Korean style cauliflower for winter

Korean style cauliflower for winter

Cauliflower contains a unique set of vitamins and trace elements, has a unique taste and is loved by many. During the harvest season it is available, but in the winter the prices of similar vegetables rise. Thrifty housewives are trying to prepare them for future use. One of the popular ways of harvesting is conservation. Cauliflower canned according to various recipes. Fans of spicy dishes tend to prepare Korean cauliflower for the winter. This savory snack is appropriate even on a festive table.

Cooking Features

The process of cooking cauliflower in Korean for the winter is quite simple, but has its own specifics. Knowing the features of technology, even an inexperienced cook can make such canned food.

  • Insects like to live in cauliflower. To get rid of them, the vegetable is soaked for 20-30 minutes in salted or acidified water. To prepare a solution for a liter of water take a tablespoon of salt or the same amount of apple (6 percent) vinegar. As a result, bugs float to the surface, they are easy to remove.
  • When sorting cabbage into inflorescences, large specimens should be cut into several pieces. If the pieces are different in size, they are saturated unevenly with marinade.
  • For cooking cauliflower in Korean, special seasoning is used, which necessarily includes coriander, black and red pepper, and often seasoning includes turmeric, dried garlic, cloves, nutmeg. You can replace the complex seasoning with a set of listed spices and spices, adjusting the proportions to your taste.
  • The composition of Korean cauliflower appetizers almost always includes carrots and garlic. Garlic gives the dish a characteristic Korean taste, carrots make the snack more juicy and appetizing. Bright and spicy notes add sweet and bitter peppers to it. With fresh greens, the dish will turn out even more attractive and fragrant in appearance, this will also have a positive effect on the taste of the finished dish.
  • If you wish to store the cauliflower in Korean for a long time indoors, the jars with it must be sterilized. This is usually done in a water bath, but you can sterilize containers in an oven or autoclave. Sterilization time depends on the recipe used and the volume of cans.
  • Before cooking Korean-style cauliflower snacks are sometimes boiled, then it is more tender. Do not exceed the cooking time specified in the recipe, otherwise the vegetable will lose its crispness, becoming less tasty. The longer the heat treatment, the less useful the vegetables become.
  • The appetizer should be laid out on sterilized cans, otherwise it will quickly deteriorate. Covers also need to boil. Use must be made of metal covers to ensure tightness.

The storage conditions for Korean-style cauliflower depend on the recipe used. Usually such snacks are well worth it at room temperature.

Simple Korean Cauliflower Recipe for Winter

Composition (2 liters):

  • cauliflower - 1 kg;
  • carrots - 0.5 kg;
  • garlic - 10-15 cloves;
  • seasoning for Korean carrot - 20 g;
  • water - 0, 5 l;
  • table vinegar (9 percent) - 100 ml;
  • refined vegetable oil - 100 ml;
  • sugar - 100 g;
  • salt - 20 g.

Preparation Method:

  • Cauliflower cut into large florets, soak in salted water, rinse.
  • Boil the water, dip the cauliflower into it, boil for 2 minutes. Drop in a colander and rinse with cold water.
  • Let the cabbage dry. Disassemble it into small inflorescences. Do not be afraid that it will crumble - after cooking this will not happen.
  • Peel the garlic cloves, pass through the press.
  • Scrape, wash carrots, cut off the tips. Pat dry with a napkin. Grind grated for cooking Korean salads. If there is no such device, you can use a regular grater with large holes.
  • Fold the vegetables in a bowl, mix.
  • Pour water into a small saucepan. Add in it vinegar, oil, sugar, salt, add seasoning.
  • Bring the marinade to a boil, fill them with cauliflower. Marinating is not necessary for a long time, as a cauliflower still will not give a lot of juice.
  • Prepare the jars by washing them with soda and sterilizing them in any convenient way. Boil the lids.
  • Spread the snack on the jars, pour the marinade. Banks cover with lids, but do not tighten.
  • At the bottom of the pan, lay a towel, put a jar of cabbage on it. Pour water into the pan so that it reaches the shoulders of the cans. Over low heat bring the water to a boil and sterilize the jars of cabbage in it for 20-40 minutes depending on their volume (20 minutes is needed for half-liter containers).
  • Carefully remove the jars from the pan, roll up. Turning the jars over, cover them with a blanket and leave to cool under it. Additional preservation will occur at this time.

After cooling, the cans with snacks can be put away in the pantry - the snack made with this recipe is well worth it at room temperature.

Spicy cauliflower in Korean for winter

Composition (2 liters):

  • cauliflower - 1 kg;
  • carrots - 0, 4 kg;
  • garlic - 10 cloves;
  • hot peppers - 1-2 pcs .;
  • fresh parsley - 50 g;
  • sugar - 100 g;
  • table vinegar (9 percent) - 120 ml;
  • vegetable oil - 80 ml;
  • water - 400 ml;
  • ground coriander - 5-10 g;
  • salt - 40 g.

Preparation Method:

  • Place the cabbage, which has been disassembled into small florets, in a colander and dip into boiling water for 2 minutes, cool under running cold water, let it dry.
  • Chop pepper and garlic finely with a knife. Seeds from pepper must be removed before this, otherwise the appetizer will be excessively burning.
  • Chop peeled carrots on a special grater.
  • Combine cauliflower, carrots, garlic and pepper. Add to them finely chopped parsley and coriander, mix, leave for half an hour.
  • Combine the remaining ingredients, boil for 2 minutes.
  • Spread the snack in sterilized cans, carefully tamping it down.
  • Fill with hot marinade.
  • Cover with prepared lids, sterilize jars with a snack for 20-40 minutes in a water bath. Roll up.
  • Leave the canned food to cool upside down under a blanket.

This variant of the preparation of cauliflower for the winter will appeal to lovers of spicy dishes.

Korean style cauliflower with pepper and carrot

Composition (2 liters):

  • cauliflower - 1 kg;
  • Bulgarian pepper - 0, 2 kg;
  • carrots - 0, 2 kg;
  • garlic - 5 cloves;
  • red pepper - a pinch;
  • ground coriander - 10 g;
  • nutmeg - a pinch;
  • black ground pepper - 5 g;
  • sugar - 80 g;
  • salt - 20 g;
  • table vinegar (9 percent) - 100 ml;
  • water - 0, 6 l.

Preparation Method:

  • Cabbage, disassembled into inflorescences, boil for 2-3 minutes, cool under running cold water, dry with a kitchen towel, put in a pan.
  • Chop carrots on a grater for Korean salads, cut peppers into strips. Add to cabbage.
  • Squeeze garlic through a press, put to the vegetables.
  • Pour in dry seasonings.
  • Stir.
  • Boil brine from water, sugar and salt. When it boils for 2 minutes, pour vinegar into it. Remove from heat.
  • Spread the appetizer in prepared jars, cover with hot marinade.
  • Sterilize the jars with the snack for 10-20 minutes.
  • Cork, leave to cool wrapped up, upside down.

The cauliflower made according to this recipe looks especially bright and appetizing, it is not a shame to submit it to the festive table.

Cauliflower is tasty and healthy, it is worth preparing for the winter in various forms. If you like savory snacks, you'll love Korean cauliflower salad. These canned foods are made simply and stand well at room temperature.

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