Korean cabbage for the winter, marinated white cabbage preparation

Prepared by: Alexander Potapenko

08/23/2016 Preparation time: 1 day. 2 hours 0 minutes

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The taste of Korean carrots is familiar to everyone and we love it very much. We offer a recipe for an interesting variation on how to cook Korean white cabbage for the winter. The result is an incredibly tasty spicy preparation.

Korean cabbage for the winter with Korean seasoning for carrots

Let's start with a recipe that uses seasoning for Korean carrots. Agree, it’s much easier to take ready-made seasoning than to mix the spices yourself in the right proportions.

Ingredients for 7 cans of 0.5 l:

Fresh cabbage - 1.2-1.5 kg
Carrots – 1.5 kg
Sweet pepper – 1 kg
Hot pepper - 1 pc.
Onion - 1 kg
Garlic - 2 heads
Ground black pepper - 1 tsp.
Ground red hot pepper - 1 tsp.
Sunflower oil - 1 cup (200 ml)
Sugar - 8 tbsp.
Salt - 2.5 tbsp. (without slide)
Seasoning for Korean carrots – 2 packs (15 g each)
Vinegar 9% - 1 cup (200 ml)

Preparation:

1. The longest stage is the preliminary preparation of vegetables. They need to be crushed in different ways and this takes the most time.

Finely chop the cabbage.

2. Cut the onion into thin half rings and fry in a frying pan with vegetable oil over medium heat until soft and translucent.

3. Grate the carrots on a Korean grater.

4. Cut the sweet pepper into thin strips, chop the bitter pepper into small cubes, pass the garlic through a garlic press.

Combine cabbage, sweet and bitter peppers, carrots, garlic and all the spices, including vegetable oil and vinegar, in one deep bowl.

5. Then mix everything thoroughly, cover the bowl with a towel (so that no debris gets in) and leave to steep for 1 hour. During this time, the vegetables will marinate well and release their juice.

6. Now they can be placed in well-washed jars, filling them to the neck. Pour the juice remaining in the bowl evenly into the jars.

It is most convenient to take jars of the same volume and size, since they are easier to sterilize in one container.

7. Sterilization of filled jars is an important process that ensures that the product will last all winter and will not deteriorate.

To sterilize, take a wide pan, line the bottom with a cotton towel, place jars of cabbage covered (but not rolled up) with a lid and pour water into the pan so that it reaches the shoulders of the jars.

Place the pan on medium heat, wait for the water to boil and then wait another 15 minutes if the jars are 0.5 liters and 25 minutes if the jars are liter.

Then we carefully take them out and roll up the lids.

We leave the workpieces to cool upside down under the blanket for 8-12 hours. After which we store them in a cool, dark place.

↑ Canned cabbage with carrots in Korean

Cabbage marinated with carrots is a classic of the culinary genre. Housewives use this traditional combination of autumn vegetables in preparing many dishes. Korean cabbage for the winter is no exception. The appetizer has a rich piquant taste, a very elegant appearance and a unique aroma. This original salad can be eaten not only on its own - it is perfect for creating a favorite winter dish - vinaigrette. If you replace sauerkraut with a savory appetizer, the taste of the famous salad will sparkle with new colors.

Ingredients:

White cabbage – 2.5 kg;
Carrots – 600 g;
Table vinegar – 1.5 tbsp;
Odorless vegetable oil – 0.5 tbsp.;
Granulated sugar – 3 tbsp;
Purified water – 1 l;
Ground ginger – 1.5 tsp;
Ground red pepper – 1 tsp. (without slide);
Garlic – 10 cloves;
Coriander – 1 tsp. (with a slide);
Salt – 3 tbsp.

Preparation:

First you need to prepare the main ingredients of a delicious snack. Free the cabbage from the top leaves, which, as a rule, turn out to be spoiled. Wash the vegetable head under cold water and then dry with a towel.

Remove the peel from the carrots using a knife or vegetable peeler. Rinse the root vegetables thoroughly with running water.

Now chop the vegetables. Cut the cabbage into thin long strips. For these purposes, you can use a special shredder. Grind the carrots using a Korean vegetable grater. If there is none, then the root vegetables can be cut into thin, long strips.

Peel the garlic cloves, rinse, and then pass through a press.

In a deep container, combine cabbage, carrots and garlic pulp. Sprinkle the vegetables with coriander, hot red pepper and ground ginger. Add 1 tbsp. salt and granulated sugar. Mix the vegetables and spices thoroughly. It's best to do this by hand. In this case, the spices will be evenly distributed throughout the vegetable mass.

Now prepare the marinade. In a convenient saucepan, combine purified water, vegetable oil, remaining sugar and salt. Place the container on the stove and bring to a boil, then pour in the vinegar.

Pour the boiling marinade over the vegetable mixture. Cover the contents of the container with a cutting board or flat plate, and place pressure on top. All vegetables should be completely covered with marinade. Leave the Korean-style cabbage and carrots to cool completely.

During this time, prepare containers for storage. All jars must be thoroughly washed and then sterilized in any convenient way. Place the lids in boiling water for a few minutes. Distribute the cooled cabbage into sterile jars.

Pour the remaining marinade on top. Seal the jars with sterilized lids. Store this product in a dark and cool place. Korean-style cabbage and carrots will be ready to eat in just a week.

Step-by-step recipe for spicy white cabbage for the winter

If you think that the previous recipe contains too many vegetables, then you can get by with cabbage alone. But I still dare to recommend adding sourness to it in the form of cranberries. Fortunately, today you can buy it frozen in any supermarket.

If in doubt, add it to only one jar to try, so you know for sure whether it’s yours or not.

Ingredients for 3 cans of 0.5 l:

Cabbage - 1-1.5 kg
Ground and allspice - 1 tsp each.
Garlic - 6-8 cloves
Dill seeds - 1 tsp.
Coriander seeds - 1 tsp.
Vinegar 70% – 30 ml
Sugar - 1 tbsp.
Salt - 1 tbsp.
Vegetable oil - 30 ml
Water - 1 liter
Cranberry - to taste

Preparation:

1. Shred the cabbage as thinly as possible. Ideally, you should use a special tool or food processor, and not a regular knife, which is very difficult to cut thinly with.

2. Pour 1 liter of water into a separate pan, add all the dry seasonings, salt, sugar, vegetable oil and sliced garlic.

Stir and bring the mixture to a boil.

3. When the marinade boils, pour it over the cabbage, add vinegar essence, a few cranberries (optional), place an inverted plate on top so that it fits freely into the pan and prevents the cabbage from floating. Cover the pan with a lid and leave the cabbage to marinate at room temperature for 24 hours.

4. After a day, put the finished snack into sterilized jars up to the neck, close with screw caps and store in the refrigerator. If you don’t want to wait, you can eat it right away; the Korean cabbage is already ready.

For greater reliability, before tightening the jars, they can be sterilized, as shown in the previous recipe.

How to cook “Korean-style white cabbage for the winter”

A very tasty recipe for cabbage with beets in jars under a plastic lid

Beets complement cabbage very well. This applies to both taste and appearance, which is why almost all recipes with cabbage have a variation with beets. Just remember borscht.

Ingredients:

White cabbage - 1 piece (about 1 kg)
Carrots - 1 pc.
Beetroot - 1 piece
Cilantro - 3-4 pcs (sprigs)
Water – 500 ml
Sugar - 2 tbsp. l.
Salt - 1 tbsp. l.
Vinegar - 25 ml

Preparation:

1. Shred the cabbage, grate the peeled beets and carrots on a coarse grater. Mix the vegetables in one deep bowl and add a few cilantro leaves to them.

2. Transfer the resulting salad into sterilized jars, lightly crushing and compacting it.

3. Pour half a liter of water into a separate pan, add salt and sugar, mix. Bring the mixture to a boil over medium heat, then add the vinegar and cook for a couple more minutes.

4. Carefully fill the jars with salad up to the neck with the resulting marinade, cover with clean plastic lids and let them cool completely at room temperature. Then close the lids tightly and store the jars in the refrigerator.

This preparation can be stored in the refrigerator for up to six months, but you will eat it much sooner.

Video on how to cook Korean cabbage in brine in jars with iron lids

Well, to complete the selection, I left a solid recipe with a large number of ingredients and careful preparation of both products and jars. So that the workpiece can stand for a year or two and you do not worry about its safety.

Well, there weren’t many recipes, but each one has its own peculiarity. Choose the one you like and you can start preparing for winter.

That's all for today, thank you for your attention.

Hello, dear friends! In anticipation of seasonal preparations, I could not ignore such wonderful tasty snacks as Korean cabbage for the winter in jars.

Step-by-step recipe for delicious Korean cabbage in a jar for the winter

I spied this option at one time from my friend. And she read it in some magazine. I liked it and began to cook using it often. I highly recommend it to you too.

Ingredients:

Carrots – 4 pcs.
Cabbage - 1 head (3 kg)
Garlic - 2 heads
Water - 1 glass
Vegetable oil - 1 cup
Sugar - 150 gr
Salt - 3 tablespoons
Ground red pepper - 1 tablespoon
Vinegar 70% - 4 tablespoons

Preparation:

1. Cut the cabbage into squares. Grate the carrots on a grater with a Korean attachment. Cut the garlic into slices. Place vegetables in layers in a deep bowl, starting with carrots.

2. Pour water into a saucepan and put on fire. Add salt, sugar, vegetable oil, ground pepper and vinegar. Mix everything thoroughly and bring to a boil.

Don't be alarmed by this amount of vinegar. This will be normal for the proposed composition of ingredients.

3. Pour the prepared hot brine over the vegetables. Place something flat on top, maybe a plate or an upside down pan lid. Then set the pressure for 12 hours. After applying pressure, after an hour, remove and stir the cabbage. Next, apply pressure again.

4. After 12 hours, put the Korean cabbage into jars and close the lids tightly. Should be stored in a cool place.

Description of preparation:

Many people associate Korean cabbage for the winter with Korean seasoning and carrots cut into strips.
My recipe breaks stereotypes a little - the “Koreanness” in it comes down to the use of chili. The cabbage layers turn out large, juicy, and crispy. The hot pepper adds a fiery pleasantness. The appetizer turns out fantastic! And, by the way, it sells out very quickly. The only thing that can cause inconvenience is that the cabbage must first be infused in a huge bowl. I usually take more, but small heads of cabbage. Be sure to try making Korean cabbage at home! 1. Prepare a large saucepan (several saucepans) or barrel. Pour water into it and dissolve salt in it. 2. Place cabbage heads in salt water and leave for two days. 3. After the time specified in step 2 has passed, prepare the vegetables - carrots, hot peppers and garlic. Peel the carrots, rinse, grate. Peel the garlic and cut into thin slices. Peel the hot pepper and cut it as desired. 4. Select cabbage from the brine, cut into four parts and place chopped carrots, garlic and pepper between the leaves. 5. Place the stuffed cabbage in sterilized jars and seal with sterile lids. Korean cabbage is ready for the winter! Store in a cool place out of direct sunlight. Bon appetit! Main ingredient: Vegetables / Cabbage / White cabbage Dish: Preparations / Pickling

Homemade Korean white cabbage with beets

I already had one cool recipe for cauliflower with beets. Many housewives I know really liked it. Now I would like to invite you to try this method with cabbage cabbage. I assure you, he is no worse.

Ingredients:

Beetroot (large) - 1 pc.
Onion - 1 pc.
Garlic - 4 cloves
White cabbage - 1 piece
Table vinegar 9% – 50 g
Water - 1.5 liters
Sugar - 1/2 cup
Black pepper in a pot - a pinch
Salt - 3 tbsp.
Ground red pepper - to taste
Vegetable oil - 1/2 cup
Bay leaf - 7 pcs

Preparation:

1. Wash the head of cabbage and cut into large 2-centimeter squares. Peel the beets and grate them using a Korean carrot grater. Peel the garlic and cut into small strips. Cut the onion into half rings or cubes. Place everything in a deep dish, add ground pepper and stir.

2. Place the mixed vegetables in a 3-liter jar, compacting as follows. They should lie very tightly in the jar. You can even help yourself with a masher.

3. Pour water into the pan. Add salt, sugar, peppercorns, bay leaf and vegetable oil. Place the pan on the fire and bring to a boil. Then boil for 5 minutes until the salt and sugar dissolve properly. Finally, add vinegar, stir and turn off the heat.

If desired, you can also add soy sauce - 1 tablespoon.

4. Pour the finished marinade into a jar with cabbage so that it is covered to the top. Once again, compact well and cover with a lid. Leave the jar for about a day until it cools completely. During this time, check that the vegetables are completely covered with the marinade and, if necessary, compact them.

5. After 24 hours, close the jar tightly with a lid and put it in the refrigerator for storage. Although, you can try it now. It takes on a beautiful beetroot hue, is very crispy and very tasty. I don’t survive until winter, it’s eaten instantly.

Korean pickled cabbage - preparation

You need to start by preparing cabbage and carrots:

Remove the top wilted leaves from the cabbage.
Cut the rest of the cabbage into cubes with a side of four centimeters.
Wash the carrots, peel and grate on a special grater for Korean carrots.
Wash the jar and lid well with soda and sterilize in the oven.
Place peppercorns and two bay leaves at the bottom of a sterilized jar.
Peel the garlic and place six cloves in the same jar.
Place a layer of cabbage on top of the garlic.
Next add a layer of carrots.
Alternate layers in this manner until the jar is completely filled.
Boil water.
Pour boiling water over the cabbage.

Cover the jar with a lid and leave for ten minutes.

During this time you need to prepare the brine:

Pour water into a deep saucepan according to the recipe, add salt, granulated sugar and seasoning for Korean carrots.
Mix everything and put the pan on the fire.
Boil.
As soon as the water boils, pour in the vinegar and remove from heat.

Now we need to do the marinade itself:

Drain the water from the jar of cabbage and carrots.
Pour the prepared brine into the jar up to the throat.
Then roll up the jar and turn it over.
Wrap in a warm towel or blanket and leave until completely cool.

The next day, our Korean pickled cabbage will be ready.

The most delicious instant Korean cabbage without sterilization

Well, of course, the quick cooking method cannot be ignored. After all, waiting until winter may seem like a very long time, but I want to try it now. Therefore, here is this recipe from me to you. Help yourself to your health. The salad is simply incredibly tasty.

Ingredients:

White cabbage – 1 kg
Carrots - 1 pc.
Turmeric – 1 teaspoon
Vegetable oil - 0.5 cups
Garlic - 2 cloves
Sugar - 100 gr
Salt - 1 teaspoon
Water – 125 ml
Vinegar - 125 ml

Preparation:

1. Shred the cabbage. Peel the carrots and grate them, using a special Korean attachment. Chop the garlic cloves. Place everything in one deep bowl and knead it thoroughly with your hands until the juice appears. Then add turmeric to it and mix again with your hands.

2. Now let's make the marinade. Add sugar and salt to a saucepan with water. Turn on the heat and bring to a boil, stirring with a spoon until the salt and sugar are completely dissolved. Then add vegetable oil and vinegar, stir and turn off the heat.

3. Pour the marinade into the vegetables and stir. Then put something flat on top and put it under pressure for a day.

4. Since we have a quick-cooking recipe, you can eat cabbage within a day. Or you can put it in a jar and put it in the refrigerator for storage.

Korean cabbage rolls for the winter with bell peppers in brine

Unprecedented beauty and deliciousness for the winter. Small cabbage rolls with vegetable filling placed in a jar. Be sure to try this unusual recipe. Don't waste your time on this snack. It's amazingly delicious.

Ingredients:

Cabbage - 1 head
Carrots - 2 pcs.
Onion - 1 pc.
Bell pepper - 1 piece
Hot pepper - to taste
Parsley - bunch
Garlic - 1 head
Seasoning for Korean carrots - 1 tbsp. spoon
Bay leaf - 1 piece per jar

For brine (per 1 liter of water):

Salt - 1.5 tbsp
Sugar - 5 tablespoons
Vinegar 9% – 100 ml
Vegetable oil - 80 ml
Peppercorns - a pinch

Preparation:

1. Wash the cabbage, dry it, remove the bad leaves. Then cut off the core of the head of cabbage and place it in the microwave for 10 minutes at full power.

This is necessary so that the leaves become soft and do not break when you remove them from the head of cabbage.

2. In the meantime, let's take care of the vegetables. Cut the onion into half rings. Grate the carrots on a grater with a Korean attachment (you can just use a coarse grater). Peel the bell pepper from seeds and membranes, cut it into strips. Cut the hot pepper into rings.

3. Place everything in a deep bowl, add finely chopped garlic and seasoning for Korean carrots. Mix the vegetables well with your hands.

4. After the cabbage has been in the microwave, its leaves will become soft and will come off easily. Carefully remove all the leaves and set aside to cool. Then cut the leaves into halves. Next, spread the filling into the leaves and wrap them like blueberries. Just make it small.

5. Now fill the sterilized jars with these vegetable cabbage rolls. First, place a layer of cabbage rolls, then put a sprig of parsley, again a layer of cabbage rolls and again parsley on top.

6. Then prepare the brine. Pour 1 liter of water into a suitable container, add salt, sugar, vinegar and vegetable oil. Place the dishes on the fire and bring to a boil, then boil for 3-4 minutes and turn off.

7. Pour hot brine into jars with cabbage rolls to the very top. Cover with lids. Place a cloth on the bottom of the pan, place jars there, and fill with hot water up to the hangers. Place the pan with the jars on the fire, bring to a boil and sterilize for 20-25 minutes (time indicated for 0.5 liter jars)

8. Then carefully, so as not to get burned, remove the jars. Screw the lids on tightly, turn them over and leave until completely cool. This preservation keeps very well all winter at room temperature.

↑ Spicy cabbage for the winter with Korean seasoning

This recipe also features classic fall/winter vegetables. However, cabbage and carrots will take on a completely new taste thanks to the seasoning for Korean dishes. The appetizer turns out to be quite spicy, which lovers of such dishes will certainly appreciate. Well, if you don’t like dishes with fire, then reduce the amount of pepper and garlic to your liking. Korean pickled cabbage for the winter will diversify your daily menu and also give pleasure to your guests.

Ingredients:

Garlic – 6 cloves;
Korean carrot seasoning (spicy) – 1.5 tbsp;
Carrots – 500 g;
Vinegar 9% - 50 ml;
Vegetable oil – 100 ml;
Cabbage – 1.5 kg;
Chili pepper – 1 pod;
Bay leaf – 2 pcs.;
Black peppercorns – 5 pcs.;
Salt – 20 g;
Sugar – 50 g.

Preparation:

Remove spoiled leaves from the cabbage head, then rinse and dry the head. Chop the main ingredient of the snack into thin strips.

Peel and wash the carrots. Grate the vegetable using a Korean grater or turn it into thin strips using a knife.

Place the carrots in a deep bowl. Add Korean vegetable seasoning to it.

Mix the mixture thoroughly with your hands. Leave it for 10-15 minutes. During this time, the carrots will release juice, which will become very aromatic thanks to the spice. Place the cabbage in another bowl. Add half the salt to it. Mix the mixture thoroughly, while trying to crush the cabbage pieces with your hands. Leave the cabbage for 10 minutes. This time is enough for the cabbage to release its juice.

At this time, remove the seeds and stem from the chili, and then rinse it. Cut the pepper into thin rings or small pieces of arbitrary shape. Peel the garlic, rinse and pass through a press. For a more pronounced taste, chop it into small pieces.

Once the cabbage and carrots have been properly prepared, combine them in a large bowl. Add chili and garlic there.

In a separate bowl, mix vegetable oil, vinegar, sugar, bay leaf, peppercorns and remaining salt. Mix the marinade ingredients until they are evenly distributed.

Pour marinade over vegetable mixture. Stir, lightly crushing the vegetables with a spatula or large spoon.

Cover the container with the future snack with a convenient flat device, and place pressure on top. Leave the Korean cabbage at room temperature for 48 hours.

Distribute the infused assorted vegetables into sterilized jars. Pour the rest of the marinade on top. Cover the containers with sterile lids. This wonderful snack should be stored in a dry and cool place. You can enjoy its magical taste after 10 days.

Korean-style cauliflower with carrots for the winter at home

I have put together a great video recipe for you. Try this wonderful and delicious Korean carrot spiced cauliflower. This preparation keeps very well all winter and will always be at home on a holiday or just on the dinner table.

Ingredients:

Cauliflower - 1 head
Carrots (large) - 3 pcs.
Seasoning for Korean carrots – 1 pack
Bay leaf - 1 piece
Allspice peas - 3 pcs
Garlic - 3 cloves

Korean pickled cabbage: what you need

one three-liter jar
one and a half kilograms of cabbage
two hundred and fifty grams of carrots

two bay leaves
ten black peppercorns
six cloves of garlic

For filling:

liter two hundred grams of water
two tablespoons of salt
three tablespoons granulated sugar
tablespoon Korean carrot seasoning
five tablespoons of nine percent vinegar

Korean cabbage with seasoning for Korean carrots in a jar with iron lids

Try making this awesome spicy salad. In winter it will decorate your table and you will be able to enjoy the wonderful taste. The proposed ingredients make 3.5 liters of salad.

Ingredients:

White cabbage – 1.5 kg
Carrots – 1.5 kg
Sweet pepper – 1 kg
Hot pepper - 1 pc.
Onion - 1 kg
Garlic - 2 heads
Ground black pepper - 1 tsp
Ground red hot pepper - 1 tsp
Sunflower oil - 1 cup
Sugar - 8 tbsp
Salt - 2.5 tbsp
Seasoning for Korean carrots - 2 packs
Vinegar 9% - 1 cup (200 ml)

Preparation:

1. Finely chop the cabbage. Grate the carrots on a Korean grater. The onion should be cut into half rings. Peel the sweet pepper from seeds and cut into strips. Chop the hot pepper very finely and combine with the garlic passed through a press.

2. Place all prepared vegetables in one deep bowl. First, lightly fry the onion in a frying pan in vegetable oil and add to the rest of the vegetables. Add salt, ground red and black pepper, sugar, vinegar and seasoning for Korean carrots. Mix it all. Leave the salad for 1 hour so that it can brew and release juice.

3. When the salad is infused, transfer it to jars and cover with lids. Take a wide pan and place a cloth napkin in it. Place the jars and fill 2/3 of the jars with slightly warm water. Bring water to a boil and reduce heat slightly. Sterilize them for 15 minutes (time for 0.5 liter jars).

4. Then carefully remove the jars, roll them up with iron lids, turn them over and cover them with a blanket. leave in this position until it cools completely, then put it in the pantry. Such blanks can be stored both at room temperature and in a cool place.

Well that's all for today. I think you were able to choose at least one of the proposed options for yourself and will go cook as soon as the opportunity arises. Cook for health and treat your loved ones and friends.

Hello everybody! Today I want to invite you to learn how to cook a very spicy and spicy appetizer - Korean cabbage. This vegetable is very healthy and is ready to harvest. So, in our market, young forks are sold everywhere. They are still not enough for fermentation and pickling, but just right for preparing a delicious salad.

Moreover, the dish can be made from all varieties of cabbage: cauliflower, white cabbage, broccoli and Chinese cabbage. However, I will only consider options using white cabbage fruits. You can take any recipe as a basis, but change the variety. And do everything else according to the instructions.

This appetizer is very easy to prepare, and thanks to the influence of different seasonings, it tastes very original. The salad also has the effect of quick preparation, that is, the vegetables are pickled quite quickly, usually within a day. This means that you can serve the dish right away, or stock up for future use and store until winter.

Korean cabbage is an excellent spicy appetizer and goes well with many main courses, and is also appropriate on any holiday table.

↑ Korean-style cabbage pieces for the winter

If you want Korean cabbage in jars for the winter to be not only tasty, but also very juicy, rich and crispy, then you should prepare it in pieces. Of course, you won’t be able to enjoy such a snack right away, because large parts of the vegetable need additional time to marinate. However, if you are patient enough and can wait until the cabbage is completely cooked, you will be rewarded with a delicious dish.

Ingredients:

Cabbage – 2 kg;
Grated ginger root – 1 tbsp;
Sweet paprika – 1 tsp;
Large carrots – 2 pcs.;
Vinegar;
Bay leaf;
Water;
Sugar – 3.5 tbsp;
Garlic – 8-10 cloves;
Salt – 1.5 tbsp;
Coriander – 1.5 tsp;
Ground black pepper – 0.5 tsp;
Ground red pepper – 0.5 tsp.

Preparation

Having freed the white cabbage from the top leaves, and not forgetting to rinse the head of cabbage under cold water, cut it into large squares (like a pellet). The stalk should be removed.

Wash the peeled carrots and then chop them using a Korean grater. Peel the garlic and cut into very small pieces.

Place the cabbage squares in an enamel saucepan. Add carrots, garlic and ginger root there. Mix it all thoroughly with your hands. Now add salt, sugar, ground red and black pepper, coriander and paprika to the pan. Mix all ingredients again as thoroughly as possible.

Place the vegetables in pre-sterilized 1 liter jars. Add 1-2 bay leaves to each container.

Fill the contents of the jars with boiling water (up to the shoulders). Pour in 2 tbsp. vinegar (for 1 liter containers). Seal the jars with sterile lids.

Turn the container with the preparations upside down, wrap them in a warm blanket, and leave until they cool completely. Store snacks in a dark place.

Korean cabbage for the winter in jars

It is worth noting that the salad can also have a Korean name such as kimchi or kimchi. However, this does not matter.)

Well, we start debriefing. The classic version of such a snack is a fairly simple set of products, but always includes garlic and pepper. So lovers of fiery snacks, get ready, it’s going to be hot!

Ingredients:

Fresh cabbage – 1000 gr.;
Black peppercorns – 10 pcs.;
Black sweet peas – 3 pcs.;
Dill, or rather seeds – 1 teaspoon;
Garlic – 5 cloves;
Douban paste – 30 gr.;
Vinegar 9% – 30 g;
Sugar – 1 tbsp. spoon;
Salt – 1 tbsp. spoon.

Cooking method:

1. Remove a couple of outer leaves from the head, rinse and dry. Cut out the stalk.

2. Next, chop the cabbage into large strips into a large saucepan.

To prepare the snack, you can use different cutting options: cut into several parts, chop into thin strips, or chop the leaves into large or medium-sized pieces.

3. Now prepare all the necessary spices.

The paste can be replaced with ground paprika or ground chili pepper.

4. Pour 1 liter of water into a separate container. Add salt, sugar, ground pepper and peas, dill seeds and paste, as well as peeled and chopped garlic into medium pieces.

5. Place the marinade on the fire and bring it to a boil. Mix the boiling mixture well and pour the shredded cabbage over it. And then pour in the vinegar.

6. Turn off the heat and cover the contents of the pan with a large flat plate. Cover the pan with a lid and leave at room temperature for 1 day.

7. After a day, put the kimchi into sterilized jars, add brine and close the lids. Then store it in the refrigerator.

Korean Cauliflower

In addition to white cabbage, you can also find cauliflower in salads. It is also used to prepare snacks that can diversify the daily menu at any time of the year. The video will help you prepare Korean-style cabbage.

To prepare a salad with Korean carrot seasoning, it is preferable to choose fresh vegetables. However, if this is not possible, you can also choose frozen ingredients.

The appetizer made according to this recipe has already been loved by many gourmets; it can be found on the table instead of ordinary pickles.

Ingredients:

peppercorns - 5 peas;
sugar - 75 grams;
tomato - 2 pieces;
sweet pepper - 2 pieces;
vinegar - 120 grams;
garlic - 4 cloves;
cauliflower - 1 kg;
salt - a pinch;
chili pepper - 2 pieces;
sunflower oil - 120 grams.

Preparation:

It is recommended to tackle the cabbage first. It needs to be disassembled into inflorescences and boiled for several minutes in slightly salted water. Afterwards, the cabbage should be placed in a colander.
Then you need to take the tomatoes, rinse them, and put them in a deep bowl.
The chili pepper should also be washed, cut into several pieces and placed with the tomatoes.
The garlic needs to be peeled, washed and can be added to the vegetables. All ingredients, except cabbage, must be chopped using a blender.
Pour oil, vinegar, salt, sugar, and seasonings into the vegetable mass. The resulting mixture should be placed in a saucepan and brought to a boil.
After this, you need to add cabbage to the vegetables and cook the vegetable mixture for a few more minutes.
All that remains is to put the snack in jars and roll up the lids. An amazing winter snack is ready.

Cabbage recipe with Korean carrot seasoning

I also advise you not to be clever and not to go into too much experimentation, but to take a proven seasoning for Korean salads. Then everyone will definitely like the taste of the snack. I suggest you watch a video story in which the author comments in detail on all the stages of pickling a salad.

You will need: fresh cabbage 1.2-1.5 kg; carrots 1.5 kg; sweet pepper 1 kg; hot pepper 1 pc; onion 1 kg; garlic 2 heads; ground black pepper 1 teaspoon; ground red hot pepper 1 teaspoon; sunflower oil 1 cup; sugar 8 tbsp. spoon; salt 2.5 tbsp. spoons (without a slide); seasoning for Korean carrots 2 packs; vinegar 9% 1 cup (200 ml).

Making Korean cabbage with carrot seasoning at home

This salad can be prepared in just 20 minutes! So be sure to take note, especially if you don’t have time to stand at the stove for a long time, but really want to diversify the menu.

Ingredients:

Cabbage – 1 head
Carrots – 1 pc.
Garlic – 2 cloves
Dill
Vegetable oil
Red hot pepper
Vinegar 6% – 1 tablespoon
Salt – 2 tablespoons (heaped)
Korean carrot seasoning

Cooking method in stages:

Cut the cabbage into cubes and pour boiling water over it.

Grate the carrots.

Finely chop the garlic.

Add it to the pepper mixture.

Chop the greens (dill) and add them to the carrots.

Add carrots, a mixture of spices, salt and garlic to the cabbage. Pour in 6% vinegar and mix everything. Add heated vegetable oil to the salad.

The most delicious Korean cabbage recipe in a jar

Now I want to offer another interesting option. It differs from previous photo recipes in that fresh cucumber is added to the set of ingredients. How do you like this composition? My daughter loves it, although I don’t allow her to eat a lot, it’s still a spicy delicacy.

Ingredients:

White cabbage - 1 kg;
Carrots - 1 pc.;
Bell pepper - 1 pc.;
Cucumber - 1 pc.;
Water - 0.5 l;
Salt - 0.5 tbsp. spoons;
Sugar - 1.5 tbsp. spoons;
Vinegar 9% - 2.5 tbsp. spoons;
Ground black and red pepper - to taste.

Cooking method:

1. Wash and dry the head of cabbage. If there are bad leaves, remove them. Then finely chop the vegetable.

2. Peel the carrots, wash and grate on a coarse grater. Add to cabbage.

3. Wash the cucumber and cut it into strips. Pair it with other vegetables.

If the cucumbers are old, remove the skin in advance.

4. Remove the stem and seeds from the bell pepper and rinse. And then cut into strips and add to the general mass.

5. Now mix all the vegetables well and leave them for a while while you make the marinade. To prepare the marinade, bring water to a boil and add salt, sugar and pepper. Boil for 1-2 minutes.

If early-ripening varieties of cabbage are used in preparing a dish, then when stirring the vegetables, do not knead it too much. After all, it will give a lot of juice anyway. If, on the contrary, the varieties are late-ripening, then be sure to lightly crush it.

While the brine is boiling, quickly rinse the jars with soda and scald them with boiling water. Then fill the containers tightly with the prepared vegetables. And as soon as the marinade is ready, add vinegar and pour it into the filled jars.

6. Next, close the glass with nylon lids and cool the pieces at room temperature. Place the cooled jars in the refrigerator, and the next day you can eat the snack. Or store it in a cool, dark place.

Korean-style Beijing cabbage

Chinese cabbage is also found in salads with seasoning for Korean carrots; preparing them is not difficult.

In order to give Korean cabbage a rich appearance, you can add carrots or beets to the appetizer; you can see the finished version in the photo. The appetizer turns out to be spicy, piquant and appetizing.

Ingredients:

parsley - 1 bunch;
Chinese cabbage - 2 heads;
black pepper - 1 tbsp. l.;
dill - 1 bunch;
cloves - 1 tsp;
salt - 4 tbsp. l.;
red paprika - 2 tbsp. l.;
carrots - 1 piece;
sunflower oil - 100 grams.

Preparation:

The cabbage must be washed and chopped.
Then the cabbage should be poured into a saucepan, pour boiling water over it, and leave under pressure for 2-3 hours.
Next, you can start preparing the vegetables. Carrots must be washed, peeled and chopped.
The greens should be washed and finely chopped.
Carrots and herbs need to be added to the cabbage and pour oil over everything, add spices.
The salad should stand for several hours, after which you can taste it.

How to make Korean cabbage so that it turns out just a bomb

Let's move on. Another Korean recipe. True, without garlic, but with the addition of onions, so to speak in our opinion. It turns out incredibly tasty.

Ingredients:

White cabbage - 5 kg;
Carrots - 1 kg;
Onions - 1 kg;
Red bell pepper - 1 kg;
Sugar - 350 gr.;
Salt - 4 tbsp. spoons with top;
Vinegar 9% - 0.5 liters;
Hot red pepper - to taste;
Sunflower oil - 0.5 liters.

Cooking method:

1. Wash and dry the vegetables. Remove the bad leaves from the fork and chop the head of cabbage into thin strips.

How to pickle cabbage in Korean: the best recipes

There are many recipes for pickling Korean cabbage, and the ingredients are almost the same everywhere . But we have chosen the most delicious ones for you. They are different from each other. So you can find the right one for you and your family. We hope that some method will take its rightful place in your book of culinary masterpieces. Now let's get started!

When guests are on the doorstep

The most commonly used method is one that can be described as “cheap and cheerful.” In this case, angry means the strong taste of the salad, and cheap doesn’t need any explanation. This appetizer does not require any time or financial costs, just ordinary vegetables and a couple of hours for infusion .

This dish contains:

white cabbage (average fork weighing about 2 kg);
4 medium sized carrots;
2 heads of garlic;
a glass of sugar and the same amount of refined sunflower oil;
salt, vinegar, red pepper and bay leaf.

Mix finely shredded cabbage with carrots grated on a coarse grater . Add the peeled and pressed garlic, mix everything in an enamel bowl, lightly mashing it with your hands.

Dissolve sugar in a liter of water, 3.5 tbsp. spoons of salt, add 0.5 teaspoons of ground red pepper and 2-3 bay leaves, bring to a boil . Remove from heat, add a tablespoon of 9% vinegar and oil, pour the mixture over the vegetables.

The salad is considered ready when it cools down . This is how it is served. If only part of the prepared dish was placed on the table, the rest should be moved into sealable trays or jars and stored in the refrigerator.

On a note! You can also prepare this salad from Chinese cabbage - by the way, it is more similar to the Korean variety kim chi than other types. But before you pickle Korean-style cabbage for the winter, you need to stock up on only the white cabbage variety.

To keep the winter hot - a sterilized snack

In winter, when the body is sad without vitamins, we take out from the bins what we prepared in the summer, including Korean recipes. There are two options for how to pickle cabbage in Korean for the winter: with and without sterilization .

For a recipe with sterilization you need to take:

1 kg of white cabbage;
40 g granulated sugar;
20 g salt;
1 tbsp. spoon of vinegar;
2 tbsp. spoons of fish sauce (can be replaced with soy sauce);
4 buds of cloves;
2-3 tbsp. spoons of vegetable oil;
Bay leaf;
For the marinade you will need 600 ml of water.

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We clean the forks from the outer leaf, cut them into 4 parts and chop them thinly , excluding the stalk from the process. Place in a container, add a little salt and crush with your hands to release the juice. Leave the cabbage in this state for two hours, covered with a lid.

To make the brine, add sugar and salt, bay leaves (you can add a few more black and allspice peas) to the water, boil, add vinegar and remove from heat, let cool until warm. First put the spices into the washed jars, then the cabbage, crushing them.

Fill with brine, then add a little oil - so that there is an oil layer on top of the workpiece. We put the jars for sterilization, covering them with iron lids, then roll them up and leave them to cool.

How to salt cabbage in Korean pieces (without sterilization)

How to salt cabbage in Korean in large pieces - or checkers, as people call it, this cutting method is prepared without sterilization .

You will need more ingredients :

1.5 kg of white cabbage;
medium carrot;
medium bulb;
1 teaspoon of fresh grated ginger (can be replaced with half the amount of dry powder);
1 teaspoon seasoning for Korean carrots;
0.5 teaspoon hot pepper;
head of garlic;
ground paprika - on the tip of a knife;
a tablespoon of sugar and salt;
vinegar is taken at the rate of 40 g per liter jar.

Cut the cabbage in half, cut out the stalk and cut into squares , the onion into half rings, grate the carrots with long noodles. Peel the garlic and finely chop it with a knife, crushing each clove first with the flat part of the blade.

On a note! For vegetables, you can add a little grated beetroot, then it will not only be finger-licking delicious, but also beautiful – you won’t be able to take your eyes off it.

Mix grated ginger with seasonings, salt and sugar, add chopped vegetables to this mixture, knead and mix . Boil water.

We put the cabbage in a sterilized container, fill it with vinegar and boiling water, roll it up with sterilized lids, cool it and hide it in a dark pantry - although those who are especially impatient begin to taste the delicious appetizer right away.

This Korean-style pickling of cabbage in pieces for the winter takes little time, and the resulting vitamin dish will last for a long time. The opened jars are stored in the refrigerator , covered with a plastic lid.

Just a bomb

Let's move on. Another Korean recipe - it is without garlic, but with the addition of onions , so to speak in our way. It turns out incredibly tasty.

Ingredients:

white cabbage - 5 kg;
carrots - 1 kg;
onions - 1 kg;
red bell pepper - 1 kg;
sugar - 350 gr.;
salt - 4 tbsp. spoons with top;
vinegar 9% - 0.5 liters;
hot red pepper - to taste;
sunflower oil - 0.5 liters.

Wash and dry the vegetables . Remove the bad leaves from the fork and chop the head of cabbage into thin strips. Remove the skins from the onion and cut it into half rings. Cut the pepper into strips, after removing the seeds. And grate the carrots on a coarse grater.

Connect the vegetables together, but do not wrinkle them . Next add sugar, salt and pepper. Pour in vinegar and sunflower oil. Stir the mixture again.

Place the salad in sterilized jars , pressing tightly with your fist. And leave for three days, covering with lids.

After 3 days, close the jars with lids and put them in the refrigerator . This salad can be stored for a long time and does not lose its taste.

Quick Korean cabbage with carrots at home

A wonderful recipe that allows you to get delicious Korean cabbage very quickly .

Take:

cabbage – 0.5 kg;
carrots – 0.5 kg;
black pepper – 1 tsp;
ground coriander – 2 tsp;
garlic – 3 cloves;
unrefined vegetable oil – 0.5 cups;
salt – 1 tbsp. l.;
sugar – 2 tbsp. l.;
apple cider vinegar – 4 tbsp. l.

Prepare the vegetables. We grate the carrots on a special grater and chop the cabbage.

Add ground black pepper and coriander to the carrots . Add garlic.

Add salt, sugar and apple cider vinegar to the vegetable oil in the indicated proportions. Mix everything.

Transfer the cabbage to the carrots and mix . Add oil and stir. Cover with a lid and place in the refrigerator for a couple of hours.

How to quickly cook Korean cabbage with beets according to a homemade recipe

The finished Korean salad prepared according to this recipe can be stored in the refrigerator for one week . So keep this in mind when you are planning to prepare a delicious appetizer for the table.

We will need:

head of cabbage;
bulb;
head of garlic;
seasonings (ground red pepper, coriander powder, flavor enhancer);
salt;
sugar;
soy sauce;
vinegar essence 70%;
vegetable oil.

Cut the cabbage into large pieces and place in a saucepan. Remove the stalk. Grate beets for Korean salads. Add the beets to the cabbage and mix well .

Add 3 tablespoons of coarse salt and 3 tablespoons (heaped) of sugar . Pour 2 liters of boiling water. Add 1 teaspoon of 70% vinegar essence.

We put on the press and leave the cabbage to marinate for 14-15 hours . Add spices and soy sauce to the prepared portion of Korean salad.

Cut the onion into half rings. In a preheated frying pan, fry 1-2 teaspoons of red pepper in oil . After 5 minutes, add the onion and keep it on the stove for another 7-8 minutes.

Strain the roast through cheesecloth. After frying the vegetables, pour hot oil over the salad .

At the final stage, add chopped garlic and mix everything thoroughly .

Spicy cabbage in instant pieces

A fragrant, tasty snack that is prepared very quickly and eaten in a matter of minutes can be made by following the recipe given.

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Ingredients:

cabbage – 3 kg;
carrots – 0.5 kg;
garlic cloves – 16 pcs.

For the marinade:

water – 1 l;
sugar – 165 g;
salt – 90 g;
vinegar – 250 ml;
ground hot and allspice peppers – 20 g each;
coriander – 20 g.

Cut the head of cabbage into strips 3-3.5 cm long. Peel the garlic cloves and cut into thin slices. Peel the carrots and grate them. In a small bowl, combine chopped garlic and carrots .

Place cabbage, carrots and garlic in layers in a pickling container .

Prepare the marinade . To do this, dissolve granulated sugar and salt in boiling water. Add spices and vinegar to the solution. 3 minutes after boiling, pour the bubbling liquid into a container with vegetables.

on top of the vegetable layer and apply pressure . After 15 hours, remove the oppression, stir the appetizer and serve.

Korean cabbage with carrot seasoning

This salad can be prepared in just 20 minutes! So be sure to take note, especially if you don’t have time to stand at the stove for a long time, but really want to diversify the menu.

Ingredients:

cabbage – 1 head;
carrots – 1 pc.;
garlic – 2 cloves;
dill - to taste;
vegetable oil;
red hot pepper;
vinegar 6% – 1 tbsp. l.;
salt – 2 tbsp. l. (with a slide);
Korean carrot seasoning.

Prepare your ingredients. Cut the cabbage into cubes and pour boiling water over it. Grate the carrots. Finely chop the garlic and add it to the pepper mixture. Chop the greens (dill) and add them to the carrots.

Add carrots, a mixture of spices, salt and garlic to the cabbage . Pour in 6% vinegar and mix everything. Add heated vegetable oil to the salad.

Spicy cabbage with red pepper

The spiciness of this dish can be adjusted to your taste, and a properly prepared marinade allows the preparation to stand in a cellar or other cool place throughout the winter .

cabbage -1 kg;
carrots – 0.4 kg;
parsley – 0.1 kg;
hot pepper pod – 1 pc.;
garlic cloves – 6 pcs.;
vinegar essence - 1 tbsp. l.;
water – 2 l;
sugar – 0.25 kg;
salt – 0.125 kg.

Boil water with sugar and salt dissolved in it for 2-3 minutes.

In a deep container, combine chopped carrots, parsley leaves, garlic cloves and hot pepper, chopped into large pieces.

Chop the head of cabbage into 5 cm cubes.

Compact the prepared ingredients into jars . Pour the slightly cooled marinade and 1 tablespoon of vinegar essence into the container on top.

Leave the preparation for a day in a warm place . After 24 hours, close the jars with lids and transfer to a cool place.

Advice! This treat can be used as a stand-alone snack or as a dressing for first and second courses and salads.

Recipe for delicious instant Korean cabbage without carrots

Kimchi is one of the famous Korean dishes. It is prepared using Cancochi hot sauce . It turns out to be an incredibly tasty snack without carrots, try it yourself!

Prepare:

Chinese cabbage – 1 kg;
table salt – 4 tbsp. l.;
hot seasoning "Kankochi";
water – 2 l.

Divide the head of Chinese cabbage into two equal parts . Divide each half in half again to make quarters.

Prepare the brine : pour water into a bowl and add salt, stir.

Dip the cabbage quarters into it . Place the press and leave it like that for an hour.

Remove the cabbage from the brine , squeeze out excess liquid and place on a cutting board. We coat each sheet with Kankochi.

Grease the container with hot sauce and place the prepared snack in it . Coat the top layer of cabbage and pour out a little brine.

Cover with a lid and let it brew for a couple of hours . Store the finished dish in the refrigerator!

Korean cauliflower recipe

This dish turns out very tasty and healthy. An excellent side dish for meat and fish !

Take:

cauliflower – 1 kg;
carrots – 2 pcs.;
garlic – 5 cloves;
water – 1 l;
sugar – 1 glass;
salt – 2 tbsp. l.;
vinegar 9% – 100 ml;
vegetable oil – 50 ml;
Korean carrot seasoning – 10 gr.

Prepare the vegetables. We separate the cauliflower into inflorescences. We grate the carrots on a special grater. Cut the garlic into slices.

Place cabbage in boiling water and simmer for no more than five minutes.

Meanwhile, prepare the marinade : pour salt and sugar into boiling water, add 9% vinegar and vegetable oil. Mix everything well and remove from the stove after five minutes.

Remove cabbage from heat . Add garlic. Sprinkle with Korean carrot seasoning. Lay out the carrots.

Pour in hot marinade . Close the lid and marinate for 5-6 hours.

We cook very tasty Korean-style cabbage in pieces at home

And the next option is simply bomb. Spicy, fiery and so mesmerizing to look at. Although in fact this is a classic of the genre. I think many people are familiar with this cooking technology.

Ingredients:

Cabbage - 5 kg;
Red bell pepper - 1 kg;
Garlic - 400-500 gr.;
Hot pepper - 300-500 gr.;
Salt - 350 grams.

Cooking method:

1. To prepare this dish you need to take small and thick forks. Cut them into 6-8 pieces along with the stalk and place tightly in a bowl.

2. Next, boil 5-6 liters of water, and then add salt to the liquid. Pour this brine over the cabbage and press down. Leave in this state for 3 days.

During these days, the brine should become cloudy, and the vegetable should ferment slightly.

3. Sweet and hot peppers need to be washed, seeds removed and, together with peeled garlic, passed through a meat grinder or chopped in a blender. Add 4-5 tbsp to the cured mixture. spoons of salt and mix everything thoroughly.

4. Drain the brine from the cabbage and rinse it well under running cold water. At the same time, carefully move the leaves apart, inspecting the vegetable for damaged areas. If such places are found, be sure to remove them.

5. Now coat the slices with the vegetable mixture, while pushing the leaves apart and greasing the inside, and then press with your hands so that they come back together.

Do this procedure with gloves, as the mixture is hot.

6. Place the slices tightly in the bowl again, press firmly and place a weight. Leave the workpiece for 3-4 days at room temperature.

7. After the time has passed, place the pickled slices into glass jars, fill them with brine and close them tightly with the lids. Store only in a cool place.

Before serving, remove the required number of slices and cut them into small pieces.

Step-by-step recipe for preparing spicy white cabbage with seasonings

In addition to adding garlic, hot peppers and seasoning for Korean carrots, you can safely add other spices to the salad, such as cloves, bay leaves and turmeric. The last spice will add a unique color to the appetizer.

Ingredients:

White cabbage - 500 gr.;
Carrots - 1 pc.;
Garlic - 3 cloves;
Bell pepper - 1 pc.;
Sunflower oil - 25 ml;
Apple vinegar - 50 ml;
Water - 350 ml;
Salt - 1 tbsp. spoon;
Bay leaf - 3 leaves;
Sugar - 2 tbsp. spoons;
Cloves - 7 pcs.;
Allspice peas - 7 pcs.;
Turmeric - 1 teaspoon;
Parsley - to taste.

Cooking method:

1. Remove wrinkled and damaged leaves from the fork. Then cut the head of cabbage into pieces and remove the stalk. Now cut the cabbage into squares, approximately 5 by 5 in size, and place in a deep glass bowl.

2. Wash and peel the carrots. Grate it using a grater designed for Korean carrots. And add to the cabbage.

3. Wash the pepper, remove all seeds and membranes. Cut it into thin strips. Then peel the garlic and chop it. Add pepper and garlic to chopped vegetables. Wash and dry the parsley and chop it finely. Also place in a common bowl. Sprinkle ground turmeric all over.

4. Now you need to prepare the marinade. Pour clean water into a saucepan and add sunflower oil, bay leaf, cloves and peppercorns. Don't forget to add salt and sugar. Place the pan over medium heat and stir until it boils.

5. As soon as the marinade boils, remove it from the heat and immediately pour it over the vegetables. Pour in apple cider vinegar and stir the contents.

6. Next, cool the workpiece to room temperature and transfer it to sterilized glass jars, close with lids. Place in the refrigerator for 24 hours. Then you can store it either in the cellar or in the refrigerator.

Korean-style cabbage with beets with Korean carrot seasoning

This amazing salad is prepared very quickly. The appetizer turns out delicious and spicy.

You can add your favorite spices and seasonings to the dish, which will make the dish very tasty. The appetizer must be served chilled.

Ingredients:

peppercorns - 3 peas;
vinegar - 120 grams;
beets - 6 pieces;
cabbage - 1 head;
carrots - 1 piece;
vegetable oil - 150 ml;
salt - 120 grams;
red paprika - 50 grams;
greens - 1 bunch;
cloves - 5 pieces.

Preparation:

First you need to tackle the cabbage. It needs to be washed and chopped.
Then you can start preparing the vegetables. The beets should be washed, peeled, and grated. For the salad, it is recommended to use young beets, this will make the salad sweeter.
Next, take the carrots, wash them, peel them, and grate them.
All vegetables should be placed in a deep container, covered with salt and placed under a press for 3 hours. During this time, the vegetables will release juice.
Then you need to add seasoning to the salad, add oil, vinegar and let the salad brew for several hours.
At the end of the allotted time, the salad can be served on the table and treated to guests.

Korean cabbage for the winter in brine under iron lids

By the way, I would like to note that this pickle goes well with vodka. So if you often have guests, then stock up on more than one jar.

To give the appetizer a truly Korean taste, add Korean fish sauce or shrimp paste. Approximately 1-1.5 tbsp. spoons.

Ingredients:

Water - 650 ml;
Vinegar 10% - 50 ml;
Sugar - 40 gr.;
Salt - 20 gr.;
Cloves - 4 pcs.;
Cabbage - 1 kg;
Bay leaf - 1 pc.;
Black and allspice pepper, cinnamon - to taste;
Vegetable oil - to taste.

Cooking method:

1. Remove the top leaves from the head of cabbage and cut out the stalk. Divide the forks into quarters.

2. Chop the cabbage into thin strips using your usual method.

3. Place the chopped vegetable in a saucepan and add a little salt. Stir. Leave the workpiece alone for 1.5-2 hours so that the cabbage releases juice.

4. Now prepare the brine. Pour water into the pan, add salt and sugar. Bring to a boil, then pour in vinegar and simmer the marinade for 5 minutes. Then cool it to room temperature.

5. Place spices at the bottom of clean jars and place salted cabbage in them. Place the slices tightly so that there are no free spaces. Then pour the cooled marinade over the glass and pour a little oil on top. An oil film 10 ml thick should form on the surface.

6. Cover the workpieces with lids and sterilize. Then roll up the jars and cool. Store in a cool place.

How to cook “Korean-style pickled cabbage for the winter”

Prepare all the necessary products. Wash and peel the carrots and beets. Wash all vegetables under running water.

Shred the cabbage on a special grater or cut it with a knife.

Grate the carrots and beets on a coarse grater.

Mix cabbage, carrots and beets in a deep bowl. Add a few cilantro leaves.

Place the prepared vegetables in a clean, sterilized jar. Lightly compact and compact them. Place a few more cilantro leaves on top.

Prepare the marinade. Place a saucepan of water over moderate heat. Add salt and sugar, bring to a boil. Add vinegar at the end. Let it boil for a couple of minutes.

Pour the hot marinade over the prepared vegetables. Cover with a lid and let cool completely. Place the cooled jars in the refrigerator. Bon appetit!

A simple recipe for Korean cabbage without sterilization

Since the salad is quickly prepared and can be consumed almost immediately, you can skip the sterilization step. Just prepare the jars and store the snack in the refrigerator.

Ingredients:

White cabbage – 1.5 kg;
Carrots – 100 gr.;
Onions – 100 gr.;
Ginger root (fresh, grated) – 10 g;
Paprika – 5 gr.;
Seasoning for carrots in Korean – 10 gr.;
Garlic – 5 cloves;
Sugar – 20 gr.;
Salt – 10 g;
Table vinegar 9% - 20 ml per half-liter jar;
Water.

Cooking method:

1. Rinse the head of cabbage under running water. Remove the top leaves and cut the rest into squares.

2. Peel the onion and cut it into half rings.

3. Grate the carrots or cut into thin strips.

4. Pass the garlic through a garlic press.

5. Grate the ginger root. Combine the seasoning for the carrot loin with paprika, sugar and salt.

6. Now combine all the vegetables and crush them a little with your hands. Add seasoning and stir.

7. Next, place the salad in sterilized jars and pour vinegar into them. Boil clean water and pour boiling water over the preparations in jars. Seal the jars with sterilized metal lids.

Cool and store the snack in a cool, dark place.

Video on how to cook Korean cabbage with beets

And finally, one more variation for making kimchi. We will include beets in our usual set of products. This is an additional taste, and, as you understand, also color. Bright presentation guaranteed!

And here's what you'll need: 1-2 beets; onion 1 pc.; garlic 3-4 cloves; cabbage 1 pc.; vinegar 9% 30-50 gr.; water 1 liter; sugar 1/2 tbsp.; black peppercorns 4-6 pcs.; salt 2 tbsp. spoons; vegetable oil 1/2 tbsp.; bay leaf 2 pieces.

Today I wanted to show you how you can make a truly spicy, spicy and very tasty appetizer from an ordinary cabbage salad. I think that Korean cabbage is worthy of all these words and praise, especially since the vegetable is also crunchy. Everything we love!

And the speed and ease of preparation allows you to make a dish without any problems or costs. Such jars are stored for quite a long time, it’s not for nothing that vinegar is added everywhere. Well, if you can’t bear it, then taste the kimchi the very next day after marinating. And I say goodbye to you and see you again!