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Korean cabbage with instant beetroot

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702
Kitchen Asian
Calorie content 113.9 kcal
Portions 3 l.
Cooking time 9 minutes
Proteins * 1.2 gr.
Fats * 6.7 g
Carbohydrates* 28.8 g
* per 100 gr. product
Korean cabbage with instant beetroot
Content

Korean-style cabbage with beets will diversify your diet and will be a universal snack both on your daily and on the festive table. Beets are added to cabbage only for color, because they are a great natural dye. The main feature of this dish is a marinade made from sugar, vinegar, salt and various spices. For such cabbage, it takes at least 8 hours to marinate.

Ingredients

Cooking process

step 1 out of 9
Cut the cabbage peeled from the outer leaves into 8 parts, remove the stalk and then cut into pieces 2x2 cm in size. Transfer the cabbage to a pickling dish, not metal.
step 2 out of 9
With your hands, divide the cabbage pieces into separate leaves so that they are better marinated.
step 3 out of 9
Beets (preferably dark burgundy), peel and chop on a coarse or Korean grater. Then transfer the beets to the cabbage and add salt and sugar in the required amount.
step 4 out of 9
Mix the cabbage pieces with the beets with the hand and grind lightly, and then leave for one hour.
step 5 out of 9
After an hour, peel the garlic cloves from the husk and add them to the vegetables through the garlic dish.
step 6 out of 9
Then add the required amount of ground coriander, hot pepper to the vegetables and pour 2 teaspoons of vinegar essence (it can be replaced with an equivalent amount of table vinegar).
step 7 out of 9
Then heat vegetable oil in a frying pan and pour it over the spices so that their aroma becomes more pronounced.
step 8 out of 9
Re-mix the cabbage with spices and oil well. Then cover it with a plate and leave for at least 8 hours to marinate at normal room temperature.
step 9 out of 9
After this time, Korean cabbage with beets can be served.
Bon Appetit!

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