Cook Korean cabbage for 1-2 hours.
Infuse the cabbage in Korean for another 2 hours.
Korean style white cabbage
Products
White cabbage – 3 kilograms
Carrots – 5 pieces of medium size
Garlic – 8 large teeth
Ground red hot pepper (or half fresh chili) – 1 teaspoon
Bay leaf – 3 medium leaves
Sugar – 2 tablespoons
Salt – 2 tablespoons
Vinegar 9% – 1 tablespoon
Vegetable oil – half a glass
Water – 1 liter
Harvesting Korean cabbage for the winter
1. Peel the cabbage from coarse leaves, Chop 2 kilograms of cabbage.
2. Wash, peel and coarsely grate 4 peeled carrots.
3. Peel the garlic (8 prongs) from the dry shell, press firmly on the prong from above with the wide side of the knife, then chop finely. So grind all 8 teeth. Alternatively, you can grind the garlic with a garlic press.
4. Put cabbage, carrots and garlic in a bowl, mix well.
5. Pour 1 liter of water into a large saucepan. Pour in 2 tablespoons of salt and sugar. There, add half a glass of vegetable oil, 3 bay leaves broken into pieces, 1 teaspoon of ground red hot pepper.
6. Heat the marinade to a boil and remove the pan from the heat.
7. Add 1 tablespoon of 9% vinegar. Mix.
8. Pour the hot marinade into a saucepan with cabbage, carrots and garlic.
9. Press down on top with a plate of suitable size so that the cabbage is completely covered with marinade.
Arrange the cooled Korean-style cabbage in sterilized jars and put it in a cool dark place for storage. She’s ready in a week.
Korean cabbage for the winter
Products
Peking cabbage – 1 kilogram
Garlic – 4 prongs
Ground red hot pepper – 1 heaped tablespoon
Lemon juce – 1 столовая ложка
Salt – 1,25 tablespoons
Sugar – 1 tablespoon
Vegetable oil – 1 tablespoon
Water – 1 liter
Harvesting Chinese cabbage in Korean at home
1. Cut the fork in half, cut the stump.
2. Cut 1 kilogram of Chinese cabbage leaves into 1 centimeter wide ribbons and put in a deep bowl.
3. Add 1 tablespoon of salt and sugar to the cabbage, mix and rub lightly with your hands.
4. Cover the cabbage with a plate and press down on top. Let it brew for 12 hours.
5. In a small bowl, pour a quarter tablespoon of salt and 1 tablespoon with top of red ground pepper.
6. Add 1 tablespoon of boiling water, 1 tablespoon of vegetable oil and 1 tablespoon of juice squeezed out of lemon, mix.
7. Finely chop the garlic and add to the pepper paste, stir.
8. Rinse the cabbage that has been in the brine for 12 hours: pour 1 liter of water into a bowl of cabbage, mix and drain the water.
9. Add garlic and pepper paste to a bowl of cabbage. Stir the cabbage with your hands, make sure that the spicy paste is evenly distributed. Use rubber gloves.
10. Place a bowl of cabbage in a plastic bag and let stand for 4 hours.
11. Stir the cabbage again and let stand for another 4 hours.
12. Arrange the snack in jars and refrigerate.
Korean spicy Chinese cabbage is ready. It can be stored for the winter if sterilized jars are used. The dish can be served immediately, but after 2-3 days the taste of cabbage will become more intense and balanced.
Delicious facts
– Korean cabbage is a very spicy appetizer, it is rather a seasoning for meat or vegetable dishes, a spicy addition to various salads. Traditionally, Korean cabbage is served with loose boiled rice.
– To chop – means to cut the cabbage with a knife into thin strips.
– You can even cook cauliflower in Korean: before using, disassemble the cauliflower head into inflorescences, which are previously recommended to be boiled for 2 minutes in boiling water.
– In Korea, the local variety of Kim-chi cabbage is used for cooking, which is very similar in structure and properties to Chinese cabbage. The hot food is also called “Kim-chi”, which means “salted vegetables”. Since Chinese cabbage is very soft (like a salad), it is recommended to use young heads of cabbage with soft leaves when harvesting Korean white cabbage.
– There are more than 100 Korean cabbage recipes, differing in the set of ingredients, the aging time in the marinade, and the cooking method.
– You can add whole or ground coriander seeds, chopped ginger, chopped fresh dill, parsley, basil and cilantro to the spice set for Korean cabbage.
– Korean cabbage is popular, which is cooked with the addition of raw beets, grated on a coarse grater.
– Ground hot peppers can be replaced with fresh chili peppers. Cut the pod in half, remove the seed box and cut each half into thin strips. Mix with chopped cabbage.
– Table vinegar can be substituted for apple cider vinegar. At the same time, increase the vinegar pouring rate by about 2 times.