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Cabbage preparations always help out. If you want crispy, juicy and slightly spicy cabbage, then choosing a quick cooking recipe will not be difficult. It turns out that the most popular pickled cabbage. This method allows housewives not to waste a lot of time and preserve all the beneficial qualities in cabbage. When marinating, a mandatory step is to prepare the marinade, which is used to pour or flavor the cabbage. The taste of the resulting dish depends on its composition and the set of accompanying components. But if a pickled vegetable has a name in Korean, then the number of fans of such a snack immediately increases many times more. The advantage of dishes prepared according to this recipe is the ability to regulate the degree of heat, spiciness and sweetness. Therefore pickled korean cabbage Suitable for almost everyone. Even if you change the recommended proportions, it will still turn out delicious. And most importantly, quickly.
Vegetable snack options
To prepare a wonderful Korean appetizer, they use different types of cabbage - Chinese cabbage, white cabbage, cauliflower. Some even make amazing Korean salads from red forks. An important quality of the snack is that the cabbage does not need to be finely chopped.Cut it into strips, squares, large pieces - and your dish will look original and appetizing. Cauliflower is divided into medium-sized inflorescences. Beijing - cut into transverse strips.
The next mandatory ingredients in Korean salads are garlic and hot pepper. Garlic is finely minced or chopped, and ground pepper is often replaced. Although fresh or dry, crushed will give a more piquant taste.
Additional ingredients include grated carrots and beets for Korean salads. But you can just as easily use a regular kitchen grater.
Instant Korean pickled cabbage does not require any special skills. The whole process is very simple and can be done by any housewife, even those who have decided to prepare a spicy salad for the first time. Basic skills will be required in making marinade and preparing vegetables.
Korean white cabbage
A very simple and budget-friendly recipe for Korean pickled cabbage. You can prepare a salad according to this description in summer, winter and in the off-season. It will be equally tasty and healthy. This is a quick, amazingly beautiful and tasty snack. We will need carrots, white cabbage and spices for the classic Korean marinade. For one medium white head it is enough:
- one large carrot;
- 100 ml vegetable oil;
- two tablespoons of vinegar;
- one teaspoon each of salt and coriander;
- two teaspoons of sugar;
- 0.5 teaspoons each of cumin, allspice and hot pepper;
We start by preparing the main vegetables.
We clean white cabbage from the top leaves if they are dirty or spoiled. Immediately cut the head of cabbage in half, then each half into 4 more pieces.Now all that remains is to cut it crosswise into pieces - the cabbage is ready.
Place in a large container, add granulated sugar and salt. Mix well and lightly press the pieces until juice appears. Leave it in the container.
Wash the carrots, peel them and grate them for Korean salads. If you don't have one, then a regular kitchen grater will do. It’s just that the shape of the carrots will be slightly different, but this will not affect the taste of the dish in any way.
Add peeled and finely chopped garlic to the carrots.
Now it's time to marinate. But a small nuance. The Korean salad recipe involves frying spices. We will do the same.
Heat the vegetable oil well in a frying pan. As soon as light smoke appears, remove the pan from the heat and add spices to the oil.
Heat for 5-7 minutes, add to the container with carrots and garlic. Mix and combine with cabbage. Add vinegar to the mixture, mix again, cover with an inverted plate and place the weight.
Leave in a warm place for 12 hours. That's it, our quick-cooking Korean pickled cabbage is ready. If we put it in the basement or refrigerator, we can enjoy this delicious dish for several months.
Beautiful appetizer with beets
With the help of beets, you can add a rich color to the usual Korean snack. This salad will become a real table decoration. Vegetables are combined very harmoniously in it.
The dish is equally good in combination with other appetizers and on its own as an addition to a side dish. The main thing is that the dish can be stored for several months.
Cooking Korean cabbage with beets.
For 3 kg of white cabbage we need to take:
- 2 garlic heads;
- 200 grams of beets and carrots;
- 100 ml vegetable oil;
- 200 ml table vinegar;
- 5 tsp. coarse salts;
- 170 g granulated sugar.
We clean the cabbage heads from the top leaves and remove the stalks. Cut the leaves into squares.
Wash the beets, peel them, and cut them into thin slices.
Wash the carrots, peel them and grate them, preferably coarse ones.
Peel the garlic, divide it into cloves and cut them in half.
Prepare a spacious pan and lay the vegetables in layers, adding garlic to each layer.
This recipe calls for marinating the cabbage. To prepare it, combine sugar, salt, vinegar and vegetable oil. Boil 1 liter of clean water and pour boiling water over the mixture. Mix thoroughly so that the salt and sugar dissolve and pour the marinade into the pan with the vegetables. Press down with a weight and let it brew for 3 days. By the end of the period, we will prepare sterile jars, put Korean pickled cabbage in them and put them in a cool place.
The most popular is the refrigerator. And the temperature is suitable and convenient to get at any time.
Advice from experienced cooks
- Before you start cooking, be sure to read the recipe to the end. This should always be done so that during the cooking process you do not urgently have to look for any missing component.
- Even if you are preparing a small amount of vegetables, use larger containers. Sometimes inexperienced housewives take small containers in which it is inconvenient to mix salads.
- If you are preparing a dish with a full range of spicy ingredients, use gloves to protect your hands and eyes.
- Don’t be afraid to experiment and marinate different types of cabbage in Korean.Cauliflower is very tender, Peking has no cabbage smell and is a leader among other types in terms of juiciness.
Treat your family to delicious, instant snacks that save you a lot of time.
To perform all the steps correctly, watch the video:
