Pickled yellow cabbage. Instant Korean yellow cabbage

How to cook delicious pickled cabbage

Sometimes an inexpensive, but very tasty, heartily prepared dish that will attract more attention on the table than even more expensive and satisfying treats can rightfully be called a delicacy. Pickled cabbage is just that deliciousness that cannot be ignored. This is both an excellent snack and an excellent ingredient for preparing other dishes - for example, salads. Not everyone knows, but if you use this product in pickled, fermented form, it will become a much more interesting component for baking, dumplings, etc.

Recipes for pickled cabbage in the article:

Quick pickled cabbage
Cabbage, marinated in pieces, with carrots and garlic
Homemade pickled cabbage
Pickled cabbage with beets
Korean pickled cabbage
Pickled cabbage with garlic
Georgian sauerkraut

Quick pickled cabbage

Whether you want to prepare an appetizer, an addition to a side dish, or an ingredient for a salad (for example, everyone’s favorite vinaigrette), this recipe will be a real find. The marinating process does not require much time or the use of any special products. You probably have everything you need at hand. The main product that you will need is a familiar vegetable that has a lot of useful properties. It belongs to the cabbage family and is popular among residents of our latitudes.

Ingredients

On their list:

White cabbage – 1 kg;
Carrots – 1 pc.;
Garlic – 2-3 cloves;
Sugar – 1/3 cup;
Water – 500-700 ml;
Salt – 1 tbsp. l.;
Vinegar – 4 tbsp. l.;
Vegetable oil – 4 tbsp. l.

Preparation

Pickled cabbage prepared according to this recipe does not lose its benefits, but crunching it is a real pleasure. The process is simple:

The washed main product should be finely chopped, and the carrots should be grated using a coarse grater. Please note that the secret of quick pickling is precisely that the vegetables must be finely chopped. This is necessary so that they become tasty and rich in the shortest possible time;
Grind the peeled and washed garlic using a press or fine grater;
Mix all crushed ingredients;
To prepare the marinade, pour water into a saucepan, add butter, salt, sugar, put it on the fire, let it boil;
Pour vinegar into the mixture with which pickled cabbage is quickly prepared, mix all the ingredients thoroughly, remove it from the heat;
While the liquid is still hot, pour it into the vegetables, stir;
Let this whole mixture cool, and after 2-3 hours it can be eaten.

After such a short time, cabbage of quick, tasty preparation is already considered ready. Its taste will be delicate, gentle, but pronounced. But, if you want it to become even more saturated, send the product to further marinate in the refrigerator. After 11-12 hours it will become exactly like this. If you do not consume it immediately, you should continue to store the dish in the cold, but you should not strain off the marinade.

Pickled cauliflower is prepared according to the same recipe. You will need the same ingredients and in the same quantities. But at your discretion, you can add various spices to the list of ingredients - coriander, ground black pepper, paprika, etc. The difference in preparation is that the main one needs to be divided into inflorescences, which is done with a knife or your hands.

Pickled cabbage is usually served garnished with sprigs of herbs and chopped onions. If you want to make the presentation of the delicacy even brighter, decorate it with cranberries, lingonberries, currants, etc. By the way, if you like a piquant, unusual taste, it is permissible to add a few berries to the marinade itself during its preparation.

The best recipes for pilyuski in Korean

Almost no table can do without various salads and appetizers. To quickly cook something delicious, you can use instant food recipes.

One of these snacks is pickled piluska . This is ordinary white cabbage, which is most often pickled together with beets. As a result, it becomes like “petals”.

It looks quite unusual on the holiday table because of its reddish-pinkish hue. At the same time , this is a fairly budget-friendly treat that will appeal to many . Next, see the most delicious recipes for piluska cabbage.

Real pill in Korean

The main ingredient of this snack is pepper paste . And also, instead of the usual white cabbage, Koreans prefer Beijing cabbage.

Attention! Pepper paste is prepared a day before the marinating process.

Ingredients:

Chinese cabbage - 1 kg;
salt - 25 g;
sugar - 10 g;
pepper paste - 1 tbsp. l.

Pepper Paste Ingredients:

garlic - 10 heads;
coarse salt - 2 tbsp. l.;
hot red pepper - 100 g;
water - volume is determined during preparation.

Prepare pepper paste : pepper, cut into pieces, mixed with salt. Boiling water is poured into this mass until it reaches the consistency of liquid sour cream. Mix well, remove to cool.

Peel the heads of garlic, pass through a meat grinder or grind in a blender until a paste forms. Mix it with the pepper mixture. Cover the finished pepper paste with a lid and put it in the refrigerator overnight.

Cut a fork of Chinese cabbage into two parts . Remove the base of the stalk. Each half is cut crosswise into pieces 2 cm thick.

Place the chopped pieces in a deep, wide container . Sprinkle with salt and sugar. Gently knead. Place the load for 10-12 hours, then the cabbage slices are washed under water.

Add pepper paste to it . Wear plastic gloves on your hands (the paste is spicy). Mix gently with your hands so that all the pieces are included in the paste.

Cover the container with cling film. Leave for 2-3 hours at room temperature . Mix again. Leave for another 4-5 hours.

Transfer the workpiece into clean and dry glass jars . Put it in the refrigerator.

Korean cabbage with turmeric

Due to the presence of turmeric in the recipe, the finished product acquires a beautiful bright yellow color and incredible taste . Be sure to try it!

Ingredients:

white cabbage - 500 g;
carrots - 1 pc.;
garlic - 3 cloves;
bell pepper - 1 pc.;
sunflower oil - 25 ml;
apple cider vinegar - 50 ml;
water - 350 ml;
salt - to taste;
bay leaf - to taste;
sugar;
carnation;
allspice peas;
turmeric;
parsley.

Remove bruised and damaged leaves from the cabbage head . Cut the head of cabbage into pieces and cut out the stalk. Cut the cabbage into squares approximately 5x5 cm in size. Transfer the cabbage to a deep glass bowl.

Preparing other vegetables . Rinse and peel the carrots, grate them on a grater designed for Korean vegetables. We send it to white cabbage. Rinse the bell pepper, cut it in half, remove the seeds and membranes, and cut into thin strips.

Peel the garlic cloves and also chop them. Add vegetables to cabbage and carrots along with chopped parsley. Sprinkle 1 tsp. ground turmeric.

Preparing marinade for vegetables . Pour filtered water into a small saucepan, add sunflower oil, 3 bay leaves, 7 clove buds, 7 allspice peas, 1 tbsp. l. salt and 2 tbsp. l. Sahara. Place the saucepan on medium heat.

Stir the marinade so that the salt and sugar dissolve during the heating process. As soon as the marinade for vegetables begins to boil, remove it from the stove.

Pour the hot marinade over the vegetables , then add apple cider vinegar and mix all the ingredients. Cool to room temperature, then place in the refrigerator, covering the container with cling film.

After 24 hours, the cabbage and vegetables will marinate and acquire a beautiful yellow color. Ready cabbage can be served as an appetizer for hot dishes or poultry. Store in a closed glass container. Bon appetit!

Cabbage recipe with chim-chim seasoning for Korean carrots

This is perhaps the simplest recipe . After all, you don't need to bother with spices. They are already in this gas station.

Nowadays you can buy quite a lot of seasonings and dressings for any salads in stores. So for delicious cabbage you can take a pack like this. It will give our salad an incredible taste that you will not be able to forget . And it will speed up the entire cooking process.

Ingredients:

white cabbage – 400 g;
bell pepper – 1 pc.;
fresh cucumber – 1 pc.;
carrots – 1 pc.;
dill – 1 bunch;
chim-chim Korean dressing for cabbage – 1 pack.

This is interesting: How to prepare delicious pickled cucumbers with carrots for the winter: 5 recipes

Shred the cabbage into thin strips and immediately place in a deep bowl. We also cut carrots, cucumbers and peppers into thin strips. Stir and add finely chopped herbs.

Season the salad with chim-chim seasoning and knead again . Let the dish brew for an hour and serve.

Korean cabbage in jars for the winter

In this recipe we will tell you in detail how to make yummy food for the winter. But don't think that you can't eat it earlier. It is possible and even necessary. Just leave more vitamins for the cold period.

Ingredients:

white cabbage – 1 kg;
garlic – 4 teeth;
bell pepper – 3 pcs.;
carrots – 2 pcs.;
onion – 1 pc.;
vegetable oil – 6 tbsp. l.;
sugar – 5 tbsp. l.;
salt – 2 tbsp. l.;
ground black pepper – 1 tsp;
ground red pepper – 0.5 tsp.
vinegar 70% – 1.5 tbsp. l.

Cut the cabbage into small squares . Not very large, but not small either. Place it in a large container. There we also grate carrots on a Korean grater. We clean the pepper from seeds and cut into strips, and pass the garlic through a press.

Note! Cabbage can be taken of any variety. Only summer varieties should not be crushed too much.

Add salt and sugar . We also add red and black pepper. Mix thoroughly with your hands. During the process, the contents will shrink well. Now add vinegar and stir again.

Pour vegetable oil into the frying pan and heat it thoroughly . Pour finely diced onion into it. Fry it until transparent. But make sure it doesn't burn. Place the finished mixture into the mixture along with the butter and stir again. Leave for 1 hour.

Let's prepare the jars . To do this, we wash and sterilize them in any way: in the oven, microwave or over steam. Also boil the lids.

Place the salad in containers and cover with lids . Place the bottles in a pan with warm water. Place it on the fire and boil for 30 minutes. Then we take out the jars and screw on the lids.

On a note! This cabbage can be stored in any cool place. In winter, you can get such a delicious dish for any lunch to please your loved ones.

Cabbage in Korean - “bomb”

All recipes are delicious in their own way and each is different from each other. But many people like this one, which is why they called it the bomb. Quite an interesting name, but it is fully justified.

Here you will need a small set of products and this is of course important. But it will also take a little time to prepare it. Let's get started!

Ingredients:

white cabbage – 1 head;
carrots – 2 pcs.;
garlic – 2 heads;
ground black pepper – 2 tsp;
Ground red pepper – 2 tsp;
salt – 2 tbsp. l.;
sugar – 1/2 cup;
vinegar 9% – 1/2 cup;
vegetable oil – 1/2 cup;
water – 1 l.

First, let's prepare all the vegetables . To do this, cut the cabbage into 3 x 3 cm squares. It is better to separate each piece from each other. Grate the carrots using a Korean carrot grater or cut them into thin and long strips. And cut the garlic into small pieces.

Place some of the cabbage on the bottom of a large saucepan, then carrots and garlic . Sprinkle with red and black pepper. Next we repeat the layers.

Making brine . Pour salt and sugar into 1 liter of boiling water. We also add vinegar and oil. Mix thoroughly until everything dissolves and pour over our salad.

We crush it on top with a plate and place a weight (a jar or a bottle of water). We leave it in this form to marinate for 2 days, after which it can be eaten or placed in jars for further storage.

A very tasty recipe for cabbage with beets:

Using this method, the salad turns out incredibly tasty and at the same time quite interesting . The thing is that instead of carrots we will use beets. This makes such a beautiful and quite colorful dish. It can be served for any occasion and more. After all, it is perfect for lunch.

Ingredients:

white cabbage – 500 g;
beets – 200 g;
onion – 1/2 head;
bell pepper – 1 pc.;
garlic – 1 tooth;
dill – 1 bunch;
parsley – 1 bunch;
salt – 0.5 tbsp. l.;
sugar – 2 tbsp. l.;
vinegar 6% – 2 tbsp. l.;
vegetable oil – 50 ml.

Shred the cabbage into thin strips with a knife or using a cabbage grater . Place immediately into a large bowl. Peel the onion and cut into small cubes. We also chop the pepper randomly. And three peeled beets on a grater for Korean carrots. Add the vegetables to the bowl.

On a note! Onions can be blue, white or yellow. This will not affect the taste, but it will even affect the color.

Add salt and sugar . Squeeze the garlic through a press. Finely chop the greens there. Also, don't forget about oil and vinegar. Mix everything thoroughly and knead well. This way our vegetables will give juice and become softer.

Cover with a lid and leave to infuse for 30 minutes . This salad can be served immediately on the table, and the uneaten can be transferred to a jar and stored in the refrigerator.

In a spicy marinade

The marinade acquires a spicy taste due to the presence of hot pepper . For spicy lovers, the following recipe.

Ingredients:

cabbage - 1 kg;
beets - 200 g;
carrots - 150 g;
garlic - 1 medium head;
chili pepper - 2 pods;
vinegar 9% - 100 ml;
sugar - 80 g;
coarse salt - 1 tbsp. l.;
water - 0.5 l;
bay leaf - 3 pcs.;
black peppercorns - 3 pcs.

Cabbage heads are cut into squares . Beets and carrots are washed and peeled. Cut beets into thin semicircles, carrots into thin circles. Garlic is peeled and cut into thin slices. Wash the hot pepper, remove the stem and seeds. Cut into thin rings.

are placed in clean glass jars : peppers, cabbage squares, carrots, beets.

Cook the marinade : mix water, salt, sugar, spices. Boil for 5 minutes, remove bay leaves. Remove from heat, add vinegar.

Pour hot marinade over the vegetable mixture . Cover with lids. The preparations are kept for 3 days at room temperature. Then move it to the refrigerator.

Pickled cabbage piluska according to a quick cooking recipe

Now we invite you to familiarize yourself with the technology for preparing a bright, beautiful snack with beets and carrots. It can be served with hot meat, potatoes, cereals or as an independent treat .

This is interesting: How to quickly and easily prepare pickled cucumbers in a bag: 6 recipes

Ingredients:

garlic - head;
carrots - 200 g;
white cabbage - 1.5 kg;
beets - 400 g;
water - 1 l;
salt - 2 tbsp. spoons;
vinegar 9% - 150 ml;
bay leaf - 3-4 leaves;
sugar - 150 gr.;
black peppercorns - several pieces;
vegetable oil per half-liter jar - 1 tbsp. spoon.

Cut the head of cabbage into large pieces . If it's small, you can even cut it into 6-8 pieces. The main thing is that in the end everything fits into the jars. Cut carrots and beets into cubes. Cut the garlic cloves into thin slices. This is what it should look like.

Dissolve sugar and salt in a liter of water . Add bay leaf and peppercorns here. We need to boil the resulting brine, and then pour into it, while it is hot, vinegar in the specified amount. Then just let the liquid cool a little until it becomes warm.

We fill the jars (which are sterilized in advance, of course). We put our prepared vegetables in them in layers in the following order: cabbage, beets, carrots, garlic, seasonings. Then we repeat the layers and so on until the container is full.

On a note! You can simply mix all the vegetables together in a separate cup and fill the jars with the resulting salad, but this is not so interesting.

Fill the cabbage to the top with warm marinade + add vegetable oil (a tablespoon) to each half-liter jar. We see how our brine turns color almost immediately.

Now the jars can be closed with lids. The blanks should be kept in a dark place at room temperature for 3-5 days . After this you can eat.

This snack is stored “according to the standard” in the basement or refrigerator.

Recipe without vinegar

If children in the family love to crunch the beautiful pink petals of cabbage, then it is better to cook it without vinegar and a lot of spices. At the same time, the taste of the fermented snack will appeal not only to children and adult gourmets!

In this case, the following composition of products will be required for one three-liter bottle :

2.5 kg cabbage;
400 g beets;
1000 ml water;
30 g salt;
30 g granulated sugar;
allspice optional.

After removing the damaged, limp leaves from the cabbage head, remove the stalk and cut the leaves into squares with sides of three to four centimeters. Cut the peeled beets in half and then into thin semicircles up to 5 ml thick.

Place the cabbage squares in a dry, clean bottle, alternating them with beet slices . In order for the pill to come out elastic and crispy, when placing it in a container for marinating, you should not tamp it or crush it.

To make the brine, dissolve salt and sugar crystals in cold but boiled water , add pepper. Pour the resulting solution over the vegetables.

Place the container with cabbage in a bowl or plate of suitable diameter that is convenient in depth and leave to ferment for 5-7 days in the kitchen. All this time, we do not forget to release carbon dioxide, which is released during the fermentation process, so that the finished product does not taste bitter, but has a pleasant smell.

With coriander

This spice gives the preparation a certain piquancy and original taste . Preservation keeps well all winter. This cabbage recipe is easy to prepare.

Products:

cabbage - 4.5 kg;
beets - 750 g;
granulated sugar - 4.5 tbsp. l.;
table salt - 45 g;
black peas - to taste;
coriander seeds - 30 g;
carnation - 15 inflorescences.

Wash the cabbage, peel it, cut it into 5-6 parts, and there is no need to remove the stalk . Wash the beets, peel off the skin in a thin layer and cut off the tails. Using a vegetable salad grater with attachments, cut into thin circles. Place the salad tightly in layers in sterile jars and cover.

Pour 2 liters of water into a saucepan, add salt, granulated sugar, acid, coriander and other spices . Place on the stove and bring to a boil, stirring regularly. Fill the jars with the contents with hot marinade, close with plastic lids and leave for 5 days at temperatures up to +16 degrees.

Note! After the cooling time has expired, the workpiece must be moved to a cooler room.

Vegetable mix

The recipe for pickling piluska cabbage called assorted vegetables is also in great demand among housewives. This recipe doesn't just include cabbage and beets - it features a wide variety of other healthy vegetables.

To prepare, you will need to take cabbage, bell pepper, carrots, tomatoes, beets, onions, vegetable oil, vinegar. Sugar, salt, as well as pepper and bay leaves.

Initially, you need to thoroughly wash the head of cabbage, remove all green leaves, and cut out the stalk . It needs to be cut into fairly large chunks.

Then you should prepare the bell pepper, namely: remove the core from it and remove all the seeds, then simply cut into rings or half rings. Tomatoes can be cut into medium-sized slices. The next step is to prepare the carrots. It must be peeled and cut into slices or large strips. The same should be done with onions.

You need to put all the vegetables in random order into pre-prepared jars . Most often they start with cabbage. Spices are sprinkled on top.

To prepare a delicious marinade, you need to pour one or one and a half liters of water into the pan (depending on the number of vegetables) and bring it to a boil. Then add sunflower oil, salt and a little sugar. After the water boils - 2-3 tbsp. spoons of vinegar.

Hot marinade should be poured over all the preparations and closed tightly with a lid for further storage.

Cabbage, marinated in pieces, with carrots and garlic

If you want to serve a crispy treat with a bright taste, beautiful appearance, and appetizing aroma, feel free to choose this recipe. The dish is prepared relatively quickly, as well as infused until ready.

Ingredients

The following products will be required:

White cabbage – 1 kg;
Garlic – 3-4 cloves;
Carrots – 1-2 pcs. (depending on size);
Sugar – 4 tbsp. l.;
Vinegar – 4 tbsp. l.;
Vegetable oil – 3 tbsp. l.;
Water – 1 l;
Allspice – 8-10 peas;
Bay leaf – 2-3 pcs.;
Salt – 2-3 tbsp. l.

For this recipe, it is permissible to use a young main product or summer vegetable. Then the delicacy will also be tender, but remain crispy.

Preparation

To make you happy with pickled cabbage, use the following recipe:

Remove the top leaves and then the stalk from the main ingredient. To make the second task easier to cope with, divide the head of cabbage into quarters, and then cut off the hard part from each of them;
Cut the vegetable into squares (about 1.5x1.5 cm) or oblong slices (about 2x1 cm);
Grind the peeled and washed carrots using a coarse grater;
You can finely chop the garlic with a knife, pass it through a press, or also use a grater, but this time a fine one;
Place the vegetables in a deep container (bowl or pan) and stir. Perform movements carefully so as not to damage the pieces of the main product. But at the same time, try to grind the components. This step of the delicious pickled cabbage recipe calls for them to take on each other's flavors;
Pour water into another pan, add bay leaf, pepper, sugar, salt;
Place the composition on the stove, let it boil, remembering to stir so that the bulk components dissolve and the spices give it their flavor and aroma;
Pour vinegar and oil into the boiling marinade, leave it to simmer on the stove for another 1 minute, then remove the liquid from the stove;
Transfer pre-mixed vegetables to jars. This is necessary for ease of storage, but other utensils can also be used. It is important that it is deep and made of glass or ceramics;
Pour the liquid with spices over the vegetable mixture, and cover the container in which it is located;
When the first one has cooled down, place the container with the future dish in the refrigerator, where it will remain for 24 hours.

If you need to store the dish longer, do not remove it from the marinade. But when serving, the goodness should be extracted from the liquid. To give it a more appetizing, colorful appearance, decorate it with fresh herbs.

Homemade pickled cabbage

This cooking method will be a godsend for gourmets who love unusual dishes. The cooking process itself will not take much time, although it will take at least a few days for the delicacy to marinate well. It's worth the wait - the result will please you. A delicious, appetizing, aromatic appetizer can become the “highlight” of any table.

Ingredients

Prepare the following products:

Cabbage – 1 kg;
Red bell pepper – 4 pcs.;
Hot pepper – 1 pod (small);
Sugar – 1 tsp;
Salt – 1-1.5 tbsp. l.;
Garlic – 4-5 cloves;
Water – 400-500 ml;
Vinegar – 2-3 tbsp. l.

Pickled Chinese cabbage is prepared using the same recipe, so you can use either that or a white cabbage, depending on your taste. The number of components is the same in either case.

If you don’t have fresh hot pepper, use the ground version, which is sold in the spice section of any store and at any time of the year.

Preparation

The dish will be moderately spicy, with a pronounced taste. It can be served as an appetizer or as an addition to a variety of side dishes. At your own discretion, you can use it as an ingredient for other dishes.

The process works like this:

If the main component of the dish is tender Chinese cabbage, it must be washed and quartered lengthwise. It is not necessary to remove the stalks immediately. The same should be done with the white version of the main ingredient;
Wash the bell and hot peppers, cut them, remove the seeds from the food;
Peel the garlic, wash it;
Place it in a blender bowl along with peppers, water, vinegar, sugar, salt;
Beat the ingredients until you obtain a mass with a homogeneous consistency;
If you don’t have a blender, use a meat grinder, but equip it with a fine grid. After chopping the pepper and garlic, combine and thoroughly stir the resulting puree with water, vinegar, sugar, and salt;
Place the main product in a container with high walls and a wide bottom diameter;
Pour the vegetable puree into the main ingredient so that most of it is sure to end up between its leaves. Pour the remaining marinade over it in an even layer;
Cover the future dish so that the lid (you can use a plate or a special wooden board) tightly covers the components themselves. Place a pressure on top of it in the form of, for example, a jar of water;
Let the treat sit at room temperature for a couple of days, and then transfer the entire contents of the container into a plastic bag. Tie it tightly and in such a way that there is no air in it;
Place the bag in the refrigerator, where it should stay for at least 3 days. The longer the food marinates, the better. The optimal time is about 2 weeks.

Serve the finished delicacy on the table, cut into slices, garnish with herbs and sprinkle with oil. There is no need to rinse it from the marinade. Those who like the most intense and sour flavors will like it if they add a few drops of lemon juice to the delicacy before serving.

Pickled cabbage with beets

The mere sight of this delicacy already suggests that it is definitely worth trying. Sandwiches and salads are prepared with it, served as a side dish, but as an independent snack it deserves to take pride of place on the table.

Ingredients

This recipe for pickled cabbage involves the use of the following products:

Main ingredient (white cabbage variety) – 1-1.5 kg;
Garlic – 3-4 cloves;
Beetroot – 1 medium-sized fruit;
Vinegar – 1/3 cup;
Bay leaf – 1-2 pcs.;
Allspice – 8-10 peas;
Salt – 2 tbsp. l.;
Water – 800 ml;
Sugar – 2 tbsp. l.

To make the dish crispy and acquire the desired flavor, it is recommended to use exactly the type of vegetable indicated in the recipe. But a young product is also suitable for this.

Preparation

Its progress is as follows:

Remove the top leaves from the main component, divide it into quarters and cut out the stalk;
Cut the vegetable into large slices (about 2x2 cm);
The beets need to be peeled and chopped into strips. To make this step easier, you can also use a coarse grater;
Chop the peeled garlic into small pieces or slices;
Combine all these components, mix, and then place in a 3-liter jar;
Pour water into a saucepan, add bay leaf, pepper, sugar, salt, boil the mixture;
After 10 min. pour vinegar into the boiling liquid, after removing the bay leaf;
While the marinade is hot, pour it into the jar with vegetables to the top;
When the mixture has cooled, place the container in the refrigerator, where the dish needs to be ready within 24 hours.

In the future, continue to store the deliciousness in the cold without draining the marinade. When serving, the dish does not even need to be decorated or seasoned with anything - it already looks appetizing, and its taste is rich and does not require any additions.

Korean pickled cabbage

The dish has long been recognized by many as one of their favorites, because its sharp, piquant taste is unlikely to leave anyone indifferent. This recipe can be used to prepare both white and marinated cauliflower. It will turn out spicy, crispy, making an excellent appetizer or addition to any side dish.

Ingredients

To prepare this delicacy, you will need the following ingredients:

Cabbage (cauliflower or white cabbage) – 1 kg;
Garlic – 4-5 cloves;
Carrots – 2 pcs. (small);
Black pepper – 5 peas;
Salt – 2 tbsp. l.;
Water – 800 ml;
Sugar – 4-5 tbsp. l.;
Allspice – 5 peas;
Cloves - 3-4 stars;
Bay leaf – 2 pcs.;
Vinegar – ½ cup;
Vegetable oil – ½ cup;
Coriander – ½ tsp;
Ground chili pepper – ½ tsp.

Preparation

Korean pickled cauliflower (or white cabbage) is prepared according to this good recipe:

Rinse the main product. Remove the top leaves or divide it into small inflorescences, depending on the selected variety;
Grind the peeled and washed carrots using a grater to prepare Korean carrots. It is acceptable to cut the product into thin slices;
Chop the garlic into small cubes or circles;
Combine all these vegetables;
In a separate container, mix oil, water, all spices, salt, sugar. No vinegar is added at this stage;
Boil the mixture, and after a couple of minutes pour it in, after which the composition must be removed from the stove;
Pour hot marinade into vegetables. You can place the entire composition in an enamel pan, bowl or jar. Cover the container tightly with a lid and place it in the refrigerator for a day.

After the specified time, the treat is ready. You just need to transfer it to another bowl for serving and enjoy the wonderful taste. Cabbage cooked in Korean does not need additional decoration or dressing. But if desired, decorate it with herbs and sprinkle with lemon juice. If you have a desire to use the product as an ingredient for other dishes, feel free to use it as such. There are a lot of salads that require its presence in the composition.

A quick recipe for delicious sauerkraut in a jar for the winter

Many housewives, when thinking about the upcoming preparations for the winter, have the idea that this is a long and monotonous process, but as it turns out, this is absolutely not the case. This recipe is complete confirmation of this.

Sauerkraut for a 3-liter jar, according to the recipe, “requires” the following ingredients:

cabbage – 2 heads;
horseradish - 1 pc.;
carrots – 150 g;
salt – 30 g;
granulated sugar – 0.5 tbsp. without slide;
ground pepper – 3 g;
bay leaf – 1 leaf per jar.

Instant sourdough cabbage for the winter, step-by-step preparation:

Wash the vegetables, peel the white cabbage from the top leaves, and remove the rotten ones. Cut the heads of cabbage into halves or quarters to make it easier to chop them. Cut the cabbage, without the stalk, into thin “ribbons”.
Pass the carrots through a grater with a medium honeycomb, after removing the outer skin.
Also grate the horseradish root, only with large honeycombs.
Combine all the chopped vegetables in a deep metal container, add pepper and laurel leaves.
Boil water in a separate container and wait until it cools completely. For 3 liters of water you will need 15 g of fine salt. Stir until completely dissolved. Cover with a lid so that it does not fit too tightly to the container.
Pour salted liquid over the cabbage until it “drowns” completely. Leave for 2 days, remembering to stir the mixture periodically.
After 3 days, the cabbage is already well fermented; granulated sugar should be added to it and left overnight.

Pickled cabbage with garlic

This is also quick-cooking pickled cabbage, since after 6-8 hours it can be eaten. This cooking method is another recipe for pickled cauliflower, although white cabbage is also often used.

Ingredients

On their list:

Main product (white or colored) – 1 kg;
Bell pepper (preferably red) – 1-2 pcs.;
Carrots – 1 pc.;
Garlic – 3-4 cloves;
Vinegar - ¼ cup;
Salt – 1-1.5 tbsp. l.;
Allspice – 4-5 peas;
Sugar – 1-1.5 tbsp. l.;
Bay leaf – 2 pcs.;
Water – 500 ml;
Vegetable oil – 50 ml.

Preparation

A similar list of products is used for other recipes, but the content of the same components does not make them the same. The taste of this dish is special. To make it rich and appetizing, follow this algorithm:

Finely chop the main product (if you are using a white variety) or separate it into inflorescences (if it is colored);
Cut the bell pepper into strips;
Grind the peeled and washed garlic using a press or a fine grater;
Grate the carrots, previously peeled and washed. But use a coarse grater;
To prepare the marinade, combine all other ingredients and boil them for 5 minutes;
After 15 min. pour the marinade into the vegetables, placing them in a saucepan or jar (or several containers if they are small);
When the mixture has cooled, place it in the refrigerator for 5-6 hours (the longer the time, the better the vegetable will marinate).

The finished delicacy will only need to be decorated with herbs before serving. If desired, sprinkle it with lemon juice.

Terms and conditions of storage

For storing lettuce for the winter:

Choose recipes with marinade . Pickled cabbage with vinegar, rolled up in glass jars with lids, is stored for a whole year in a cold basement, cellar, or refrigerator.
Glass containers increase shelf life . The workpiece in plastic is kept for no more than 7 days in the refrigerator, in glass - 1-3 months (depending on the method of preparation).
Storage on an insulated balcony in glass jars is possible at a temperature not lower than 0°C.
The optimal temperature is from 0°C to +5°C with humidity up to 75%.