Pickling or pickling cabbage are so traditional for Russian life that it is difficult to imagine a feast in Russia without this dish, especially in the autumn-winter season. But in recent decades, cuisines of other nations have also begun to actively introduce themselves into our lives. And fans of Korean cuisine now have the opportunity to not only pickle cabbage the Korean way, but also to prepare with their own hands other exotic dishes of this people associated with such a congenial vegetable. This article presents several of the most interesting recipes for pickling cabbage in Korean, which will especially appeal to lovers of spicy food.
The easiest recipe for salted cabbage in Korean
In Korea itself, there are many recipes for pickling cabbage; each province adds its own twist either to the process of making this dish or to its composition. But the simplest and most universal recipe, according to which a tasty and juicy snack can be prepared in just a few hours, is the following option.
But in Russian conditions, it is not so important what kind of cabbage you salt.You can try preparing both white and Chinese cabbage using this recipe - both options will turn out equally rich and tasty. Moreover, if you like to experiment, then you can try pickling in this way red cabbage and even cauliflower.
If you take one medium head of cabbage, weighing approximately 2 kg, then you will need another 3-4 carrots and 2 heads of garlic. Please note that there should be quite a lot of garlic.
To prepare brine for pouring cabbage in Korean, find:
- half a teaspoon of hot ground red pepper;
- 3.5 tablespoons salt;
- 1 cup of sugar;
- 1 tablespoon of 9% vinegar;
- 3-4 bay leaves;
- 1 glass of vegetable oil.
In the next step, mix all these ingredients, except vinegar, with one liter of water and heat to a boil. When the mixture boils, you can add vinegar to it.
While the brine is heating up, you can start processing the vegetables. The head of cabbage is cut into several parts and chopped in any way convenient for you. The carrots are peeled and grated on a coarse grater.
The garlic heads are divided into cloves and finely chopped using a special crush. All vegetables must be thoroughly mixed and placed in a container for pickling. The dishes should be either glass, or enamel, or ceramic. Do not use metal or enamel utensils if they are chipped.
When the brine with vinegar added to it boils again, immediately pour it over the vegetables. Leave to cool at room temperature. After cooling, the finished snack can already be placed on the table.Salted cabbage made according to this recipe can be stored in the refrigerator for about two weeks, unless, of course, it is eaten earlier.
Kimchi - delicious pickling
This snack has become almost legendary for fans of Korean cuisine and lovers of spicy food. In fact, kimchi is just a type of cabbage that grows in Korea and other Eastern countries. But this name has become a household name for an incredibly tasty and attractive cabbage salad, which can also be prepared for the winter.
In addition, this preparation does not contain vinegar and therefore, unlike pickled cabbage, it may be attractive to those who do not like and are not recommended for vinegar.
What needs to be found and prepared to create this unique dish:
- Peking cabbage – about 1 kg;
- Garlic – 5-6 cloves;
- Salt – 3 tablespoons;
- Daikon – 150 grams;
- Bulgarian sweet pepper – 3-4 pieces;
- Fresh ginger – 1 slice or 1 teaspoon dry;
- Green onions – 50 grams;
- Hot pepper – 2-3 pieces or 2 teaspoons of dry ground pepper;
- Sugar – 1-2 teaspoons;
- Ground coriander – 1-2 teaspoons.
The cabbage is cleaned of dirt and a few outer leaves. Then the head of cabbage is cut into 4 parts. Separately, prepare the brine by dissolving 150 grams of salt (or 5 level tablespoons) in two liters of water.
Pieces of cabbage are placed in a deep container and filled with brine so that it covers the cabbage entirely. A plate is placed on top and pressure is placed. After 5-6 hours of salting, it is better to mix the cabbage pieces so that the lower parts are on top.Apply pressure again and keep it like this for another 6-8 hours. After which the cabbage can be lightly rinsed under running cold water.
The video below shows in detail the entire process of making cabbage according to this recipe.
While the cabbage pieces are being salted, prepare the remaining ingredients for the salad. They can be prepared in advance and stored in the refrigerator, so that after removing the Chinese cabbage from the brine, use it immediately.
- So, the daikon is peeled and cut into thin long slices. If desired, you can also chop it using a Korean carrot grater.
- Both varieties of peppers are peeled from the seed chambers and cut into strips, and then crushed using a blender to a puree.
- The garlic is crushed using a special crusher or simply finely chopped with a knife.
- Green onions are also cut into small strips.
- If fresh ginger is used, it is also chopped using a sharp knife or other method convenient for you.
At the next stage, all ingredients need to be mixed together in a deep bowl, add about a teaspoon of salt, sugar and ground coriander according to the recipe.
Once you have thoroughly mixed everything, it is advisable to let the mixture sit for at least an hour before using it to combine with the pickled cabbage.
Now the fun begins: you need to take one quarter of pickled cabbage and sequentially grease each cabbage leaf on both sides with the prepared spicy mixture. This should be done with each piece of Chinese cabbage.Then the greased cabbage leaves are tightly compacted into a jar or any other ceramic or glass container. There is no longer any need for cargo at this stage.
Fermentation can take from two to five days, depending on the air temperature in the room.
Ready-made Korean-style salted cabbage should be stored in the refrigerator for 2-3 weeks. But if you want to save it for the winter, then you need to put it in sterilized jars and additionally sterilize for at least 10 minutes, depending on the size of the jars.
Even if you are not a fan of Korean cuisine, try making Korean cabbage. It will definitely add variety to your menu and add some exotic flavor to your meal.
