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Pickled appetizers and salads are known and popular all over the world. But not everywhere there is a tradition of storing them for the winter in the form of canned food, as in Russia. However, this is not surprising, because there are few countries with such a harsh climate over a large area of the country as in Russia. Therefore, if we consider traditional Korean pickled vegetable salads, then in most cases the recipes for these dishes are designed to be consumed within the next few days or at most weeks.
But, of course, wise Russian housewives have long since made up for this deficiency in Korean cooking and learned to prepare Korean vegetable snacks, so beloved by many, so that they can be preserved throughout the cold season. This article will discuss in detail the recipe for making pickled cauliflower in Korean for the winter.
Composition of the workpiece and preparatory work
To make this amazing snack you will need to find:
- Cauliflower – about 1 kg;
- Carrots – approximately 250 grams;
- Sweet bell pepper – about 300 grams;
- Hot pepper – 1 pod;
- Garlic – 2 medium heads.
A similar seasoning is now on sale quite often, but if you couldn’t find it or you want to do it yourself, then you need to find the following components:
- Ground coriander - 1 tablespoon.
All other spices are taken in the amount of half a teaspoon; - Ground black pepper;
- Cardamom;
- Nutmeg;
- Carnation;
- Bay leaf.
If you immediately decide to make quick-cooking pickled cauliflower in Korean for the winter, then coriander and black pepper are taken not in ground form, but in their whole form in approximately the same quantities.
Finally, for the marinade you will need to dilute 40 g of salt, 100 g of sugar, 100 ml of vegetable oil and 100 g of 6% vinegar in 700 ml of water.
So, first you pay all your attention to pre-processing the cauliflower.
After which the cauliflower is thoroughly washed under running cold water, freeing it from both excess salt and any remaining midges and bugs. Carrying out this procedure is guaranteed to save you from uninvited guests.
Now you need to disassemble all the cauliflower you have into inflorescences. This procedure is usually carried out by hand, but it is more convenient to cut inflorescences that are too large with a knife. At this stage, the cabbage must be weighed. According to the recipe it should be exactly one kilogram. If there is a little more or a little less cabbage, simply adjust the ratio of the other ingredients used in one direction or another.
The last stage of preparatory work is that before pickling the cauliflower, you need to blanch it. To do this, fill the pan with enough water so that all the cabbage is hidden in it, bring it to a boil and throw all the cabbage divided into inflorescences into the pan. Keep the cauliflower in boiling water for no more than 1-2 minutes and remove it with a slotted spoon to a separate dish.
Since cauliflower treated with boiling water becomes more elastic and crumbles less, after cooling, for the convenience of placing it in jars, you can divide the cabbage into even smaller inflorescences, if necessary.
The preparation of the remaining vegetables is that the carrots are peeled and grated using a Korean grater, peppers of both types are freed from seeds and tails and cut into strips, and the garlic is peeled and chopped using the same grater.
Basic marinating process
At this stage, you will need a large bowl or pan, where you put all the cooked and chopped vegetables, led by cabbage, and add all the spices specified in the recipe. Spices must be thoroughly mixed with vegetables.
Since you are canning cauliflower for the winter, you need to prepare in advance the required number of sterilized and dried jars, as well as lids for them. Place the mixture of cabbage with other vegetables and spices tightly in jars approximately up to the shoulders.
The marinade is prepared quite simply: all ingredients, except vinegar, are mixed, heated to +100°C and boiled for 3-4 minutes. Then vinegar is added to the marinade and everything is stirred again.Each jar of cauliflower is carefully filled with hot marinade so that the glass does not burst. The filling level should not reach 1 cm to the edges of the neck of the jar.
If you are not going to save the cabbage for the winter, then just wait a day and taste the resulting dish. Even the aroma of pickled vegetables should impress you, and crispy cabbage, peppers and carrots will not fail to conquer even the most sophisticated gourmet with their taste.
Cabbage sterilization
There is nothing complicated in the process itself. If you use the usual old-fashioned method of sterilization in boiling water, then you need to prepare a wide, flat pan, on the bottom of which put a linen napkin, on which you place jars of prepared cabbage. Warm water is poured into the pan so that its level is level with the hangers of the cans. The jars themselves are first covered with sterile lids, but not yet rolled up with them. The pan with the jars is placed on heat and the water in it is brought to a boil over medium heat. For normal sterilization, it is enough to boil 0.5-liter jars for 10 minutes, and liter jars for 20 minutes.
If this process still seems too complicated to you, you can sterilize jars of cauliflower in the oven, or even better, in an air fryer. In the oven, the sterilization time increases slightly due to the heating of the oven and is about 20 minutes for 0.5-liter jars and 30 minutes for liter jars. The oven heating temperature should be about +200°C.
If you have a convection oven, then the sterilization process is easiest and fastest in it. It is enough to place the jars with ready-made preparations in the bowl and turn on the device at a temperature of +150°C for 10-15 minutes.
After completing the sterilization procedure, the jars of cabbage are immediately rolled up with lids, turned upside down and wrapped until they cool completely.
Of course, the recipe for making pickled cauliflower is not the easiest and may take you about two to three hours, but the result is truly worth it. You will always have an exquisite and tasty dish ready, which you can enjoy both with your family and to present to your guests.
