Love hot vegetables snacks? One of the original processing options, for example, cabbage, is the preparation of a spicy "Piluski". The recipe for this dish is given in this article in two versions. Take one of them as a basis and get your own unique dish, adding seasonings and spices to your taste.
The basic principles of salting "Piluski". The recipe depends on the products used.
The main difference between all possible options for obtaining snacks is the choice of the method of salting vegetable mass. The taste is also affected by the overall composition of the dish. How to make a Pilyuska tasty and simple? Perform the phased work as follows:
- preparation (cleaning, slicing) of cabbage;
- selection of spices and additional vegetables;
- mixing the bulk with seasoning by way of layering;
- preparation of brine;
- pickling cabbage.
The resulting appetizer may consist of large cabbage pieces or look like a motley salad with a large variety of vegetables. The presence of certain products, respectively, changes the taste. Love sharper? Then add more fresh hot peppers and ground spices. Appearance is important for a festive meal. Imagine, for example, with burgundy beets, due to which the cabbage will acquire an attractive pink-red color.
Korean way of making Piluski. Three Day Salting Recipe
This option for pickling cabbage does not include the use of vinegar in the composition of the dish. A special piquant taste is obtained due to fermentation with a large number of different seasonings. It is best to use small young cabbage heads with a "loose" structure. Free them from the upper leaves and cut the stem. Then, with a sharp knife, divide the heads of cabbage into 4-6 sub-shaped parts. Prepare a weak pickle and place the cabbage mass in it for about a day. After that, “stuff” softened preparations with a mixture of grated carrots, garlic, chopped hot pepper pods and seasonings, shifting it between all the leaves. Lay cabbage pieces in layers in an enamel container and cover with a flat plate or circle. Put oppression on top and place the container in a cool place or in the refrigerator. After fermentation for two days, spicy Korean cabbage is ready.
Getting the red Pilyuski. Beetroot Recipe
The main composition of the dish:
- 1 medium-sized head of white cabbage;
- 1 small saturated beet color;
- 3-4 peeled garlic cloves;
- bell peppers;
- a few pcs. (to taste) peppercorns.
Brine:
- 1 liter of raw water;
- 2 full tbsp. l salt;
- 1 full art. l granulated sugar;
- 2 tbsp. l table 9% vinegar;
- about 1 faceted glass of any (preferably unrefined "odorous" vegetable oil).
Cooking
This recipe "Pilusqui" with beets can be slightly modified by adding other spices and seasonings. Cut the head into large layered squares. Grate beets on a coarse grater, chop garlic and sweet pepper. Lay on the bottom of the pan or jar a portion of the cooked extra vegetable mass, and cabbage on top of it. Make several layers in this way. Pour the hot marinade into the appetizer and leave to cool. After 2-3 hours, salted cabbage is ready!