Korean cuisine has a special spice that can be found in almost all dishes. And today I propose to use it for cooking cabbage.

The early varieties have already departed, but the medium-late pickling ones are almost ready. The cabbage will turn out to be simply wonderful with a spicy spicy taste.

It is very simple to prepare this appetizer at home, and according to the proposed recipes it is also quick. At the same time, it will turn out to be no worse than the one you buy in the grocery markets.

Such cabbage always leaves the table first, because many people like the spicy taste.

Instant Korean cabbage - the most delicious snack recipe in 2 hours

If suddenly you wanted something sharp and juicy at the same time, then this option is a real lifesaver. In addition, the necessary products can be found in any refrigerator.

Ingredients:

• white cabbage - 2 kg;
• carrots - 4 pcs;
• garlic - two large heads;
• water - 1 l;
• 9% vinegar - 1 tbsp;
• granulated sugar - 1 tbsp. without a slide;
• odorless vegetable oil - 200 ml;
• salt - 3.5 tablespoons (no slide);
• lavrushka - 3 leaves;
• hot ground pepper - ½ tsp.

Cooking progress:

Chop the cabbage at random. How it will look is irrelevant. These can be large enough pieces, thin strips or squares.

Peel and grate the carrots on the coarse side of the grater.

Peel the garlic. Grind.

Take a deep saucepan and place the prepared vegetables in it.

Pour water into a saucepan. Put sugar, salt, lavrushka, pepper into it, pour in oil. Bring the brine to a boil. Turn off and add vinegar at this point.

Pour the prepared cabbage and leave to cool completely.

A spicy snack can be served at the table, and the leftovers will be perfectly stored in a jar in the refrigerator. If desired, you can cut a fresh cucumber and sweet bell pepper into it. Then it will be even better.

Delicious kale with Korean carrot seasoning

This salad tastes a bit like a Korean carrot, but still different. The appetizer is prepared very quickly - it takes no more than 20 minutes from the beginning of cooking to serving the dish.

Ingredients:

• white cabbage - 1 kg;
• carrots - 450 gr;
• deodorized vegetable oil - 190 ml;
• table vinegar - 4 tablespoons;
• granulated sugar - 2.5 tablespoons;
• garlic - 8 cloves;
• hot red pepper - to taste;
• salt - 1.5 tbsp;
• spices for Korean carrots - 3 tablespoons

Try to cut the cabbage into thin long strips.

Carrots will add not only taste to the dish, but also brightness. It is best to grate it on a special grater, then it will turn out in the form of thin long straws.

It is desirable that the carrots are sweet and juicy. The necessary qualities are combined with varieties with a blunt spout.

Transfer prepared vegetables to a deep bowl. Add chili - it can be in powder form or in fresh chunks - minced with garlic and spices.

They usually contain crushed basil, cloves, coriander and red hot peppers. Therefore, you need to be careful with the amount of pepper!

Now remember the mixture well with your hands so that the snack gives juice. Then add granulated sugar and vinegar.

Heat vegetable oil in a skillet. To improve the taste, you can put a chopped onion in it, and when it is golden, remove it. Add it to the salad and stir.

The appetizer, in principle, is ready and can already be served at the table. But in order for the cabbage to marinate properly, you can put it in a jar and put it in the refrigerator for two to three hours. This will make the salad even tastier.

Korean cauliflower: quick and tasty

In this recipe, white cabbage varieties are replaced with more delicate "mushrooms" of cauliflower. And instead of aggressive vinegar, fresh lemon juice is used.

The cabbage is moderately spicy and moderately salty. Although through trial and error, you can find your own proportions of hot chili. Aromatic herbs - coriander (seed), cilantro and dill are used as a flavor enhancer.

Ingredients:

• carrots - 2 pcs;
• odorless vegetable oil - 4 tbsp;
• inflorescence of cauliflower - 400 g;
• water - 4 tablespoons;
• chili pepper - 1 pc;
• dill and cilantro - one bunch each;
• green onion feather - 1 pc;
• garlic - 2 cloves;
• coriander - 1 tsp;
• salt - 2 tsp without a slide;
• granulated sugar - 1.5 tbsp;
• lemon juice - 3 tablespoons

Preparation:

Disassemble the cabbage inflorescence into individual mushrooms and rinse them under running water.

Wash the herbs and chop. I prefer to cut it coarsely, then it will better give its taste and aroma.

Remove the seeds from the chili to reduce the pungency and cut into small cubes. It is better to work with pepper with rubber gloves.

Peel the garlic cloves.

Place a pot of water on the stove. Salt it and cook the cauliflower. It will be ready about three to four minutes after boiling. It all depends on the size of the "mushrooms".

Drain the water into a separate bowl. The broth will be needed to prepare the brine. Add salt, granulated sugar, vegetable oil and lemon juice to it. Bring the mixture to a boil and immediately pour over the prepared cabbage.

Put the chopped greens in the same bowl, pass the garlic through a press. Sprinkle the snack with chunks of pepper and coriander seeds on top.

Stir and refrigerate for a couple of hours. After the time is up, you can take a sample.

Korean kimchi cabbage (kimcha, chim-chim) - recipe (method) for its preparation at home

Preparing such a cabbage is surprisingly simple.

Ingredients:

• carrots - 150 g;
• chinese cabbage - two heads of cabbage;
• daikon (radish) - 150 g;
• garlic - 50 g;
• onions - 160 g;
• ginger - 15 g;
• salt - 230 g;
• green onions - 55 g;
• water - 500 ml;
• fish sauce - 50 ml;
• brown sugar - 3 tbsp;
• hot chili pepper flakes - 4 tablespoons;
• chives onions - 50 g;
• rice flour - 2.5 tablespoons

Preparation:

Rinse the cabbage. Cut it in two and move the leaves apart. Dip the vegetable in a bowl of water, and then discard it in a colander.

Now carefully sprinkle the surfaces of the leaves with salt. This will help the juice stand out and soften. Let it stand in this form for about four hours and salted. It needs to be turned over periodically so that as much juice as possible stands out.

In 500 ml of water, stir the rice flour with a whisk. Put the composition on the stove and on minimal heat - with constant stirring - bring to a boil. As soon as bubbles appear, put granulated sugar in the mixture. Mix everything well so that it dissolves. Turn off the heating and let the composition cool down.

Cut carrots and radishes into thin short cubes. Chop both green onions.

Finely chop the peeled onions and ginger root with a blender. Mix the resulting mass with chopped vegetables. Pour the cooked rice filling over it, add fish sauce and chili. To stir thoroughly.

Close the bowl with cling film and let it brew a little.

4 hours have already passed and the cabbage is ready for pickling. Rinse it under running water to remove excess salt. Now put on rubber gloves and get to work. It is necessary to thoroughly grease each cabbage leaf with this filling.

Do not save the mixture: the more it is put between the leaves, the tastier the cabbage will be.

Roll the processed half-forks into rolls and place in a jar. And keep warm for 24 hours. If you hold it even longer, it tastes even sour.

Serve, cut into convenient portions.

The most delicious Korean cabbage recipe with beets

A delicious snack from a series of Korean pickles includes cabbage with beets. The salad turns out not only to taste great, but also incredibly beautiful. So you can include it in the festive table menu!

Ingredients:

• white cabbage - medium-sized forks;
• beets - 2 pcs.;
• carrots - 1 pc.;
• garlic - 5 cloves;
• water - 1l;
• vinegar 9% - 125 ml;
• granulated sugar - ½ glass;
• salt - 2 tbsp;
• peppercorns - 12 pcs.;
• bay leaf - 3 pcs.;
• sunflower oil - 3 tbsp.

Preparation:

Cut off thick veins from cabbage leaves. Cut the vegetable into squares.

Grate carrots.

Beets can be grated or cut into thin strips. My version used the coarse side of a regular grater.

Peel the garlic cloves and cut into large enough slices.

We transfer all prepared ingredients - carrots, garlic and beets to a bowl of cabbage. The components must be mixed and transferred to a high saucepan.

Now you need to prepare the marinade. Bring the water to a boil and start all the ingredients for the marinade, except the vinegar.

After the marinade has boiled for 10 minutes, turn off the heating and remove all spices. Pour in vinegar and pour over the prepared cabbage. Press it down with a plate to "drown" it in the marinade. Do not use oppression.

Let it cool completely and refrigerate for 24 hours. When serving, you can sprinkle with any herbs.

Video: Korean-style cabbage Pelustka (with peels)

Let's make another Korean-style snack cabbage - Pelustka.

You will need:

• cabbage - 2 kg;
• beets - 300 g;
• garlic - 1 head;
• water 1.2-1.3 l;
• vinegar 9% - 120 ml. (0.5 tbsp.);
• sugar - 120 gr. (0.5 tbsp.);
• salt - 50 gr. (2 tablespoons);
• red hot pepper - 1 tsp;
• bay leaf - 3 pcs.;
• allspice - 10 pcs.;
• black pepper - 10 pcs.;
• cloves - 3 pcs.

That's all for today. Until new recipes!

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They always have lightness and juiciness. Moreover, it does not matter at all which varieties will be used. Both with white cabbage, and with Peking, and with blue - the dishes turn out to be special, tender and nutritious. But if you add Korean carrots to the composition of such snacks, then they acquire a slightly different, more interesting taste, while not losing all the above characteristics. from cabbage are already completely different, not like familiar dishes that deserve special attention.

In such an interesting variation, the salad has not only excellent taste notes, but also visually looks impeccable. Delicate shades are mixed with bright, even defiant ones. The pleasant pungency of cabbage is diluted with the tenderness of chicken meat and seasoned with the piquancy of Korean carrots.

For a Korean cabbage salad you need:

• 200 gr. chicken breast;
• 150 gr. white cabbage;
• 200 gr. Korean carrots;
• 3 leaves of lettuce;
• 1 onion;
• 3 large eggs;
• 50 gr. nuts;
• 120 g mayonnaise;
• 4 gr. salt.

Korean cabbage and carrot salad:

1. The chicken breast is washed, put in a saucepan, covered with water, salted and boiled for about 25 minutes. This time should be enough for the meat to cook properly. Then, without taking it out of the broth, cool and cut into small pieces.
2. Eggs are placed in a saucepan already filled with water and boiled for no more than 12 minutes. After their expiration, the boiling water is drained, and cold water is poured in, in which I cool them, then they are cleaned and cut into small squares.
3. The cabbage is washed and cut on a board.
4. The carrots are squeezed out of excess marinade and the strips are shortened.
5. The lettuce leaves are washed, dried and placed on the bottom of the dish.
6. The onion is cleaned and chopped with a knife in thin plates.
7. Nuts are put in a mortar and crushed there.
8. Pour all the products prepared for this moment into a salad bowl and pour it with mayonnaise, mix everything with a spoon. Sprinkle with chopped nuts and garnish with herbs.

Advice: so that the cabbage is not too coarse, but on the contrary, gives the salad tenderness, it is recommended to add salt and crush it with your hands after chopping. Thanks to this, the mass will let in more juice and become significantly softer.

Korean salad with cabbage and carrots

It possesses grace and incredible beauty from Chinese cabbage. There are no frills, no expensive products in it, but this vegetable miracle turns out to be amazing. Tenderness here borders on piquancy, and a pleasant spicy shade is also present here. An amazing combination and real taste harmony, which is impossible to resist.

For a salad with Korean cabbage you need:

• 250 gr. Chinese cabbage;
• 150 gr. Korean carrots;
• 1 medium pickled cucumber;
• 1 bell pepper;
• 30 ml. olive oil;
• 4 gr. salt;
• 5 gr. pepper.

Korean cabbage salad recipe:

1. The cabbage is initially thoroughly washed. Only in its pure form is it put on a board and cut with a knife.
2. Squeeze Korean carrots from excess marinade, shorten the strips.
3. The cucumber is cut in small pieces, but not too small, otherwise the salad will be watery. The pepper is washed, the stalk and seeds are separated, cut into thin strips.
4. Put all the products in a salad bowl and add oil, pepper and salt to them, mix.

Tip: Shredding Chinese cabbage without a knife is a new trend in cooking. For this salad, it is also not necessary to chop the cabbage, if desired, you can tear it into small pieces with your hands.

Korean cabbage salad

It is simply impossible to call such an amazing composition to the poor. There are so many tasty and satisfying products in it that it already turns out, and not a simple snack. Chicken meat and ham make it hearty and original, while carrots enrich it with bright colors and emphasize all other ingredients.

For Korean cabbage salad you need:

• 350 gr. ham;
• 300 gr. chicken breast;
• 300 gr. Chinese cabbage;
• 150 grams of Korean carrots;
• 4 large eggs;
• 160 g mayonnaise;
• 50 gr. kernels of nuts.

Korean cabbage salad recipe:

1. The ham is placed on a board and cut into thin strips, then poured into a frying pan and fried.
2. Chicken meat is boiled in salted water and set aside from the heat in broth to cool. Then the fillet is taken out and cut into pieces.
3. Chinese cabbage is washed and cut into strips with a knife. They shouldn't be too thin, but you don't need to make them thick either.
4. Eggs are placed in a saucepan and poured with water, boiled for about twelve minutes, no more. Then the boiling water is drained, and they are moved into ice water and cooled in it. After that, the eggs are cleaned and cut into small pieces.
5. Carrots are squeezed out of excess marinade, cut into shorter strips.
6. Chop the nuts with a knife.
7. All products are poured into one bowl, seasoned with mayonnaise and mixed.

Tip: you don't need to fry the ham, then cooking will be even easier.

Korean style fresh cabbage salad

Lightning-fast cooking is a clear plus of this one. The whole process takes a few minutes, and the result is pleasantly pleasing. Delicious, quite satisfying, but still a light dish, which has a pleasant aroma, and the necessary sharpness, and amazing tenderness. Everything goes perfectly in the appetizer. Young cabbage is a special ingredient that not only makes the salad light and juicy, but also gives airiness.

For Korean salad with cabbage and carrots you need:

• 200 gr. sausages;
• 200 gr. Korean carrots;
• 200 gr. young cabbage;
• 35 gr. dill;
• 2 gr. salt;
• 120 g mayonnaise.

Korean salad with cabbage and carrots:

1. The cabbage, without disassembling it into leaves, is washed and chopped into thin strips, salted and rubbed with hands.
2. The dill is washed, dried and cut very finely.
3. The sausage is freed from the film and cut into strips.
4. Korean-style carrots are squeezed out, cut into smaller pieces.
5. Put all the products in a salad bowl and mix with a spoon.
6. Season everything with mayonnaise and mix again, add salt and pepper.

Tip: You can add herbs, such as parsley or basil, to the salad if you want. With them, it will be much fresher and more fragrant.

Korean cabbage salad

A salad with fruit additives is only at first glance a simple and unremarkable dish. In fact, it turns out to create an amazing miracle, in which a wide variety of flavors are present. All of them are combined in an incredible way, creating a harmony of taste and aroma. This dish will suit both simple side dishes and meat. Even on a festive table, the appetizer will not seem simple, on the contrary, it is she who will attract all the attention.

For Korean cabbage salad you need:

• 500 gr. white cabbage;
• 300 gr. Korean carrots;
• 2 large apples;
• 1 onion head;
• 4 gr. salt;
• 30 gr. oils.

Korean cabbage salad:

1. The cabbage is washed, chopped with a knife into thin strips. Add salt to it, rub it with your hands a little, press down and set it aside for a while.
2. Peel the onion and rinse in cold water, chop it with a knife into thin halves of rings.
3. The apple is washed, peeled, cut and the center removed. After the fruit is cut into strips. To prevent the pieces from darkening, they are sprinkled with lemon juice or vinegar. For this, a few drops of any of the selected components are enough.
4. Carrots must be squeezed a little with your hands, then put on the board and cut shorter.
5. Squeeze the cabbage that has let the juice, add Korean carrots, onions and an apple, mix.
6. Be sure to taste and add salt if necessary.
7. Oil is added, all components are mixed again.

Tip: Instead of a regular apple, you can also use kiwi or orange, which will add a slight sourness, but at the same time make the dish more original and aromatic.

Korean cabbage salads differ from other variations of dishes in their lightness and incredibly contrasting taste. The dishes are seasoned with various sauces or with simple butter. The decision is only for the mistress. Naturally, it is more useful to use plain oil or sour cream as a dressing, but this simply cannot be proved to lovers of mayonnaise. That is why it is worth considering personal preferences and wishes. Only then will the dish really be the best, as close as possible to the ideal. The composition may contain seafood, which will make the salad more noble. Meat and sausages will give a completely different effect - the recipe will be satisfying, able to satisfy even severe hunger. Even ordinary pasta can seem like something special if you also serve a spicy cabbage salad with them, and what can we say about more complete dishes.

Surely you have seen such a salad in shops at the bazaar, where Koreans sell their famous Korean snacks (popular with us!) By weight. It is very similar to the Korean carrot, although it tastes differently. The salad is ideal in terms of ease of preparation, its affordability and spicy, spicy taste. A spoonful of Korean cabbage on a dinner plate and any dish will sparkle with new colors of taste.

Try to chop the cabbage very thinly so that it turns out to be long strips. I think that many will agree with me that the taste of the dish depends on the slicing.

Carrots are added to cabbage for brightness and taste. It needs to be grated for Korean carrots. The variety of carrots is very important. The best varieties are blunt-nosed, bright orange in color. Such carrots will give sweetness and juiciness to the salad.

Place the prepared cabbage and carrots in a large deep bowl. Add to them dried or fresh, chopped chili peppers, garlic squeezed through a press and collecting spices for Korean carrots. Usually it includes ground coriander, basil, cloves, red pepper.

Now you need to not only mix the salad with your hands, but shake it so that the salad starts to juice. Add one tablespoon sugar and vinegar.

Heat vegetable oil. You can, as for a Korean carrot salad, fry one chopped onion in oil. Remove the onion, and pour the oil in which it was fried into the cabbage.

In winter, Korean salad is simply irreplaceable!

Korean cabbage is a delicious and crunchy snack. It can be prepared in different ways, enhancing the taste with other foods.

A simple method to prepare a savory dish from the most common cabbage.

Korean cabbage is easy to prepare, healthy and has a piquant taste.

Required products:

• one carrot;
• a small head of cabbage;
• five tablespoons of vegetable oil;
• 80 grams of sugar;
• 50 milliliters of vinegar;
• a spoonful of salt;
• pepper and cloves;
• half a liter of water.

Cooking process:

1. We wash the cabbage well, chop it into squares and combine with vegetable oil in a deep bowl.
2. We leave the vegetable and move on to cooking the sauce. To do this, put water on fire, heat it, add sugar, salt and the specified spices. We keep it covered for about two minutes, and then pour in the vinegar.
3. Put the cabbage in a jar and fill everything with the prepared mixture. Press down with something heavy and hold for about 8 hours before serving.

With beets

A great addition to the festive table. The dish goes well with both meat and any side dishes.

Required products:

• bulb;
• 30 milliliters of vinegar;
• 130 grams of sugar;
• salt and pepper to your taste;
• two beets;
• three cloves of garlic;
• 500 grams of cabbage.

Cooking process:

1. Grind the washed vegetables: cabbage into small squares, beets into thin strips, garlic, whatever you like, onions in half rings. We mix all this.
2. Combine water with salt and spices with sugar and set to boil for 10 minutes. After this time, add vinegar and pour the vegetables with the resulting mixture. We keep them first for about 6 hours just in the kitchen, and then another 8 hours in the refrigerator.

Peking cabbage recipe

Korean-style Chinese cabbage is even easier to make than regular cabbage.

It can be served immediately or made in the cold.

Required products:

• two kilograms of Chinese cabbage;
• 200 grams of salt;
• one hot red pepper;
• two cloves of garlic.

Cooking process:

1. We wash the vegetable, divide it into leaves and cut them into thin strips.
2. Then sprinkle all the pieces with salt well and leave for a day to soak. After that, carefully wash off the remaining salt. If desired, the cabbage can be cut into smaller pieces - then it will be more convenient to serve.
3. Grind the garlic through a press and combine with chunks of red pepper so that there is an equal ratio. Rub all the leaves with the resulting mass.
4. First keep the dish warm for a day, and then put it in the refrigerator.

Korean cauliflower

You can spice up almost any type of cabbage, try cauliflower, for example.

Required products:

• three cloves of garlic;
• carrot;
• 50 milliliters of oil;
• a mixture of peppers;
• litere of water;
• about 700 grams of cabbage;
• 200 milliliters of vinegar;
• 150 grams of sugar;
• a large spoonful of salt.

Cooking process:

1. The head of cabbage must be washed well, removed all unnecessary, divided into parts and cut into pieces of any size, of your choice. Cook them until soft for about five minutes, drain.
2. Heat the indicated amount of water on the stove, add salt and sugar there, and then oil and vinegar. Boil for about five minutes and add the mixture to the cabbage.
3. We are waiting for everything to cool down, and add carrots chopped on a special grater, chopped garlic and spices there.
4. We put everything in the refrigerator for 6 hours, after which the dish is ready to eat.

Spicy cabbage salad

A delicious salad, where cabbage and carrots go well, will certainly appeal to lovers of spicy dishes.

Required products:

• carrot;
• a mixture of various peppers or a ready-made set of Korean seasoning;
• one onion;
• two cloves of garlic;
• 500 grams of cabbage;
• 30 milliliters of vegetable oil.

Cooking process:

1. Combine cabbage chopped into squares with carrots cut into thin strips, sprinkle with salt and let stand for about 20 minutes.
2. The vegetables should give juice to be drained, and then sugar, vinegar and selected spices should be added to them.
3. Fry the onion in oil until a beautiful color and, together with a small amount of oil, spread it to the rest of the ingredients, mix. Let the salad sit in the refrigerator for a while. Everything, you can eat it!

How to cook for the winter?

This recipe makes a delicious cabbage that goes perfectly with any side dish.

Required products:

• two tablespoons of salt;
• 700 grams of cabbage;
• a mixture of peppers;
• two cloves of garlic;
• two tablespoons of vinegar;
• carrot and onion;
• five tablespoons of sugar.

Cooking process:

1. Grind the carrots on a grater, it is good if it is special, "Korean". Cut the cabbage into small squares, mix everything and add pepper, salt, vinegar and sugar to the vegetables.
2. First, fry the pre-chopped onion in a pan, put the chopped garlic to it, keep everything together for a minute and send this mixture to the vegetables.
Required products:

• two kilograms of cabbage;
• two cloves of garlic;
• a glass of oil;
• 130 grams of sugar;
• three carrots;
• three tablespoons of salt;
• 200 milliliters of vinegar;
• a mixture of different peppers or a ready-made seasoning;
• litere of water.

Cooking process:

1. Grind the carrots using a grater or knife.
2. Turn the garlic into thin plates and combine with carrots.
3. We divide the head of cabbage into two parts and cut each of them into squares. It is also advisable to disassemble them by hand so that everything is well cut.
4. In a large container, we begin to lay vegetables in layers: first, carrots with garlic, then cabbage, and then repeat the sequence again. The last must be cabbage.
5. We heat the water so that it starts to boil, dissolve the salt and sugar in it, pour in the oil, vinegar and add the selected seasonings.
6. With what happened, we fill the folded vegetables well, cover the container, put something heavy on it and leave it cool for 14 hours.

korean vegetables will delight the receptors and brighten up the feeling of deprivation. 100 grams of a ready-made dish contains no more than 80 kcal and a lot of fiber. By the way, accompanying meat, fish and poultry, any dishes with a marinated note help digestion.

And even if vinegar does not climb to the top of the health charts, it will find a sober place in the golden mean of healthy nutrition, especially if you use a natural apple sample.

Cooking Korean cabbage in the first recipe will require a hot marinade and basic cutting into squares. Imagine even without a shredder! A matter of minutes. The beauty is marinated under oppression - only 14-15 hours. A quick story with awesome taste at home - it's time to cook!

Quick navigation through the article:

Marinate cabbage in brine for 14 hours under oppression

Main ingredients:

• White cabbage - 3 kg
• Carrots - 3-4 pcs. medium size
• Garlic - 2 medium heads

For brine:

• Drinking water - 1 l
• Sugar - 2/3 cup
• Salt (coarse, no additives) - 3 tbsp flat spoons
• Vegetable oil (odorless) - 1 glass
• Vinegar (9%, table) - 1 glass
• Ground red pepper - 1 tsp
• Ground black pepper - 1 tsp (optional)
• Coriander (seeds, crush in a mortar) - 1 tsp (optional)

Important notes:

• 1 glass - 250 ml
• You can use apple cider vinegar. Perhaps there will be a little less acidity.
• An appetizing addition - any greens: 1/2 bunch of parsley / dill, finely chopped.
• Spices to add for the specified amount of vegetables: 3-4 bay leaves, 7-8 pcs. cloves, 0.5-1 teaspoons of turmeric.
• We use enameled dishes or stainless steel.
• If you need less salad, just halve all the ingredients.
• Such cabbage is stored in the refrigerator for about a month. Very comfortably!

Cooking Korean cabbage at home.

Cut the cabbage into squares. First, the head of cabbage in half and turn it over to the board. We cut each half lengthwise with a step of 2.5-4 cm.Then also crosswise. We disassemble the squares with our hands one by one.

See the photo below: a very quick and easy procedure.

Clean the garlic and cut it into thin slices (across the clove).

For carrots you need a tool: a grater with a straw attachment like "berner" or a classic for Korean carrots. Three carrots, laying the cut obliquely to the blades to make the straws longer.

Mix the sliced \u200b\u200bgarlic and carrots.

We put all the ingredients into a large saucepan - in layers. The first layer is carrots with garlic, then cabbage, and again carrots with garlic. Do 2-3 repetitions, finishing with a cabbage layer.

For the brine, heat the water to a boil and pour sugar and salt into it. Stir.

Add vinegar in portions pour in the oil and add red pepper and other spices that we use.

Bring the mixture to a boil, stirring constantly.

Remove the brine from the heat and pour the vegetables into a saucepan, moving in a circle for even distribution.

We put the cutting under oppression. It can be a plate of a suitable diameter and a plastic bottle with water (3-5 liters). We give to marinate in a cool place 14-15 hours.

After pickling, remove the oppression and stir the vegetables.

Korean spicy cabbage is ready. Chill before serving.

Practical ideas for any season.

• Can add bell pepper, 2-3 pcs. medium size for the specified amount of vegetables.

Cut the pepper into thin strips - about 0.5 cm wide. It does not matter, up or down, a matter of taste. We are more accustomed to cutting the vegetable in half, removing the seeds and stalk, cutting out the white membranes and chopping strips along the halves. You can cut across to make the stripes shorter.

• You can pickle cauliflower and red cabbage in the same brine.

With hot oil as for Korean carrots

The principle is classic, and the taste is authentic. Hints of coriander and fried onions, spicy and crisp sliced \u200b\u200bsquares, sunny carrot straws and a curious preparation with hot oil on spices.

We need:

• Cabbage - 0.5 kg
• Carrots - 0.25 kg
• Garlic - 2-3 cloves
• Bulb onions - 1 pc. medium size
• Vinegar (apple or balsamic) - 1 tbsp the spoon
• Sugar - 1 tbsp. the spoon
• Salt - 1/2 teaspoon flat
• Ground red pepper - 1/3 tsp
• Ground black pepper - ½ tsp
• Coriander (seeds, crushed) - 1.5 tsp

How we cook.

The vegetables are chopped in the same way as in the recipe above. Cabbage is crushed with salt.

The onions are fried in oil and removed. Vegetable slices with spices are poured with hot oil.

Watch the video - clear, short, close-ups.

We hope you really liked one of the options. Quick kale in Korean is the same profitable recipe at home as all Korean salads. There is practically no fuss, and the feeling of a restaurant at home is 100%.

We wish you inspiration and see you at Easy Recipes - Homemade Preparations !.