the video for the step by step process.

Ingredients:

• cabbage - 2.5 kg
• carrots - 2 pcs.
• garlic - 6 cloves
• water - 1 l
• salt - 2 tbsp.
• sugar - 3/4 tbsp. (200 gr.)
• vinegar 9% - 1/2 tbsp. (125 ml)
• sunflower oil - 170 ml (10 tablespoons)

Korean cabbage in large pieces - the best recipe at home

Korean salads are very popular. When you walk through the market in the rows where such dishes are sold, salivation immediately begins - the smell is very appetizing. By the way, I already wrote how to cook. The same recipe for pickled cabbage is quite original. Firstly, the color of the salad will be bright pink, and secondly, there will be large cuts, which significantly reduces the cooking time.

Ingredients:

• cabbage - 1.5 kg
• beets - 1 pc.
• garlic - 1 head
• water - 1.5 l
• salt - 3 tbsp.
• sugar - 0.5 tbsp.
• vegetable oil - 0.5 tbsp.
• red hot pepper - 1 pc.
• vinegar 9% - 150 gr.
• bay leaf - 2 pcs.

Cooking:

1. Wash the cabbage, remove the top leaves. Choose a small head. Cut the fork into 8 parts: first in half, then each part into 4 pieces. You do not need to cut the stalk, cut it along with it.

If you want, you can cut the cabbage into 3-4 cm squares, then it will look like rose petals.

2. Grate the peeled beets on a coarse grater, and cut the garlic into cubes.

3. In a large container, start laying vegetables in layers. First, put the cabbage, sprinkle it with garlic and beets, also add a piece of hot pepper. Then repeat all the layers.

4. Prepare the marinade. Pour sugar, salt and bay leaf into the water, and pour sunflower oil. Put on fire and boil. Stir while doing this so that no undissolved salt remains at the bottom.

5. Remove the marinade from the fire, pour vinegar into it. Pour the salad with the resulting brine. Cover the vegetables with a plate and put oppression (you can use a 3-liter jar of water or s, for example).

6. Leave for a day in this form, then remove the oppression and let marinate for another 2 days. And after three days, such a bright and tasty cabbage can be served at the table. By this time, she will have enough sugar and vinegar, as well as sharpness and spices. The aroma will be very tasty, such an appetizer is eaten very quickly. Before serving, it remains only to cut it into convenient pieces.

Cabbage recipe with carrots, vinegar and vegetable oil

Choose winter varieties of cabbage for this recipe. The head of cabbage should be dense, firm. Young vegetables will not make a crispy salad, they will soften too much. The marinade here will be with fragrant spices - black pepper and bay leaf.

Ingredients:

• cabbage - 2.5-3 kg
• carrots - 3-4 pcs.
• garlic - 6 cloves
• water - 1 l
• vegetable oil - 170 ml
• sugar - 160 gr.
• salt - 2 tbsp.
• bay leaf - 3 pcs.
• black peppercorns - 20 pcs.
• vinegar 9% - 150 ml

Cooking method:

1. Peel and grate the carrots on a coarse grater. Shred a large head of cabbage. Put the prepared vegetables in a large enamel bowl or pan. Peel the garlic and cut into thin slices. You don't need to grind it hard. Add the garlic cloves to the rest of the ingredients.

To quickly peel the garlic, put it in cold water for 10 minutes beforehand.

2. Mix the salad with your hands until smooth. You do not need to add any spices to it, you do not need to salt and press to get juice. Transfer the resulting mass to a container where you will marinate the appetizer and press down with your hand for density.

3. To prepare the marinade, pour water into a saucepan, add sugar, salt, parsley, peppercorns and vegetable oil to it. Mix and bring to a boil. Pour vinegar into the boiling brine, turn off the heat and pour over the cabbage.

4. Cover the workpiece with an inverted plate, press down and place a small weight (for example, a half-liter jar of water) so that the marinade covers the vegetables. Leave the salad for 12-14 hours on the kitchen table to soak in the dressing.

5. That's all, quick and tasty cabbage marinated with garlic and carrots is ready. Put it in the refrigerator for storage and serve with any dishes, it goes well with absolutely everything.

Spicy cauliflower marinated with garlic, dill and pepper

Most often, cauliflower is fried in batter for the daily menu. Today I propose to marinate it, make it spicy and spicy. This is one of the best recipes for this vegetable. And for the winter you can do it (the recipe is available at the link). By the way, you don't need vinegar.

Ingredients:

• cauliflower - 2.5 kg
• carrots - 1 pc. small
• garlic - 1 head
• hot chili pepper - 2 pcs.
• black peppercorns - 10 pcs.
• allspice peas - 10 pcs.
• bay leaf - 4 pcs.
• parsley - 3-4 sprigs
• dried dill (you can use an umbrella) - 2 pcs.

For brine:

• water - 3 l
• salt - 3 tbsp. without a slide
• sugar - 3 tsp
• bay leaf - 2 pcs.
• allspice peas - 2 pcs.
• black peppercorns - 3 pcs.

Cooking method:

1. Wash the cauliflower and sort into inflorescences. Place in a saucepan and cover with boiling water for 30 seconds (blanch slightly). Drain in a colander and let the water drain.

2. To prepare the marinade, pour water into the pan and put salt and sugar, bay leaf and peppercorns into it. Put on fire, boil and boil for 3-4 minutes so that the water picks up the aromas of spices.

3. Such an appetizer is salted in jars, which must be clean, washed with soda. At the bottom of a two-liter jar, put spices: a couple of bay leaves, a few black peppercorns, three peas of allspice, a sprig of dill with seeds, a pod of hot pepper without seeds, 3-4 cloves of garlic, two long slices of carrots and a couple of sprigs of green parsley (optional) ).

Add spices to taste. If you do not eat spicy food, then reduce the amount of chili pepper. If you do not like the smell of lavrushka, then you can do without it.

4. Start putting cabbage inflorescences in a jar. When the container is half full, you will need to put a little more spices, but in a smaller amount. Then continue to lay the main ingredient. Top with a small piece of hot pepper, a couple of cloves of garlic, a piece of carrot and a sprig of parsley. Do the same with the second jar.

5. Pour the blanks to the top with hot brine, cover with lids and leave at room temperature for 2 days. Then store in a cold place. You can eat such cabbage in 3-4 days, when it is well salted.

Delicious cabbage with beets in Georgian style (in Gurian style) without vinegar and without oil

This is a traditional Georgian recipe, called Gurian cabbage, after the name of one of the regions of Georgia. It is not difficult to prepare such an appetizer, you need to follow certain rules, which I will write about. The peculiarity of this dish is large pieces that are cut along with the stalk, the absence of vinegar and oil in the marinade. It turns out a very healthy dish of raw vegetables, which is prepared by ripening.

Ingredients:

• medium heads of cabbage - 2 pcs. (2 kg)
• beets - 4 pcs. (500 gr.)
• celery greens - 1 bunch (100 gr.)
• garlic - 2 heads
• hot red pepper - 1 pc.
• allspice peas - 1 pinch
• black peppercorns - 1 pinch
• bay leaf - 2 pcs.
• salt - 2.5 tbsp.

Cooking:

1. It is very important to take the right cabbage: it should be dense and tight. Remove excess top leaves. Cut each fork in half first, then cut each piece into 4 more pieces. Leave the stalk so that it holds the leaves together and they do not fall apart.

2.Now you need to blanch each cut off part. To do this, boil water in a saucepan and salt it a little. Dip 4 pieces of cabbage into boiling water and keep them there for exactly 3 minutes, no more. Otherwise, get a boiled product. Remove the scalded pieces from the water with a slotted spoon and put them in a colander to drain excess liquid. Repeat this procedure with the rest of the parts.

Blanching will remove bitterness and a specific smell.

3.Now prepare the brine. It will need 2 liters of water to boil. In boiling water, put two and a half tablespoons of salt, black and allspice peas, bay leaves and a whole bunch of celery. Moreover, the greens do not need to be cut, put them whole. Wait for the water to boil again and turn off the gas.

4. Clean the beets and cut into thin circles. Cut the hot pepper into 4 parts and remove the seeds.

5. Vegetables are marinated in a three-liter jar. At the bottom of a glass container, put two circles of beets and a piece of hot pepper, 2-3 cloves of garlic. Place cabbage slices on top in a single layer (about 3 pieces). Next - again beets and garlic, on top - white cabbage. And so continue to the very top. Try to pack all the pieces tightly.

6. Beets should be on top. Pour the workpiece with the cooked brine. Put the celery on top, rolling it into a ring. Cover with a lid, but do not close tightly. You need to cover it so that dust does not get in (you can cover it with a saucer or gauze). When salting, the liquid may leak out of the jar a little, so put it in a bowl.

7. Leave the jar in a warm place for 3-4 days. And then you can already try what happened. You can make a salad from such cabbage by dressing it with vegetable oil, or eat it in an authentic form. It turns out tasty and healthy. Try to cook!

Recipe for pickled Beijing cabbage slices. Ready for the day

Beijing cabbage has a more delicate taste than white cabbage. And in marinated performance, it is excellent. She has a pleasant spicy taste, piquant sharpness, juiciness. It is quite possible that you will like this recipe so much that it will become a frequent guest on the daily and festive table.

Ingredients:

• Beijing cabbage - 500 gr.
• carrots - 100 gr.
• garlic - 3 cloves
• vegetable oil - 70 ml
• vinegar 9% - 2 tsp
• ground coriander - 1/2 tsp
• sugar - 1 tsp
• salt - 1 tbsp.

How to cook:

1. Wash the Beijing and divide into 4 parts. Now cut it into large pieces-squares. The carrots in this salad will look beautiful when grated for Korean dishes. Crush the garlic with a knife and finely chop it.

2. Place chopped vegetables in a large bowl and add ground coriander to them.

If you want to get a richer flavor, then take coriander seeds, warm them up a little in a dry frying pan and pound them in a mortar.

3. No water is needed to prepare the marinade. Pour vinegar, vegetable oil into a saucepan, add sugar and salt. Heat these ingredients to dissolve loose crystals. Don't forget to stir.

4. Fill cabbage with carrots with hot filling and stir very well. Leave the salad on the table to cool. Then cover with a lid or cling film and refrigerate overnight. Take out this crunchy dish the next day and enjoy!

As you can see, cooking pickled cabbage in a quick way is very simple. To do this, you just need to know a few nuances:

• for quick pickling, cabbage needs to be poured with hot brine
• to enrich the taste, you can add bell peppers, carrots, garlic, beets
• spices are added to taste. Most often, black and allspice, bay leaf, coriander, cumin, ginger, hot capsicum are used. The list goes on for a long time, experiment and find the perfect balance of taste and aroma.
• do not rush to immediately eat a cooked salad. Give him some time to marinate.

On this I say goodbye and look forward to visiting in the next delicious article! Bon Appetit everyone!

To cook Korean-style vegetables, you don’t need to go to the market and buy a finished product, you can cook real Korean-style vegetables at home and according to a quick recipe. Today I propose to work with cabbage. Since this vegetable is very useful, I always use it in food. Least of all I like boiled cabbage, so cabbage salads are often present on my table. They are not only tasty, but also nutritious and healthy. Just cooking a regular cabbage salad with butter sometimes bothers me, so pickled Korean-style instant cabbage comes to the rescue. I will share with you an excellent recipe and what is important is quick cooking.

- 500 grams of cabbage,
- 100 grams of juicy carrots,
- 2-3 cloves of garlic,
- 0.5 tsp. l. ground coriander,
- 0.5 tsp. l. seasonings for vegetables in Korean,
- 1/3 tsp. l. salt,
- 0.5 tsp. l. granulated sugar,
- 2 tables. l. table vinegar,
- ¼ tsp. l. ground black pepper,
- 50 grams of vegetable oil.

We chop the cabbage: either manually with a knife, or with a shredder, which will significantly speed up the process.
So that the dish is not too pale, put a bright orange carrot in it. Three of it on a Korean grater, beautiful fibers are obtained.




Pour granulated sugar, salt to the cabbage, mix so that the cabbage becomes soft and slightly let the juice flow. Juice will help pickle cabbage faster.




I add ground pepper, coriander and Korean seasoning for all vegetables to the cabbage. I always use a Korean-style universal seasoning for vegetables, because with it you can pickle not only carrots, but also cabbage, and beets, and radishes. It turns out tasty and fragrant.
I also heat the vegetable oil (almost boiling) and pour it into the cabbage. Hot oil instantly reveals the aroma of spices, but also prepares the cabbage for quick pickling.
Do not forget about the garlic, which will add spice to the cabbage. Usually I squeeze it through the garlic.




Pickled cabbage in the refrigerator for at least 4 hours. Then stir before serving and serve. Bon Appetite!

Korean cuisine is distinguished by a special spiciness that can be found in almost all dishes. And today I propose to use it for cooking cabbage.

The early varieties have already departed, but the medium-late pickling ones are almost ready. Cabbage will turn out just wonderful with a spicy spicy taste.

Preparing this appetizer at home is very simple, and according to the proposed recipes, it is also fast. At the same time, it will turn out to be no worse than what you buy at grocery markets.

Such a cabbage always leaves the table first, because many people like the spicy taste.

Instant Korean Cabbage - The Most Delicious Appetizer Recipe in 2 Hours

If suddenly you want something spicy and juicy at the same time, then this option is a real lifesaver. In addition, the necessary products can be found in any refrigerator.

Ingredients:

• white cabbage - 2 kg;
• carrots - 4 pcs;
• garlic - two large heads;
• water - 1 l;
• 9% vinegar - 1 tbsp;
• granulated sugar - 1 tbsp. without a slide;
• odorless vegetable oil - 200 ml;
• salt - 3.5 tbsp. (without slide);
• lavrushka - 3 leaves;
• hot ground pepper - ½ tsp

Cooking progress:

Roughly chop the cabbage. How it will look - does not matter. It can be quite large pieces, thin strips or squares.

Peel the carrots and grate on the coarse side of the grater.

Clean the garlic from the husk. Grind.

Take a deep saucepan and put the prepared vegetables into it.

Pour water into a saucepan. Put sugar, salt, parsley, pepper into it, pour in the oil. Bring the brine to a boil. Turn off and add vinegar at this point.

Pour over the prepared cabbage and leave to cool completely.

A spicy snack can be served at the table, and the leftovers will be perfectly stored in a jar in the refrigerator. If desired, you can cut a fresh cucumber and sweet bell pepper into it. Then it will get even better.

Delicious cabbage with seasoning for Korean carrots

This salad tastes a bit like a Korean carrot, but still different. The appetizer is prepared very quickly - no more than 20 minutes pass from the start of cooking to the serving of the dish.

Ingredients:

• white cabbage - 1 kg;
• carrots - 450 gr;
• deodorized vegetable oil - 190 ml;
• table vinegar - 4 tbsp;
• granulated sugar - 2.5 tablespoons;
• garlic - 8 cloves;
• hot red pepper - to taste;
• salt - 1.5 tbsp;
• spices for Korean carrots - 3 tbsp.

You need to try to cut the cabbage into thin long strips.

Carrots will add to the dish not only taste, but also brightness. It is best to grate it on a special grater, then it will turn out in the form of a thin long straw.

It is desirable that the carrot was sweet and juicy. The necessary qualities combine varieties with a blunt spout.

Transfer prepared vegetables to a deep bowl. Add chili - it can be in the form of a powder or represented by fresh pieces - crushed garlic and spices.

As a rule, they include chopped basil, cloves, coriander and red hot pepper. Therefore, with the amount of pepper you need to be careful!

Now remember the mixture well with your hands so that the snack gives juice. Then add granulated sugar and pour in vinegar.

Heat vegetable oil in a frying pan. To improve the taste, you can put a chopped onion in it, and when it turns golden, remove it. Add it to the salad and stir.

The appetizer, in principle, is ready and it can already be served at the table. But in order for the cabbage to be well marinated, you can put it in a jar and put it in the refrigerator for two to three hours. This will only make the salad even tastier.

Korean cauliflower: quick and tasty

In this recipe, white varieties are replaced with more tender cauliflower "mushrooms". And instead of aggressive vinegar, fresh lemon juice is used.

Cabbage is moderately spicy and moderately salty. Although by trial and error, you can choose your own proportions of hot chili. Aromatic herbs are used as a flavor enhancer - coriander (seed), cilantro and dill.

Ingredients:

• carrots - 2 pcs;
• odorless vegetable oil - 4 tbsp;
• cauliflower inflorescence - 400 g;
• water - 4 tablespoons;
• chili pepper - 1 pc;
• dill and cilantro - one bunch each;
• green onion feather - 1 pc;
• garlic - 2 cloves;
• coriander - 1 tsp;
• salt - 2 tsp without a slide;
• granulated sugar - 1.5 tbsp;
• lemon juice - 3 tbsp.

Cooking:

Disassemble the cabbage inflorescence into individual mushrooms and rinse them under running water.

Wash the greens and cut. I prefer to cut it coarsely, then it will give out its taste and aroma better.

Remove the seeds from the chili to reduce the heat and cut into small cubes. It is better to work with pepper in rubber gloves.

Remove the husk from the garlic cloves.

Place a pot of water on the stove. Salt it and boil the cauliflower. It will be ready in about three to four minutes after boiling. It all depends on the size of the mushrooms.

Drain the water into a separate bowl. A decoction will be needed to prepare the brine. Add salt, granulated sugar, vegetable oil and lemon juice to it. Bring the composition to a boil and immediately pour over the prepared cabbage.

Put the previously chopped greens in the same bowl, pass the garlic through the press. Sprinkle the appetizer with slices of pepper and coriander seeds on top.

Stir and refrigerate for a couple of hours. After the time is up, you can take a sample.

Korean cabbage kimchi (kimcha, chim-chim) - a recipe (method) for its preparation at home

Preparing such a cabbage is surprisingly simple.

Ingredients:

• carrots - 150 g;
• Beijing cabbage - two heads;
• daikon (radish) - 150 g;
• garlic - 50 g;
• onions - 160 g;
• ginger - 15 g;
• salt - 230 g;
• green onions - 55 g;
• water - 500 ml;
• fish sauce - 50 ml;
• brown sugar - 3 tbsp;
• hot chili pepper flakes - 4 tbsp;
• shnit onion - 50 g;
• rice flour - 2.5 tbsp.

Cooking:

Rinse the cabbage. Cut it into two parts and push the leaves apart. Dip the vegetable in a bowl of water, and then fold it into a colander.

Now carefully sprinkle the surface of the leaves with salt. This will help the juices stand out and make them softer. Let it stand in this form for about four hours and salt. It needs to be turned over periodically to release as much juice as possible.

In 500 ml of water, stir the rice flour with a whisk. Put the composition on the stove and at minimum heat - with constant stirring - bring to a boil. As soon as bubbles appear, put granulated sugar into the mixture. Mix everything well so that it dissolves. Turn off the heat and let the mixture cool down.

Cut carrots, radish into thin short sticks. Chop both varieties of green onions.

Finely chop the peeled onion and ginger root with a blender. Mix the resulting mass with chopped vegetables. Pour it with cooked rice filling, add fish sauce and chili. To stir thoroughly.

Close the bowl with cling film filling and let it brew for a while in this form.

4 hours have already passed and the cabbage is ready for pickling. Rinse it under running water to remove excess salt. Now put on your rubber gloves and get to work. With this filling, you must carefully coat each cabbage leaf.

Do not save the mixture: the more it is laid between the leaves, the tastier the cabbage will turn out.

Roll the processed half-forks into rolls and place in a jar. And keep warm for 24 hours. If you hold it even longer, then it will taste even more sour.

Serve at the table, pre-cut into convenient portioned pieces.

The most delicious Korean cabbage recipe with beets

Cabbage with beets can be attributed to a delicious snack from a series of Korean pickles. The salad is not only delicious, but also incredibly beautiful. So you can include it in the holiday table menu!

Ingredients:

• white cabbage - medium-sized forks;
• beets - 2 pcs.;
• carrots - 1 pc.;
• garlic - 5 cloves;
• water - 1l;
• vinegar 9% - 125 ml;
• granulated sugar - ½ cup;
• salt - 2 tbsp;
• peppercorns - 12 pcs.;
• bay leaf - 3 pcs.;
• sunflower oil - 3 tbsp.

Cooking:

Cut thick veins from cabbage leaves. Cut the vegetable into squares.

Grate carrots.

Beets can be grated or cut into thin strips. In my version, the large side of a regular grater was used.

Peel the garlic cloves and cut into fairly large plates.

We shift all the prepared ingredients into a bowl with cabbage - carrots, garlic and beets. Mix the ingredients and transfer to a tall saucepan.

Now you need to prepare the marinade. Bring the water to a boil and start all the ingredients for the marinade, except for the vinegar.

After the marinade has boiled for 10 minutes, turn off the heat and remove all spices. Pour in the vinegar and pour over the prepared cabbage. Press it with a plate to “drown” in the marinade. Do not use yoke.

Let it cool completely and refrigerate for 24 hours. When serving, you can sprinkle with any herbs.

Video: Korean cabbage

Let's cook another Korean-style cabbage snack - Pelyustka.

You will need:

• cabbage - 2 kg;
• beets - 300 g;
• garlic - 1 head;
• water 1.2-1.3 l;
• vinegar 9% - 120 ml. (0.5 st.);
• sugar - 120 gr. (0.5 st.);
• salt - 50 gr. (2 tablespoons);
• red hot pepper - 1 tsp;
• bay leaf - 3 pcs.;
• allspice - 10 pcs.;
• black pepper - 10 pcs.;
• cloves - 3 pcs.

That's all for today. Until new recipes!

Published: 12/18/2017
Posted by: Natasha.Isa.
Calories: Not specified
Cooking time: not specified

To cook Korean-style vegetables, you do not need to go to the market and buy a finished product, you can cook real Korean-style vegetables at home and with a quick recipe. Today I propose to work with cabbage. Since this vegetable is very useful, I always use it in food. Least of all I like boiled cabbage, so cabbage salads are often present on my table. They are not only tasty, but also nutritious and healthy. Just cooking a regular cabbage salad with butter sometimes bothers me, so pickled Korean-style instant cabbage comes to the rescue. I will share with you an excellent recipe and what is important is quick cooking. I suggest you see how it's done.

- 500 grams of cabbage,
- 100 grams of juicy carrots,
- 2-3 cloves of garlic,
- 0.5 tsp. l. ground coriander,
- 0.5 tsp. l. seasonings for vegetables in Korean,
- 1/3 tsp. l. salt,
- 0.5 tsp. l. granulated sugar,
- 2 tables. l. table vinegar,
- ¼ tsp. l. ground black pepper,
- 50 grams of vegetable oil.

Step by step recipe with photo:

We chop the cabbage: either manually with a knife, or with a shredder, which will significantly speed up the process.
So that the dish is not too pale, put a bright orange carrot in it. Three of it on a Korean grater, beautiful fibers are obtained.




Pour granulated sugar, salt to the cabbage, mix so that the cabbage becomes soft and slightly let the juice flow. Juice will help pickle cabbage faster.




I add ground pepper, coriander and Korean seasoning for all vegetables to the cabbage. I always use a Korean-style universal seasoning for vegetables, because with it you can pickle not only carrots, but also cabbage, and beets, and radishes. It turns out tasty and fragrant.
I also heat the vegetable oil (almost boiling) and pour it into the cabbage. Hot oil instantly reveals the aroma of spices, but also prepares the cabbage for quick pickling.
Do not forget about the garlic, which will add spice to the cabbage. Usually I squeeze it through the garlic. Pay attention to this one too.




Pickled cabbage in the refrigerator for at least 4 hours. Then stir before serving and serve. Bon Appetite!