Cabbage in Korean for the winter: 2 recipes for cooking

Cabbage in Korean for the winter is one of theall favorite snacks. Marinated leaves with paprika, garlic and other condiments like all fans of spicy dishes. There are many recipes salting cabbage. They are all simple and affordable. Any hostess, following simple recommendations, will be able to prepare a delicious snack. Cabbage in Korean for the winter, like a lot of other dishes from vegetables, is salted in marinade. Traditionally use white cabbage, Peking and cauliflower. We offer several recipes.

The recipe for cabbage in Korean

For the simplest method you will need:

white cabbage - 1 fork weighing about 2.5 kg;
garlic cloves in an amount of 10-15 pcs .;
a glass of sugar (about 200 g);
a few medium-sized carrots;
liter of water;
pepper red, laurushka, salt (about 3-4 tablespoons);
vinegar - 1 tbsp.

Salting Korean cabbage: technology

Cut cabbage fork or chop withspecial grater. Garlic clean and squeeze through the press. With carrots remove the skin and grate it on a grater for dishes in Korean. Vegetables shift into a deep container, stir, remember with your hands that the juice should go. Prepare the marinade. Mix the seasonings, salt, water and sugar. Bring to a boil. Then add the vinegar and pour the prepared vegetables. Put in a cold place for several hours (if time allows, you can leave cabbage for 1-2 days). Serve the appetizer cold. For canning for the winter, pack the vegetables in cans and wrap them with lids.

Cabbage in Korean for the winter: kim-chi

Kim-chi is a variety of cabbage that is common inAsia and the Far East. It is great for marinating. Since we have this kind of rare in stores, it can be safely replaced with a similar in its structure cabbage Peking. The result will be no worse. Ingredients:

1 kg of cabbage;
on the 1st st.l. sugar and salt;
garlic, chilli pepper, water.

Technology of preparation

Prepare the cabbage: remove the cuttings, cut the leaves into narrow strips (about 2 cm). Put them in a bowl, sprinkle with sugar and salt. Lightly crush your hands to make juice. Top on the cabbage set oppression (turn the flat plate, put a 3-liter jar on the top with water). Leave to marinate for 12 hours. Prepare a sharp paste to refuel. Peel the garlic, pass through the press. Grind the hot pepper and mix the ingredients. Add water exactly as much as necessary in order for the paste to acquire a consistency of a liquid gruel. After 12 hours, rinse the cabbage in cool water, wring it (or flip it over the colander to make excess water glass) and mix it with a spicy paste. It is best to do this with your hands, so it will cover the mixture evenly. But do not forget to put on gloves, otherwise peppers will burn your palms. Cabbage leave for several hours (room temperature), and then clean for 6 hours in the fridge or spread over the jars and tightly close the lids.

The most intense taste of the appetizer will be acquired througha few days. Cabbage in Korean for the winter will be acute, but it will remain original and bright. Serve it as a garnish for pork or beef. And if you plan a feast with strong drinks, then kim-chi will be the best snack for vodka. Bon Appetit!