Tips and tricks

Korean pickled cabbage: an instant recipe


Cabbage preparations always help out. If you want crispy, juicy and a little spicy cabbage, then picking up an instant recipe will not be difficult. The most popular is pickled cabbage. This method allows the housewives not to waste a lot of time and to preserve all the useful qualities in the cabbage. When pickling, a mandatory moment is the preparation of the marinade, which is poured or flavored with cabbage. The taste of the resulting dish depends on its composition and on the set of accompanying components. But if a pickled vegetable has a name in Korean, then there are many times more fans of such a snack. The advantage of dishes prepared according to this recipe is the ability to regulate the degree of hotness, spice and sweetness. Therefore, Korean-style pickled cabbage is suitable for almost everyone. Even if you change the recommended proportions, it will still be delicious. And most importantly, quickly.

Vegetable snack options

To prepare a wonderful Korean snack, different types of cabbage are used - Peking cabbage, white cabbage, cauliflower. Some even make amazing Korean salads with red forks. An important quality of the snack - the cabbage does not need to be finely chopped. Cut it into strips, squares, large pieces - and your dish will look original and appetizing. The cauliflower is divided into medium sized inflorescences. Beijing - cut in transverse stripes.

The next must-have ingredients in Korean salads are garlic and hot peppers. The garlic is finely chopped or chopped, and the pepper is often replaced with ground pepper. Though fresh or dry, crushed will give a more savory flavor.

Additional ingredients are grated carrots and beets for Korean salads. But you can just as well use a regular kitchen grater.

Instant Korean pickled cabbage does not require any special skills. The whole process is very simple and within the power of any housewife, even for the first time decided to cook a spicy salad. Basic skills will be required in the preparation of the marinade and the preparation of vegetables.

Korean style white cabbage

A very simple and budget recipe for Korean style pickled cabbage. You can prepare a salad according to this description in summer, winter and off-season. It will be equally tasty and healthy. This is a quick, amazingly beautiful and tasty snack. We need carrots, white cabbage and spices for the classic Korean marinade. For one medium white head, it is enough:

  • one large carrot;
  • 100 ml of vegetable oil;
  • two tablespoons of vinegar;
  • one teaspoon of salt and coriander;
  • two teaspoons of sugar;
  • 0.5 teaspoons of caraway seeds, allspice and hot pepper;

We start by preparing basic vegetables.

We clean the white cabbage from the upper leaves if they are dirty or spoiled. Immediately cut the head of cabbage in half, then each half into 4 more pieces. Now you just have to cut it across into pieces - the cabbage is ready.

We put it in a spacious container, add granulated sugar and salt. Mix well and lightly press the pieces until juice appears. We leave in the container.

Rinse the carrots, peel and grate for Korean salads. If you don't have one, then a regular kitchen grater will do. It's just that the shape of the carrots will be slightly different, and this will not affect the taste of the dish in any way.

Add peeled and finely chopped garlic to the carrots.

Now it's time for pickling. But a small nuance. The recipe for making salads in Korean involves roasting spices. We will do the same.

Heat the vegetable oil well in a frying pan. As soon as a light smoke appears, remove the pan from the heat and put the spices in the oil.

We heat for 5-7 minutes, add to a container with carrots and garlic. Mix and combine with cabbage. Add vinegar to the mixture, mix again, cover with an inverted plate and put the load.

We leave in a warm place for 12 hours. That's it, our instant Korean pickled cabbage is ready. If we put it in the basement or in the refrigerator, we can feast on a delicious dish for several months.

Beautiful appetizer with beets

With the help of beets, you can give a familiar Korean snack a rich color. This salad will become a real decoration of the table. Vegetables are combined very harmoniously in it.

The dish is equally good in combination with other appetizers and in an independent version as an addition to a side dish. The main thing is that the dish is stored for several months.

Cooking Korean cabbage with beets.

For 3 kg of white cabbage, we need to take:

  • 2 garlic heads;
  • 200 grams of beets and carrots;
  • 100 ml of vegetable oil;
  • 200 ml of table vinegar;
  • 5 tsp coarse salt;
  • 170 g granulated sugar.

We clean the cabbage heads from the top leaves, remove the stumps. Cut the leaves into squares.

Wash the beets, peel them, cut them into thin slices.

Wash the carrots, peel and grate, preferably large.

Peel the garlic, divide into slices and cut them in half.

Prepare a spacious saucepan and lay vegetables in layers, adding garlic to each layer.

Important! The last top layer should be cabbage.

This recipe calls for pickling the cabbage. To prepare it, combine sugar, salt, vinegar and vegetable oil. Boil 1 liter of clean water and pour boiling water over the mixture. Mix thoroughly to dissolve the salt and sugar and pour the marinade into a saucepan with vegetables. We press down with a load, let it brew for 3 days. By the end of the term, we will prepare sterile jars, put Korean-style pickled cabbage in them and put them in a cool place.

The most popular is the refrigerator. And the temperature is right and convenient to get at any time.

Experienced culinary tips

  1. Before starting cooking, be sure to read the recipe to the end. This should always be done so that during the cooking process you do not urgently have to look for any missing component.
  2. Even if you cook a small amount of vegetables, use larger dishes. Sometimes inexperienced housewives take small containers in which it is inconvenient to mix salads.
  3. Use gloves to protect your hands and eyes when cooking with a full range of hot ingredients.
  4. Do not be afraid to experiment and marinate different types of cabbage in Korean. Colored - very delicate, Peking has no cabbage smell and is the leader among other species in juiciness.

Delight your household with delicious instant snacks that save you a lot of time.

To perform all the steps correctly, watch the video:


Watch the video: How To Make Tsukemono Pickled Cabbage Recipe キャベツの浅漬けの作り方 レシピ (June 2021).