Kimchi and other Korean cabbage recipes for the winter

How to choose and prepare a vegetable correctly

The cooking technology involves the selection and preparation of vegetables for direct pickling:

1. The fruits are selected when ripe, without signs of spoilage.
2. Wash the head of cabbage and dry it. Cut into required pieces.
3. In addition to traditional types, kohlrabi is used; it must be peeled and grated into long strips, like carrots.

Korean cabbage salad

Every housewife strives to master new recipes in her kitchen, and Korean cuisine is no exception. In recent years, Korean snacks have become so popular that recipes can be learned without much trouble. Everyone knows Korean carrots, but you can easily replace them with cabbage or beets. These vegetables marinate well and absorb all the spices. Today we will take regular white cabbage, which will make a wonderful spicy salad appetizer. To give it some piquancy, take garlic, chili pepper and a special Korean seasoning for vegetables; it is easy to buy in both the store and the market.

Grocery list:

• 500gr. white cabbage;
• 250gr. carrots;
• 2 tbsp. 9% vinegar;
• 3-4 cloves of garlic;
• 1 tbsp. granulated sugar;
• 0.5 tsp. salt;
• fresh or dried chili pepper to taste;
• 1.5 tbsp. seasonings for vegetables in Korean.

How to make white cabbage in Korean

1. Take a sharp knife and chop the cabbage into thin strips. If you have a special shredder, you can use that too, as long as you get thin vegetable shavings.

2. Grind the peeled carrots on a Korean grater to obtain long and thin strips. For this recipe, it is better to use bright orange carrots, which are both juicy and sweet. The appetizer will be brighter and tastier. These two vegetables are great friends and create a wonderful duet.

3. Combine them, salt and add sugar with Korean seasoning.

4. We also add spicy ingredients to the vegetables: garlic and chili pepper. Grate the garlic and cut the pepper into small pieces. If you don't have fresh chilies, use dried red hot peppers.

5. Heat the vegetable oil; you can heat it in a frying pan. Pour into vegetable mixture. This way the spices will reveal their aroma much faster. Pour vinegar over the appetizer and place in a cool place to marinate for a couple of hours. Place the finished dish on a plate and serve. Store leftovers in the refrigerator, covered.

We serve it to the table and treat everyone.

Author: Natalya

Enjoy your meal!

Instant recipes

Using the components of the classic recipe, if you don’t have enough time, you can prepare it in an accelerated way:

1. Wash the head of cabbage, cut into pieces, cut each into squares. Place in a container.
2. Grate the peeled carrots, chop the garlic, mix all ingredients.
3. Sprinkle with spices, sugar, salt, add turmeric (tip of a spoon).
4. Pour in oil, vinegar and 50 ml of warm boiled water.
5. Leave for 4-5 hours.

In a bucket

It is convenient to cook large portions in a bucket.

Necessary:

• Chinese cabbage - 5 heads;
• salt - 90 g;
• sugar - 140 g;
• water - 950 ml;
• carrots - 650 g;
• sunflower oil - 55 ml;
• vinegar - 65 ml;
• hot pepper - 8 g;
• coriander - 15 g.

Cooking diagram:

1. Wash the heads of cabbage and cut into four parts. Place in a bucket.
2. Prepare a marinade from water, granulated sugar and salt.
3. Pour into the cabbage and set the press and leave for a day.
4. Drain the marinade.
5. Pour in spices, pour in oil, vinegar, add peeled and julienned carrots. Mix everything.
6. Pour in the marinade and put under pressure for two days. Keep refrigerated.

Step-by-step recipe for spicy white cabbage for the winter

If you think that the previous recipe contains too many vegetables, then you can get by with cabbage alone. But I still dare to recommend adding sourness to it in the form of cranberries. Fortunately, today you can buy it frozen in any supermarket.

If in doubt, add it to only one jar to try, so you know for sure whether it’s yours or not.

Ingredients for 3 cans of 0.5 l:

• Cabbage - 1-1.5 kg
• Ground and allspice - 1 tsp each.
• Garlic - 6-8 cloves
• Dill seeds - 1 tsp.
• Coriander seeds - 1 tsp.
• Vinegar 70% – 30 ml
• Sugar - 1 tbsp.
• Salt - 1 tbsp.
• Vegetable oil - 30 ml
• Water - 1 liter
• Cranberry - to taste

Preparation:

1. Shred the cabbage as thinly as possible. Ideally, you should use a special tool or food processor, and not a regular knife, which is very difficult to cut thinly with.

2. Pour 1 liter of water into a separate pan, add all the dry seasonings, salt, sugar, vegetable oil and sliced ​​garlic.

Stir and bring the mixture to a boil.

3. When the marinade boils, pour it over the cabbage, add vinegar essence, a few cranberries (optional), place an inverted plate on top so that it fits freely into the pan and prevents the cabbage from floating. Cover the pan with a lid and leave the cabbage to marinate at room temperature for 24 hours.

4. After a day, put the finished snack into sterilized jars up to the neck, close with screw caps and store in the refrigerator. If you don’t want to wait, you can eat it right away; the Korean cabbage is already ready.

For greater reliability, before tightening the jars, they can be sterilized, as shown in the previous recipe.

Korean-style kohlrabi for the winter

Kohlrabi is grated. You can use the same knife to chop it as for slicing carrots in Korean.

Store the snack in a cool, dark place.

With carrots

Cabbage is cut into squares, garlic into thin slices, carrots into very long strips. Placed in containers in layers.

To make the snack less sour, regular vinegar can be replaced with apple cider vinegar.

Without sterilization

This is a very simple, quick and delicious recipe.

Korean cabbage is hermetically sealed with sterile lids. In winter, store in the dark and in the cold.

Korean-style cabbage in jars with beets

Salad with beets for the winter is very beautiful, bright burgundy color. You can add any spices to the basic recipe in arbitrary proportions.

The salad can be placed in sterile jars and covered with nylon lids. You can leave it in the same container where it was marinated. Store the snack in the cold.

Recipe with turmeric

Thanks to turmeric, this dish turns out golden in color. Cabbage for it is cut coarsely - into squares with a side of 5 cm.

Instead of turmeric, you can take saffron, and replace regular salt with sea salt.

Features of cooking in Korean

Korean cabbage is a type of national Korean dish called kimchi. Fermented vegetables that form the basis of the dish can be different: cabbage, radish, cucumbers.

All varieties of kimchi, with a low calorie content (80 kcal per 100 g of product), are rich in minerals, vitamins and fiber. Therefore, eating them not only diversifies the table, but is also good for health.

For seasoning they use shrimp paste, chili peppers, nuts, garlic, ginger, sesame seeds, mustard, fish sauce, seaweed and much more. The taste of properly prepared food “Korean style” is spicy and at the same time sweet, salty, spicy and sour.

Features of the workpiece:

1. Vegetables. For canning for the winter in Korean, they take ripe, healthy, tasty fruits. Everything is thoroughly washed and cleaned, removing damaged parts.
2. Slicing. Cabbage can be finely chopped, but more often it is cut into large square pieces with a side of 2–4, and sometimes up to five centimeters. The remaining vegetables are cut into strips or strips with a special knife, the blade of which is equipped with teeth. Garlic is finely chopped or crushed using a press. The onion is chopped. The hot pepper is cut thinly, “into a thread,” after removing the seeds. At the same time, gloves are worn to protect the skin of the hands from the caustic juice.
3. Dishes. Enamel or glass bowls will work. But you need to take into account that original Korean spices have a specific, extremely persistent smell, which the dishes retain for a very long time. Therefore, for marinating “Korean style” it is better to allocate separate containers.
4. Storage. For the winter, Korean-style cabbage is placed in boiled jars and hermetically sealed. But in the refrigerator this dish is stored well in the same container that was used for marinating.

Outside the refrigerator, Korean cabbage prepared for the winter in jars can be stored where the temperature is below +12°C, for example, in a cold pantry or cellar.

There are many different recipes for this dish, so you can prepare a variety of snacks for the winter.