Cabbage in Korean for the winter: white, colored, Beijing-3 best recipe with step-by-step ingredients

Cabbage in Korean according to our recipe will be very tasty.

Content

Korean snacks are distinguished by a special taste and, of course, their acuteness. Such original snacks are suitable for serving with second dishes and for appetizers for strong drinks.

The most common diner dish of Korean cuisine is Korean carrots, however, not only the orange vegetable is tasty in Korean spices. No less tasty snack for the winter can be called cabbage in Korean. Immediately we note that you can harvest such spinning with different cabbage, both familiar to us white and Beijing, color, etc.

Cabbage in Korean for the winter: simple recipe

As mentioned earlier, you can harvest different types of cabbage for this recipe for the winter. Now we propose to cook a snack of white white, perhaps the most affordable cabbage for us.

It turns out the appetizer is acute, appetizing in appearance and very tasty.

White cabbage - 800 g
Carrot - 120 g
Sweet pepper - 150 g
Red onion - 120 g
Garlic - 5 cloves
Dining vinegar - 70 ml
Salt - 55 g
Sugar - 110 g
Sunflower oil - 50 ml
Ginger, mustard, garlic, dried greens, pepper

Choose a good dense head of cabbage. Remove the upper leaves from the vegetable, wash the cabbage and chop a fairly thin strips. The thicker the slices of cabbage, the longer they will pickle.
It is advisable to use carrots juicy and sweet, so that it emphasizes the taste of the finished snack. Wash the vegetable, clean and chop with a regular or curly grater.
Peel the onion, cut into half rings.
Peel the garlic, rub on grater.
Wash the Bulgarian or any other sweet pepper, clean it from seeds and cut into strips.
In hot oil, fry to a transparent onion color, add garlic to it.
Combine all the vegetables with the contents of the pan.
Add salt, sugar, spices, vinegar to the ingredients, mix all the products well.
Next, wash and dry the container in which we will close the vegetables
We put a vegetable mixture in a container.
Now banks need to be sterilized. To do this, boil the water in the suitable tank in size, put a container with vegetables in it and withstand it for 15-20 minutes. Depending on the volume of cans.
Close the container with lids and leave until completely cooled in a warm room.
It is best to store such conservation in the cold, that is, on the balcony in the winter, in the cellar, shed, refrigerator, etc.

Colored cabbage in Korean for the winter

Despite the fact that most often cauliflower is fried, it can also be used to make cabbage in Korean. It turns out such a snack is very unusual and tasty, it is certainly worth trying it.

Cabbage caust - 1.2 kg
Carrot - 300 g
Sweet pepper - 300 g
Onions - 150 g
Garlic - 80 g
Gorky peppers
Salt - 35 g
Sugar - 120 g
Dining vinegar - 120 ml
Sunflower oil - 120 ml
Cloves, pepper, oregano, fencing, ginger, basil

Choose a beautiful, not spoiled cauliflower. Wash it, disassemble it on the most small inflorescences. If the cabbage does not lend itself, the inflorescences break and crumble - analyze after blanching. Boil water, sunbature it, lower all the inflorescences of cabbage into the container and withstand boiling water for 1.5 minutes. After drain the water from the pan and cool the cabbage. If necessary, disassemble it into smaller inflorescences.
Peel the carrots, wash and chop the vegetable engine or a conventional kitchen grater.
Peel the onion from the husk, chop in half rings.
Peel the garlic, pass through the press.
Wash the bitter pepper pepper, finely chop it with a knife. It is recommended to add it without fail, since it is it that gives cabbage a characteristic sharpness for this dish. However, you can determine the number of vegetables to your liking and if you do not like very sharp snacks, use it very little.
Sweet pepper needs to be cleaned and washed, cut in stripes.
Now, in a suitable container, combine all vegetables, salt, sugar and spices, mix the contents and leave for half an hour so that the vegetables are slightly soaked in spices.
At this time, prepare the container. Wash it, sterilize.
Now tightly compact the resulting vegetable mixture into the banks. Do it carefully, but do not be afraid to damage the cabbage, since the boiled inflorescences are distinguished by elasticity and suppleness.
After that, weld the marinade from the desired amount of water, vinegar, butter. Pour the liquid hot into banks.
The jar filled with a snack must be sterilized in the same way as in the previous recipe - using a basin and boiling water.
Then close the containers with the lids, cool in the warmth and send it to the permanent place of storage. It is permissible to store such cabbage at room temperature, but not under sunlight and not near other sources of light and heat.

Beijing cabbage in Korean for the winter

Beijing or, as Chinese cabbage is also called, is a traditional vegetable for preparing such a snack. Today, such a vegetable is available to every hostess, it can be found in the market and in a supermarket, so you need to cook such cabbage in Korean.

It turns out the cabbage is tender, soft, but acute with a spicy taste.

Beijing cabbage - 1.2 kg
Garlic - 1 head
Gorky peppers
Cins - 1 bundle
Salt - 100 g
Sugar - 20 g
Boiling water-1.5-2 liters
Pepper, dried greens, ginger

Choose a dense, preferably large head of Chinese cabbage. Wash it, remove the upper leaves if necessary, if they are spoiled, blackened, etc. Now cut the heads into 4-6 parts, depending on its size.
Peel the garlic, rub on a fine grater to get a slurry.
Wash the cilantro, dry, chop finely.
Wash the bitter pepper, chop finely or chop in a blender to get the most homogeneous mass. You need to work with pepper in gloves, as it can cause a burn and irritation on the skin. If desired, you can use not fresh bitter pepper, but dried, for example, in flakes.
Before starting the salting of cabbage, you need to choose the right container. It is important to know that pepper and garlic are very impregnated with their smell of container, so it is better to use such dishes that is not a pity, since the smell does not wash off. Plastic containers absorbs smells much better, so it should not be used.
Put the cabbage in the selected container.
From the indicated amount of boiling water and salt, prepare a salt solution - a gear, wait until it cools down, and pour it to the vegetable.
Place the suitable plate on the cabbage and leave in this form for 12 hours. It is not necessary to put the cabbage in the refrigerator, let it be salted at room temperature. It is desirable after 5-6 hours. Turn the pieces of the vegetable so that they suck evenly.
After the specified time, we take out pieces of vegetable from the brine.
From garlic, pepper, spices and sugar, we cook a burning mixture. To make it easier to apply it to the cabbage, dilute it a little with a gear.
Link each sheet of the vegetable with the prepared mixture. Be careful, you need to do this only in gloves.
Now you can fold the cabbage in the same container in which it was saturated, but with a smaller amount of the bushings, it should be less in the container less. Then we cover the vegetable with a lid and put it under oppression. You can also compact the cabbage in clean glass containers, while you also need to pour the gastard in the jar, then close the container.
For a few more days, you need to withstand the container with the Beijing cabbage in Korean in a cool place so that it can be marked properly, after you can tast.
Such a snack is stored all winter in brine. At the same time, it is important to know that without brine, cabbage will simply dry and deteriorate, so its number in the container needs to be controlled.

Preparing a delicious, fragrant and sharp snack at home is very simple. Choose your favorite recipe, purchase the necessary products and rather try to cook such a yummy.