Korean cuisine has long won universal recognition due to its originality. Therefore, today we will look at Korean cabbage, provide a quick cooking recipe and accompanying recommendations. Let's get started!

Korean cabbage: “classic”

• white cabbage - 1-1.5 kg.
• carrots - 1 pc.
• purified water - 0.5 l.
• vinegar (6-9%) - 45 ml.
• granulated sugar - 75 gr.
• salt - 20 gr.
• sunflower oil - 140 ml.
• ground pepper, clove buds - to your taste

Korean cabbage and its recipe are quite easy to implement at home.

1. Free the cabbage from the top spoiled leaves. Rinse the rest, chop each leaf into squares of equal size. Place in a deep bowl and add oil.

2. Set the cabbage aside and make the marinade. For this purpose, you need to boil water, pour granulated sugar with salt and spices into it. After 3 minutes, you can turn it off and pour in vinegar.

3. Prepare a glass jar. Move the cabbage squares into it along with the oil and fill with the solution. Build the press, wait 7-9 hours.

Korean cabbage is ready. Here's a simple, quick recipe!

Korean cabbage in brine under oppression

• cabbage (white cabbage) - 2 kg.
• garlic (in teeth) - 3-5 pcs.
• sunflower oil - 240 ml.
• carrots - 3 pcs.
• vinegar - 0.2 l.
• salt - 50-60 gr.
• granulated sugar - 125 gr.
• filtered water - 1 l.
• Korean seasoning or pepper mixture (dry) - to your taste

Korean-style cabbage, or rather this recipe is implemented using oppression. The appetizer is aged at home. The technique is fast.

1. Pass the carrots through a coarse grater or a special device for Korean carrots. Chop the garlic cloves into slices (plates) and mix with the carrots.

2. First free the cabbage from spoiled leaves, then rinse and dry. Cut into 4 parts, chop each section into squares and disassemble with your hands.

3. Prepare a wide container and lay out the prepared vegetables in layers. First comes a mixture of carrots and garlic, then cabbage. Continue until all ingredients are gone.

4. Boil the amount of water according to the recipe. Add granulated sugar, all the spices to your taste and salt. Add oil and vinegar, stir and turn off the stove.

5. Season the vegetables with the resulting filling. Build a bend using a wide dish and a three-liter jar of water. Keep the snack in this form in the cold for 10-12 hours.

You can try Korean cabbage after a specified time. Instant recipe.

Korean Cauliflower

• granulated sugar - 0.15 kg.
• vinegar - 0.2 l.
• filtered water - 1 l.
• cauliflower - 0.7-0.75 kg.
• sunflower oil - 60 ml.
• garlic cloves - 4 pcs.
• carrots - 1 pc.
• salt - 20 gr.
• pepper seasoning - to your taste

Korean cauliflower has a traditional recipe. This recipe can be repeated by anyone.

1. Rinse the cabbage and separate the florets. Then place in boiling water and cook until softened, about 5 minutes.

2. Then drain the liquid and leave to cool. If the inflorescences are large, you can chop them randomly.

3. Bring the water to a boil according to the recipe. Pour granulated sugar and salt into it, add vinegar and oil. Time it for 4 minutes and turn it off. Pour this dressing over the cabbage florets.

4. Wait for it to cool down. During this period, pass the washed carrots through a special diamond-shaped Korean grater. Chop the garlic into slices, mix with carrots and all the spices.

5. When the cabbage reaches room temperature, add the prepared set of ingredients to it and knead. Leave in the cold for 7-8 hours and taste!

Korean-style cauliflower is quite unusual; the instant recipe is extremely simple.

Korean-style Beijing cabbage

• garlic cloves - 4 pcs.
• chilli pepper - 1 pc.
• Chinese cabbage - 2 kg.
• salt - 190 gr.

Korean-style Beijing cabbage and its recipe will please even the most sophisticated gourmet. Every housewife implements this recipe.

1. Wash the cabbage rolls and separate with leaves. Chop each leaf into oblong pieces (strips). Add salt, stir and set aside for 24 hours. This period is allotted for marinating.

2. After the specified time, rinse. Pass the garlic cloves through a crush, mix with chopped chili and any spices to your taste. Add to cabbage.

3. Record 20 hours, this is the time the cabbage is aged in the kitchen. Then the appetizer is transferred to the cold and waited for another 5 hours.

Korean cabbage kimchi (chim chim, chim chi)

• peeled garlic - 1 cup
• Chinese cabbage - 2 heads
• onion - 1 pc.
• ginger root (medium) - 1 pc.
• red pepper flakes - 1/4 cup
• rice flour - 120 gr.
• medium carrots - 2 pcs.
• soy sauce - 100 ml.
• green onions - 30 gr.

Korean kimchi cabbage has a rather interesting recipe. The dish is not suitable for quick cooking. The procedure will take several days.

1. Prepare highly salted water (brine). For 5 l. liquid accounts for 1 kg. salt. Before salting, cut the cabbage into 4 parts. Place the future chim chi in a salty solution. Korean cabbage should be completely covered with brine. The recipe is simple.

2. Place a bend on top of the workpiece. This will ensure thorough salting. The procedure will take up to 2 days. The readiness of the vegetable can be checked by the stalk; it should not break.

4. Pass the carrots through a blender or chop into thin strips. Chop the green onions. Turn the garlic and ginger into a paste. Make jelly from rice flour.

5. Korean kimchi cabbage will have a semi-liquid dressing. The composition implies a quick preparation recipe. Boil flour in 700 ml. water. Achieve viscosity and homogeneity from the product.

6. After cooling, the jelly should be mixed with vegetable dressing, pepper and soy sauce. Each cabbage leaf must be treated on both sides with the finished mixture. Use rubber gloves.

7. Place the prepared vegetable in a storage container. Refrigerate the cabbage for a day. Don't forget to cut the kimchi before serving.

Korean cabbage can be prepared in several ways. In any case, the salad turns out to be piquant and really tasty. Experiment with cooking unusual dishes more often. Household members will be delighted with the new salads.

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

This is just a great appetizer for the holiday table and beyond. Very few people can remain indifferent to such a salad. At least I won’t find anyone like that among my friends.

And, of course, I selected the most delicious options for such preparations. You can cook using both long-term methods and quick recipes. Only quick options must be stored in a cold place and should not be prepared in very large volumes. Although, from my own experience, I know that such cabbage will not be stored for a long time and is eaten away.

Recently, cabbage cooked in Korean has become no less popular than regular or cabbage. By the way, I also recommend looking at recipes made from this vegetable, they are simply amazing. But let's return to our topic.

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.

Homemade Korean white cabbage with beets

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

Ingredients:

• Beetroot (large) - 1 pc.
• Onion - 1 piece
• 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.

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 piece
• 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

• 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.

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

For brine (per 1 liter of water):

• Sugar - 4 tablespoons
• Salt - 2.5 tablespoons
• Vegetable oil - 100 ml
• Vinegar 9% - 4 tablespoons

Such preparations always turn out very tasty. Be sure to try this option and treat your guests in winter. I think that after trying it, your girlfriends will turn to you for the recipe. And you will still think about whether to give it to them or not.

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.

If you are tired of sauerkraut, then Korean-style cabbage - kimchi - will suit the table. Spicy, spicy and unusually beautiful appetizer for the table.
The very name “Korean style” suggests that the dish should be very spicy. But it’s very spicy, keep in mind that you can’t eat it like a salad. Just like Korean carrots - you can’t eat too much of them. Depending on the preferences of their household members, our housewives prepare it in different ways. Spicer, sour, sweeter, more aromatic, add various spices.

Kimchi, like our sauerkraut, is a snack. Koreans rarely eat this dish on its own and usually serve it as an accompaniment to other dishes, especially rice. For Koreans, kimchi with rice is the most delicious food, where neutral-tasting rice and spicy, salty kimchi harmoniously complement each other.

Korean cabbage for the winter. The most delicious recipe for Korean cabbage at home

Korean cabbage is the perfect appetizer! Kimchi is a spicy appetizer made from cabbage marinated with spices, beets, carrots, and garlic. Try this easy homemade Korean cabbage recipe.
Compound:
Cabbage - 1 head
Beetroot - 1 pc.
Carrots - 1 pc.
Garlic - 1 head
Vegetable oil - 0.5 cups
Vinegar - 0.5 cups
Salt - 1 tsp.
Sugar - 3 tbsp. l.
Bay leaf - 1 pc.
Coriander (seeds) – 1 pinch
Cloves - 2 pcs.
Water - 1 l

How to cook cabbage in Korean:

Cut the cabbage into medium-sized pieces.

Peel and chop the garlic. Transfer to cabbage.

Peel the carrots, wash and grate on a coarse grater.

Peel the beets, wash and grate on a coarse grater. Transfer everything to the cabbage. Mix.

Pour water into the pan. Add vegetable oil. Pour in vinegar.

Add sugar.

Add salt. Add spices. Bring the brine to a boil.

Pour boiling brine over cabbage.

Cover with a plate and press down. Place a weight on top. Leave the Korean cabbage for a day.

Korean cabbage is ready! Bon appetit!

White cabbage kimchi. Recipe for Korean cabbage for the winter in pieces

Pickles in the style of Korean cuisine. An excellent snack for vodka - crispy, spicy, and simply good as an addition to boiled or fried potatoes. By the way, the best time for sauerkraut is from 5 to 16 lunar days. Those. you can do it right now (until November 14).
Compound:
5 kg of white cabbage from varieties suitable for pickling
1 kg red bell pepper
400-500 g garlic
300-500 grams of hot pepper (or 80 grams of hot ground red pepper)
1.3 cups of salt (about 350 g) - non-iodized, preferably rock salt.

Preparation:

For this pickle you need to take small, very dense heads of cabbage. Cut each into 6-8 pieces along with the stalk so that the slices do not fall apart. Place the cabbage in the bowl as tightly as possible.
Boil 5-6 liters of water, pour in 1 cup of salt. Stir until the salt is completely dissolved and pour boiling brine over the cabbage. Press down with a press and leave for 3 days. During this time, the brine will become cloudy and the cabbage will ferment slightly; bubbles and a small amount of foam may appear on the surface of the brine.

Pass sweet peppers, hot peppers and garlic through a meat grinder or blender. Add 4-5 tbsp. spoons of salt, stir until the salt dissolves.

Drain the brine from the cabbage. And rinse thoroughly under running cold water, spreading the leaves and at the same time inspecting the cabbage for damaged parts, which we immediately remove.

Coat the cabbage slices with the hot mixture, pushing the leaves apart and pressing with your hands so that the slices gather into their original shape. Since the mixture with pepper is very hot, in order to avoid work-related injuries, it is better to carry out the operation of coating the cabbage with gloves.

And place the cabbage tightly in the bowl again. Press firmly and place the load. The brine should come out of the cabbage. Leave for 3-4 days at room temperature, preferably in a tightly sealed container, as the salting process produces an unpleasant odor. Store the finished product tightly closed in a cool place, under a layer of brine. Can be placed in glass jars.

To use, take out the required number of cabbage wedges and cut into small pieces. Bon appetit!

Korean cabbage Kimchi. The most delicious recipe for the winter

Compound:
Peking cabbage - 2 pcs.
Garlic-6 cloves
Chili pepper-5 pcs.
Drinking water - 1.5 l
Salt - 3.3 tbsp. l.
Sugar-1 tsp.
Ginger (root) -50 gr

Advice
Wear gloves for any contact with red peppers and hot paste.

Preparation:

Peel the cabbage from damaged leaves and rinse under running water.

From the root side, cut the forks lengthwise to 1/3 of the height and move the halves apart.

Tearing the cabbage further, separate the halves from each other without damaging the top leaves.

You can cut the cabbage leaves into bite-sized square pieces.

Prepare a saline solution from water and 3 tbsp. l. salt. The salt should completely dissolve. Pour the solution over the cabbage and press down with pressure so that it does not float. If you add other vegetables, they also need to be placed in the solution along with cabbage. Leave for 5-7 hours, or overnight.

Peel the pepper from seeds and finely chop or mince. Pass the garlic through a press or grind together with the pepper in a meat grinder. Grate the ginger.
Mix 0.5 tsp. salt, sugar, garlic, ginger and pepper. If available, add fish sauce or shrimp paste. Mix everything.

After soaking, remove the cabbage, lightly squeeze out the brine and place on the table.

Sequentially turn off the leaves and coat them with the spicy filling.

When all the leaves are covered with the mixture, put the cabbage back into the fork.

Place the cabbage and vegetables in a glass or enamel container. Chopped cabbage can be placed in jars. Pour a small amount of brine in which the cabbage was salted. Put oppression. The liquid level should just cover the crushed cabbage. Leave the kimchi for 4-5 days at room temperature.

Cabbage will be suitable for eating on the 3rd day. For longer storage, it is necessary to withstand all 5-7 days. Store in the refrigerator or cellar.
Serve sliced ​​as an appetizer or can be cooked with meat. Bon appetit!

On a note
If desired, you can add daikon, pear, celery root, carrots, green onions, but the percentage of cabbage should be higher. Additives need to be cut into thin strips.
To give cabbage a true “Korean” taste, be sure to use Korean fish sauce or shrimp paste (1-1.5 tbsp). They can be purchased from Koreans who sell their pickles.
Instead of chili pepper, you can use ground red pepper (2-3 tbsp.). But it’s better to replace it with hot pepper flakes (for the same Koreans).

Spicy Korean cabbage (chimcha). Method for preparing chimchi for the winter in a jar

Compound:
Beijing cabbage - 1 fork
Water-1.5 l
Salt-3 tbsp. l.
Sugar-1 tsp.
Garlic - 12 large cloves
Hot pepper-2-4 pcs.
2-3 small onions (preferably green onions)
Carrots - 1 pc.
Ginger - a small piece

Preparation:

Prepare the brine. Throw the salt into the water and bring to a boil and completely dissolve. Now let the brine cool completely.

Then you can disassemble the Chinese cabbage cut in half into sheets. Prepare vegetables. Cut the carrots into thin strips and onion rings (it is better to use green onions).

Place cabbage leaves and vegetables in layers in a bowl.

Pour cooled brine, cover, put under pressure and leave in a warm place for a day.
After the time has passed, drain the brine. If necessary (test for salt), rinse under running water.

Now let's prepare the dressing. Let's pass the hot pepper along with the garlic through a meat grinder with a fine mesh. Grate a piece of ginger, peel it, on a fine grater.

We mix this entire thermonuclear mixture with sugar, and then coat our cabbage layers. We compact it well and put it under pressure again. Our vegetables will release liquid on their own, so you don’t have to worry about them. We leave it warm in this form for another 2-3 days - just take a sample, like for acid. At first, you will think that the taste is saltier than necessary. Over time, the pepper will dull the taste of the salt. The result is this combination of taste: sour-spicy and very appetizing!

Those who like something spicy - from the "fire-eaters" tribe - will like this appetizer. Of course, you can’t eat a lot of this cabbage right away, otherwise you might catch fire.

So, we eat little by little from half-liter jars. Bon appetit!

A simple recipe for Chinese cabbage kimchi step by step

Some Korean cooks add ginger, sesame seeds, carrots, pine nuts, pears, chestnuts, seaweed and even salted small shrimp and oysters to kimchi. This recipe turned out to be the most delicious and simple.

Compound:
Beijing cabbage - 1 head
Ground chili pepper - 1 tbsp. l.
Fresh hot pepper - 1-2 pcs.
Garlic - 4-5 cloves
Fresh ginger - 2 cm
Coriander (seeds) - 1 tsp.
Rock salt
Vegetable oil - 1 tbsp. l.

Preparation:

Cut the cabbage lengthwise into 4 pieces, add salt and place tightly in a saucepan or cup.

Pour brine over the cabbage so that the top leaves are completely covered. Place an inverted saucer on top of the cabbage to prevent the top leaves from floating up. Leave the pan with cabbage in a warm place for 2 days.
To prepare the brine, take 2 tbsp. l. salt per liter of water. Dilute salt in hot boiled water and leave to cool. Fill with cold brine. 1 head of cabbage required 1.5 liters of brine.

After 2 days, prepare the dressing for the cabbage. Grind fresh pepper (without seeds) with garlic in a mortar, blender, or meat grinder. Add chili pepper, crushed coriander, grated ginger, vegetable oil, and you can also add a pinch of salt.

Rinse the salted cabbage under running water, squeeze, cut into squares, mix with dressing. Place in a plastic container, close with a lid, and again put in a warm place for 1-2 days to ferment.

Then store in the refrigerator. When serving, you can sprinkle with sesame seeds and fresh herbs.
If you are preparing a lot of kimchi and plan to store it in the refrigerator for a long time, then you do not need to add vegetable oil. Bon appetit!

I hope that the “fire-eaters” will like the recipes from the article and that you will crunch this spicy Korean cabbage with pleasure. I would like to invite fans of mushroom appetizers to check out my colleague Ivan’s blog for delicious recipes for pickled mushrooms for the winter. Cook with pleasure!

Korean cabbage according to the instant recipe is a worthy competitor to other spicy vegetable snacks. At home, pickled salad can be made quite easily, simply and quickly. At the same time, it will meet all the canons of traditional Korean cuisine. The taste of the dish depends on the composition of the ingredients. I offer two delicious recipes, with Korean carrots and beets.

I like that you don’t have to chop the cabbage, so the salad looks original. However, if you want to speed up the process, do so. As for spices that add an oriental touch, you can take ready-made carrot seasonings in a package. Or make your own dressing by adding cumin, coriander, several types of pepper, including hot chili.

Instant Korean cabbage and carrots

Homemade Korean salad can be made cold by adding ready-made Korean carrots. In less than a day, a delicious snack will appear on the table.

You will need:

• Small fork.
• Large carrot.
• Sunflower oil – 60 ml.
• Table vinegar – 2 large spoons.
• Salt - a tablespoon.
• Granulated sugar - 2 small spoons.
• Coriander, cumin, red pepper, allspice peas.
• Garlic cloves – 3 pcs.

Vary the amount of spices according to your preferences.

How to cook quick cabbage

For convenience, first divide the head of cabbage into halves. Then cut each one into small pieces.

Place in a wide bowl to make it easier to mix the mixture. Salt and sprinkle with sugar. Use your hands a little, as when salting, to help the cabbage release its juice.

Chop the carrots on a special Korean grater. Place in a separate bowl.

Rub the garlic cloves into a paste there (you can crush them with a press).

Heat oil in a frying pan. Heat high until smoking appears. Pour in the spices, hold for literally 30-60 seconds so that they open up and release the aroma.

Pour into bowl with carrots. Mix thoroughly.

Transfer the Korean carrots to the cabbage. Stir the contents.

Transfer to a more compact bowl and cover with a plate of the appropriate diameter. Press down with pressure.

Place the pan in the refrigerator. The ideal infusion time is overnight, or 10-12 hours. The salad can be stored for no more than two weeks on the refrigerator shelf.

The most delicious quick cabbage with beets

Beets are a frequent guest in cabbage salads. It gives the appetizer a beautiful color, a tart taste, and the petals are pleasantly crispy. It’s not a shame to show off an appetizer to your guests, decorating the holiday menu. The workpiece is poured with hot pouring, which allows the cabbage to quickly marinate.

• White cabbage – 3 kg.
• Garlic heads - a couple of pieces.
• Red beets – 200 gr.
• Carrots – 200 gr.
• Vegetable oil – 100 ml.
• Acetic acid, table - 200 ml.
• Coarse salt - 5 small spoons.
• Water - liter.
• Sakha sand – 170 gr.

How to marinate:

1. Remove the top leaves from the cabbage fork, divide in half, cut out the stalk.
2. Cut the forks into squares (pieces).
3. Peel the beets and chop into strips. Chop the carrots in the same way. Divide the garlic cloves in half lengthwise.
4. Place vegetables in layers in a wide bowl, sprinkle with garlic. Be sure to make the top layer of cabbage.
5. Boil water in a saucepan, add bulk spices to the boiling water, pour in oil. Boil until the salt and sugar dissolve. Pour in the acid and remove from the burner.
6. Immediately pour into the bowl with vegetables. Place the oppression on top.
7. Marinate for 3 days. Then take a sample and put the remainder into jars. Refrigerate.

A few secrets of home pickling

• Be sure to read the recipe to the end and then get started.
• For the initial steps, take a wide bowl to make it easier to mix the contents.
• For snacks with a lot of hot spices, use gloves to protect your hands.

To help beginning “preparers,” I suggest you carefully watch a video with a step-by-step story about the intricacies of preparing Korean cabbage quickly. Have delicious snacks on your table!

Korean cuisine is distinguished by a special spice that can be found in almost all dishes. And today I propose to use it to prepare cabbage.

The early varieties have already passed away, but the mid-late pickling varieties are almost ready. The cabbage will turn out simply wonderful with a spicy, spicy taste.

It is very simple to prepare this snack at home, and according to the suggested recipes it is also quick. At the same time, it will turn out no worse than what you buy at food markets.

This type of cabbage is always the first to leave the table, because many people like the spicy taste.

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

If you suddenly want something spicy 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 slide;
• odorless vegetable oil – 200 ml;
• salt – 3.5 tbsp. (without slide);
• bay leaf – 3 leaves;
• hot ground pepper – ½ tsp.

Preparation progress:

Roughly chop the cabbage. What it will look like doesn’t matter. These can be quite large pieces, thin strips or squares.

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

Peel the garlic. Grind.

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

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

Pour over the prepared cabbage and leave until completely cool.

The 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 fresh cucumber and sweet bell pepper into it. Then it will turn out even better.

Delicious cabbage with Korean carrot seasoning

This salad tastes a little like Korean carrots, but still different. The appetizer is prepared very quickly - from the start of cooking to serving the dish, no more than 20 minutes pass.

Ingredients:

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

You should try to cut the cabbage into thin, long strips.

Carrots will add not only flavor 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 a thin long straw.

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

Transfer the prepared vegetables to a deep bowl. Add chili - it can be in powder form or presented in fresh pieces - garlic and spices passed through a crush.

As a rule, they contain chopped basil, cloves, coriander and red hot pepper. 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 pour in vinegar.

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

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

Korean-style cauliflower: fast and tasty

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

The cabbage turns out to be moderately spicy and moderately salty. Although by trial and error you can choose your own proportions of hot chili. Aromatic herbs are used as a flavor enhancer - coriander (seed), cilantro and dill.

Ingredients:

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

Preparation:

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

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

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

Remove the husks from the garlic cloves.

Place a pot of water on the stove. Salt it and cook the cauliflower. It will be ready in 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 it over the prepared cabbage.

Place the previously chopped greens in the same bowl and pass the garlic through a press. Sprinkle the appetizer with pepper slices and coriander seeds on top.

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

Korean kimchi cabbage (kimcha, chim-chim) - a recipe (method) for preparing it at home

This cabbage is surprisingly easy to prepare.

Ingredients:

• carrots – 150 g;
• Chinese cabbage - two heads;
• 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 tbsp;
• chives - 50 g;
• rice flour – 2.5 tbsp.

Preparation:

Rinse the cabbage. Cut it into two parts and move the leaves apart. Place the vegetable in a bowl of water and then drain in a colander.

Now thoroughly sprinkle the surfaces of the leaves with salt. This will help the juices release and make them softer. Let it stand like this for about four hours and salt it. It needs to be turned over periodically to release as much juice as possible.

Stir rice flour into 500 ml of water using a whisk. Place the mixture on the stove and bring to a boil over low heat, stirring constantly. As soon as bubbles appear, add granulated sugar to the mixture. Mix everything well until it dissolves. Turn off the heat and let the mixture cool.

Cut carrots and radishes into thin short pieces. Chop both types of green onions.

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

Cover the bowl with cling film and let it sit for a while.

4 hours have already passed and the cabbage is ready for pickling. Rinse it under running water to remove excess salt. Now put rubber gloves on your hands and get to work. Each cabbage leaf must be thoroughly coated with the present filling.

Don’t skimp on the mixture: the more of it put between the leaves, the tastier the cabbage will be.

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

Serve after cutting into convenient portions.

The most delicious recipe for Korean cabbage with beets

A delicious snack from the series of Korean pickles includes cabbage with beets. The salad not only tastes great, but is also incredibly beautiful. So you can include it in your holiday table menu!

Ingredients:

• white cabbage - medium size forks;
• beets - 2 pcs.;
• carrots - 1 pc.;
• garlic - 5 cloves;
• water – 1l;
• vinegar 9% - 125 ml;
• granulated sugar – ½ cup;
• 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 the carrots.

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

Peel the garlic cloves and cut into fairly large pieces.

Place all prepared ingredients – carrots, garlic and beets – into a bowl with cabbage. The ingredients must be mixed and placed in a tall saucepan.

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

After the marinade has simmered for 10 minutes, turn off the heat and remove all spices. Pour in the vinegar and pour the mixture over the prepared cabbage. Press it with a plate to “drown” it in the marinade. Do not use oppression.

Let it cool completely and put it in the refrigerator for 24 hours. When serving, you can sprinkle with any herbs.

Video: Korean-style cabbage Pelyustka (pelyustka)

Let's prepare another Korean-style cabbage snack - Pelyustka.

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 tbsp);
• 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!