Cauliflower in Korean for the winter — cooking recipes at home
Cauliflower in Korean is one of the most popular dishes that is in demand among Russian housewives. They not only learned how to cook this dish, but also know how to roll it up for the winter.
This dish is perfect as a snack and will successfully complement the main dish or side dish. As in all dishes of Oriental cuisine, there will not be without spices and spices. It is well kept until winter, even longer.
There is nothing complicated in preparation, the ingredients are the simplest, and the result is simply amazing. In this article I will tell you how to prepare such a snack for the winter at home. I offer you several ways. Be sure to succeed!
A quick recipe for cooking cauliflower in Korean for the winter
- 1 kg cauliflower blossoms
- 800 g carrots
- 2 heads of garlic
- 1 liter of water
- 2 tablespoons of sugar
- Salt — 2 tbsp. spoons
- 50 ml of vegetable oil
- 100 ml table vinegar 9%
- 1 bag of Korean carrot seasoning
First, prepare the vegetables.
From the central leg of the head of cabbage we cut the inflorescences.
Wash carrots thoroughly, clean, rub on a grater with a special nozzle (Korean), which allows you to cut the vegetables into long thin strips. If there is no special grater, three on a regular grater. Peeled garlic, chop thin plastics, across cloves.
Boil water in a saucepan, add some salt. Cook inflorescences 5-6 minutes. Drain broth.
We will need table vinegar 9%. To obtain the desired concentration, you must mix 1 tablespoon of acetic acid 70% with 7 tablespoons of boiled chilled water.
In a small saucepan combine all the ingredients for the marinade, set on fire, bring to a boil. Cook for 3-5 minutes.
In a large bowl mix cabbage inflorescences with other vegetables. We bring Korean seasoning. Thoroughly mix everything.
Prepare the jars and lids in advance. In order to sterilize our preparations faster and more conveniently, it is better to take jars up to 1 liter.
The mixture is sealed tightly in jars, filled to the top with boiling marinade. We put the container sterilized in a pot of boiling water.
Do not forget to cover the bottom with a cloth or a special stand. Water for sterilization add on the hanger cans.
Transfer the boil to a slow fire. We start counting the time of sterilization from the moment of boiling water. For 500-750 ml — 10-12 minutes. For liter — 20-25 minutes.
After the required time has elapsed, we remove the jars from boiling water, hermetically close them with tin lids using a preservation key.
Closed cans are laid with the lids down, tightly covered with a blanket, letting it cool completely. Keep the workpiece better in a cool place.
Cauliflower in Korean with pepper for the winter — a recipe without sterilization
- 1 kg cauliflower blossoms
- 1 carrot
- Chili pepper — 1-2 pcs.
- 1 bell pepper
- 2-3 cloves of garlic
- sweet peas
- Bay leaf
- vinegar 70% — 1 tsp.
To start, prepare vegetables.
Cauliflower head well washed under a tap and divided into inflorescences. Bulgarian pepper chop bars 2-3 cm, pre-clearing it from the seeds.
Carrots clean, wash. We cut them into circles as you like, according to your taste (circles, bars, slices). My greens and dry towel, or give to drain.
Prepare the marinade. In a saucepan in boiling water, dissolve the salt and granulated sugar, remove from heat.
The bottom of each jar is covered with greens, we add peas, bay leaves, hot peppers. On top of the green impose inflorescences cabbage. Fill the glass container with vegetables with boiling water right up to the top, after 15 minutes we pour it out.
Then, pour vegetables in jars with boiling marinade, do not forget to add vinegar to each jar. Immediately we cork the lids with a preservation key.
We lay on the side, check the strength and wrap in a blanket, give the tanks to cool completely under the blanket. It is advisable to store such a billet in a cool place.
Cauliflower and eggplant salad in Korean style for winter
- 500 g cabbage inflorescences
- 700 g of eggplants
- 2 carrots
- 2 bell peppers
- 1 head of garlic
- 1 onion head
- 500 ml of water
- 70 g sugar
- 60 ml of vinegar 9%
- 1 tsp black and red pepper
- 1 tbsp. coriander
- 1.5 tbsp salt
My eggplant, cut into large strips. Fill with cold water and leave in the water under the press at night. This must be done in order for bitterness to disappear from them. Then squeeze the slices from the water, fry in vegetable oil until half cooked.
Cauliflower wash my, cut off the inflorescences from the central leg. Cook in boiling water for 5-7 minutes so that it becomes softer and does not deform when placed in a jar.
Chopped carrots are shredded on a special “Korean” grater, or on an ordinary coarse grater. Bulgarian pepper cut in half, cut the core with the seeds, chop large straws. Peel the onion, cut into half rings. Cut the garlic into small strips along the cloves.
Prepare the marinade. In a skillet, mix all the ingredients for the marinade, set on fire. Bring to a boil and cook for 2-3 minutes.
Prepared vegetables salt, add coriander, pepper. All thoroughly mixed, so that the pepper is evenly distributed throughout the mass.
Fold the billet on the banks, pour boiling marinade, immediately cover with lids.
We put the container sterilized in a pot of boiling water. At the bottom of the pre-set a special stand, so that when sterilizing banks are not burst. Water is poured over the cans hangers.
In this way, sterilized for 15 minutes. Then hermetically close the lids, put the container lids down and wrapped under a blanket for 5-6 hours. Ready snacks should be stored in a cool place.
A simple Korean cauliflower recipe with beets for the winter
- 1 kg of cabbage
- 1 beet
- 5-6 cloves of garlic
- 150 ml of vegetable oil
- 2 liters of water
- 100 g sugar
- 150 ml of vinegar 9%
- 1-2 tablespoons korean seasoning
- 2 tbsp. salt
Cauliflower inflorescences boil in salted soda for 5 minutes. Wash my carrots, peel and cut into strips.
Peeled beets are cut into layers across the fruit. Peeled garlic cut into strips. All the vegetables combine in a large saucepan, salt, add Korean seasoning. Stir thoroughly so that the spices are distributed evenly.
Prepare the marinade. In boiling water, dissolve all the ingredients for the marinade, bring to a boil. Boil a couple of minutes.
Vegetable mass is laid out on the banks, well rammed, pour boiling marinade.
In a large saucepan, we put water to boil, put a towel on the bottom. Put the jars, cover with lids, sterilize for 20 minutes.
Then, using a conservation key, we roll up hermetically with lids. To check the tightness of rolling it is better to lay the banks on its side, if the brine does not leak, then put the banks with the lid down. We wrap for 6 hours, letting it cool completely.
Cauliflower in Korean style with greens and garlic without sterilization
- Cabbage Inflorescences — 7 g
- Garlic — 5-7 cloves
- bunch of parsley
- ground pepper
- salt to taste
- Table vinegar 9% — 3 tbsp
Wash greens, lightly towel dry. Then chop finely. Cabbage inflorescences boil for 5-6 minutes in salted water. Then we recline on a colander, rinse under cold running water. 250 ml of broth leave, it will be useful to us later.
Garlic free from husk, shred thin plastics. Fry in vegetable oil for 2-3 minutes.
Next, add garlic to the garlic, salt and pepper to taste. Fry for a couple of minutes, then pour in cabbage decoction, vinegar. The contents of the pan bring to a boil and remove from heat.
Blanched inflorescences of cabbage tightly laid in a jar, fill with hot marinade to the top. After that, roll up the lids with a conservation key.
Banks laid on its side to check the tightness, then remove the blanket for 5-6 hours.
Fully cooled billets stored in a cool, dark place. A feature of this recipe is that after a couple of hours, cabbage acquires a spicy spicy taste and aroma. You can consume in 2 hours.
The best recipe — cauliflower in Korean «Ostrenkaya»
- 1 kilo cauliflower inflorescences
- 1 large carrot
- 6 cloves of garlic
- 1 bell pepper
- 2-3 pieces of hot chili peppers
- 650 ml of water
- 1 tbsp. l with a hill of table salt
- 4 tbsp. l. (under the knife) sugar
- 100 ml of 9% vinegar
- 50 ml of vegetable oil
- 0.5 tsp nutmeg (ground)
- 1 tbsp. l ground coriander
- 0.5 tsp dried basil
- 0.5 tsp ground black pepper
For starters, all my vegetables are peeled
Cabbage inflorescences blanch. To do this, boil cabbage in boiling water for 4-5 minutes. It is very important for us not to digest vegetables, they should crackle slightly.
Grate carrots on a Korean grater. Bulgarian pepper shred straw. Garlic skip through the press. Hot pepper or skip the meat grinder, or very finely cut.
All vegetables combine in a large container, mix thoroughly, so that the sharpness of the pepper is distributed evenly throughout the mass.
Prepare the banks in advance. They must be washed and sterilized. You can do it in the microwave. To do this, in each jar pour 100-150 ml of pure water and put for 8-10 minutes in the microwave.
In prepared jars to hangers, we tamp the vegetable mixture as tightly as possible.
We now turn to the marinade. In a skillet, mix with water all the ingredients for the marinade, bring to a boil. Boil marinade 2-3 minutes.
The resulting marinade pour the vegetable mixture in jars to the top. Top cover with sterilized lids, put in a pan with hot water.
On the day of the pan it is necessary to put either a tissue napkin or a special stand so that the container does not burst during sterilization.
In boiling water, we sterilize the jars for 10 minutes — for 0.5 l, 15 minutes — for 1 l.
At the end of the sterilization of the jar, we take it out of the boiling water and roll it with tin lids using the preservation key.
As soon as possible we wrap the banks with a blanket, letting it cool completely. You can eat a snack in a week. You can store the workpiece at room temperature.
Video recipe of cooking «Cauliflower in Korean style for the winter»
I offer you a video clip, which shows in detail the step-by-step process of cooking.