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Korean style cabbage with instant pieces

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727
Kitchen Asian
Calorie content 112.5 kcal
Portions 3 l.
Cooking time 1 d.
Proteins * 1.1 gr.
Fats * 6.7 g
Carbohydrates* 28.3 g
* per 100 gr. product
Korean style cabbage with instant pieces
Content

The pickling time depends on the way cabbage is cut. Korean cabbage is pickled in slices. According to the classics, Chinese cabbage is usually used, but there are many recipes for white cabbage. Korean-style cabbage, differs from ordinary pickled cabbage, cutting it into large pieces, chopping carrots on a special grater and more spices, and the technologies are similar.

Ingredients

Cooking process

step 1 out of 6
Peel, rinse and chop the carrots on a coarse or Korean grater. Peel the garlic heads and cut into pieces, but not very small, so that it is not "lost" in the cabbage.
step 2 out of 6
Remove the outer leaves from the head of cabbage, rinse the head of cabbage with cold water and remove excess moisture with a napkin. Then cut the cabbage first into two halves, and then each into pieces up to 4 cm in size.
step 3 out of 6
Divide the chopped vegetables into 2 parts. Put half of the cabbage in a pickling dish, but not metal. Place half of the chopped carrots and chopped garlic on top of the cabbage slices. Sprinkle vegetables with black and red pepper to your liking.
step 4 out of 6
Then put the rest of the cabbage, carrots, garlic in a second layer and sprinkle with peppers again.
step 5 out of 6
In a saucepan, boil the marinade from the amount of water, sugar, salt and vegetable oil specified in the recipe. Pour vinegar into the boiling marinade and turn off the fire immediately. Pour the hot marinade over the vegetables and cover with a flat plate. Put any load on top of the plate and transfer the cabbage to a cool place, for example, to the balcony.
step 6 out of 6
In a day, your Korean cabbage will be pickled and you can serve it to the table, and after 2 days the taste will only improve, but you need to store it in the refrigerator.
Bon Appetit!

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