Korean cabbage for the winter

Korean cabbage for the winter

Different varieties of cabbage are suitable for canning. Her kvasyat, pickled, include in vegetable salads. Cabbage in Korean for the winter is harvested by those who are a fan of Korean cuisine or simply love savory “peppercorn” snacks. If you follow the rules of making such salads for the winter and monitor compliance with the recipe, they will be juicy, fragrant and will not spoil for a long time.

Subtleties

Whichever cabbage variety is chosen, there are common nuances in making Korean snacks for the winter out of it.

  • The most succulent cabbage leaves are at the base, so when processing the cabbage it is better to leave them.
  • Korean salads require special cutting of vegetables. Cabbage for them is not chopped, and cut into squares of at least two centimeters, but no more than four. But other vegetables, such as carrots and beets, if they are listed in the recipe, on the contrary, finely shred. The most convenient way to do this is with a special grater, which allows you to rub vegetables in long, thin strips.
  • In a clean, sterilized jar under a lid, cabbage is Korean-kept better, but if it is marinated in another container, then it can be stored in it. In any case, the temperature in the place of storage of this snack should not be higher than 12 degrees.

Additionally, it is worth warning: for cooking cabbage in Korean, they use a lot of spices, because of which its smell is very corrosive. The container in which it will be contained is surely saturated with this scent. Keep this in mind when choosing dishes to store such a snack in the winter.

White cabbage in Korean: a classic recipe

Composition:

  • White cabbage - 1, 5 kg;
  • carrots - 100 g;
  • garlic - 3 cloves;
  • vegetable oil - 100 ml;
  • table vinegar (9 percent) - 40 ml;
  • cumin - 2 g;
  • red ground pepper - 2 g;
  • coriander - 5 g;
  • salt - 5 g;
  • sugar - 10 g.

Method of preparation:

  • Cut cabbage into 3 cm squares.
  • Salt it, sprinkle with sugar and remember with your hands.
  • Grate the carrots and pass the garlic cloves through the press, mix them.
  • Heat the oil in a pan and, removing it from the fire, add spices to it.
  • After 5 minutes, pour the oil into the dishes with carrots and garlic, mix.
  • Add this mixture to the cabbage, pour in the vinegar, mix everything well.
  • Cover with a clean cloth and set the yoke. Leave at room temperature for 10-12 hours.
  • After this time, store in a cool place or refrigerate.

For easy storage, you can put everything in jars before putting it in the fridge.

Cauliflower for the winter in Korean

Composition:

  • cauliflower - 1 kg;
  • carrots - 0, 3 kg;
  • garlic - 2 heads;
  • red pepper (ground) - 2 g;
  • black ground pepper - 2 g;
  • coriander (ground) - 10 g;
  • cardamom (ground) - 2 g;
  • nutmeg (ground) - 2 g;
  • clove (ground) - 2 g;
  • water - 0, 5 l;
  • table vinegar (9 percent) - 100 ml;
  • granulated sugar - 100 g;
  • salt - 20 g;
  • vegetable oil - 100 ml.

Method of preparation:

  • Wash the cauliflower and divide it into large florets.
  • Boil the inflorescences in boiling water for two minutes.
  • Flip the cabbage into a colander, let the water drain from it and the cabbage cool.
  • Divide the cabbage into smaller florets.
  • Grate carrots.
  • Peel and chop the garlic.
  • Boil the marinade with water with added sugar, salt, vinegar and oil, boiling it all together for 5 minutes.
  • Mix cabbage with carrots, garlic and spices.
  • Prepare cans (four half-liter or two liter).
  • Spread the mixture in cans. You need to lay tight, crushing spoon.
  • Fill with hot marinade, cover with lids.
  • In a large saucepan, sterilize the jars with a snack for 25 minutes, if they are liter. Banks of smaller volume can be sterilized for 5 minutes less.

It is better to roll up the cans, but you can close them with plastic covers. In the latter case, Korean-style cauliflower can be stored only in the refrigerator, in the first case - in any cool room, even in an unheated pantry.

Korean Peking Cabbage (Kim Chi)

Composition:

  • Chinese cabbage - 1, 5 kg;
  • water - 2 l;
  • salt - 150 g;
  • sugar - 10 g;
  • red ground pepper - 40 g;
  • garlic - 1 head.

Method of preparation:

  • Wash the cabbage, remove the top leaves.
  • Cut each head into 4 pieces, put them under pressure, salt and water. Under the yoke of cabbage should be 11-12 hours.
  • Peel the garlic, pass the cloves through the press.
  • Mix garlic with pepper and sugar.
  • Divide the cabbage into leaves and add each of the resulting mixture.
  • Place the leaves in jars, cover with brine. You can use not only banks, but also any other non-oxidizing dishes.
  • Set the pressure and put in a cool place for a week.

After a week, the oppression can be removed, but the cabbage should continue to be stored in the refrigerator or in the cellar.

Korean Cabbage with Ginger

Composition:

  • White cabbage - 1, 5 kg;
  • carrots - 100 g;
  • bulb onion - 100 g;
  • ginger root (fresh, grated) - 10 g;
  • paprika - 5 g;
  • Korean carrot seasoning - 10 g;
  • garlic - 5 cloves;
  • sugar - 20 g;
  • salt - 10 g;
  • table vinegar (9 percent) - 20 ml per half-liter jar;
  • water - how much will go into the banks.

Method of preparation:

  • Wash the cabbage in running water. Remove and discard the upper folded leaves. Cut the rest into square plates.
  • Chop the peeled onion in half rings.
  • Cut carrots into thin strips (can be grated).
  • Crush the garlic cloves with a special press.
  • Rub the ginger root.
  • Mix Korean carrot seasoning with paprika, sugar and salt.
  • Mix all the vegetables, crushing them with your hands.
  • Pour in seasoning, stir and remember a little more.
  • Spread over sterilized jars. Pour vinegar over them. Count on the need for two tablespoons per liter jar.
  • Boil water and pour boiling water over cabbage in jars.
  • Roll up sterilized metal lids.

Despite the fact that the snack is sealed, it should be stored in a cool place in winter.

Korean Cabbage with Beets

Composition:

  • White cabbage - 1 kg;
  • carrots - 0, 2 kg;
  • beets - 0, 2 kg;
  • water - 1 l;
  • salt - 10 g;
  • sugar - 40 g;
  • seasoning for Korean salads - 20 g;
  • table vinegar (9 percent) - 50 ml;
  • garlic - 5 cloves;
  • vegetable oil - 100 ml.

Method of preparation:

  • After washing and clearing away the withered leaves, cut the cabbage into squares.
  • Peel raw beets and carrots, rub them into thin strips, or slice as thin as possible with a knife.
  • Crush the garlic cloves in a garlic dish.
  • Mix cabbage, beets, carrots in the same bowl, slightly crushing them with your hands.
  • Boil water, add sugar and salt into it, pour in oil and vinegar, boil for a couple of minutes.
  • Remove from heat, mix with garlic and seasoning for Korean salads.
  • Pour marinade over vegetables. Insist them for a day at normal temperature.
  • After 24 hours, either put them in the cold right in the pan or bowl, in which the vegetables are pickled, or put them in the jars, pour the marinade and close the jars with nylon caps.

This beautiful snack will also have to be stored at a low temperature.

Korean broccoli for the winter

Composition:

  • broccoli - 0, 5 kg;
  • Bulgarian pepper - 0, 2 kg;
  • carrots - 100 g;
  • garlic - 3 cloves;
  • salt - 30 g;
  • sugar - 5 g;
  • table vinegar (9 percent) - 30 ml;
  • water - 0, 3 l;
  • vegetable oil - 50 ml;
  • coriander - 5 g;
  • ground black pepper - 2 g;
  • ground red pepper - 2 g.

Method of preparation:

  • Rinse the broccoli and dip for 2 minutes in boiling water, then immediately shift to the same time in the cold. Take out a slotted spoon.
  • Chop the pepper into chunks, grate the carrots finely.
  • Mix crushed garlic with spices, salt, and sugar. Put this mixture in boiling water. There also pour vinegar and oil.
  • Mix vegetables and cover with boiling marinade.
  • After 4 hours, lay out the banks. Banks sterilize 15-20 minutes, depending on their volume.
  • Close tightly with metal lids and clean for the winter.

Keep this snack better in a cool place, ideally in the refrigerator.

Korean cabbage is a good appetizer for a banquet or an addition to a side dish. Any type of cabbage marinated with Korean spices will appeal to those who like spicy dishes.

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