Korean-style cabbage for the winter: a quick recipe with video

If you want to surprise your friends and loved ones, you should cook a dish like Korean cabbage for the winter. This is an excellent fast food snack. It won't take long.

If you do according to the recipe and do not deviate from certain cooking rules, you will get a juicy cabbage with a divine aroma, subject to long storage. Also, by the way, you can do a good job of s alting cabbage in Korean.

Tips

Before we consider Korean cabbage recipes for the winter and start cooking, let's study the basic nuances regarding any variety.

• It is at the base of the vegetable that the juiciest leaves are found.
• In the preparation of Korean salads, vegetables are cut slightly non-standard. For example, cabbage is cut into squares from 2 to 4 cm. When there are other representatives of vegetable crops among the ingredients, they need to be chopped and done thinly. It's good if you have a grater that allows you to cut vegetables into thin or long strips.
• To keep the preservation longer, use jars that are sterilized covered with a lid, a bucket is not suitable. If you marinated it in a different container, leave it better in it. The main thing is that the temperature where storage will take place does not reach more than 12 degrees.
• When choosing a container, please note that a huge amount of spices will be used, so the smell will be quite pungent, and most likely the container will be saturated with this aroma.

Cooking recipes

Now, in fact, let's look at how pickled cabbage is prepared, because there are various recipes, of which there are quite a lot.

Classic

This is the standard way to cook Korean cabbage for the winter, but there are other recipes. You will need:

1. One and a half kilograms of white cabbage.
2. Requires an onion bulb.
3. One teaspoon of grated ginger root.
4. One carrot.
5. Half a teaspoon of paprika.
6. Thirty milliliters of nine percent vinegar.
7. Two teaspoons of s alt.
8. It is advisable to purchase Korean carrot seasoning - one teaspoon.
9. Five cloves of garlic.
10. Four teaspoons of sugar.

After collecting all the ingredients, you can start cooking. Korean pickled cabbage for the winter her recipe:

1. Clean the main ingredient, it should not have dark leaves. Then you should cut the head of cabbage into small or large squares, then put them in any enameled dish.
2. Cut the garlic into small pieces, as well as the ginger root.
3. Take the onion and chop it into half rings as thin as possible.
4. Just grate the carrots.
5. It's time to mix the finished ingredients. Mix vegetables and garlic with ginger with cabbage. Next, in the pickled mixture, sprinkle spices and, of course, sugar.
6. What happens, you need to scatter on the banks and pour boiling water on the shoulders.
7. Don't forget about the vinegar, which should be distributed so that there is an equal amount in each jar, then roll up the containers. Be sure to turn them over. You need to store jars with a future snack where it is cool, for example, a cellar.

Korean cauliflower for the winter

For this recipe you need:

1. 1 kg cauliflower or kohlrabi.
2. Three hundred grams of carrot root.
3. Two garlic heads.
4. Two grams of ground pepper (red).
5. Ten grams of coriander, always ground.
6. Two grams of ground cardamom.
7. Two grams of nutmeg, ground.
8. Two grams of ground cloves.
9. Half a liter of water.
10. One hundred milliliters of nine percent vinegar.
11. One hundred grams of sugar.
12. Twenty grams of s alt.
13. One hundred milliliters of vegetable oil.

How to cook pickled cabbage:

1. Take the main ingredient and wash well, then cut into several florets as large as possible.
2. Throw them into boiling water and boil them for about two minutes.
3. Take out the florets, then chop them.
4. Take the garlic, cut into small pieces, after peeling.
5. Next, you need to cook the marinade. To do this, mix the following ingredients: vinegar, oil, s alt and sugar. All this should be boiled for five minutes.
6. Stir the garlic, spices and also the cabbage.
7. Take two cans. You can use 4 half-liter or 2, but per liter.
8. The resulting mixture should be scattered over the banks, and tightly, even pressing.
9. Add hot marinade to each jar and seal it all with lids.

It remains to close, but if this is not possible, you can simply roll it up using polyethylene lids, but then they can be stored exclusively in the refrigerator. In the first case, any a room where it is cool.

Korean-style spicy cabbage for the winter

Spicy cabbage - what you need:

1. Early white cabbage (2 kilograms).
2. Coriander, turmeric - two teaspoons each.
3. Onions. One kilogram is needed, as well as shallots.
4. Two glasses of sunflower oil.
5. One kilo of carrots.
6. Two pods of red pepper (hot).
7. Two teaspoons of black pepper.
8. Five tablespoons of sugar (powdered).
9. Kilogram of sweet peppers.
10. Two tablespoons of s alt to make it s alty.
11. One hundred milliliters of vinegar.
12. Two heads of garlic.

How to cook:

1. Take all the vegetables and wash them, then dry them.
2. The main vegetable should be chopped.
3. Then try to stretch her a little so that she starts the juice.
4. Carrots should be cut into long strips, then thrown to the cabbage.
5. Cut the garlic into strips, then add it to where the main ingredient and carrots are.
6. Take the peppers and get rid of the core, then take the pulp and chop it as thinly as possible into long strips. Then toss into the cabbage mixture.
7. Start preparing the marinade. To do this, dilute vinegar and s alt in sugar, then add spices.
8. Stir well, then pour into the mixture with vegetables, then mix again.
9. Next, add onion and oil, leave to infuse for an hour.
10. Scatter the mixture of their vegetables in containers, pour over the juice.
11. Jars need to be sterilized and rolled up, then excellent pickled cabbage will come out.

Advice! If there is no white cabbage variety, replace it with cauliflower or curly cabbage.

Korean-style sauerkraut with daikon in spicy sauce

Many recipes are very similar, for this you will need the following ingredients:

• One kilogram of cabbage.
• Three hundred grams of Japanese radish.
• 300 grams of celery root.
• Three hundred grams of ginger.
• Three cloves of garlic.
• Onion.
• 2 hot peppers.
• Two tablespoons of s alt.
• One tablespoon of sugar.

How to pickle:

1. Take a head of cabbage and make 4 wedges out of it, then remove the stalk.
2. The received shares should be divided into two parts each.
3. Then put them in any enamel bowl and sprinkle evenly with sugar, s alt the cabbage, add table s alt. Cover it all with a film, let it brew for one night.
4. The viscera should be crushed and made into a paste with the remaining ingredients.
5. Take each part of the main ingredient and coat with paste, then transfer to a container where fermentation will occur.
6. Pour cabbage juice over.

Conclusion

Now you know various recipes for Korean cabbage for the winter in jars, as well as some of the subtleties of canning. In the cold season, it will serve as a great snack.

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