Korean-style cabbage for winter is one of everyone's favorite snacks. Pickled leaves with hot pepper, garlic and other seasonings will appeal to all fans of spicy dishes. There are many recipes for salting cabbage. All of them are simple and affordable. Any housewife, following simple recommendations, will be able to cook a delicious snack. Korean cabbage for the winter, like a host of other vegetable dishes, is salted in the marinade. Traditionally, white, Beijing and cauliflower are used. We offer several recipes.
Korean style cabbage recipe
For the easiest way you will need:
- white cabbage - 1 forks weighing about 2.5 kg;
- garlic cloves in an amount of 10-15 pcs.;
- a glass of sugar (about 200 g);
- several medium-sized carrots;
- litere of water;
- red pepper, lavrushka, salt (about 3-4 tablespoons);
- vinegar - 1 tablespoon
Korean cabbage salting : technology
Chop or chop the forks with a special grater. Peel and squeeze the garlic through a press. Remove the skin from the carrots and grate it on a Korean grater for dishes. Transfer the vegetables into a deep container, mix, remember with your hands that the juice goes. Cook the marinade. Mix seasoning, salt, water and sugar. Bring to a boil. After that, add the vinegar and pour the prepared vegetables. Put in a cold place for several hours (if time permits, you can leave the cabbage for 1-2 days). Serve cold appetizer. For canning for the winter, pack the vegetables in jars and tighten the lids.
Korean style cabbage for the winter: kim-chi
Kim-chi is a cabbage variety that is common in Asia and the Far East. It is great for pickling. Since we rarely see this species in stores, it can be safely replaced with Beijing cabbage similar in structure . The result will be no worse. Ingredients:
- 1 kg of cabbage;
- 1st tbsp sugar and salt;
- garlic, chili pepper, water.
Cooking technology
Prepare the cabbage: remove the cuttings, cut the leaves into narrow (about 2 cm) strips. Put them in a bowl, sprinkle with sugar and salt. Squeeze gently with your hands to make the juice go. Put oppression on top of the cabbage (turn over a flat plate, put a 3-liter jar of water on top). Leave to marinate for 12 hours. Prepare hot pasta for dressing. Peel the garlic, pass through a press. Grind hot peppers and mix the ingredients. Add as much water as necessary to ensure that the paste acquires the consistency of a liquid slurry. After 12 hours, rinse the cabbage in cool water, squeeze it (or drop it in a colander so that the glass has excess water) and mix with hot paste. It is best to do this with your hands, so it will be coated with the mixture evenly. But do not forget to wear gloves, otherwise capsicum will burn your palms. Leave the cabbage for several hours (room temperature), and then put it in the refrigerator for 6 hours or put it in jars and tightly close the lids.
The appetizer will acquire the most intense taste in a few days. Korean cabbage will be spicy for the winter, but it will remain original and bright. Serve it as a side dish to pork or beef. And if you are planning a feast with strong drinks, then kim-chi will be the best appetizer for vodka. Enjoy your meal!