Salted in Korean cabbage, which perfectly complements any dish, is called kimchi.
Traditionally, the cabbage recipe in Korean implies the use of Peking cabbage, but it can easily be replaced with an ordinary white cabbage. It is not only very tasty, but also useful! After all, it retains all the vitamins of this vegetable. In addition, kimchi helps in the assimilation of food and can increase appetite. This unusual but very interesting dish will bring a little variety to your daily diet and fill the house with a spicy and spicy aroma. Let us soon learn how to make cabbage in Korean and surprise everyone with its raznosolami!
Recipe for Korean kimchi kimchi
Ingredients:
- white cabbage - 1,5 kg;
- carrots - 5 pcs .;
- vegetable oil - 100 ml;
- water - 1 l;
- garlic - 2 cloves;
- vinegar 7% - 2 tbsp. spoons;
- sugar - 150 g;
- salt, bay leaf, red ground pepper - to taste;
- peppercorns - 5 pcs.
Preparation
How to pickle cabbage in Korean? So, first we take a small fork of cabbage and finely shred. Garlic squeezed through the press. Carrots are cleaned and grated. Then add all these ingredients in a saucepan and proceed to prepare the marinade. To do this, boil the water, in which we add salt and all the spices to taste. As soon as the water boils, remove it from the fire and gradually introduce vinegar and vegetable oil. We mix everything thoroughly and pour the cabbage with a hot marinade. We give her to stand up and leave at least 3 hours, and then boldly served on the table. That's all, white cabbage in Korean ready!
Korean cabbage with saffron
Ingredients:
- white cabbage - 1 kg;
- water - 4 items;
- sugar - 2 tbsp. spoons;
- salt - 1 tbsp. a spoon;
- saffron - 1 tbsp. a spoon;
- vinegar - 70% - 1 tbsp. a spoon;
- coriander - 1 teaspoon;
- garlic - 2 cloves;
- onion - 1 pc .;
- carrots - 1 piece;
- vegetable oil for frying.
Preparation
To prepare cabbage in Korean, we take cabbage forks, rinse it and cut into large leaves about 5 × 5 cm in size. We put it in a deep saucepan and pour completely with boiling water for 15 minutes. This time in another pan pour 1 liter of water, put on a strong fire and bring to a boil. We put sugar, salt, saffron, black pepper, coriander, vinegar and garlic. In parallel, we clean and cut into small cubes onions, fry it in vegetable oil with the addition of red pepper. We put 1 tbsp. a spoonful of fried onions in a saucepan with marinade, stir well and stir for 5 minutes.
Then gently drain the water from the cabbage, and put it in a glass jar mixed with grated carrots. Top with a prepared marinade and close tightly. The container with Korean cabbage is placed in the refrigerator and after a day it is ready for use. Salad turns yellow and sunny thanks to a natural dye - saffron. Everything is very simple and useful!
Cabbage in Korean with turmeric
Ingredients:
- white cabbage - 1 kg;
- carrots - 1 piece;
- turmeric - 1 teaspoon;
- vegetable oil - 0,5 items;
- garlic - 2 cloves;
- salt - 1 tbsp. a spoon;
- sugar - 100 g;
- water 125 ml;
- table vinegar - 0.5 tbsp.
Preparation
We take a small fork of cabbage and finely shred him. Garlic crushed, and carrots rub on a large grater. All these ingredients are put into a saucepan, sprinkled with turmeric and mixed. For marinade we boil water, add vinegar, butter, sugar and salt. Stir, pour the cabbage still with a hot brine and set it under oppression. A day later, a beautiful and amazingly delicious cabbage in Korean ready.