Secrets of the correct preparation of cabbage in Korean

Many of us are fans of spicy and sometimes sharp Korean cuisine, especially if it is a question of pickled vegetables and mushrooms. These dishes are not only delicious, but also very useful, despite their acuteness.

There is a common misconception that these delicacies are being prepared for secret technologies, which are owned only by native Koreans. This is not true. To prepare your own delicacies, you do not have to be Korean and have top-secret skills. It's enough just to read this article and remember a simple recipe and recommendations to it. Today we will cook cabbage in Korean.

The recipe for cabbage in Korean

Ingredients:

• Head of cabbage - about 2 kg;
• Carrot - 4 pieces of medium size;
• Garlic - 2 full heads;
• Water - 1 liter;
• 9% vinegar - 1 tablespoon;
• Vegetable oil - 1 glass;
• Sugar - 1 glass;
• Salt - 3.5 tablespoons;
• Bay leaf - 3 pieces;
• Hot chilli or red ground - 0.5 teaspoon.

Preparation:

1. Finely cut the head and a large carrot. Grind the garlic cubes;
2. We put everything in a separate container for further salting;
3. To prepare the brine, mix the water, 3.5 tablespoons of salt, bay leaf, 0.5 teaspoon paprika, put on the fire and bring the mixture to a boil;
4. When the water reaches the boiling point - add the vinegar and cabbage;
5. We put the dishes aside with brine aside, waiting for the temperature to drop to room temperature;
6. Surplus brine - drain, cabbage, put in hermetic jars and leave in the refrigerator.

That's all. The dish is eaten chilled, it is an excellent additive and snack to the base, but it is stored for a very long time.

Peking cabbage in Korean recipe

In another way, it is called kimchi cabbage recipe in Korean. The cooking process is very light, however long, like much in Asian cuisine, but it is worth it to try.

Ingredients:

• Peking cabbage - 1 piece, weighing about one and a half kilograms;
• Garlic - 6 denticles;
• Hot ground pepper - 4 tablespoons;
• Salt - 150 grams;
• Hot water - 2 liters;
• Sugar - a teaspoon.

Preparation:

1. We clear the head from wilted or spoiled leaves;
2. We cut the cabbage along into four parts and spread them into a separate large container. It is recommended to be cautious in choosing a container for pickling, since a mixture of garlic and ground pepper is eaten. Ideal option - inexpensive plastic container, which will be used later only for the preparation of kim-chi;
3. Brine is prepared as follows: pour hot water 150 grams of salt and stir until there are no crystals;
4. Fill the resulting solution with a part of the head and cover with a plate for 12 hours. After 6 hours, turn portions of cabbage to the other side for uniform salting out;
5. After 12 hours, we make peppermint to cover the cabbage: put 4 tablespoons of ground pepper in a small container, squeeze six cloves of garlic on it and add one teaspoon of sugar. We need to get a kind of porridge, so in the dishes we pour a couple of tablespoons of water and mix everything well until a thick consistency;
6. This step is best done by wearing gloves. Each part of the vegetable is taken from the salt container and well coated with pepper porridge;
7. Spilled cabbage should be put back in an empty container and pour the brine, put a press on top, so that the juice is allocated;
8. After a couple of days we get an almost ready dish, remove the extra pepper and cut into oblong slices, watering them with sunflower oil.

The shelf life of the leaves of a salted vegetable in a container is very large, even throughout the winter. You want to taste a delicacy - get out how much you need, rinse off excess pepper, cut, oil and start eating.

Use the recipes to prepare cabbage in Korean, to surprise loved ones and friends, because there is little that can match the Asian vegetable salinity. Bon Appetit!