Perhaps you will not find such a person in the post-Soviet space and far beyond him, who does not like salted, sauerkraut or pickled cabbage. If you still or no longer have time to ferment cabbage, but you want to taste interesting salad from cabbage - try cooking cabbage in Korean with carrots. It is marinated according to the accelerated method with seasoning for Korean carrots, but this particular option is something special. This is mainly achieved with the help of special spices and spices that we usually use when mastering Korean salads. Crispy, juicy and healthy cabbage framed by coriander, hot pepper, paprika - it's just a taste delight!
To cook Korean cabbage at home you will need:
- cabbage - 1 kg
- onion - 1 pc.
- carrots - 1 pc.
- soy sauce - 2 tbsp.
- garlic - 5 cloves
- hot pepper - 1-2 tsp
- paprika - 1 tsp
- coriander - 1.5 tsp
- salt and sugar - 1 tbsp each
- vinegar - 3 tbsp.
- oil - 2 tbsp.
- parsley
quick cabbage in Korean - a recipe at home with a photo:
Let's start right away with cabbage. Choose a head of cabbage for making a Korean salad that is elastic, not sluggish, so that the cabbage crunches well, gives a lot of juice and remains tasty for as long as possible. Cut off from the rocker upper part, where cabbage leaves stacked tightly against each other. At first, it is very convenient to cut this particular segment of cabbage, and cut the rest near the stalk at the very end. We cut the multi-layered part into cubes, rectangles - small, medium or as you like, and then cut off all the remaining leaves from the stalk and cut into pieces in the same way.
In order to thoroughly mix cabbage squares with carrots, sugar and salt, you will need to take a fairly voluminous plastic or some other bowl. Pour the cabbage into the selected bowl, send salt, sugar and carrots there, mix, squeezing the cabbage a little, but not very much.
We cut the onion in half rings.
We send onion half rings to a frying pan with oil heated to bubbles. Immediately switch from maximum heat to minimum, sauté for 2 minutes, and then pour into hot oil with onions hot pepper and paprika.
We mix, reveal the tastes and aromas of spicy spices, “color” our onion in a beautiful color, and then pour soy sauce. Remove from fire after a minute.
We return to the cabbage and carrots: it has already begun to secrete juice and has become a little limp. Add slices of garlic to it (or pass it through a press), pour in another fragrant and indispensable seasoning in a Korean dish - coriander.
We also move the spicy onion contents of the pan and a chopped bunch of parsley into a bowl with Korean cabbage.
Stir, leave for 10 minutes, then do not forget the last ingredient of the salad - vinegar. We recommend starting with 2-3 scoops and then adjust the acid to your liking. You can also adjust the spiciness and sweetness/salinity by adding a little more hot pepper, a pinch or two of salt or sugar. We cover the bowl with Korean-style cabbage and leave it in the kitchen for 5-6 hours, and then move it to further pickling in the cold - for another 7-8 hours or a day.
Salute to all! Cabbage season is in full swing, so it's time. Today we will learn how to cook Korean cabbage at home. This is an incredibly tasty and easy-to-prepare dish that can be marinated both for the winter and at any time for the festive table.
A distinctive feature of Korean cabbage is that it cooks very quickly. If you have little time, then 20 minutes is enough for you to prepare a delicious and crispy snack.
Korean cabbage is considered healthy dietary product. It saturates the body with vitamins necessary in the cold season and at the same time burns excess fat. So to anyone who wants to lose weight, I recommend cooking it according to these recipes. Happy culinary creativity!
This dish is very aromatic, spicy in taste and moderately spicy. Korean cabbage is a crispy and healthy snack for any table. And it is prepared according to this recipe very easily and quickly.
Ingredients:
- Cabbage - 1 kg
- Carrot - 1 pc.
- Garlic - 3-4 cloves
- Vegetable oil - 100 ml
- Vinegar 9% - 2 tablespoons
- Salt - 1 teaspoon (heaped)
- Sugar - 2 teaspoons
- Coriander - 1 teaspoon
- Red ground pepper– 1/2 teaspoon
- Spices for Korean carrots (optional)
Finely shred the cabbage and add salt and sugar.
We press the vegetable until the juice appears.
Three carrots on a special grater (for Korean carrot), mince the garlic.
Warm up in a frying pan vegetable oil, add spices. We withstand 5-10 seconds.
Add the seasoning oil to the carrots and mix everything thoroughly.
Add this mixture to the cabbage.
Pour in the vinegar, stir.
Cover with a plate and put the press. Leave in a warm room for 9-10 hours. Transfer to a jar and store in the refrigerator.
Cooking fast Korean cabbage with carrots at home
This wonderful recipe reader Irina shared with me. She assures that her Korean husband cannot be torn off by the ears from such cabbage. So let's try, friends!
Take:
- Cabbage - 0.5 kg
- Carrots - 0.5 kg
- Black pepper - 1 teaspoon
- Ground coriander - 2 teaspoons
- Garlic - 3 cloves
- Unrefined vegetable oil - 0.5 cups
- Salt - 1 tablespoon
- Sugar - 2 tablespoons
- Apple cider vinegar - 4 tablespoons
Step by step cooking method:
We rub the carrots on a special grater, chop the cabbage.
Black ground pepper and coriander are added to the carrots.
I put the garlic.
In vegetable oil, add salt, sugar and Apple vinegar in the specified proportions. We mix everything.
We shift the cabbage to the carrots and mix.
Pour in oil, stir.
Cover with a lid and put in the refrigerator for a couple of hours.
How to quickly cook Korean cabbage with beets according to a homemade recipe?
Ready Korean salad, prepared according to this recipe, is stored in the refrigerator for one week. So keep this in mind when you are planning to prepare a delicious snack for the table.
We will need:
- Head of cabbage
- Bulb
- head of garlic
- Seasonings (red ground pepper, coriander powder, flavor enhancer)
- Sugar
- Soy sauce
- Vinegar essence 70%
- Vegetable oil
Step by step cooking method:
cut cabbage large pieces and put in a bowl. We remove the stalk.
Grate the beets for Korean salads.
Add beets to cabbage and mix well.
Add 3 tablespoons of coarse salt and 3 tablespoons (with a slide) of sugar.
Pour in 2 liters of boiling water.
Add 1 teaspoon 70% vinegar essence.
We put the press and leave the cabbage to marinate for 14-15 hours.
Add spices and soy sauce to the finished serving of Korean salad.
Cut the onion into half rings.
In a heated frying pan, fry 1-2 teaspoons of red pepper in oil.
After 5 minutes, put the onion and keep it on the stove for another 7-8 minutes.
We filter the frying through cheesecloth.
Pour the salad with hot oil after frying the vegetables.
On the final stage add chopped garlic and mix well.
Making Korean cabbage with carrot seasoning at home
This salad can be prepared in just 20 minutes! So be sure to take note, especially if you have no time to stand at the stove for a long time, and you really want to diversify the menu.
Ingredients:
- Cabbage - 1 head
- Carrot - 1 pc.
- Garlic - 2 cloves
- Dill
- Vegetable oil
- Red hot pepper
- Vinegar 6% - 1 tablespoon
- Salt - 2 tablespoons (heaped)
- Seasoning for carrots in Korean
Step by step cooking method:
Cabbage cut into cubes and pour boiling water.
We rub the carrots on a grater.
Finely chop the garlic.
Add it to the pepper mixture.
Cut the greens (dill) and pour it to the carrots.
Add carrots, a mixture of spices, salt and garlic to the cabbage. Pour vinegar 6% and mix everything. Add the heated vegetable oil to the salad.
Delicious Instant Korean Cabbage Recipe Without Carrots
Kimchi is one of the famous Korean food. Kankochi hot sauce is used for its preparation. It turns out an insanely delicious snack without carrots, try it yourself!
Prepare:
- Chinese cabbage - 1 kg
- Salt - 4 tablespoons
- Spicy seasoning "Kankochi"
- Water - 2 liters
Step by step cooking method:
We share a head of cabbage Chinese cabbage into two equal parts.
Divide each half in half again to make such quarters.
Prepare the brine: pour water into the bowl and add salt, mix.
Immerse cabbage quarters in it.
We put the press and leave it for an hour.
We take out the cabbage from the brine, squeeze out the excess liquid and put it on a cutting board.
We coat each sheet with Kankochi.
We lubricate the container hot sauce and put in it the finished snack.
We coat the top layer of cabbage and pour a little brine.
Cover with a lid and let it brew for a couple of hours. Store the finished dish in the refrigerator!
Korean-style homemade cabbage with carrots and beets for the winter - video
This savory snack with beets, carrots and garlic it turns out very tasty. It goes especially well with fried, boiled and baked potatoes.
To prepare it, you will need the following ingredients:
- Cabbage - 1 head
- Carrots - 1-2 pcs.
- Beets - 1 pc.
- Hot pepper - 1 pc.
- Ground coriander - 0.5 teaspoon
- Sugar - 3 tablespoons
- Salt - 1 teaspoon
- Vegetable oil - 50 gr.
- Vinegar - 50 gr.
- Garlic - 1 head
- Bay leaf
- Carnation - 2 pcs.
For detailed instructions on cooking Korean cabbage with beets and carrots, see this video.
Korean cauliflower recipe at home
This dish is very tasty and healthy. Great side dish for meat and fish!
Take:
- Cauliflower - 1 kg
- Carrots - 2 pcs.
- Garlic - 5 cloves
- Water - 1 liter
- Sugar - 1 cup
- Salt - 2 tablespoons
- Vinegar 9% - 100 ml
- Vegetable oil - 50 ml
- Seasoning for carrots in Korean - 10 gr.
Step by step cooking method:
We disassemble the cauliflower into inflorescences.
We rub the carrots on a special grater.
Cut the garlic into slices.
We spread the cabbage in boiling water and keep it on fire for no more than five minutes.
Meanwhile, prepare the marinade: pour salt and sugar into boiling water, add 9% vinegar and vegetable oil. Mix everything well and remove from the stove after five minutes.
Remove the cabbage from the fire.
Add garlic.
Sprinkle with seasoning for carrots in Korean.
Lay out the carrots.
Pour in hot marinade. Close the lid and marinate for 5-6 hours.
We make Korean cabbage in jars in a cold way
A winter appetizer according to this recipe is prepared in just 12 hours. At the same time, it marinates perfectly in ordinary cold water. Try this cooking method if you have a lot of cabbage that has nowhere to go.
We will need:
- Carrots and cabbage in equal proportions
- 10 liters of water
- 2 cups salt
- 4 cups sugar
- 75 ml vinegar essence 70%
- Seasoning bag for Korean carrots
Step by step cooking method:
Shred carrots and cabbage, put in a container.
Preparing the brine: pour 10 liters into a bucket cold water, add 2 cups of salt and 4 cups of sugar, as well as 75 ml of vinegar essence 70%. We mix our marinade well.
Add brine to cabbage.
Cover with a lid and leave to marinate for 12 hours.
Add seasoning for Korean carrots, mix, put cabbage in jars and close.
Do you like Korean cabbage? If so, will you prepare it for the winter? Share your opinion in the comments! I would be glad to chat with you. See you in the next articles!
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. Fast 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.
We clean the garlic and cut it into thin plates (across the clove).
For carrots, you need a tool: a grater with a burner type nozzle for straws 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 in 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 in a cool place for 14-15 hours.
After marinating, remove the oppression and mix the vegetables.
Korean-style spicy cabbage is 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 onions, sharpness and bright crunch in cut into 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. a spoon
- Sugar - 1 tbsp. a 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. Korean-style quick cabbage is the same profitable recipe at home as all 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 (16)
3-4 servings
20 minutes
52 kcal
5 /5 (1 )
It's amazing how quickly and thoroughly Korean-style vegetables entered our menu. One such salad turns dinner from fried potatoes to the royal feast. So that the love for overseas dishes does not hit the wallet, we will learn how to cook them ourselves. Let's start with cabbage, with those types of cabbage that you can easily buy at the nearest store: white, Beijing and cauliflower.
Classic Korean cabbage recipe
Kitchenware: 2 bowls, Korean carrot grater, fine grater or garlic press, frying pan, enamel pan for 2-2.5 l, flat plate, oppression.
Ingredients
- A proper cabbage fork should be heavy and resilient, making a crunch when pressed. Upper leaves should be green, inner leaves should be creamy white. Inspect it carefully for any stains. They testify to the disease and can be not only outside but also inside the head of cabbage.
- We choose long and elastic carrots: a sluggish root crop will be difficult to grate.
Step by step cooking
- Cut 1.5-1.7 kg of cabbage into large pieces 2-3 cm in size.
- We shift the chopped cabbage into a deep bowl, sprinkle with 30 g of salt, 15 g of sugar and, stirring, knead well so that it starts up the juice.
- Wash and clean 200 g carrots. We rub it with a long straw on a grater for Korean carrots and put it in another bowl.
- In a bowl with carrots, rub 3-4 cloves of garlic on a fine grater.
- Pour 60-70 ml of sunflower oil into the pan and heat it until a light haze appears. Pour into the oil 4-5 g of dried ground coriander, 2-3 g of red pepper and cumin, 5-6 peas of allspice. Stir for 30 seconds to help the spices open up.
- Pour hot fragrant oil into a bowl with carrots and mix thoroughly.
- We combine carrots with cabbage. Pour 30 ml of vinegar and mix.
- We shift the cabbage into an enameled pan.
- Cover with a flat plate and set oppression.
- Keep it until it's ready room temperature within 8-12 hours.
Video recipe for cooking classic Korean cabbage at home
After watching this video, you can attend the pickling of Korean cabbage and appreciate all the benefits of the recipe fast food.
- For pickling and further storage of cabbage, you need to use enameled, ceramic or glassware. enamelware you need to carefully examine and, if enamel chips are found on the inner surface, it is better not to use it. You can pickle cabbage in food-grade plastic containers, and after cooking, transfer it to a glass jar.
Aluminum and stainless steel are not suitable for this purpose, since, reacting with vinegar, they will create compounds harmful to the body.
- Keep Korean snacks should be refrigerated and eaten within 2 weeks.
- You can change the amount of garlic pepper and other spices in the recipe to your liking.
Korean cabbage kimchi recipe
calories- 14 kcal.
Time for preparing– 45 min.
Kitchenware: 3-4 l enameled pan, garlic press, meat grinder, flat plate, oppression, rubber gloves.
Ingredients
- The main criterion for choosing Chinese cabbage is its freshness, so you should not buy heads of cabbage with sluggish and withered leaves. Choose medium-sized specimens and the lighter their color, the juicier the leaves will be.
- Peppers, bell peppers and hot peppers, choose red for a vibrant kimchi.
Step by step cooking
- Peking cabbage heads (2 kg) are cut lengthwise in half or into 4 parts, after which we put them tightly in a saucepan.
- Dissolve 45 g of salt in 1.5 liters of cold water.
- Pour the cabbage laid in the pan with saline.
- We press the cabbage with a flat plate and set oppression. We leave the cabbage to salt at room temperature for 2 days.
- Cooking spicy Korean seasoning kankochi. Scroll in a meat grinder 150 g bell pepper, 100 g hot pepper with seeds.
- We clean the head of garlic and pass it through a garlic press.
- Add 20 g of salt, 4-5 g of coriander and mix.
- We take out the cabbage in a separate container. Pour out the brine: we won't need it.
- Without violating the integrity of the cabbage half-heads, we coat each leaf with kankochi seasoning and put it in a pan freed from brine.
For this operation, you need to wear rubber gloves: kankochi is very spicy.
- Press down with your hands to firm up the cabbage.
- We put a flat plate and set up oppression. We clean it in a cold place, and after 2 days the kimchi is ready.
- You can take it out of the fragrant kimchi muri brine and serve it on the table.
Video recipe for cooking Beijing cabbage in Korean
After watching this video, you can see that cooking kimchi (chimchi) in Korean, according to this recipe from Chinese cabbage, does not require much time and tremendous effort.
With what and how to eat kimchi
In Korea, kimchi is a must-have daily meal. It is served with rice, noodles, meat dishes. You can add such cabbage to a hamburger or hot dog. She will add a spicy note to the pizza toppings. Kimchi is added to stew and stewed with pieces of meat.
Before serving, kimchi should be washed in water, freed from excess hot pepper, cut into strips and poured over with vegetable oil.
Korean cauliflower recipe
calories- 58 kcal.
Time for preparing- 30 minutes.
Kitchenware: grater for Korean carrots, 2 pans, pickling container.
Ingredients
The head of cauliflower should be fresh, without mechanical damage and dark spots. Inflorescences should fit snugly against each other.
Did you know? Cauliflower surpasses white cabbage in protein content by 1.5-2 times, 2-3 times by the amount of vitamin C. It contains a unique substance indole-3-carbinol, which prevents the development of tumors, removes cholesterol, is a powerful antioxidant and slows down aging processes.
Step by step cooking
- We disassemble 1 kg of cauliflower into inflorescences.
- On a grater for Korean carrots, grate 200 g of carrots.
- Cut 5 cloves of garlic into large pieces.
- In a saucepan with boiling 1.5-2 liters of water, lower the cabbage inflorescences and boil for 5 minutes after the resumption of boiling.
- We cook the marinade. Pour 1 liter of water into a saucepan, bring to a boil. Pour 200 g of sugar and 30 g of salt.
- Pour 50 ml of vegetable oil, stir and bring to a boil.
- Cook for 2-3 minutes so that all the ingredients dissolve, add 100 ml of vinegar and remove from heat.
- Welded half cooked cauliflower place in a marinating bowl.
- Add garlic and 10 g of Korean carrot seasoning to the cabbage.
- We spread the grated carrots and pour hot marinade.
- Mix gently and leave to marinate warm.
- After 5-6 hours, the cabbage is ready.
Korean cauliflower recipe video
In this video you can see another great way, how easy it is to prepare instant Korean cauliflower, and feel free to take on the recipe for this tasty snack. In particular, in this recipe it is not necessary to prepare the marinade. Perhaps this option will also interest you.
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. We cut the cabbage large pieces and pour boiling water for 10 minutes. Then drain the liquid.
2. We clean the carrots and grate them for Korean carrots. We send it to a bowl with cabbage.
3. Garlic can be passed through a press or rubbed on a fine grater. But it is better to cut very finely with a knife. But the taste will be stronger.
4. You should not grind greens much. It gives off its flavor more when cut coarsely. Therefore, make it about 1 cm long.
5. Add salt, coriander and pepper to vegetables. Also add vinegar and mix well. Then we heat the oil so that it is warm or slightly hot, and pour it in there. Mix again and serve.
You can eat this salad as much as you like. And it cooks like twice two! Now you yourself have seen it.
The most delicious Korean cabbage recipe at home:
I want to add to this salad. green radish. He will add his own to our cabbage spicy taste which will make the appetizer even tastier. You will definitely like this game of tastes. Also, this dish can be treated to someone and certainly surprise. Try it!
Ingredients:
- White cabbage - 0.5 kg;
- Carrots - 2 pcs.;
- Green radish - 1 pc.;
- Garlic - 1 head;
- Salt - 3 tsp;
- Sugar - 1 tbsp. l.;
- Ground red pepper - 0.5 tsp;
- Ground coriander - 0.5 tsp;
- Vinegar 9% - 4 tbsp. l.;
- Vegetable oil - 100 ml.
Cooking:
1. Cabbage cut into small cubes and put in a deep bowl. Fill with boiling water and leave for 10 - 15 minutes. Thus, our beauty will become softer and will not be so airy.
2. During this time, prepare other vegetables. We clean the radish and carrots and cut into thin strips. And garlic in thin slices. During this time, our cabbage came up. Drain the water and mix with the rest of the cut.
3. Pour spices. Add vinegar and oil. Mix thoroughly and refrigerate for 1 day.
This delicacy is eaten very quickly.
Pickled Korean-style cauliflower:
I have always tried such a salad only with white cabbage. And then the thought came that they probably eat from the color. After all, it is also very tasty, and not so many dishes are made from it. Or I just don't know them yet. In general, I cooked and we liked it. And I share the result with you.
Ingredients:
- Cauliflower - 1 kg.;
- Hot pepper - 2 pcs.;
- Bulgarian pepper - 3 pcs.;
- Carrots - 1 pc.;
- Garlic - 1 goal;
- Parsley - 1 bunch;
- Salt - 2 tbsp. l.;
- Sugar - 150 gr.;
- Coriander grains - 1 tsp;
- Vegetable oil - 50 ml;
- Vinegar 9% - 200 gr.;
- Water - 1 l.
Cooking:
1. First, boil the cauliflower until half cooked. To do this, we divide it into inflorescences, and remove the 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. So for a delicious cabbage, you can take such a pack. She will give our salad an incredible taste that you will not be able to forget. And it will speed up the whole cooking process.
Ingredients:
- White cabbage -400 gr.;
- Bulgarian pepper - 1 pc.;
- Fresh cucumber - 1 pc.;
- Carrots - 1 pc.;
- Dill - 1 bunch;
- Chim-chim Korean dressing for cabbage - 1 pack.
Cooking:
1. Shred the cabbage into thin strips. Place immediately in a deep bowl.
2. We also cut carrots, cucumber and pepper into thin strips. Mix and add finely chopped herbs.
3. Season the salad with chim-chim seasoning and knead again. Let the dish brew for an hour and serve.
This is perhaps the easiest recipe. After all, you do not need to bother with spices. They are already in this gas station.
Korean cabbage in jars for the winter:
Sometimes you eat delicious salad, but it doesn't fit anymore. The stomach is already full. And I want to leave this for later. In this recipe, I will tell you in detail how to make yummy for the winter. But do not think that it cannot be eaten before. It is possible and even necessary. Just leave more vitamins for the cold period.
Ingredients:
- White cabbage - 1 kg.;
- Garlic - 4 teeth;
- Bulgarian pepper - 3 pcs.;
- Carrots - 2 pcs.;
- Onion - 1 pc.;
- Vegetable oil - 6 tbsp. l.;
- Sugar - 5 tbsp. l.;
- Salt - 2 tbsp. l.;
- Ground black pepper - 1 tsp;
- Ground red pepper - 0.5 tsp.
- Vinegar 70% - 1.5 tbsp. l.
Cooking:
1. Cut the cabbage into small squares. Not too big, but not too small either. Put it in a large container. Three carrots on a Korean grater there. We clean the pepper from seeds and cut into strips, and pass the garlic through a press.
Cabbage can be taken of any variety. Only summer varieties should not be crushed much.
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. Throw in the chopped onion. small cube. 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. Quite an interesting name, but it is quite justified. Here you will need a small set of products and this is of course important. But it will also take a little time to prepare it. Let's get started!
Ingredients:
- White cabbage - 1 head;
- Carrots - 2 pcs.;
- Garlic - 2 heads;
- Ground black pepper - 2 tsp;
- Ground red pepper - 2 tsp;
- Salt - 2 tbsp. l.;
- Sugar - 1/2 cup;
- Vinegar 9% - 1/2 cup;
- Vegetable oil - 1/2 cup;
- Water - 1 l.
Cooking:
1. First, prepare all the vegetables. To do this, cut the cabbage into squares 3 x 3 cm. It is better to separate each piece from each other. Three carrots on a grater for Korean carrots or cut into thin and long strips. And cut the garlic into small pieces.
2. In a large saucepan, put a piece of cabbage on the bottom, then carrots and garlic. sprinkle with red and black pepper. Next, repeat the layers.
3. We make a pickle. Pour salt and sugar into 1 liter of boiling water. Also add vinegar and oil. Mix thoroughly to dissolve everything, and pour our salad.
4. From above we crush with a plate and put a load (a jar or a bottle of water). We leave it in this form to marinate for 2 days, after which it can be eaten or laid out in jars for further storage.
Delicious recipe for cabbage with beets:
According to this method, the salad turns out to be incredibly tasty and at the same time quite interesting. The thing is that instead of carrots we will use beets. 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!
