- a salad that many people love. It is eaten both as a salad and as a snack.

There are many recipes for cooking. Even in Korea itself, different provinces have their own recipe for this salad.

Here is one of the recipes. This salad will decorate any table and it is very simple and does not take long to prepare. And you can store it for about a month. Agree this is very convenient!

So, we will need:

3 kg cabbage
3 large carrots
3 medium heads of garlic.

For the brine:

1 liter of water
3 tbsp. salt
2/3 cup sugar
1 cup vegetable oil
1 cup 9% vinegar
1 tsp red pepper

How to prepare korean cabbage:

Chop the cabbage in large pieces, grate the carrots using a Korean carrot grater, cut the garlic into small slices. Lay in layers: a layer of carrots with garlic, a layer of cabbage.
Pour boiling brine over it and apply pressure. The cabbage will be ready in 15 hours.

Ingredients

Head of cabbage - about 2 kilograms
Carrots - 2 pieces
Garlic - head
Seasoning for Korean carrots
Sunflower oil - 200 gr.,
Red pepper
Turmeric - about 1 teaspoon to give a bright yellow color
For the marinade:
Water - 1 liter
Sugar - 200 g.
Salt - 2 tablespoons
Bay leaf - 2 pcs.
Black pepper - 5 - 6 peas
Table vinegar 9% - 150 ml.

Cooking instructions

Cut the cabbage into squares approximately 3 by 3 cm.

Cut the carrots into thin strips. Stir and pour boiling water to soften the cabbage. Cover with a lid and leave for 20 - 30 minutes. Heat vegetable oil and add turmeric to it. Make sure that the oil is almost hot, but not hot, otherwise the turmeric will burn. To prepare the marinade, boil water in a saucepan and add sugar, salt, black pepper, Bay leaf. Let the solution boil for about 5 - 7 minutes, pour in vinegar, bring to a boil and remove from heat. Drain the water from the cabbage, add the prepared sunflower oil with turmeric, chopped garlic, pepper, and seasonings. Stir everything well and pour boiling marinade over it. Pour the marinade up to the level of the cabbage. Cover the cabbage with a lid and leave room temperature until completely cooled. Place the cabbage in the refrigerator. Let the cabbage cool and you are ready to eat.

There are times when you want something tasty and spicy. If you only have white cabbage, a couple of carrots and a few cloves of garlic in the house, then prepare Korean-style cabbage. Fast, tasty and simple.

Ingredients:

cabbage - 2kg

carrots - 2 pieces

garlic - 1 head

Marinade:

water - 1 l

salt - 2 table. spoons

sugar - 1 table. spoons

vinegar - 2 tbsp. spoons

cloves - 3 pieces (whole)

soy sauce - 2 table. spoons

ground red pepper - 1 table. spoon

ground paprika - 0.5 table. spoons

nutmeg, ground coriander - to taste

vegetable oil - 100 ml

Preparation:

Cutting the cabbage big pieces- 3-4 cm (you can also chop the cabbage), coarsely grate the carrots, finely chop the garlic. Mix everything and transfer to a bowl for pickling.

Mix all the ingredients for the brine (except vinegar) and boil. Add vinegar, remove cloves and pour hot brine over cabbage. Leave for several hours until completely cooled.

Move to glass jars or trays and refrigerate at least overnight. Store in the refrigerator for no more than 1 week.

Bon appetit!

Advice.

You can add seasonings and spices to this dish to your taste.

In order not to buy a lot of spices, you can use Korean carrot seasoning, but you need to adjust the amount of salt, sugar and vinegar to taste.

http://mamaknows.ru/byistraya-kapusta-po-koreyski/

Korean cabbage for the winter

Homemade Korean cabbage recipe in our conditions is prepared only from white cabbage. But, if you grow this yourself, or live closer to the eastern borders, then Korean cabbage for the winter is made from the original. But we will continue cooking from native cabbage, especially since our own dacha does not skimp on it and the taste of the preparation does not suffer at all.

For the marinade

boiled water- 1 liter,
vinegar 9% - 100 ml,
coarse salt- 1 tbsp. spoon (with a slide),
ground red pepper, bay leaf and dry dill at your discretion.

How to cook “Korean-style cabbage for the winter” according to the recipe

We cut cabbage heads (strong and small) into quarters or eighths and place them in a stainless steel or enamel pan, sprinkling with ground red pepper, crushed bay leaves and dry dill with seeds.

Then pour the boiling sauce into the vegetables. Cover the heads of cabbage with a plate and place a small weight. Your delicious exclusive will be ready in exactly a couple of days.

Korean cabbage.

Ingredients required:
2 medium head of cabbage,
3-4 medium carrots,
2 heads of garlic,
10 pods of hot pepper.

Brine:
for 4 liters of water
8 tbsp salt,
8 tbsp vinegar,
20 tbsp sugar

We cut the cabbage into small cubes, grate the carrots, garlic and pepper not very finely, lay everything in layers of cabbage, carrots, garlic, pepper, etc.
Bring the brine to a boil and pour over the cabbage.
For 2 days under pressure.
After 2 days it’s ready to eat, I put the cabbage in jars, fill it with brine, and store it all winter. One serving yields 2-3 cans (2 liters)

Http://sotkiradosti.ru/domashnie-zagotovki-na-zimu/kapusta-po-koreyski-na-zimu#ixzz27enDR41L

Spicy, pungently smelling, fresh and pleasantly crispy pickled slices of cabbage with beets will become an indispensable treat on the table, and this pickle can not only diversify, but also decorate the daily menu. Every housewife can use the recipe for pickled cabbage with beets, proven over the years and experience: the components of the dish are very simple and will not require much time from you.

Taste Info Vegetable snacks

Ingredients

White cabbage (firm, fresh and without foulbrood). Let's take forks weighing 1.5-2 kg.
Beetroot (medium size, rich color, without diaper rash) -1 piece.
Half a small head of garlic.
For rich and quick marinade take
One liter of clean, filtered water.
3 tablespoons white sugar.
3 tablespoons table salt coarse grind.
Black peppercorns (allspice can be used) – 10 pieces.
Bay leaf – 3-4 leaves.
Half a glass of 9% regular vinegar.

How to cook pickled cabbage with beets

1. In the process of preparing our original Russian snack, we cut the cabbage large pieces, removing very thick veins.

2. Cut the beets into thin strips or simply into three on a coarse grater.

3. Cut the peeled and separated garlic cloves lengthwise into several pieces.

4. Mix all the ingredients thoroughly and carefully and place them in a three-liter glass container to marinate.

5. We make the marinade as follows - pour water into a small enamel pan set over moderate heat. After it boils, add salt and sugar, add bay leaf and pepper. Boil for 10 minutes, remove the spices and add vinegar, stir.

6. Cool the marinade and pour it over the cabbage. If you pour boiling marinade over vegetables, you need to be very careful, because the hot liquid can get on the glass and then the jar will burst right in your hands. To avoid this, use a large spoon that will allow you to slowly pour the marinade. This method will give the jar time to warm up well.

7. After cooling completely, move the container to the refrigerator, on the bottom shelf. Maintain in such conditions for exactly one day, after which the pickled cabbage with beets can be served, seasoning sunflower oil and spices to your taste.
Cabbage and beets will be stored in the refrigerator; use an airtight container or jar with a plastic lid.

Teaser network

Recipe No. 2. Korean purple cabbage with beets

Love moderately spicy, moderately sweet, spicy and fresh snacks? This pickled cabbage with garlic, carrots and beets will definitely not leave you indifferent! It has everything in moderation: a little spice, there is no “skew” towards any of the vegetables, and there is just as much sweetness as there is vinegary spiciness. Try making this “salad” from fresh vegetables, it will amaze you with its tenderness and aroma!

For a whole salad bowl of this dish you will need:

1 small cabbage fork (or half a large one)
1 carrot,
1 beet,
5-7 cloves of garlic (but you can use a whole head),
liter of water,
2-3 buds of cloves,
a pinch of cumin,
1-2 bay leaves,
3 tablespoons of sugar (can be topped),
1 teaspoon salt,
0.5 cups of any vegetable oil (but it’s better to take refined oil),
0.3 cups of vinegar (if you like it spicier, take 0.5 cups).

Korean cabbage recipe step by step with photo:

Cut the washed cabbage into squares. Large or not is at your discretion, but you still don’t need to chop it too finely. Throw away the stalk (or you can peel it and give it to the children - let them crunch).

Wash the carrots and beets, peel and grate on a coarse grater. Squeeze out the garlic.
Combine all vegetables in a large bowl (it is best to use glassware with a lid - it will then be convenient to store the salad in the refrigerator).

Pour water into a saucepan, add oil, vinegar, salt and sugar, as well as spices - cloves, cumin and bay leaves. Bring water to a boil.

Pour the boiling marinade over the cabbage.

Cover the vessel with Korean salad plate, place a weight on top (in in this case this is a can of cereal). Important: the load should not be too heavy so that the marinade does not spill out over the top. Leave the cabbage to steep for about a day.

Ready cabbage in Korean it will be a beautiful purple color, very similar to the petals of the May rose. You can serve it with cutlets, mashed potatoes... And how well it goes in nature, with grilled sausages and/or shish kebab! In addition, this is a good snack for vodka or other strong drinks.

This is an appetizer, also known as a Korean salad. It can be made in winter - but it turns out much tastier from summer, fresh and juicy vegetables. Be sure to try making it while the garden beds and markets are still bursting with them!

If you have already tried all sorts of recipes with cabbage, we recommend preparing such a delicious version yourself as Korean-style cabbage, we present recipes at home, choose the one you like, or try everything, which one your household will say is the most delicious.

Korean spicy cabbage

This is as close as possible to traditional Korean version Recipe for those who love it spicy.

Medium sized head of cabbage
1 carrot and 1 head of garlic
2 tablespoons salt, the same amount of soy sauce
500 ml water
a spoonful of sugar and 9% vinegar
100ml vegetable oil
chili pepper 1.5 spoons
a couple of carnations

Initially, coarsely chop the cabbage, chop the carrots on a coarse grater, and cut the garlic into slices. Now I wash three liter jar and put cabbage in it, sprinkling with carrots and garlic.
Boil spices in water and pour in cabbage. In the cold for a couple of days - you can eat!

Cauliflower, Korean recipe

Very tasty for lovers spicy spiciness make this snack.

Medium head of cabbage
1 carrot and 1 sweet pepper each
a spoonful of salt and sugar
teaspoon mixture of coriander and ground pepper
100 ml vinegar and a little dill or parsley

Korean-style Beijing cabbage (like kim chi)

This is the fastest Korean cabbage recipe, ready to eat almost immediately.

Medium sized cabbage
2 tomatoes and sweet peppers each
head of garlic
bunch of dill
hot pepper
a spoonful of salt and sugar
50g bite
glass of water

Chop the cabbage into large cubes, put it in a container, add salt, pepper, crush it a little, coarsely chop the greens, peppers and tomatoes. Hot pepper grind it (you can take the ground one) and add water, mix it, let it sit for half an hour and you can eat it.

Cabbage with beets petals

A delicious snack, men love it with vodka, it is also called the “World Snack”.

1 cabbage
2 small beets
head of garlic
500ml water
half a cup of oil, vinegar and sugar
a dozen peppercorns and a pinch of ground red pepper
salt heaped spoon

Cut the cabbage into large petals, the beets into rings or slices, and place them in layers in a jar. Boil water, add all the necessary spices and oil, mix and pour over the cabbage. Leave it in the cold for about a day, or better yet for 2 days, and you can eat it.

Cabbage with loin seasoning

Large head of cabbage
2 carrots
a head of medium or half a head of large garlic
glass of oil
a teaspoon of red pepper and turmeric
seasoning for Korean carrots
liter of water
glass of sugar
salt 2 spoons
a couple of bay leaves
150ml bite (use 9%) and a few peppercorns

Cut the cabbage as you like, preferably into squares, the carrots into strips or on a Korean grater, mix everything and pour boiling water over it. In 20 minutes. drain the water. Heat oil in a frying pan, add turmeric, mix. Boil some water in a saucepan nearby, add bay leaf, salt, sugar, pepper, let it simmer for a couple of minutes, then pour vinegar in and remove. Pour oil with turmeric into cabbage, mix garlic, spices and pour marinade. Once it cools down, you can take a sample, but it’s better to keep it in the refrigerator for a couple of hours.

Probably every housewife asks herself the same question at least once a week: what should I cook deliciously today? And now the first or second course is ready, but I still want to make some kind of salad. And whatever would be possible less mayonnaise or it was absent from the dish altogether. And here comes the thought of cabbage, not just ordinary cabbage, but Korean cabbage!

As you already understand, this is exactly what we will talk about today. After all, you can cook so many things from this vegetable. delicious dishes. These are soups, side dishes, salads, and even added to pies as a filling. But I've already wandered too far.

You and I made Korean salads from, and even. But we haven’t gotten around to the 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. So it’s worth trying to make one yourself.

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

I used to think that this appetizer would take quite a long time to prepare. After all, you probably need to infuse it first, and only then serve it. After all, this process usually takes about 12 hours. But it turned out to be completely different. In this method I will describe how to make a salad quite quickly and in 30 minutes you can eat it.

Ingredients:

White cabbage - 1/2 fork;
Carrots – 1 pc.;
Garlic – 2 cloves;
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.

Preparation:

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

2. Peel the carrots and grate them for Korean carrots. Place in a bowl with the cabbage.

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

4. It’s not worth chopping the greens too much. It gives off more of its aroma when it is cut coarsely. Therefore, make it about 1 cm long.

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

You can eat this salad as much as you like. And it cooks like two times two! Now you have convinced yourself of this.

The most delicious Korean cabbage recipe at home:

I want to add this to this salad green radish. He will add his own to our cabbage spicy taste, which will make the snack even more delicious. You will certainly like this game of tastes. You can also treat someone with this dish and certainly surprise it. 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.

Preparation:

1. Cut the cabbage into small cubes and place in a deep bowl. Pour boiling water over and leave for 10 – 15 minutes. This way our beauty will become softer and will not be so airy.

2. During this time, prepare other vegetables. Peel the radish and carrots and cut into thin strips. And garlic into thin slices. During this time, our cabbage arrived. Drain the water and mix with the rest of the cuttings.

3. Add spices. Add vinegar and oil. Mix thoroughly and put in the refrigerator for 1 day.

This deliciousness is eaten very quickly.

Korean pickled cauliflower:

I have always tried this salad only with white cabbage. And then the thought occurred to me that they probably eat the colored ones too. After all, it is also very tasty, and not many dishes are made from it. Or I'm just not familiar with them yet. In general, I made it and we liked it. And I share the result with you.

Ingredients:

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

Preparation:

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

2. Peel the bell pepper from seeds and cut into small strips. You can leave the bitter seeds. Grind it too.

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

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

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

This excellent salad can be served with any dish.

Cabbage recipe with chim-chim seasoning for Korean carrots

Nowadays you can buy quite a lot of seasonings and dressings for any salads in stores. Here it is for delicious cabbage You can take a pack like this. She will give our salad incredible taste that you won't be able to forget. And it will speed up the entire cooking process.

Ingredients:

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

Preparation:

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

2. Cut carrots, cucumber and pepper into thin strips. Stir 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 simplest recipe. After all, you don't 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 belly is already full. And now I want to leave it like this for later. In this recipe I will tell you in detail how to make yummy food for the winter. But don't think that you can't eat it earlier. It is possible and even necessary. Just leave more vitamins for the cold period.

Ingredients:

White cabbage – 1 kg;
Garlic – 4 cloves;
Bell pepper – 3 pcs.;
Carrots – 2 pcs.;
Onions – 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.

Preparation:

1. Cut the cabbage into small squares. Not very large, but not small either. Place it in a large container. There we also grate carrots on a Korean grater. We clean the pepper from seeds and cut into strips, and pass the garlic through a press.

Cabbage can be of any variety. Only summer varieties Don't crush it too much.

2. Add salt and sugar. We also add red and black pepper. Mix thoroughly with your hands. During the process, the contents will shrink well. Now add vinegar and stir again.

3. Pour vegetable oil into the frying pan and heat it thoroughly. Pour finely diced onion into it. Fry it until transparent. But make sure it doesn't burn. Place the finished mixture into the mixture along with the butter and stir again. Leave for 1 hour.

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

5. Place the salad in a container and cover with lids. Place the bottles in a saucepan with warm water. We put it on the fire and boil for 30 minutes. Then we take out the jars and screw on the lids.

This cabbage can be stored in any cool place. In winter, you can get such a delicious dish for any lunch to please your loved ones.

Cabbage in Korean - “bomb”

All recipes are delicious in their own way and each is different from each other. But many people like this one, which is why they called it the bomb. Enough interesting name, but it is quite justified. Here you will need small set 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.

Preparation:

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

2. Place some of the cabbage on the bottom of a large saucepan, then carrots and garlic. sprinkle with red and black pepper. Next we repeat the layers.

3. Make the brine. Pour salt and sugar into 1 liter of boiling water. We also add vinegar and oil. Mix thoroughly until everything dissolves and pour over our salad.

4. Press down on top with a plate and place a weight (a can or bottle of water). We leave it in this form to marinate for 2 days, after which it can be eaten or placed in jars for further storage.

A very tasty recipe for cabbage with beets:

Using this method, the salad turns out incredibly tasty and at the same time quite interesting. The thing is that instead of carrots we will use beets. So beautiful and pretty colorful dish it turns out. It can be served for any occasion and more. After all, it is perfect for lunch.

Ingredients:

White cabbage – 500 gr.;
Beets – 200 gr.;
Onion – 1/2 head;
Bell 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.

Preparation:

1. Shred the cabbage into thin strips with a knife or using a cabbage grater. Place immediately into 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 the vegetables to the bowl.

Onions can be blue, white or yellow. This will not affect the taste, but it will even affect the color.

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

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

This salad can be served immediately on the table, and the uneaten can be transferred to a jar and stored in the refrigerator. But I doubt that you will have anything left!

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

Good afternoon or evening, dear readers! Acute korean snacks have recently attracted many and today it is rare that a feast is complete without a plate of Korean carrots. Not long ago, a recipe for Korean-style cabbage at home became interesting for housewives.

General characteristics of the dish

Today, Korean cabbage can be purchased by weight in any fairly large supermarket, but many housewives no longer trust ready meals, since it is unknown under what conditions they were prepared. In order not to run into a stale product, I recommend learning how to make it yourself.

In fact, there is nothing complicated in preparing cabbage in Korean; you don’t even have to use the exact spices that Koreans use. Today, the housewife’s life can be made easier by ready-made dressings for such cabbage.

You will only need to finely chop the vegetables yourself and pour ready-made dressing, let them stand for a couple of hours.

If you still decide to cook the dish yourself from start to finish, then the first thing you need to do is learn how to cut the head of cabbage correctly. In Korea, they cut it into small squares to create a combination of dense leaves and thin ones.

IN homemade pickle You can add other seasonings, such as cloves, turmeric, sage and ground red pepper.

Korean cabbage for the winter in jars

Since ancient times, Russian people have preserved the tradition of making supplies for future use, this applies to all pickles and marinades. That’s why Korean-style cabbage is often stored in jars for the winter. In order to prepare this delicious marinade, let's take following products:

Forks of young cabbage;
½ cup vinegar;
Carrot;
Vegetable oil in the amount of 0.5 cups;
5 cloves of garlic;
Two large spoons of salt;
One chili pepper;
Peppercorns;
One hundred grams of sugar.

Forks are marinated as follows:

The cabbage is chopped, the carrots are grated, the pepper is cut into rings.
We make the brine by mixing vinegar, vegetable oil and all the seasonings.
Shredded vegetables are poured with the resulting brine, kneaded with hands, a press is placed on the vegetables, they remain under it for two days in a warm place.
Next, the workpiece is laid out in sterilized jars, which need to be rolled up.

An appetizer prepared for the winter is served on the table as independent dish or additional to various side dishes, for example, to mashed potatoes.

Korean cauliflower

In addition to the usual white cabbage, you can also make Korean-style cauliflower. To prepare a snack, you can even use it frozen, but it is worth noting that fresh inflorescences will be tastier, as they are better soaked and crunchy. To prepare Korean cauliflower you will need following ingredients:

Two tomatoes;
½ cup vinegar;
Two sweet peppers;
A kilogram of cauliflower;
Black peppercorns;
Three large spoons of sugar;
Three cloves of garlic;
Chili pepper - two pods;
Salt.

The recipe for this snack is as follows:

The fork is divided into inflorescences, which are scalded for three to five minutes in slightly salted water. Next, the inflorescences are thrown into a colander.
Tomatoes, garlic and two types of peppers are crushed in a blender.
All vegetables are mixed with seasonings, oil and vinegar and placed on the stove to cook.
When the marinade boils, add cabbage inflorescences to it and let it boil again.
Ready mix when hot, put into sterile jars and rolled up.

Korean cauliflower has a rich spicy taste, it will be appreciated by lovers of spicy food.

Korean kimchi recipe

Today, the cuisine of Asian countries is becoming more popular in Russia every day, so the Korean kimchi recipe is quite relevant. To prepare this dish you will need:

Two pieces of daikon;
One head of garlic;
½ cup vegetable oil;
Kochan Chinese cabbage;
Two sweet red peppers;
A bunch of parsley;
200 g salt;
A bunch of green onions;
Three liters of boiling water.
50 g paprika.

The food is being prepared next recipe:

The cabbage head is cut in half and placed in boiling water, to which salt is added.
The head of cabbage remains in boiling water for a couple of hours, then it is taken out and washed.
Vegetables are cut into cubes, seasoned with oil and salt.
The resulting mixture of vegetables, herbs, oil and salt is poured over a head of Chinese cabbage.

The dish is considered ready after a day. Koreans eat this dish both independently and also together with boiled rice.

Quick Korean cabbage

Due to the constant workload at work and lack of time for cooking, we are often looking for new quick recipes dishes, because I still want to pamper my family. Some of these recipes are Korean cabbage quick with carrots and quick with beets . To prepare the first of them you need to take:

Two heads of Chinese cabbage;
A tablespoon of ground black pepper;
A bunch of dill;
Carrot;
A bunch of parsley;
Two tablespoons of paprika;
A spoonful of ground cloves;
Four large spoons of salt;
100 ml vegetable oil.

Preparation

Peking cabbage is chopped, salt is added to it, it is doused with boiling water and left under pressure for several hours.
Next, the remaining vegetables and herbs are chopped, spices are added to them, and everything is mixed.
Shredded cabbage is added to the mixture of greens and vegetables, everything is seasoned with vegetable oil.

The finished salad needs to stand for a couple of hours in a warm place to soak thoroughly, then it can be served.

For quick snack with beets we take:

Five beets;
Carnation;
Vegetable oil in the amount of 150 ml;
Four tablespoons of salt;
Forks of red cabbage;
Carrot;
A bunch of greenery;
Paprika;
Black peppercorns;
½ cup vinegar.

Preparation:

The cabbage is shredded with a fork, the beets and carrots are grated.
Next, all the vegetables are placed in a container, salted and left under pressure for a couple of hours to release the juice.
While the cabbage, carrots and beets are under pressure, you can mix all the spices, vinegar and oil.
The resulting mixture of seasonings, vinegar and oil is added to the carrots, beets and cabbage, which remain under pressure for another couple of hours.

Serve the finished salad slightly chilled. To experiment, you can add seasonings to it, for example, make it with turmeric or saffron.

Everyone Bon appetit! Prepare and delight your household with such original and simple snacks! Subscribe to blog updates.