How do Koreans prepare?
As you know, Asian cuisine is too sharp for our person. Therefore, even if you managed to comply with all the proportions and cook "exactly the same" cabbage, it is unlikely you would like it. So we will limit ourselves to our habitual predilections for the severity of food.
Even if you meet a Korean, he will not be able to tell you the universal recipe for this hot salad. At home, snacks there are as many options for its preparation, as we have - borscht. That's why we will tell you some of the most successful Korean cabbage recipes in this article.
Traditional recipe for cabbage with carrots
A sharp salad for this recipe can be cooked for holidays and everyday use, especially since the ingredients are found in the bins of any mistress.
Required products:
- cabbage - 2 kg
- carrots - 4 pcs.
- garlic - 2 heads
Brine
- liter of water
- tablespoonful of vinegar
- sugar and vegetable oil - a glass
- salt - 3,5 tablespoons
- Bay leaf
- black pepper peas and chili pepper powder
Cooking procedure
- Vegetables should be chopped finely: cabbage chop, carrots and garlic grate. Stir all the ingredients and put them in a container where the salad will be greased.
- All the ingredients for the brine, except vinegar, mix and bring to a boil and only then add the vinegar. Boil again and pour over the cabbage. You need to wait until the salad cools down and you can start to taste the dish, and put the remaining vegetables in cans for storage in a cool place.
Quick Recipe
It is perfect for those lovers of spicy dishes that do not agree to wait a week or even a few days before the salad is sufficiently soaked with brine. Having prepared a snack on this recipe, you can eat it the next day.
Ingredients
- one fork of ordinary cabbage
- carrots - 5 pcs.
- garlic - two heads
- beet
- chilli
For a brine, take these products: one and a half liters of water, half a glass of sugar, three tablespoons of salt, peppercorns, two tablespoons of vinegar and a glass of vegetable oil.
Cabbage is thinly chopped, and carrots and beets are ground on a grater. Garlic is best not to pass through the press, and cut with a knife. All the vegetables are sprinkled with red pepper, and then densely put in jars. Then all brine elements should be brought to a boil. Then the liquid is cooled, add vinegar to it and pour cabbage. It is better if you make a puncture in the center of the vegetables in the jar so that the brine has reached the bottom and the cabbage has salted out evenly.
You can not cover the snack with a lid. There will be enough ordinary gauze. To insist such a dish can only one day, after which it can already be served on the table.
Whichever recipe you choose, the main thing is not to try to imitate Koreans in sharpness. Since our taste buds are not so adapted to such spices, your favorite snack can turn into a gastronomic nightmare, so watch for the amount of pepper added.