Korean pickled cabbage with beets is prepared quickly enough; you can prepare the cabbage in the evening, and in the morning a delicious dish will be ready.

Korean pickled cabbage goes great with rice, buckwheat, mashed potatoes and pasta.

Thanks to beets, Korean cabbage becomes very beautiful and bright. Korean pickled cabbage with beets will look great on the holiday table.

The shelf life of cabbage is short, only 2-3 days in the refrigerator.

Ingredients for preparing the dish "Korean Cabbage":
- half a head of white cabbage

- 1-2 beets (depending on size)

- 2-3 cloves of garlic

- 1 large onion

To prepare the marinade:
- 1 liter of water

- 4-6 black peppercorns

- 0.5 cups sugar

- 2 tbsp. salt

- 70 ml 9% vinegar

- 0.5 cups vegetable oil

Recipe for Korean pickled cabbage:
Prepare all the ingredients for Korean cabbage.

Cut the white cabbage into cubes approximately 1.5 x 1.5 centimeters.

Peel and wash the beets. Grate Korean carrots, you can use a regular grater or cut into strips.

Peel the onions and cut into half rings.

Place cabbage, beets and onions in a saucepan or jar. Add garlic passed through a press or finely grated. Mix the vegetables well.

Now you need to prepare the marinade for Korean cabbage. Thanks to this marinade, the cabbage turns out very tasty.

Pour water into a saucepan and put on fire; when it boils, add sugar, salt, butter and peppercorns. If you wish, you can add a couple of bay leaves, but this is not for everyone. Boil the marinade and simmer for 5 minutes. Then turn off the heat and add vinegar, stir. The marinade is ready.

Pour the hot marinade over the cabbage. Cover with a lid and leave for 10-12 hours at room temperature.

Tasty and crispy Korean cabbage with beets is ready.

Store prepared Korean cabbage in the refrigerator. But it is not stored for a long time, as it is eaten very quickly. Bon appetit!

If you need a quick recipe for a savory, spicy snack, then consider that you have already found it, all you have to do is write it down. Korean-style cabbage with beets is a special treat that will decorate your table and complement all kinds of dishes: fried potatoes, pasta, rice, etc. The appetizer is made quickly, you can try it just a few days after preparation, this is another one of its advantages.

To get crispy cabbage infused with the beautiful burgundy color of beets, you need to marinate it properly. For marinating, you will need a minimum of simple steps and a day to prepare. The very next day the appetizer will be completely ready, and you can safely put it on the table in front of hungry guests.

Recipe for Korean cabbage with beets

Ingredients

• — 1-2 pcs. + -
• - 1 PC. + -
• - 3-4 cloves + -
• White cabbage- 1 PC. + -

Products for marinade

• — 30-50 g + -
• — 1 l + -
• - 1/2 cup + -
• — 4-6 pcs. + -
• - 2 tbsp. + -
• - 1/2 cup + -
• - 2 pcs. + -

Cooking Korean cabbage at home

1. Wash the cabbage under running water and cut into squares (each size 2x2).
2. Peel the beets, wash them, and cut them into thin strips. If you want, you can grate the beet on a special grater for Korean carrots.
3. Peel the garlic and cut into strips.
4. Chop the peeled onion into half rings or cubes.
5. Mix all the cuttings in a bowl.
6. Preparing the marinade:
   • Combine the ingredients necessary for preparing the marinade in a saucepan (everything except vinegar), boil them for 5-10 minutes;
   • then add vinegar and mix the mixture.
7. Pour the prepared marinade over the mixed vegetables and leave them for 7-8 hours at room temperature.
8. Then we put the snack in the refrigerator, again for 7-8 hours.
9. When the Korean cabbage and beets are completely pickled, you can start eating it.

Try not to cook a lot at once; the snack will not be stored for a long time even in the refrigerator. Maximum shelf life is 1-2 weeks. If you want to prepare the product for the winter, then you need to close it in sterilized jars.

Pickled Chinese cabbage with beets

To get an even more original appetizer, try preparing it not from the usual white cabbage, but from Chinese cabbage. It has a very different flavor and when combined with the right seasonings and marinade it is very juicy, spicy and crunchy.

Ingredients

• Beijing cabbage – 1-2 heads;
• Garlic – 1 head;
• Beets – 1-2 pcs.;
• Bell pepper (red) – 4-5 pcs.;
• Sugar – 0.5-1 tsp;
• Vinegar (5%) – 65-70 g;
• Hot pepper – 0.5-1 pod;
• Water – 300 g;
• Salt – 1-1.5 tsp.

How to make Chinese cabbage in Korean

1. Wash the hot and bell peppers and remove the seeds.

If you don’t have hot pepper on hand, use hot ground pepper or adjika to prepare Korean cabbage with beets.

1. We clean the beets and grate them on a Korean grater.
2. Beat the peppers with salt, sugar, water, vinegar, grated beets and garlic in a blender.

If you don’t have a blender, then pass the peppers through a meat grinder (preferably with a fine mesh), then mix them with the beets, and finally add a mixture of water, sugar, vinegar and salt.

1. Cut the cabbage into 4 parts (cut along the stalk).
2. We will marinate Chinese cabbage in a large container. But before we put it there, we need to “stuff” the vegetable with beetroot-garlic marinade. To do this, move the leaves apart a little and use a spoon to put the marinade between them.
3. Next, place the vegetable in the pan and pour the remaining marinade on top. Place a flat plate with a full jar of water on the cabbage.
4. Leave the product in this form at room temperature for 1-2 days.
5. When the cabbage has been marinated for 1-2 days, it will become smaller in volume, and then it can be transferred to a smaller container for further pickling.

As an example, you can transfer the product along with the marinade into a plastic bag. Just remember to let the air out of it first, and only then tie it off. For greater reliability, Chinese cabbage is wrapped in 2 more bags.

1. We put the snack in the refrigerator for at least 3 days. The longer the cabbage and beets sit in the cold, the richer and tastier it will turn out. The ideal infusion time is 10-14 days (2 weeks).

You can add any spices to Korean pickled cabbage. You can adjust the taste of the entire dish with the taste of seasonings, so if you want to get the most piquant and exotic treat, experiment with spices.

To successfully marinate cabbage with beets in Korean, the following are suitable:

• freshly ground pepper, peppercorns, and a mixture of peppers;
• saffron;
• coriander and many other hot spices.

By the way, you can pickle not only white or Chinese cabbage; other varieties of your favorite vegetable are also suitable: cauliflower, broccoli, red cabbage, Chinese, Brussels sprouts and many others.

Korean-style cabbage with beets: a quick recipe

You don’t have to wait several days, or even weeks, to enjoy a delicious snack. Using a quick recipe for preparing Korean cabbage, you can try the dish you prepared yourself right on the same day. It only takes 15 minutes to sterilize the savory treat – and that’s it, the dish is ready to eat.

Ingredients

• White cabbage – 500 g;
• Beetroot – 0.5 kg;
• Onions – 200 g.

Products for preparing the filling

• Salt (table) – 120 g;
• Table vinegar – 900 ml;
• Sugar – 200 g.

How to make Korean cabbage with beets

1. Wash small beets in water, boil them, cut into strips.
2. We cut the cabbage not coarsely, but not very finely either.
3. Chop the onion into half rings.
4. Dissolve salt and sugar in boiling water, then add vinegar and chopped vegetables to the pan. Cook them for 10 minutes.
5. Place the cooked hot food in clean jars and fill them with marinade. Cabbage and beets should be sterilized for no more than 15 minutes in almost boiling water.
6. After 15 minutes the dish is completely ready.

Korean-style cabbage with beets is not just a simple and tasty dish, it is also quite filling. It’s not surprising if such a snack doesn’t last long. However, if supplies quickly run out, don’t worry, you will now always have excellent quick recipes at hand, thanks to which you can easily reproduce the snack again and again.

Don’t even doubt it, a simple homemade salad will become an exquisite decoration for a family meal.

Bon appetit!

At the market, in a row with Korean salads and homemade pickles, you can immediately notice elegant, bright pink slices of cabbage. Upon closer inspection, one irresistible desire arises - to quickly put a piece in your mouth and enjoy its aroma and crunch. And even though this delicacy is not cheap, this does not stop its fans. Korean-style cabbage and beet sells out at great speed on market day.

But why overpay? This delicacy is so easy to prepare at home! Shall we try?

Disputed pedigree

Despite the common definition of “Korean-style,” it is impossible to say that the dish comes from the Far East. Most likely, it was invented by the Slavs, and the process was initially based on fermentation, not pickling. In Ukraine, this dish is called nothing more than “Pelyustki” - petals. After all, chopped cabbage leaves, painted pink, look so similar to them.

Koreans, lovers of spicy snacks, made their own adjustments to the dish, in particular, an acidic pickling base. This only benefited the dish! After all, many new variations have appeared. Next, we will look at how to prepare Pelyustka cabbage with beet. The recipe for this dish has absorbed the best traditions of Eastern and Western cuisines; they are combined into one whole, complementing each other.

Ingredients needed for the snack

In addition to the cabbage itself, to prepare Pelyustki you need beets, garlic, sugar, salt, oil and vinegar.

Sometimes Korean-style cabbage with beetroot is supplemented with carrots and herbs. You can add your favorite seasonings at your discretion. The appetizer takes on a very tasty flavor if you replace some of the vinegar with lemon juice. Some housewives put a small green apple.

Approximate proportions of products

To prepare one kilogram of cabbage you need:

• vinegar and oil - 70 ml each;
• beets - 1 pc.;
• sugar - 70 grams;
• salt - 1 dessert spoon.

Cooking cabbage in Korean

It is most convenient to marinate “Pelustki” in glass or ceramic containers. Depending on the quantity, it can be a bowl, a saucepan, or even an ordinary jar. How to cut cabbage is a matter of taste. Some people chop it into regular thick straws. And some people prefer large squares and triangles with a side of 3-4 centimeters. with beet, can also be prepared from small heads of cabbage, which can simply be disassembled into petals by removing the stalk.

It is better to cut beets and carrots (if used) into regular circles, half rings or strips. Simply chop the garlic into pieces with a knife. Korean-style cabbage with beetroot is placed in a container in layers tightly adjacent to each other. Each of them needs to be sprinkled with a mixture of sugar and salt. Fresh or dried herbs are placed on the bottom of the dish, in the middle layer and on top of the vegetables.

Pickling process

Fill the stacked vegetables with brine. To prepare it, boil 400 grams of water with oil, and at the very end add vinegar. At this stage you need to show maximum attention! After all, when acid is added, the marinade behaves like boiled milk. Pour the hot liquid into a container with vegetables, cover with an inverted plate and place heavy pressure. An ordinary jar of water is suitable for this purpose.

The marinating process occurs in two stages. First, the snack should stand at room temperature, and only after 8 hours it should be put in the refrigerator. Cabbage with beetroot in Korean will be completely ready to serve in a day.

Alternative technology

Some people do not like vinegar, while others simply cannot tolerate it for health reasons. They will definitely love sauerkraut with beet! This snack does not require the addition of acid, and the fermentation process occurs through fermentation. Many chefs believe that this option is very healthy. If you are preparing Pelyustka cabbage with beet, the recipe for which does not require the presence of acid, the ingredients are taken in the same proportions. The only exception is sugar - you need to take the same amount of it as salt. The ripening process will take 3-4 days.

Serving

Bright pink cabbage with Korean-style beet looks very impressive in snow-white earthenware or ceramic dishes. It is served to the table in salad bowls, into each of which a serving spoon or special tongs are placed.

This appetizer goes well with most side dishes of vegetables, cereals, and beans. You can serve it with baked meat or fish, sometimes even instead of a side dish. This dish is eaten with forks.

On the table, Korean-style cabbage with beet goes well with other oriental spicy dishes, homemade pickles, and pickled mushrooms.

This dish will also be a wonderful addition to a dinner in folk Slavic style. smoked lard, baked fresh herbs - all these dishes go well with Pelyustki. This snack is often served with strong alcohol.

As can be seen from the name itself, the recipe “Pelyusta Cabbage with Beetroot” requires the presence of two ingredients - cabbage and beets. But why pelyuska? The whole point here lies in the method of slicing the cabbage - it must be shredded into large pieces that will look like large petals. Indeed, translated from Ukrainian, “pelyustka” means “petal.” And the taste of this dish will depend solely on the marinade with which the vegetables will be poured. So let's get started.

Recipes

The following selection of recipes is suitable for those who like it spicy. Today we will look at dishes such as pickled cabbage with beet, cabbage with beet in Korean and Korean beet.

Pelyustka with beet

In general, sauerkraut pelyusta with beetroot is a quick recipe, so it’s ideal for those who don’t like to spend a lot of time cooking. But even with minimal time investment, the hostess receives an incredible dish that is pleasant not only to the taste, but also to the outside. During the cooking process, the beets give up some of their color to the cabbage, and as a result, Pelyustka appears on the plate, colored in a pleasant crimson shade.

Main ingredients:

• cabbage - 1.4-1.5 kg forks;
• beets – 200 g;
• carrots – 100 g;
• garlic – 5-6 cloves.

Ingredients for marinade:

• water - liter;
• vegetable oil – 70-80 ml;
• 9% table vinegar – 200 ml;
• sugar – 100-110 g;
• salt – 2 tablespoons.

Recommendation! The amount of salt must be calculated according to its grinding - if you take “Extra”, then there should be no slides in the spoon, if you use regular coarse salt, then the slide in the spoon should be minimal.

Cooking process.

1. The preparation of pickled cabbage with beet starts with the marinade. To do this, you need to boil water, add salt and sugar to it. When they are completely dissolved, remove the container from the stove, add vinegar, oil and leave at room temperature until completely cooled.
2. Now let's move on to the main ingredients. We separate the cabbage into sheets and cut them into squares with a side of 4-5 cm.

   Advice! This size is optional. At your discretion, you can cut the cabbage into larger or smaller squares. Some housewives prefer to lay the leaves entirely.

3. Peel carrots and beets and chop into thin strips.
4. Cut the garlic into thin slices.
5. Place the prepared ingredients in the jar in layers: cabbage, beet, carrots, garlic - repeat the layers until the jar is filled to the top.
6. When all the vegetables are laid, the layers must be pressed.
7. Next, pour the cooled marinade over the ingredients, cover the jars with lids and leave at room temperature for 48 hours.
8. After this time, put the salad in the refrigerator for another day.

Korean beets

Buryak in Korean is a dish that can decorate even a holiday table, especially since it will represent something new. After all, you must admit that the popularity of Korean carrots began to gradually subside. And a new snack will come in handy.

This salad can be prepared very simply by using ready-made Korean carrot seasoning. But it will turn out much tastier when you make the marinade yourself! So let's get started.

Prepare ingredients:

• beets – 500 g;

  Advice! For this salad, choose hard beets, otherwise they will be difficult to chop!

• 9% table vinegar – 30-40 ml;
• salt – 0.5 teaspoon;
• sugar – 1.5 teaspoon;
• vegetable oil – 90-100 ml;
• garlic – 3 cloves;
• ground black and red pepper - half a teaspoon each;
• ground coriander – 1 teaspoon.

Cooking process.

1. Wash the beets under running water, remove the peel and grate them using a Korean carrot grater.
2. We peel the garlic and pass it through a press.
3. Combine the chopped beets with vinegar, salt, sugar, mix and leave for a few minutes until the juice is released.
4. Drain the resulting juice and add garlic and spices - pepper and coriander, mix everything thoroughly.

   Recommendation! The amount of spices indicated in this recipe is optional. Try experimenting with taste by adding little by little one or another component of the marinade. After all, everyone has their own taste - some like it sweeter, others more salty or peppery! Create your perfect dish!

5. So, we have achieved harmony in spices, now we need to make our beets fragrant. To do this, heat the vegetable oil almost to the boiling point and pour it over the beet, mix everything.
6. An amazing snack is ready. We put it in jars and put it in the refrigerator.

Korean beets with cabbage

The next recipe is another variation of vegetables cooked in Korean, and this dish is called Korean cabbage with beetroot. As practice shows, such a salad does not stagnate in the refrigerator for a long time, so you don’t have to skimp on vegetables.
Main ingredients:

• white cabbage forks - 1 pc.;
• beets – 2 pcs.;
• garlic – 4 cloves;
• onion - 1 head.

Ingredients for marinade:

• sugar - half a glass;
• salt – 2 tablespoons;
• water – 1 liter;
• vegetable oil – 100 ml;
• 9% table vinegar – 35-45 ml;
• bay leaf – 2 pcs.;
• black pepper - 5 peas.

Cooking process.

1. We wash the cabbage under running water, separate it into leaves and cut them into squares with a side of 2 cm.
2. We peel the beet and chop it - either into strips or using a Korean carrot grater.
3. Remove the husks from the garlic and cut into thin slices.
4. Peel the onion and chop it into small cubes.
5. Place the vegetables in a bowl and mix.
6. Let's move on to preparing the marinade. To do this, combine salt, sugar, water, vegetable oil, pepper and bay leaves in a separate container. Place the container on the fire and bring the mixture to a boil. Boil the marinade for 7 minutes, remove from heat and add vinegar.
7. We transfer the vegetables into jars, press them and fill them with marinade.
8. The salad should stand at room temperature for about 8 hours, or you can leave it overnight.
9. Store the finished dish in the refrigerator.

We looked at several options for homemade preparations using beets and cabbage. Have fun cooking, experiment with flavors and create new recipes! Be healthy!

All materials on the website are presented for informational purposes only. Before using any product, consultation with a doctor is MANDATORY!

I really love all kinds of Korean snacks, so I study and experiment in my kitchen, and of course for my family.

This dish is suitable for both a feast and just for every day. Very colorful, spicy-smelling, spicy, crispy and very tasty. Every housewife can prepare such a snack; it is easy and quick to prepare, and the ingredients are available.

Ingredients:

1. We start with cabbage. Cut it into cubes of about 2-3 cm. We remove very thick veins.

2. Grate the carrots on a coarse grater or Korean grater.

3. Also three or cut the beets into thin strips

4. Cut the garlic into large slices

4. Now add carrots, beets and garlic to the cabbage. Mix everything well. Cabbage with all the ingredients can be placed in a three-liter bottle or in a saucepan.

5. Now prepare the marinade. Put 1 liter of water on the fire, after boiling, add sugar, salt, bay leaf, peppercorns and sunflower oil.

Let it simmer for 10 minutes, then remove from heat, take out all the spices and add vinegar. Mix well and pour into our cabbage.

Press with a plate so that the marinade covers the cabbage; no need to put it under pressure.

Let it sit until it cools completely, then put it in the refrigerator. And after a day you can eat. When serving, you can add herbs or your favorite spices. This snack needs to be stored in the refrigerator; it doesn’t stagnate for a long time.

This is how beautiful it turns out...

Bon Appetit everyone!!!

Cooking time: PT00H30M 30 min.