In the market, along with Korean salads and homemade pickles, you can immediately notice elegant bright pink slices of cabbage. Upon closer examination, one irresistible desire arises - rather, put a piece in your mouth and enjoy its aroma and crunch. And even if this delicacy is expensive, it doesn’t stop its fans. Korean style cabbage and beetroot diverge at market speed at tremendous speed.
But why overpay? After all, this delicacy is so easy to cook at home! Will we try?
Controversial pedigree
Despite the common definition of "Korean", it is impossible to say that the dish comes from the Far East. Most likely, the Slavs came up with it, and the process was originally based on the process of pickling, not pickling. In Ukraine, this dish is called nothing more than "Peljuski" - petals. After all, sliced leaves of cabbage, painted in pink, are so similar to them.
Korean lovers of savory foods made their corrections to the dish, in particular, the acid pickling base. It only benefited the dish! After all, many new variations appeared. Further we will consider how cabbage "Pelyustka" with beetroot is prepared. The recipe for this dish has absorbed the best traditions of eastern and western cuisines, they are combined into one whole, complementing each other.
Ingredients Needed for Snacks
In addition to the cabbage itself, beets, garlic, sugar, salt, oil and vinegar are needed to make Pelyustok.
Sometimes Korean style cabbage with beetroot is supplemented with carrots and herbs. At your discretion, you can add your favorite seasonings. An appetizer takes on a very tasty shade if part of the vinegar is replaced with lemon juice. Some housewives put a small green apple.
Approximate product proportions
To prepare one kilogram of cabbage you need:
- vinegar and oil - 70 ml each;
- beets - 1 pc.;
- sugar - 70 grams;
- salt - 1 dessert spoon.
Korean style cabbage
Marinating "Pelyusta" is most convenient in glass or ceramic dishes. Depending on the quantity, it can be a sudok, a saucepan or even an ordinary jar. How to chop cabbage is a matter of taste. Some shred it with ordinary thick straws. And someone more like large squares and triangles with a side of 3-4 centimeters. Pickled cabbage with beetroot can also be made from small heads of cabbage, which are quite easy to take apart into petals, removing the stalk.
Cut beets and carrots (if used) is better with ordinary circles, half rings or straws. Garlic is enough to chop into pieces with a knife. Korean style cabbage with beetroot is stacked in a container in layers that are tightly adjacent to each other. Each of them needs to be sprinkled with a mixture of sugar and salt. Fresh or dried herbs are placed on the bottom of the dishes, in the middle layer and on top of vegetables.
Pickling process
Stacked vegetables pour brine. To prepare it, boil 400 grams of water with oil, and at the very end add vinegar. At this stage, you need to show maximum attention! After all, with the addition of acid, the marinade behaves like boiled milk. Pour hot liquid into a container with vegetables, cover with an inverted plate and put heavy oppression. For this purpose, an ordinary can of water is suitable.
The pickling process takes place in two stages. First, the snack should stand at room temperature, and only after 8 hours it needs to be removed in the refrigerator. Korean style cabbage with beetroot will be completely ready for serving in a day.
Alternative technology
Some people do not like vinegar, and someone simply does not tolerate it for health reasons. They will definitely like sauerkraut with beetroot! Such an appetizer does not require the addition of acid, and the fermentation process occurs due to fermentation. Many chefs believe that this option is very good for health. If cabbage "Pelustka" with beetroot is being prepared, the recipe of which does not require the presence of acid, the ingredients are taken in the same proportions. The only exception is sugar - you need to take as much as salt. The ripening process will take 3-4 days.
Serving to the table
Hot pink cabbage with beetroot in Korean looks very impressive in snow-white earthenware or ceramic dishes. It is served on the table in salad bowls, in each of which a serving spoon or special tongs are lowered.
This appetizer goes well with most side dishes made from vegetables, cereals, and beans. You can serve it with baked meat or fish, sometimes even instead of a side dish. This dish is eaten with forks.
On the table, Korean style cabbage with beetroot goes well with other oriental spicy dishes, homemade pickles, pickled mushrooms.
Dinner in the Slavic folk style is also a wonderful addition to this dish. Jacketed potatoes , smoked bacon, baked home-made sausages, fresh greens - all these dishes go well with Pelyuschi. This appetizer is often served with strong alcohol.