Color cabbage in Korean: a classic recipe, with carrots, with sweet pepper, in a tomato gas station, with champignons-recipes for cooking at home

If you still have a free place in the basement, then we advise you to take it with delicious color cabbage inflorescences with delicious marinade according to our recipes.

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Color cabbage cannot be called the most popular vegetable for winter conservation. Despite this, there are a fairly large number of delicious recipes that can be used, in order to delight yourself with cauliflower in winter. At the same time, such a vegetable can be preserved by adding other ingredients to it.

Color cabbage in Korean for the winter: Classic recipe

To prepare a classic winter appetizer with colored cabbage, this vegetable is prepared in a fragrant sweet and spicy marinade and it turns out crispy and very tasty. Immediately, we note that the process of preparing such a winter snack is quite expensive, so it is worth considering this factor, proceeding to the preparation of preservation.

Office of cauliflower - 1.5 medium heads
Tabasco sauce
Greens - 15 g
Salt - 35 g
Sugar - 25 g
Apple vinegar - 125 ml
Oreugano, Mayran, Goloies Career, Paprika, Dried Greens, Coriander, Cloves

Wash the cabbage, remove all unsuitable, rotten parts, disassemble to inflorescences. Soak in salt water for 10 minutes, and then rinse again. Weld the vegetable for several mines, and then drain the water.
Wash and chop the greens. If desired, you can use parsley, cilantro, dill. Also, for the aroma, you can add fresh leaves of basil to the snack.
Put the cabbage into a large container, put all the spices and spices there, as well as add acute sauce and greens. Give me a marin for half an hour. Please note that acute sauce can be replaced with ordinary bitter pepper, the taste of the finished delicacy will not affect very much. The amount of sauce, like fresh spicy pepper, adjust to your liking, since the addition of such ingredients is purely individual.
Salt, sugar and water are connected and boiled, after this process, the fire under the container must be turned off and vinegar pour into the liquid.
The container in which you will canned a treat is sterilize.
Lay the prepared vegetables on it and immediately pour them with boiling marinade. Close the jars with lids.
Keep the container with a warmth in the heat for a day.
After a day, take the banks in a suitable place for their long -term storage.
You can taste conservation after 4-6 weeks.

Color cabbage in Korean with carrots for the winter

Each of us probably tried the “Korean” carrot, because it is a tasty and affordable snack. According to this recipe, we will add colored cabbage to such carrots and get no less tasty winter twist.

Colored cabbage - 1 small head
Carrot - 160 g
Garlic - 2 cloves
Sweet bow - 75 g
Salt - 15 g
Sugar - 25 g
Spices for cooking carrots in Korean
Vinegar - 55 ml
Water
Olive oil - 65 ml

Choose young cauliflower, disassemble it to the inflorescences, and then rinse it thoroughly and soak it for a short while in salt water. Next, weld cabbage for 3 minutes, drain water and wait until it is completely dragging from vegetables.
Choose a sweet carrot, because dry and tasteless will not give our appetizer the proper taste. Wash the vegetables and clean, after using a core grater in Korean, grind them. If the house does not have a special grater, use an ordinary coarse grater.
Peel the onion and cut into half rings.
Peel the garlic, chop finely.
Pour the cabbage, onions and carrots with your favorite spices, as well as spices for cooking carrots in Korean, leave products for at least 45 minutes. So that they are soaked in spices.
Water, salt, sugar, oil are connected and boiled. As soon as the liquid begins to boil, add vinegar and garlic to it, continue to boil for several minutes.
Wash the cans, place in an oven and sterilize, then put a vegetable pickled mixture on them.
Pour the cooked liquid with all the containers and close them
For at least 1 day, leave the conservation in the house.
After that, send it to the place of permanent storage.

Colored cabbage in Korean with sweet pepper for the winter

The combination of products in this twist is truly successful. The snack is summer, it can be served on the table as a canned vegetable salad or, as an additive to the side dish.

Colored cabbage - 1 head
Sweet pepper - 170 g
Carrot - 120 g
Garlic - 4 cloves
Chilli
Salt - 55 g
Sugar - 65 g
Sunflower oil - 110 ml
Apple vinegar - 120 ml
Water
Paprika, cloves, penny, coriander, dried greens, cloves, a little cinnamon, spices for cooking carrots in Korean

Rinse the cabbage, disassemble the average inflorescences and remove everything that are unsuitable for food. Next, soak the cabbage in salt water for 10 minutes.
Pepper is washed, cleaned and cut into half rings.
Carrots are cleaned, washed, crushed on any coarse grater.
Garlic only needs to be cleaned.
Chile pepper finely chop. Remember its number based on your taste preferences, however, remember that a large amount of this ingredient can easily ruin the taste of the finished winter snack. Also do not forget about precautions when working with such pepper, since its juice can cause skin burns.
In a large container, combine cabbage divided into inflorescences, sweet, sharp pepper and carrots. Sprinkle the vegetables generously with all spices and do not forget about the spices for the preparation of carrots in Korean.
In another pan, connect all the bulk and liquid ingredients, boil the liquid.
Sustain the container with an oven.
Place the garlic in each, then the vegetable mixture.
Pour hot cooked liquid into the container, close it with lids and leave it in a warm place for a day.
After a day, the container can be removed to the place for their further storage.

Colored cabbage in a tomato dressing for the winter

Colored cabbage in Korean in a tomato sauce is a completely unusual and very tasty treat. Opening such a snack in winter, you will definitely remember the warm summer days.

Color cabbage inflorescences - 1.4 kg
Tomatoes - 800 g
"Korean" carrot - 370 g
Garlic - 2 cloves
Violet onion - 45 g
Salt - 65 g
Sugar - 80 g
Dining vinegar - 130 ml
Sunflower oil - 210 ml
Paprika, oregano, dried greens, basil

The cabbage is washed, sorted to inflorescences and slightly soaked in salt water. Next, it should be washed and boiled for several minutes.
Tomatoes are washed out and cleaned of the skin. To do this, each vegetable is slightly cut into the skin, poured with boiling water, and then placed in cold water. Having done such manipulations, you easily remove the skins from the vegetables. After that, tomatoes should be grinding into several parts.
Clean garlic and onions.
Place the pieces of tomatoes, onions and garlic in the blender bowl and cross up to a monotonous state.
According to this recipe, we use carrots already ready and launched with spices for carrots in Korean. However, if desired, you can make such a carrot yourself. To do this, grate the vegetable on a coarse grater and fill it with special seasoning. After 1 hour. Carrots will be ready for use.
In a saucepan, heat the oil, add chopped tomatoes, onions and garlic to it, simmer for 10 minutes.
After add carrots, salt, sugar and other spices to taste to the container. Stew the contents of the saucepan for another 15 minutes.
After pour vinegar to refuel and continue to cook for another 10 minutes.
We sterilize the containers using an oven, then we put the inflorescences of cabbage in each and pour them with tomato refueling.
Close the container and leave for a day in a warm place.
After a day, conservation must be placed in a cool room.

Colored cabbage in Korean with champignons for the winter

Mushrooms are often added to winter snacks, and all because they give ready -made conservation a special, very pleasant taste. If desired, you can use not only champignons, but also other mushrooms, for example, forests, for preparing such a delicacy.

Mushrooms - 1.2 kg
Color cabbage inflorescences - 550 g
Carrot in Korean-220 g
Garlic - 4 cloves
Salt - 25 g
Sugar - 25 g
Water
Dining vinegar - 80 ml
Vegetable oil - 110 ml
Red pepper, turmeric, cinnamon, cloves, dried greens, Italian herbs

Champignons need to choose strong, not black and not rotten. Wash them, clean and cut them with slices. If desired, you can buy small mushrooms, clean them and close them in this form without grinding.
Disassemble the cabbage on the inflorescences, remove everything unsuitable for food. Wash the vegetable, soak in salted water and weld for 5 minutes. Drain the water from cabbage and let it drain completely.
Clean the garlic and chop finely.
Rigate the oil and fry the mushrooms on it for 3 minutes. over medium heat. Next, add the mushrooms, cover the stewpan and put out the mushrooms, adding the garlic to them for another 10 minutes.
Combine mushrooms, carrots and cabbage. Carrots in Korean can use the purchased ready-made or cook yourself. To do this, shabby carrots must be marked in spices for the preparation of carrots in Korean.
In another pan, boil the water and dissolve salt and sugar in it. After that, add all spices and spices to the liquid, turn off the fire under the pan, add vinegar to it.
Fasten the glass containers, fill it with mushrooms and vegetables.
Pour marinade into banks, it should be boiling water.
Close the containers with lids and leave for a day in a warm place.
After a day, rearrange a spin in a suitable place for its long -term storage.

As you were able to make sure today, from such a not quite traditional vegetable for conservation, like cauliflower, you can prepare a lot of tasty and different winter snacks.

If desired, such snacks can be used as a basis for other dishes, for example, salads.