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Pickled appetizers and salads are famous and popular all over the world. But not everywhere there is a tradition to prepare them for the winter in the form of canned food, as in Our Country. However, this is not surprising, because there are few countries with such a harsh climate in the greater territory of the country as in Our Country. Therefore, if we consider traditional Korean pickled vegetable salads, then in most cases the recipes for these dishes are designed to be consumed within the next few days or a maximum of weeks.
But, of course, wise hostesses have long ago made up for this shortcoming of Korean cooking and learned how to prepare Korean vegetable snacks so beloved by many so that they are preserved throughout the cold season. This article will discuss in detail the recipe for making pickled cauliflower in Korean for the winter.
The composition of the workpiece and preparatory work
To make this amazing snack, you need to find:
- Cauliflower – about 1 kg;
- Carrots – about 250 grams;
- Sweet bell pepper – about 300 grams;
- Hot pepper – 1 pod;
- Garlic – 2 medium heads.
On sale, such a seasoning is now quite common, but if you could not find it or you want to do it yourself, then you need to find the following components:
- Ground coriander – in the amount of 1 tablespoon.
All other spices are taken in the amount of half a teaspoon;
- Ground black pepper;
- Cardamom;
- Nutmeg;
- Carnation;
- Bay leaf.
If you immediately decided to make a preparation of instant Korean-style pickled cauliflower for the winter, then coriander and black pepper are taken not in the ground, but in the whole form in about the same amount.
Finally, for the marinade, you will need to dilute 700 g of salt, 40 g of sugar, 100 ml of vegetable oil and 100 g of 100% vinegar in 6 ml of water.
So, first, pay all your attention to the pre-treatment of cauliflower.
After that, the cauliflower is thoroughly washed under running cold water, freeing both from excess salt and from possible remaining midges and bugs. Carrying out this procedure is guaranteed to save you from uninvited guests.
Now you need to disassemble all the cauliflower you have into inflorescences. This procedure is usually carried out by hand, but inflorescences that are too large are more convenient to cut with a knife. At this stage, the cabbage must be weighed. According to the recipe, it should be exactly one kilogram. If the cabbage turned out to be a little more or a little less, just adjust the ratio of other ingredients used in one direction or another.
The last stage of the preparatory work is that before pickling the cauliflower, you need to blanched it. To do this, fill the pan with so much water that all the cabbage is hidden in it, bring it to a boil and throw all the cabbage divided into inflorescences into the pan. Keep the cauliflower in boiling water for no more than 1-2 minutes and remove with a slotted spoon to a separate dish.
Since the cauliflower treated with boiling water becomes more elastic and crumbles less, after cooling, for the convenience of laying it in jars, you can divide the cabbage into even smaller inflorescences, if necessary.
The preparation of the rest of the vegetables is that the carrots are peeled and rubbed with a Korean grater, the peppers of both types are freed from seeds and tails and cut into strips, and the garlic is peeled and chopped with the same grater.
Basic pickling process
At this stage, you will need a large bowl or saucepan, where you put all the cooked and chopped vegetables, headed by cabbage, and add all the spices according to the recipe. Spices must be thoroughly mixed with vegetables.
Since you are preserving cauliflower for the winter, it is necessary to prepare in advance the required number of sterilized and dried jars, as well as lids for them. A mixture of cabbage with other vegetables and spices is tightly packed into jars approximately shoulder-length.
The marinade is prepared quite simply: all the ingredients, except for vinegar, are mixed, heated to + 100 ° C and boiled for 3-4 minutes. Then vinegar is added to the marinade and everything is stirred again. Each jar of cauliflower is carefully poured with hot marinade so that the glass does not burst. The filling level should not reach 1 cm to the edges of the neck of the jar.
If you are not going to save cabbage for the winter, then it is enough to wait a day and taste the resulting dish. Even the aroma of pickled vegetables should impress you, and even crispy cabbage, peppers and carrots will not fail to conquer even the most sophisticated gourmet with their taste.
Cabbage sterilization
There is nothing complicated in the process itself. If you use the usual old-fashioned method of sterilization in boiling water, then you need to prepare a wide flat pan, on the bottom of which put a linen napkin, on which you put jars of harvested cabbage. Warm water is poured into the pan so that its level is flush with the shoulders of the cans. The jars themselves are pre-covered with sterile lids, but not yet rolled up with them. The pot with jars is put on heating and the water in it is brought to a boil over medium heat. For normal sterilization, it is enough to boil 0,5-liter jars for 10 minutes, and liter jars for 20 minutes.
If, nevertheless, such a process seems too complicated for you, you can sterilize jars of cauliflower in the oven, and even better in an air grill. In the oven, the sterilization time is slightly increased by heating the oven and is about 20 minutes for 0,5-liter jars and 30 minutes for liter jars. The oven temperature should be around +200°C.
If you have a convection oven, then the easiest and fastest sterilization process takes place in it. It is enough to place the jars with ready-made blanks in the bowl and turn on the device at a temperature of +150°C for 10-15 minutes.
After the end of the sterilization procedure, the jars with cabbage are immediately rolled up with lids, turned upside down and wrapped until completely cooled.
Of course, the recipe for making pickled cauliflower is not the easiest and can take you about two to three hours, but the result is truly worth it. You will always have an exquisite and tasty dish ready, which you can enjoy both with your family and put on the court of guests.
