Delicious Korean pickled cauliflower

Salads prepared according to Korean recipes have not lost popularity for a couple of decades. They are prepared from vegetables, seafood and meat. Previously, these salads could only be bought. But lately, housewives are increasingly striving to cook them with their own hands. Including Korean cauliflower salad. Crispy cauliflower combined with garlic and coriander is a wonderful spicy appetizer with a unique and memorable taste and aroma.

Storage

Korean-style cauliflower salad prepared at home can serve not only as an appetizer, but also as a side dish for meat dishes. It can be consumed immediately after preparation or prepared for the winter.

The main feature of this salad is that the cabbage remains dense and crispy. A mandatory ingredient in this appetizer is carrots; almost no Korean recipe can do without it. The marinade with which cauliflower is poured always includes garlic and coriander; they give the salad that famous Korean taste.

How to select and prepare cauliflower

To prepare Korean-style cauliflower, medium-sized, strong heads with densely packed florets are best suited. To ensure the cauliflower is fresh, press it with your finger. It should be firm. Then appreciate its aroma. Fresh cabbage has virtually no odor, while aged cabbage has a characteristic aroma.

You should pay attention to the leaves that frame the head of the cauliflower. Green, strong leaves indicate freshness. It is very important that the color of the cabbage is uniform. It can vary from white to milky. There should be no darkening or rotten areas.

To prepare cauliflower for homemade Korean salad, first remove the leaves. Then disassemble it into inflorescences. Try to keep the inflorescences not too different from each other in size.

To make it easier to separate the cabbage into inflorescences, turn it upside down. Then take a knife and cut the head of cauliflower in half. Using a long knife, cut off the inflorescences one by one.

Then the cauliflower needs to be washed thoroughly. You can soak it briefly in cold water and then rinse thoroughly under the tap.

The washed inflorescences must be boiled until half cooked. It is very important not to overcook them, otherwise they will become soft and you won’t get a crispy salad. There are also recipes that do not involve boiling the cabbage. This salad turns out crispier.

Composition of the workpiece and preparatory work

To make this amazing snack you will need to find:

Cauliflower – about 1 kg;
Carrots – approximately 250 grams;
Sweet bell pepper – about 300 grams;
Hot pepper – 1 pod;
Garlic – 2 medium heads.

Attention! To properly marinate cabbage with vegetables, you need a special seasoning for Korean salads.

A similar seasoning is now on sale quite often, but if you couldn’t find it or you want to do it yourself, then you need to find the following components:

Ground coriander - 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 decide to make quick-cooking pickled cauliflower in Korean for the winter, then coriander and black pepper are taken not in ground form, but in their whole form in approximately the same quantities.

Finally, for the marinade you will need to dilute 40 g of salt, 100 g of sugar, 100 ml of vegetable oil and 100 g of 6% vinegar in 700 ml of water.

So, first you pay all your attention to pre-processing the cauliflower.

Advice! Since this vegetable is very loved by numerous representatives of the insect kingdom, the cabbage must first be completely immersed in cold, salted water and left in this form for 20-30 minutes.

After which the cauliflower is thoroughly washed under running cold water, freeing it from both excess salt and any 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 it is more convenient to cut inflorescences that are too large with a knife. At this stage, the cabbage must be weighed. According to the recipe it should be exactly one kilogram. If there is a little more or a little less cabbage, simply adjust the ratio of the other ingredients used in one direction or another.

The last stage of preparatory work is that before pickling the cauliflower, you need to blanch it. To do this, fill the pan with enough water so 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 it with a slotted spoon to a separate dish.

Comment! You can simply drain all the water through a colander, leaving the blanched cabbage in it.

Since cauliflower treated with boiling water becomes more elastic and crumbles less, after cooling, for the convenience of placing it in jars, you can divide the cabbage into even smaller inflorescences, if necessary.

The preparation of the remaining vegetables is that the carrots are peeled and grated using a Korean grater, peppers of both types are freed from seeds and tails and cut into strips, and the garlic is peeled and chopped using the same grater.

Cooking features

To protect yourself from worms in cauliflower, soak it in water with salt and a little lemon juice before cooking.
The salad will turn out bright and attractive if you use bell peppers of different colors.
When preparing Korean-style cauliflower, you can use a special seasoning. If you don’t find one, you can replace it with a mixture of coriander, black pepper, dried garlic, and red hot pepper.
To make Korean cauliflower salad tastier, choose sweet carrots to prepare it.

Classic recipe

Any housewife can prepare this savory appetizer dish for a gala table. The most important thing is to stick to the recipe exactly. Korean pickled cauliflower will require the following ingredients:

cauliflower - approximately 0.6 kg;
large fresh carrots - 3 pcs.;
purified drinking water - about 7 large spoons;
oil - approximately 3.5 tbsp. l.;
light sugar - approximately 4.5 tbsp. l.;
salt - 1.5 tsp;
hot pepper - 3 pods;
juice of one fresh lemon;
coriander - 2.5 tsp;
three cloves of garlic;
onion, parsley, cilantro - to taste.

Preparing the Components

You can make Korean-style cauliflower either using fresh produce or using frozen vegetables. Before you start preparing this snack dish, you need to process all the ingredients.

The head of cabbage must be disassembled into inflorescences, which must then be thoroughly washed, removing all damaged areas. Then they begin to prepare the carrots, which are peeled and grated.

As for the greens, they need to be washed and chopped with a knife. You should do the same with hot peppers. By the way, if you have problems with the gastrointestinal tract, then the last ingredient is not recommended to be added. Separately, you need to peel the garlic and crush the cloves using a press.

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In order for Korean cabbage to come out as juicy as possible, it must first be boiled in salted water. Why peeled vegetables are placed in boiling water and cooked until they become completely soft. If you have chosen small inflorescences to prepare a snack dish, then the time of this heat treatment is approximately 5 minutes.

After all the manipulations have been performed, the cabbage is placed in a colander and the broth is allowed to drain completely. Leaving a small amount of this broth in a bowl, add salt and granulated sugar, and add lemon juice (vinegar if desired). All components are mixed and set on the stove until it boils so that the spices dissolve. After tasting the broth, you need to determine by taste whether it has enough spice, sugar and salt.

Formation to the table

The recipe for this snack will require the use of a deep container into which fresh grated carrots and boiled cabbage are placed. After that, all the components need to be poured with hot broth, and also add fresh herbs, crushed garlic, coriander and hot pepper. After thoroughly mixing all the ingredients, transfer them to a container, cover with a hermetically sealed lid and place in the refrigerator. After allowing the dish to stand for several hours, it is served to the table at the same time as a side dish or meat.

How to make Korean cauliflower salad

To prepare a Korean salad, the cauliflower is washed and separated into inflorescences. Then mixed with other vegetables (carrots, peppers) and poured with boiling marinade, spices are added. The cabbage should sit in the marinade for about two days, after which it can be eaten.

There are many recipes for Korean cauliflower, here are a few simple and very tasty ones.

Crispy Korean-style cauliflower salad (no cooking)

Prepare one kilogram of cauliflower. Remove the green leaves, separate them into inflorescences, and wash them well.
Soak the inflorescences in water with added salt. After half an hour, drain the water.
Wash and peel two small carrots. Grate the carrots (it is advisable to use a special grater).
Wash and remove seeds from one bell pepper, preferably red. Cut the pulp into strips.
Peel the garlic. You will need 5 medium-sized cloves. Then cut it into thin slices.
Pour a liter of water into a small saucepan and boil it. Then add 200 g of sugar and 50 g of salt. Mix well to dissolve the ingredients. Pour 120 ml of vinegar into the boiling marinade and turn off the stove.
Transfer cauliflower, peppers, carrots and garlic to a bowl.
Pour the boiled brine over the salad and cover the bowl with a lid. Then wait for the salad to cool.
Pour 3 tbsp into the bowl with the salad. deodorized sunflower oil and 2 tsp. seasoning intended for cooking carrots in Korean. Mix the salad and put it in the refrigerator.
You can eat Korean cauliflower salad prepared according to this recipe no earlier than two days later. During this time, the vegetables will marinate well.

Korean-style cauliflower salad for the winter

Cauliflower pickled in Korean style is very good for the table in winter, when the choice of vegetables on the shelves of stores and markets is not so rich. The essence of the preparation is that blanched cabbage, divided into inflorescences, is poured with hot marinade and rolled into jars.

Korean cauliflower recipe for the winter:

Separate one kilogram of cauliflower into inflorescences. Try to keep them equal in size. Then wash them well.
Peel one head of garlic. Place it in a mortar and grind with 1 teaspoon of ground coriander, or simply grind it in any other way.
Grate three washed and peeled medium-sized carrots using a Korean carrot grater.
Place the cabbage inflorescences in boiling water and wait until it boils. After 4-5 minutes, remove them from the pan.
In a separate container, mix boiled cabbage inflorescences, garlic, carrots, coriander and hot pepper. You need to stir very carefully so that the inflorescences do not break.
To prepare the marinade, you need to dissolve 60 g of salt in one liter of water, and then 180 g of sugar. When the mixture boils for 2 minutes, pour in half a glass of 9% table vinegar. After this, remove the pan from the heat.
Place the resulting salad in sterilized jars.
Pour the boiled marinade over the salad and immediately seal with sterile metal lids.
Salad can be stored for storage only when the jars have been upside down for at least a day.

Korean Instant Cauliflower

Wash one medium head of cauliflower (about 0.7-1 kg) and divide it into inflorescences. Boil them for 3-4 minutes in salted water.
Prepare a marinade from 1 liter of water, 2 tablespoons of salt and 2 tablespoons of sugar. Add 2 tsp there. vinegar essence and half a glass of oil.
Place cabbage inflorescences, one carrot grated on a special grater, 5 chopped garlic cloves and 1 tsp. without a hill of ground coriander. Pour the boiling marinade over the cabbage and seal tightly.
Wait until it cools and place the cauliflower in the refrigerator. After 3-4 hours you can eat it.

Very tasty pickled cabbage for the winter, quick and tasty

Pickled cauliflower for the winter is becoming increasingly popular among chefs. During the marinating process, it turns out especially tender, crispy and incredibly tasty. A real find for any housewife who values her time will be recipes for quickly preparing this dish.

Be sure to try this proven, versatile recipe. Cabbage marinated in this way can not only be rolled into jars, but also, using a smaller amount of ingredients, can be prepared for the holiday table. Let's get started with this time-tested recipe.

List of ingredients:

Cauliflower – 3 kilograms
Carrots (medium size) – 3 pieces
Garlic – 4 heads
Hot pepper – 3 pods
Parsley – 2 bunches
Water – 1.5 liters
Salt - 2 tablespoons
Sugar – 1 glass
Vinegar 9% - 1 glass
Vegetable oil – 1 cup
Bay leaf – 3 – 4 pieces
Black peppercorns - to taste

Cooking process:

We start, as usual, by preparing the vegetables. We disassemble the cabbage and cut large inflorescences in half. Cut the garlic into thin slices and cut the carrots into cubes. Chop the parsley.

Mix the prepared products in a deep bowl.

Add hot pepper, cut into thin strips.

Fill the container with vegetables with hot brine.

All that remains is to mix everything, cover the bowl with a lid, and place pressure on top. In this form, leave the workpiece for a day at room temperature. After which we transfer the finished dish into containers or roll it into jars for long-term storage.

For winter preparation, we put the pickled vegetables in jars and be sure to sterilize them, so our snack will last longer and definitely won’t spoil. Sterilizing jars is not as scary as it might seem. Simply place the container in a suitable pan, pour in cold water and boil. In 15 minutes everything will be ready for further actions.

How to store Korean cauliflower salad

Salad prepared for the winter and rolled into jars can be safely stored until the next season. If all preservation rules are followed, sterile lids and jars are used, then cauliflower will last in a dark, cool place for at least a year, or even longer.

The cabbage that you pickled in Korean for quick consumption will be stored in the refrigerator for a month. It is important to close the container in which it is stored with an airtight lid.

Now not a single feast would be complete without this healthy and tasty homemade snack!

Quick snack

This recipe makes pickling cauliflower very quick and easy. The cooking process takes no more than 15 minutes. And the main advantage is that this snack can be prepared for future use. The dish can be stored well for a long time.

Required components:

cabbage - approximately 1 kg;
five cloves of garlic;
one carrot;
five buds of cloves;
one bell pepper;
turmeric;
liter of water;
one laurel leaf;
salt;
sugar;
oil - 60 ml;
vinegar - 130 ml.

It is necessary to choose only hard heads of cabbage that are small in size. The inflorescences must be well stuffed. You can determine freshness by pressing with your fingers; they must be strong. If you smell the smell, then it’s best to refuse to buy, this cabbage has already been stale. Fresh inflorescences have almost no odor. Cooking method:

First you need to disassemble the cabbage. Large inflorescences must be cut.
Grind the bell pepper into cubes.
Grate the carrots on a Korean grater.
Then add salt and sugar to boiling water and mix everything thoroughly. The crystals must completely dissolve.
Then add pepper, cloves, laurel leaves, sprinkle with turmeric and add olive oil.
Pour in vinegar and mix everything well.
Add the cabbage and cook everything under a closed lid for about 5 minutes. Then remove from the stove.
Add pepper and carrots, stir and let cool.
Pour everything into bottles and place in the refrigerator.
The next day the dish is ready to eat.

Cooking recipe step by step

To prepare Korean-style cauliflower, we will collect all the products according to the list.

Wash the cauliflower and soak it in salted water for a while to get rid of insects if any. Then we separate the cabbage into individual small inflorescences.

Pour about 1.5 liters of water into a separate pan and put it on high heat; when the water boils, add the cabbage and blanch the inflorescences for about 2-3 minutes from the moment of adding. The cabbage should remain crispy and tough, so you shouldn't cook the cabbage for too long.

Peel the carrots and rinse thoroughly under water. Then finely chop or use a Korean carrot grater.

Peel the garlic and chop it into small cubes with a knife. We remove the sweet pepper from the stalk and seeds. Cut into strips about 0.6-0.7 cm wide. To make the appetizer brighter, it is better to take peppers of different colors.

Mix all the prepared ingredients in one bowl, add red hot ground pepper to them. Mix everything thoroughly, taste it and add more pepper if desired.

We fill clean jars with salad, compact it as tightly as possible, but do it carefully so as not to damage the cabbage.

To prepare the marinade, add seasonings according to the list, salt, sugar and vegetable oil to the water. Heat over medium heat and after boiling, cook until the sugar and salt crystals dissolve; for this, stir the marinade constantly. After this, pour in table vinegar, cook the marinade for literally another minute and remove from the stove.

Fill jars with salad up to the neck with marinade. To ensure that there are no air pockets left, use a wooden skewer to pierce the salad around the entire perimeter of the jar to the very bottom.

Place jars of cauliflower in a saucepan with hot water, cover with lids and sterilize: jars with a volume of 0.5 liters - 20 minutes, 0.7 liters - 25-30 minutes. To prevent the jars from cracking during heat treatment, you can lay a small piece of fabric on the bottom of the pan or place a special stand.

After boiling, we roll up the jars and, when they have cooled completely, we put them away for storage in the cellar or refrigerator. The salad will be ready in a couple of weeks. Good luck with your preparations!

Cooking time – 60 minutes.

This quantity of products yields about 2 half-liter jars.

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Second version of Korean snack

Let's get started if you have ½ pack of Korean dry, specific seasoning, a head of cabbage, a carrot and a pod of hot pepper. Let's pickle cauliflower for the winter in Korean.

Divide the cabbage into separate heads, soak in water, and wash. Grate the carrots on any grater or chop them. Remove the seeds and membranes from the pepper. It will be too spicy with them.

I forgot about the garlic. The recipe for Korean pickled cauliflower will not work without this spice. Let's take the whole head and clean it. Grind the slices and grind together with hot pepper until a homogeneous paste is formed.

This pickling is good because it does not require sterilization. Cook the filling. A liter of water is enough for us. Let's add spices to it:

Korean seasoning - half a pack.
Salt – 2 tbsp. l.
Sunflower or vegetable oil - half a glass.
Vinegar ½ tbsp. (dining room).
Sugar – 5 tbsp. l.

Boil the brine. Mix the prepared vegetables in a basin and pour in hot brine. We will add the garlic and pepper paste later, when the vegetables have cooled a little. Stir the cauliflower several times and place in jars. The jars remain warm for exactly 24 hours. On the second day we take them to a cold room.

We spend our weekends usefully: reading recipe descriptions, canning vegetables. We definitely use cauliflower in winter preparations. This vegetable is a guarantee of a good figure.