Recipe for cabbage with seasoning for Korean carrots. For the preparation you will need the following components

Korean cabbage is a spicy appetizer loved by many, seasoned with garlic, hot peppers and other spices and additives, depending on the recipe. It is so sharp that it easily knocks out a tear and instantly clears a clouded mind. That's probably why they love her. It is unlikely that it will be possible to cook it one hundred percent like the Koreans, but you can make a very similar one. And it will come out pretty tasty. By the way, in Korea itself there is no single correct recipe for making this snack, because each province has its own secrets. Traditionally, Koreans cook cabbage in very large batches, at least 50 kilograms. But we are not Koreans, so we will manage with smaller portions.

Korean cabbage - food preparation

For the preparation of salads in Korean, white, cauliflower or Chinese cabbage is used. It does not require special preparation - it is simply chopped into thin strips or cut into large squares, three to four centimeters wide, the color is disassembled into inflorescences. The obligatory ingredients of the appetizer are garlic, which is finely chopped and red hot pepper, often ground, in powder. Recipes may also include carrots or beets. They are usually rubbed on coarse grater.

Korean cabbage - the best recipes

Recipe 1: Korean Cabbage

There are times when you want something tasty and spicy. And in the house there is only ordinary white cabbage. If you still find a couple of carrots and a few cloves of garlic, then consider that you have organized a feast at home. Fast, cheap and easy.

Ingredients. medium head of cabbage for 2 kg, 4 medium carrots, 2 heads (not cloves) of garlic. Brine: water - one liter, 9% vinegar - 1 tablespoon, 1 glass of sugar and vegetable oil, salt - 3.5 tablespoons, 3 medium leaves of parsley, hot chili pepper (ground red) - ½ teaspoon .

Finely chop the cabbage, coarsely grate the carrots, finely chop the garlic. Mix everything and transfer to a bowl for salting.

Mix all the ingredients for the brine (except vinegar) and boil. Add vinegar and pour over cabbage. Leave for several hours until the brine has completely cooled. Serve cabbage cold. Transfer the excess into small containers - glass jars or trays, store in the refrigerator.

Recipe 2: Kim-chi: Korean cabbage

This appetizer is made from kim-chi cabbage, which grows in Korea. In Russia, it can only be found on Far East. Therefore, it is quite possible to replace kim-chi with Beijing cabbage, since it is sold on every corner and is similar in structure to kim-chi. When you mix cabbage with spicy pasta, put on disposable gloves so that hot pepper does not corrode the skin of the hands. You can also mix with a spoon, but evenly distribute the paste and lightly mash the cabbage only with your hands.

Ingredients. Chinese cabbage- 1 kg (large forks), one tbsp. a spoonful of salt, one teaspoon of sugar, pasta - 1 tbsp. spoon. Pasta Ingredients: 2 teaspoons (heaped) ground hot pepper-chili, ½ tsp salt, water, head of garlic.

Prepare the cabbage: wash it, remove the stalk and cut in half. Then each half must be cut across into 2 cm strips of noodles. Put in a wide bowl, sprinkle with sugar, salt and gently mash and shake your hands. Place a load on top - put an inverted flat plate on the cabbage, and a jar of water (3 l) on it. Let it stand for 12 hours room temperature.

Prepare pepper paste. Mix pepper with salt and add enough boiling water (boiling water) to make the consistency of the gruel resemble dough for pancakes. When the mass has cooled, add chopped garlic, mix and let it brew for 12 hours.

After the time has elapsed, rinse the cabbage under water, squeeze and mix with pepper paste (do not forget about gloves). While stirring the mass, make sure that the cabbage is coated with paste on all sides. Tighten the dishes with cabbage (already without a load) with a film and leave for 4 hours. Then mix and leave for 5 hours, only then it can be decomposed into jars and put in the refrigerator. Ideally, to make it especially tasty, let the cabbage stand in the refrigerator for two to three days. Then it will acquire a richer taste.

Recipe 3: Korean Stuffed Cabbage

These are a little different from the cabbage rolls that we usually see on our table. Although they are prepared without meat, but a rare man will be left indifferent. After all, men are not only notorious meat-eaters, but also great lovers of spicy food.

Ingredients. cabbage - 2 medium-sized forks, carrots 1.5 kilograms, 2-3 tbsp. spoons of red hot pepper. Brine: water - one liter, salt - 2 tbsp. l.

Prepare the brine: add salt to the water, boil and cool.

Grate carrots, pepper and mix. spicy stuffing ready. Disassemble the cabbage into leaves, remove the stalk. Spread the filling on the cabbage leaves and roll up the cabbage rolls. Transfer them to a saucepan or 3l glass jars. Pour in brine and leave to ferment for two days (at room temperature). Then rearrange the jar in the refrigerator and after ten days the cabbage rolls can be consumed. During this time, the brine will absorb into the cabbage and decrease, so it will have to be topped up.

Recipe 4: Early cabbage

Dedicated to all lovers of spicy Korean salads. Having salted the cabbage, you do not have to wait a week until it reaches the condition. You can use it the very next day. Cabbage turns out delicious and crispy, and beetroot gives this spicy snack beautiful raspberry shade.

Ingredients. 1 fork of white cabbage, 5 medium carrots, two heads of garlic (not cloves), beets 1 pc. 2/3 tsp chili - hot pepper. For the brine: ½ cup sugar, one and a half liters of water, three tbsp. l. salt, 10 peppercorns, a glass of vegetable oil, two tbsp. vinegar 9%.

Finely chop the cabbage. Coarsely grate the carrots and beets, finely chop the garlic. Mix everything, sprinkle with red pepper and place-tamp in glass bottles (3 l).

Mix all the ingredients for the brine (except vinegar) and boil. Cool a little (not quite boiling water), pour in the vinegar and season the cabbage. Then pierce it with a long object (skewer, knife) so that the brine reaches the bottom. Cover the dishes with gauze or a cloth and let the cabbage marinate for a day at room temperature. The snack is ready. Keep refrigerated.

Recipes how to cook delicious cabbage a lot in Korean. Those who like spicier cabbage add more pepper and garlic, those who prefer less spicy cabbage, reduces their number.

Korean cabbage recipe, which will now be discussed not only simple and quick to prepare, but also versatile. Since, by reducing the amount of garlic, and adding other products (cucumbers, tomatoes and herbs), you can get a unique cabbage salad that won't last long in the fridge.

For me personally, this recipe fast food I like Korean-style cabbage because the cabbage does not need to be finely chopped. We chopped the cabbage, as it turns out 2x2 or 3x3 cm, and it’s already good.
It takes no more than 1 hour to cook Korean cabbage, but the next day, you can already eat it.
One head is enough to make a delicious snack with a week's supply.

The only drawback in cooking cabbage in Korean is washing dishes, because you have to wash jars for cabbage, a large pot where cabbage will be cooked, a pot where brine will be prepared, a glass and spoons (metal and wooden).
But this disadvantage is easily solved if you have a dishwasher.

Korean cabbage recipe

Cabbage - 1 head, 2-2.5 kg.
- Carrots - 4 carrots.
- Garlic - 2 heads (do not confuse with cloves).
- Greenery.

For brine
- Water - 1-1.2 liters.
- Coarse salt - 4 tbsp. spoons.
- Sugar - a little less than 1 cup.
- Ground red pepper - 0.5 tsp.
- Ground black pepper - 0.3 tsp.
- Bay leaf - 3 leaves.
- Vegetable oil - 1 cup.
- Vinegar 9% - 1 tbsp. spoon, 6% - 1.5-2 tbsp. spoons.

*In 1 glass 200-220 gr.

1. Cooking cabbage

Cabbage, garlic and carrots must be peeled and washed.

We cut or chop the cabbage 2x2, 3x3 cm, and put it in a large enamel pan or pelvis.

We rub the carrots on a coarse grater, and add to the cabbage.

Finely chop the garlic or crush it in a garlic press, into chopped cabbage with grated carrots. Add greens and mix everything together.

If you get a lot of cabbage and it will be difficult to mix it, that's okay, it will be easier to mix it after you add the brine.

2. Cooking pickle for cabbage in Korean

In a saucepan (2 liters), pour 1 liter of water, add sugar, salt, Bay leaf, red and black pepper. While the water is boiling, stir until the salt and sugar are completely dissolved.

After boiling, taste the amount of sugar and salt. If something does not suit you, then fix it while it's easy to do. Add some more salt or sugar. In general, bring to the taste you need.

Then add vegetable oil, let it boil, and add vinegar. Remove the saucepan with brine from the stove (from the fire).

3. Pour and mix

In a small stream and evenly pour the cabbage with hot brine. Well, and several times, mix the cabbage with a wooden spoon.
You can put a plate on the cabbage, and put a pot of water on the plate. This will not only speed up the process of cooking cabbage, but also reduce its volume.

When the brine and cabbage have cooled and reduced in volume, mix the cabbage with the brine, arrange the cabbage in jars and fill it with brine. Put the jars in the refrigerator.

The next day, Korean cabbage will be completely ready.

While the cabbage is standing and cooling in the pan, stir it occasionally.

For some, 2 heads of garlic may be too much, so the garlic can be reduced without fear of ruining the cabbage. Try instead of 2 heads, take half or 1 head of garlic.
If instead of 2 heads of garlic, take 1-1.5 heads of garlic, instead of 0.5 teaspoon of red pepper, take 1 teaspoon of kr. pepper, and increase the vinegar to 2 tbsp. spoons, it will work tasty snack from cabbage, but with less garlic.

From one head of cabbage weighing 2-2.5 kg., It turns out to make 3-4, 800 gr. banks cooked cabbage in Korean. This may be enough for a week, as an appetizer for second courses.

Korean-style spicy cabbage requires mandatory use fragrant brine. To make it, you need to mix water, deodorized sunflower oil, medium-sized granulated sugar in a metal container, sea ​​salt, lavrushka leaf and crushed red pepper. After that, the ingredients must be brought to a boil over high heat.

After 5-7 minutes, when the liquid in the bowl begins to boil strongly, it must be removed from the stove, added and mixed well.

Formation and storage of Korean snack

To make a Korean spicy cabbage salad, you should combine all the processed vegetables in a large container, and then pour them with hot brine and mix immediately. Next, the ingredients must be left aside until the dish has completely cooled. After that, the appetizer must be laid out in salad bowls and immediately presented to the dining table.

If the whole dish was not consumed at once, then it can be placed in glass jar, close with a plastic lid and store in a refrigerator for 7 days.

We prepare a fragrant snack for the future

Spicy cabbage, cut into pieces, turns out to be no less tasty and fragrant than the one cooked in the form of straws. It should be noted that such a snack is loved not only in Korea, but throughout the world. For this reason, the recipe this dish known to almost everyone. But if you do not know him, then we will introduce him right now.

So we need the following:

Preparation of ingredients

To cabbage spicy pieces it turned out tasty and crispy, the vegetable forks should be elastic and as fresh as possible. It must be rinsed, cleaned of superficial rotten leaves and cut into fairly large pieces. Next, you need to remove the peel from the beets and carrots, and then grate them on a large grater. As for garlic, it should only be finely chopped.

Making a fragrant brine

Cooking Korean cabbage in the form of pieces does not take much time. And after all the vegetables are processed, you must immediately begin to create fragrant marinade. To do this, pour filtered water into the pan, and then add deodorized oil, granulated sugar, sea salt and chopped hot pepper to it. After boiling all the ingredients, they should be removed from the heat and left aside for a while. By the way, in addition to the brine, you need to add apple cider vinegar.

Forming a winter snack

While the marinade is cooling, sterilization should be done. three-liter jars and their covers. This procedure can be carried out on the stove, in a double boiler, and even in microwave oven. Next, in a large container, you need to combine pieces of fresh cabbage, grated beets, carrots and chopped garlic. After that, all vegetables must be poured with warm marinade and mix well. After 2-3 hours, the ingredients must be transferred to sterilized jars (along with brine) and sealed.

Storage method

After the spicy snack in the jar has completely cooled, it can be removed to any cool room. It is recommended to use this dish only after 4-7 weeks. During this time, all vegetables will be soaked spicy marinade become tasty and fragrant. It is allowed to store such an appetizer for about 5-6 months. However, after opening the jar, the shelf life of the dish is noticeably reduced.

Making Korean Cauliflower Salad

Spicy Korean and for the usual dining table It turns out delicious from any vegetable. And if you want to diversify your diet, then instead of the usual white product, you can use a colored one.

So, we need:

Component processing

Before pouring the marinade on the main ingredients, they should be thoroughly processed. Wash the cauliflower in hot water, dividing into not very large inflorescences. In this case, it is required to ensure that there are no various putrefactive elements and worms left in the vegetable.

Cauliflower is a rather tough vegetable. In this regard, it is recommended to pre-boil it. To do this, boil drinking water in a saucepan, and then put the processed pieces of vegetable into it. They should be cooked for about 3-4 minutes. Further cauliflower it is required to discard it in a colander and deprive it of all moisture as much as possible.

As for carrots, it must be thinly peeled, and then grated on a Korean grater in the form of a long straw. Moreover, the juicier the vegetable, the tastier the salad will turn out.

Formation process

Formed such a sharp Korean dish pretty easy. To begin with, all processed vegetables (carrots and cauliflower) must be put in a deep container, and then flavored with fine iodized salt, granulated sugar, chopped black pepper, coriander, table apple cider vinegar and deodorized oil. After mixing the components with a spoon, grated garlic and chopped greens should be added to them. In this state, it is desirable to keep the ingredients at room temperature - 30 minutes, and in the refrigerator - about 12 hours. After the specified time, acute Korean salad can be safely brought to the table. Bon appetit!

Summing up

As you can see, in making your own sharp Korean snack to the everyday or solemn table, there is nothing complicated. Moreover, you can cook such a dish not only for quick consumption, and for long-term storage. To do this, vegetables must be placed in sterilized containers and poured with fragrant marinade.

It should also be said that preparing such spicy snack can from different varieties cabbage. Someone uses white cabbage, someone likes red cabbage, and someone even uses color or Beijing to create this dish. fresh product. Which of the ingredients is better is quite difficult to judge. After all, each of them is good in its own way.

Korean vegetables will please the receptors and brighten up the feeling of deprivation. In 100 grams ready meal no more than 80 kcal and a lot of fiber. By the way, accompanying meat, fish and poultry, any dishes with a pickled note help digestion.

And let vinegar not climb to the top of the hit parade of utilities, but in the golden mean healthy eating there is a sober place for him, especially if you use a natural apple sample.

Cooking cabbage in Korean in the first recipe will require a hot marinade and elementary slicing into squares. Imagine, even without a shredder! Minute business. The beauty is marinated under oppression - only 14-15 hours. quick story With awesome taste at home - it's time to cook!

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Marinate cabbage in brine for 14 hours under oppression

Main Ingredients:

• White cabbage - 3 kg
• Carrots - 3-4 pcs. medium size
• Garlic - 2 medium sized heads

For brine:

• Drinking water - 1 l
• Sugar - 2/3 cup
• Salt (coarse grinding, no additives) - 3 tbsp. spoons without a slide
• Vegetable oil (odorless) - 1 cup
• Vinegar (9%, table) - 1 cup
• Ground red pepper - 1 teaspoon
• Ground black pepper - 1 teaspoon (optional)
• Coriander (seeds, crushed in a mortar) - 1 teaspoon (optional)

Important notes:

• 1 glass - 250 ml
• You can use apple cider vinegar. Maybe a little less sour.
• Appetizing addition - any greens: ½ bunch of parsley / dill, finely chopped.
• Spices that can be added for the specified number of vegetables: 3-4 bay leaves, 7-8 pcs. cloves, 0.5-1 teaspoon of turmeric.
• We use enameled dishes or stainless steel.
• If needed less lettuce, just reduce by 2 times all the ingredients.
• Such cabbage is stored in the refrigerator for about a month. Very comfortably!

Cooking cabbage in Korean at home.

We cut the cabbage into squares. First, cut the head of cabbage in half and turn it over with a cut to the board. We cut each half along with a step of 2.5-4 cm. Then also across. We disassemble the squares by hand one by one.

Look at the photo below: a very quick and simple procedure.

Garlic clean and cut thin plates(across the tooth).

For carrots, you need a tool: a grater with a nozzle for straws of the “Berner” type or a classic for Korean carrots. Three carrots, laying the cut obliquely to the blades to make the straws longer.

Mix chopped garlic and carrots.

Putting all the ingredients V large saucepan- in layers. The first layer is carrots with garlic, then cabbage, and again carrots with garlic. We will do 2-3 repetitions, ending with a cabbage layer.

For brine, heat water to a boil and add sugar and salt to it. We stir.

Pour in the vinegar, pour in the oil and add red pepper and other spices that we use.

Bring the mixture to a boil, stirring constantly.

Remove the brine from the heat and pour over the vegetables in the pot, moving in a circle to distribute evenly.

We put the cutting under oppression. It can be a plate of suitable diameter and a plastic bottle of water (3-5 liters). Let's marinate V cool place 14-15 hours.

After marinating, remove the oppression and mix the vegetables.

spicy cabbage Korean ready. Refrigerate before serving.

Practical ideas for any season.

• Can add bell pepper, 2-3 pcs. medium size for the specified number of vegetables.

Cut the pepper into thin strips - about 0.5 cm wide. It does not matter, along or across, a matter of taste. We are accustomed to cut the vegetable in half, remove the seeds and stalk, cut out the white membranes and chop the strips along the halves. You can cut across, then the strips will be shorter.

• In the same brine, you can pickle cauliflower and red cabbage.

With hot butter like for Korean carrots

The principle is classic, but the taste is authentic. notes of coriander and fried onion, sharpness and bright crunch in sliced ​​squares, sunny carrot sticks and curious cooking with pouring hot oil on spices.

We need:

• Cabbage - 0.5 kg
• Carrot - 0.25 kg
• Garlic - 2-3 cloves
• Onion - 1 pc. medium size
• Vinegar (apple or balsamic) - 1 tbsp. spoon
• Sugar - 1 tbsp. spoon
• Salt - ½ teaspoon without a slide
• Ground red pepper - 1/3 teaspoon
• Ground black pepper - ½ teaspoon
• Coriander (seeds, crushed) - 1.5 tsp

How we cook.

Vegetables are chopped in the same way as in the recipe above. Cabbage is crushed with salt.

The onion is fried in oil and removed. Hot oil is poured vegetable mix with spices.

Watch the video - clear, short, in close-ups.

We hope you like one of the options seriously. quick cabbage in Korean - the same profitable recipe at home, like everyone else Korean salads. There is practically no fuss, and the feeling of a restaurant at home is 100%.

We wish you inspiration and see you in "Easy Recipes" - "Homemade"!.

Thank you for the article (12)

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 things can be cooked from this vegetable. delicious meals. 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 very popular dish, which 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 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 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 to this salad. green radish. He will add his own to our cabbage spicy taste which will make the meal 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 stalk. 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 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. Here's to delicious cabbage you can get a pack. She will give our salad incredible taste which you cannot 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 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. Only and on cold period leave more vitamins.

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 don't rub too hard.

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 saucepan with 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. Enough interesting name but it is well 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. So pretty and pretty colorful dish it 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!