Korean cabbage in korean

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Korean cabbage in Korean

An unusually delicious salad in your recipe box - Korean cabbage in Korean. Fragrant, very juicy, moderately spicy salad - a great cold appetizer for any festive table. Light and bright salad will give you a spring mood and energize you. Tender Beijing cabbage is a sea of ​​healthy vitamins for the whole family.

Ingredients:

  • head of Beijing cabbage;
  • one large carrot;

For refueling:

  • 3-5 tablespoons of vegetable oil;
  • 1 tablespoon of sugar;
  • hops-suneli - to taste;
  • one pod of hot pepper;
  • 2 cloves of garlic;
  • 200 milliliters of 6% vinegar.

For brine:

  • 0.5 liters of water;
  • 1 tablespoon of salt.

Peking cabbage in Korean. Step by step recipe

  1. We cook Chinese cabbage for this salad in a day. My head of cabbage (average weight - 0.5 kilograms), make 4 cuts from the side of the stump, remove the stalk, divide into 4 parts. We transfer the resulting blanks to the pan.
  2. In a half-liter jar of water, we dilute the salt, let it dissolve and pour the cabbage. We will not put oppression so that the cabbage remains beautiful.
  3. We leave Beijing cabbage in brine for exactly one day (at room temperature).
  4. After a day, squeeze the soft cabbage from the water and cut into fairly large cubes (but at the same time, make sure that they are convenient to eat). We shift into a deep cup.
  5. Add chopped garlic cloves to the cabbage (through a press, with a knife or grate on a fine grater).
  6. Pour a tablespoon of sugar.
  7. We spread the pod of hot pepper cut in small pieces (you can replace it with a teaspoon of ground red pepper).
  8. Pour 200 milliliters of 6% vinegar.
  9. By the way, for pickling cabbage, vinegar can be replaced with 2 large green apples, grated on a coarse grater.
  10. We put one large carrot, grated for Korean carrots (or just a large grater).
  11. Pour black allspice and seasoning hops-suneli to taste. Pour all over with vegetable oil. Mix thoroughly.
  12. We put on a salad of Beijing cabbage oppressed (cover with a plate and put a jar of water) and send overnight in the refrigerator. If it is possible to let it brew for a day, the salad will be even tastier.
  13. A brine is formed in the finished salad, which can be used to improve digestion, burn fat and even relieve hangover syndromes.
  14. Korean cabbage in Korean can be stored in the refrigerator for about a week, after pre-packing it in cans.

Korean style Chinese cabbage salad can be served as a cold appetizer on the festive table. It is perfect for lunch or dinner - with meat (chops or stacks), with meatballs, with fried fish. New recipes for Korean salads are waiting for you on the site "I like to cook."

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