Korean-style cauliflower for the winter: instant recipes with photos and videos

Don't know what to make with cauliflower? Meet pickled cauliflower. Consider not one recipe, but several. We will combine it with various spices and vegetables. Easy recipes are suitable for beginner cooks and experienced housewives.

How to choose the right one

Not all heads of cabbage are suitable for harvesting for the winter. Signs of poor quality:

1. Withered leaves.
2. Dark spots on the surface of the inflorescences.
3. Caterpillar tracks.
4. Inflorescences have lost density.
5. Not white, but creamy, almost yellow head of cabbage.

The listed signs describe in detail heads of cabbage that are not suitable for pickling and s alting. Good heads have a dense structure and white color.

Mastering accelerated pickling

Sauerkraut - preservation by lactic acid fermentation. This is the he althiest way to process vegetables. Mistresses are accustomed to sauerkraut in autumn.

Tsvetnaya is not inferior to the head of cabbage in benefits, and even surpasses it in terms of the content of individual substances. Cabbage is first subjected to careful processing:

1. Soaking.
2. Laundering.
3. Removing damage.
4. Divided into inflorescences.

Such careful processing is needed. It allows you to clean the inflorescences from various living creatures: beetles, caterpillars, ants. You also need to spend time on containers for sourdough. Banks must be washed from contamination, steamed for at least 15 minutes.

Preparing brine is a crucial moment. You need to take 1.5 liters of water, pour it into a saucepan and add spices:

1. Allspice - 5 peas.
2. Black pepper - 5 peas.
3. S alt - 100g
4. Sugar - 100g

Boil the water with spices and leave to cool. We will fill with cold filling.

For pickling, in addition to 2 kg of cabbage, you need 1 carrot, garlic - 3 cloves. Cut garlic into thin slices, finely chop or grate carrots.

Stuffing - carrots, garlic, cauliflower put in a large bowl, sprinkle with sugar and s alt, add spices. Do not crush raw materials for pickling. Transfer everything to a clean container, pour in brine, press down with oppression. A he althy dish can be eaten after 4 days.

Korean Snack First Version

Let's take a simple Korean cauliflower recipe for the winter. We will buy a bag of herbs for carrots in Korean in the store. The composition should not contain any s alt or sugar.

Let's pick a good, not a small head of cabbage. Let's disassemble it into inflorescences. If you get 600-700 grams, it will be what we need. Wash and peel 1 medium carrot (150 g), 1 pepper (sweet, red), half a head of garlic. 4-5 cloves are enough to marinate.

If you want aesthetics in the appearance of cauliflower for the winter in Korean, then chop the carrots on a special grater. If only taste is important, grate on a simple grater.

Pepper chopped into strips. Garlic is easier to chop with a knife.

Cauliflower should be blanched. In water (1.5-2 liters), brought to a boil, lower the inflorescences and cook for no more than 3 minutes after boiling. Prepare a container of cold water. We catch the blanched raw materials with a slotted spoon and lower them into the water.

In a large bowl, mix all the vegetables and Korean seasoning. Mix well, put in jars, ram tightly. We take sterilized jars. We make the fill. For her, take:

• 350ml water;
• 30g s alt;
• 50g sugar;
• 50 ml 9% vinegar;
• 50 ml vegetable oil.

Pour boiling marinade into jars. For long-term storage, the workpiece must be sterilized. Stick to the rules:

• in a 1 liter container - 25 minutes.
• In a container 0.5 liters - 10 minutes.

Roll up a delicious snack, keep under a fur coat, put away for storage.

Colored sauerkraut per day

For quick cooking, take peeled cabbage inflorescences (2 kg), two carrots of medium size and weight, a little dill. We take out a couple of whole bay leaves and 7 pieces of black pepper from the pack. Grate carrots.

Heat water 1 liter, adding sugar, s alt (1 tbsp. L) to it. Transparent brine can be poured into clean jars filled to the brim with prepared and mixed raw materials. Cover fermentation loosely with tires and put in heat. You can eat it in a day - make a vitamin salad.

Second version of Korean snack

Let's start if you have ½ pack of Korean dry, specific seasoning, head of cabbage, carrot and hot pepper pod. Let's pickle cauliflower for the winter in Korean style.

Cabbage is divided into separate heads, soaked in water, washed. Grate carrots on any grater or chop. Remove the seeds and membranes from the pepper. They will be too spicy.

Forgot about the garlic. A recipe for pickled cauliflower in Korean will not work without this spice. Let's take a whole head, clean it. Grind the slices and grind together with hot pepper until a homogeneous slurry.

This s alting is good because it does without sterilization. We make the fill. We need a liter of water. Add spices to it:

1. Korean seasoning - half pack.
2. S alt - 2 tbsp. l.
3. Sunflower or vegetable oil - half a glass.
4. Vinegar ½ tbsp. (canteen).
5. Sugar - 5 tbsp. l.

Boil the brine. Mix prepared vegetables in a bowl and pour hot brine. Add the garlic and pepper paste later when the vegetables have cooled down a bit. Stir the cauliflower several times and arrange in jars. Exactly one day the banks are warm. On the second day we take them to a cold room.

We spend the weekend usefully: we read descriptions of recipes, we preserve vegetables. Be sure to use a cauliflower variety in winter preparations. This vegetable is a guarantee of a good figure.

Recommended