The spicy, slightly spicy taste of cauliflower in Korean style perfectly complements the meat or fish dish, so very few people will refuse to keep in store a jar of this crispy salad. After all, it is not only tasty, but also useful: curly inflorescences contain many vitamins and microelements, and regular use of cauliflower contributes to weight loss, improves digestive processes and heart function, and also provides for the prevention of cancer. It is most useful to use a vegetable in the fall, when it is just ripe. At the same time, it can also be prepared for the winter with a simple Korean cauliflower recipe.
Features of product selection
For a good result, it is important to choose the right raw materials:
- give preference to small but rather heavy elastic heads without any signs of damage;
- densely adjacent inflorescences should be white or yellowish;
Did you know? Along with white cauliflower, there are purple, yellow and green varieties in the world. Depending on the color, the vegetable has its own characteristics: orange cabbage has a high content of vitamin A and beta-carotene, green is rich in antioxidants, and purple and violet have a positive effect on the cardiovascular system.
- if the vegetable has an unpleasant smell or insects are noticed near it, then it is better not to take it.
How to cook cauliflower in Korean: a step by step recipe with photos
Picking up the main ingredient, you can start cooking a delicious salad.
In this recipe, the calculation goes to 7 liter cans of the final product. If you plan to cook more, you can proportionally increase the number of products.
Learn more about the beneficial properties of Brussels sprout, cauliflower, red cabbage and savoy cabbage, Peking, broccoli, kohlrabi, kale, pak choi, romanesco, and sauerkraut.
Necessary equipment and utensils
For this we need:
- 7 liter cans with lids for preservation;
- sharp knife;
- a large bowl for kneading salad;
- 3-liter saucepan for pickle;
- large capacity for can sterilization;
- garlic press;
- carrot grater in Korean.
Required Ingredients
On 7 liter cans of lettuce, take the following number of vegetables (the weight of already peeled products is indicated):
- 3.5 kg cauliflower blossoms;
- 2 heads of garlic;
- 3 bitter peppercorns;
- 1 kg of red bell pepper;
- 0.7 kg of carrots;
- 9% vinegar;
- 1 tbsp. seasonings "Adjika dry";
- 3 tbsp. Sahara;
- 2 tbsp. salt.
We recommend to learn how to cook cabbage with carrots in Korean for the winter
Step-by-step recipe
Next, carefully follow the recipe:
- We sort the cabbage into inflorescences, and then boil them for 10 minutes in boiling water.
- Bulgarian pepper cut into strips, peppercorns - into rings, and carrot rubbed.
- To the cooled inflorescences add grated carrots.
- Next in the salad throw both types of peppers.
- Then we pass garlic through a press.
- Thoroughly mix the vegetables and put the salad in a jar. Strongly do not tamp, but try to fill more closely.
- Next, we collect in the pan 3 liters of water.
- Pour there 3 st.l. sugar, 2 tbsp. salt and 1 tbsp. seasonings "Adjika dry".
- Put the liquid on the fire and bring to a boil.
- Fill the jars with prepared brine so that the cabbage is completely covered.
- We expose the container with the salad in a large container with water, cover the jars with lids and turn on the fire.
- 15 minutes sterilize products.
- After this time, pour 1 tsp into each jar. vinegar.
Read also about the methods of harvesting cabbage: cauliflower, red cabbage, broccoli; how to quickly ferment and pickle cabbage.
Video: Cauliflower in Korean for the winter
Proper storage of the workpiece
For long-term storage of conservation is important:
- stick to the recipe;
- thoroughly sterilize dishes;
- tightly close the lid.
A dry room with a temperature of about 15 ° is suitable for this purpose, while there should be no heating appliances or stoves near the preservation. Also homemade billets will not benefit from exposure to sunlight. Before opening the can, pay attention to its contents: if the pickle is dimmed, foam or suspicious stains are visible on its surface, then we strongly advise against using salad.
Did you know? The largest cauliflower head in the world, listed in the Guinness Book of Records, weighed 27 kg.
Serving to the table, with which cabbage is combined in Korean
Marinated salad is perfect as a supplement to:
- meat dishes;
- fish snacks;
- boiled and baked potatoes;
- rice
Also for the winter you can prepare green tomatoes, dill, milk mushrooms, boletus, spinach and green onions.
Korean cabbage is a great addition to the daily menu that enriches the body with vitamins during the cold winter. Preparing a similar salad is not difficult, and the original taste will make it a popular dish on your table.
Reviews from the network
Refueling
2-3 cloves of garlic, grated or crushed in half a cup of sour cream or mayo (I love with sour cream) ground white pepper to taste
The main feature is that the cabbage is poured hot, and all this for some reason turns out to be lean. To mashed potatoes and meat - stunned.
Products: cabbage weighing 2 kg, 2 carrots, 1 medium beet, 1 head of garlic. Marinade: 1 liter of water, a glass of sugar, 2 tbsp. spoons of salt, a glass of sunflower oil, 2 bay leaves, 5 black peppercorns and a small piece of hot pepper. Marinade boiling, remove from heat and add 150 g of vinegar. Preparation: We take a head out whiter and more succinct and cut it in wide strips along, and then across (do not shred!). The squares should be about 3x3 cm. Cut the carrots and beets into strips, chop the garlic. All this is mixed and put in a five-liter pot. Fill the cabbage with hot marinade, cover with a plate without a load, slightly pressing down with your hand so that the liquid comes out. Leave for a day at room temperature, then lay out the banks and store in the refrigerator.
This is the basic recipe, I did without oil.
