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Spicy cabbage in Korean. Hot Korean cabbage for the winter: recipes, photos

Spicy cabbage in Korean is an ideal snack for everyday and festive table. It should be noted that there is nothing difficult in preparing this dish. It will be able to make even the most inexperienced culinary expert.

Cabbage in Korean: recipe, photo of ready-made snacks

If you want to pamper yourself and your family members with some spicy salad, the following recipe suits you best. After cabbage with Korean seasoning is prepared quite easily, but it turns out incredibly tasty. As a rule, such a salad is loved for its vigorous taste. Mandatory components of this dish are cabbage, chopped garlic, as well as red pepper and other ingredients.

There are many recipes for preparing such a snack. This is due to the fact that in each Korean province this spicy salad is cooked in its own way. Today we will consider several ways. How to use them is up to you.

So, spicy cabbage in Korean requires that you have the following products:

  • White cabbage of maximum freshness - about 1 kg;
  • Carrots average juicy - 3 pieces;
  • Fresh garlic - 1 medium head;
  • Drinking filtered water - about 500 ml;
  • Table vinegar apple 9% - ½ large spoons;
  • Granulated sugar not large - ½ cup;
  • Deodorized oil (sunflower) - ½ cup;
  • Sea salt is small - 1,5-2 large spoons;
  • Laurel - 1 large leaflet;
  • Red chopped pepper - medium pinch.

Vegetable processing

The spicy kale in Korean is prepared in stages. First you need to process fresh vegetables. The white-washed product should be rinsed, cleaned of rotten leaves, and then cut into a very thin and not very long straw. After this, you need to start processing the carrots. It only needs to be rubbed on a Korean grater.

Preparation of fragrant brine

Spicy cabbage in Korean requires mandatory use of a fragrant pickle. To do this, it is necessary to mix water in a metal container, deodorized sunflower oil, medium-sized sugar, sea salt, a laurel leaf and red chopped pepper. After this, the ingredients must be brought to a boil over a rapid fire.

After 5-7 minutes, when the liquid in the bowl starts to boil violently, it must be removed from the plate, add table vinegar and mix well.

Forming and storing Korean snacks

To make a Korean salad sharp from cabbage, you should combine all the processed vegetables in a large container, and then pour them with hot brine and mix immediately. Next, the ingredients must be left to one side until the dish is completely cooled. After that, the snack should be spread over the salad bowls and immediately presented to the dining table.

If the whole dish was not consumed immediately, then it can be placed in a glass jar, covered with a plastic lid and stored in a refrigerator for 7 days.

We prepare aromatic snack for future use

Cabbage spicy, chopped, it turns out not less tasty and fragrant, than that that was prepared in the form of straws. It should be noted that such a snack is loved not only in Korea, but all over the world. In this regard, the recipe of this dish is known to almost everyone. But if you do not know it, then we will present it right now.

So, we need the following:

  • Cabbage as much as possible freshly garlic - 1,5 kg;
  • Small beet - 2 pcs .;
  • Carrot fresh juicy - 2 medium pcs .;
  • Garlic small - 5-6 teeth;
  • Filtered drinking water - 1 l;
  • Salt sea fine - 2 tablespoons large;
  • Sugar-full glass;
  • Apple table vinegar - ½ cup;
  • Deodorized oil - ½ cup;
  • Hot pepper (grind) - 1/3 pod.

Preparation of ingredients

To make the cabbage spicy and tasty, the fork of the vegetable should be firm and fresh. It must be rinsed, cleaned of superficial rotten leaves and cut into fairly large pieces. Then you need to peel the beets and carrots, and then rub them on a large grater. As for garlic, it should only be finely chopped.

We make fragrant brine

Preparation of Korean cabbage in the form of pieces does not take much time. And after all the vegetables are processed, you should immediately start creating a fragrant marinade. To do this, you need to pour filtered water into the pan, and then add deodorized oil, sugar, sea salt and chopped pepper to it. Boiling all the ingredients, they should be removed from the fire and left for a while on the sidelines. By the way, in addition to the pickle must be added and apple table vinegar.

We form a winter snack

While the marinade is cooling down, sterilization of 3 liter cans and their covers should be done. This procedure can be carried out on a cooker, in a double boiler and even in a microwave oven. Next in a large container you need to combine pieces of fresh cabbage, grated beetroot, carrots and chopped garlic. After that, all vegetables should be poured with a warm marinade and mix well. After 2-3 hours, the ingredients must be moved to sterilized cans (along with the brine) and sealed tightly.

Method of storage

After an acute snack in the bank completely cool, it can be cleaned in any cool room. Use this dish is recommended only after 4-7 weeks. During this time, all vegetables are soaked with a spicy marinade, they will become tasty and aromatic. Store this snack is allowed about 5-6 months. However, after the opening of the can, the shelf life of the dish is markedly reduced.

Make Korean salad of cauliflower

Hot Korean cabbage for the winter and for an ordinary dinner table is delicious from any vegetable. And if you want to diversify your diet, then instead of the usual white-goods product you can use color.

So, we need:

  • Cabbage color as fresh as possible - about 600 g;
  • Carrots average juicy - 1 piece;
  • Salt fine iodized - 2 dessert spoons;
  • Granulated sugar is a large spoon;
  • Ground pepper - ¼ dessert spoon;
  • Coriander - a full dessert spoon;
  • Garlic fresh - about 2 heads;
  • Table vinegar apple - about 3 large spoons;
  • Fresh greens - a small bunch;
  • Deodorized oil - ½ cup.

Component Processing

Before filling the main ingredients with marinade, they should be thoroughly processed. Color cauliflower should be washed in hot water, dividing into not very large inflorescences. In this case, it is required to make sure that there are no different putrefactive elements and worms in the vegetable.

Cauliflower is a rather tough vegetable. In this regard, it is recommended to boil beforehand. To do this, it is necessary to boil the drinking water in a saucepan, and then put the processed pieces of the vegetable into it. Cook them should be about 3-4 minutes. Next, cauliflower should be discarded in a colander and maximally deprived of all moisture.

As for carrots, it should be thinly peeled off, and then grated on a Korean grater in the form of a long straw. In this case, the more juicier the vegetable, the more delicious the salad will turn out.

The formation process

Formed such an acute Korean dish is quite easy. To begin with, all processed vegetables (carrots and cauliflower) must be put in a deep container, and then flavor them with fine iodized salt, sugar-sand, chopped black pepper, coriander, apple cider vinegar and deodorized oil. After mixing the ingredients with a spoon, you should add grated garlic and chopped greens to them. In such a state, it is desirable to keep the ingredients at room temperature - 30 minutes, and in the refrigerator - about 12 hours. After this time, a sharp Korean salad can be easily presented to the table. Bon Appetit!

Let's sum up the results

As you can see, there is nothing complicated in making an acute Korean snack on a daily or solemn table. Moreover, it is possible to prepare such a dish not only for quick consumption, but also for long-term storage. To do this, the vegetables should be placed in sterilized containers and poured with a fragrant marinade.

It should also be said that it is possible to prepare such an acute snack from different varieties of cabbage. Someone uses white-skinned, someone likes red-headed, and someone and does apply a color or Peking fresh product to create this dish. Which of the ingredients is better - it's difficult to judge. After all, each of them is good in its own way.

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