Korean cabbage: a classic winter recipe and what is kimchi

Thanks to archaeological excavations, it is known that humanity has been using cabbage for food since the Stone and Bronze Ages. A healthy vegetable is still very popular: accessibility, nutrition and long-term storage make it an ideal component for winter harvesting.

Preparation of the main components

Most often, an appetizer is made from white cabbage: this vegetable is actively grown in personal plots, and it is inexpensive. However, a winter salad can also be prepared from Beijing, red or cauliflower, and even broccoli.

Cabbage

When choosing a vegetable for home preservation, it is important to select fruits without traces of mold and rot. The table below reflects the specifics of traditional slicing of the main component of the workpiece.

Table - Shredding cabbage

Extra vegetables

Depending on the recipe, other vegetables are also added to the preparation, most often it is carrots, and also:

• sweet pepper - it is advisable to take several copies of different colors so that the appetizer looks bright and original;
• onion - use sweet, salad varieties;
• beets - bright rootlets of flattened shape without hard fibers are perfect;
• eggplant - take fruits with a smooth, shiny skin without damage and dark spots, the “tail” should not be dry or rotten.

Seasonings

Korean cabbage salad prepared for the winter characterizes the spicy taste, which is achieved due to the seasonings used. Traditionally used as spices: coriander, ground red pepper, cumin, garlic. Original recipes add sesame seeds, soy sauce, ginger, nutmeg, turmeric, saffron, cloves and other spices.

Container preparation

Depending on the recipe, individual preferences, the availability of free space in the apartment or access to the cellar, there are two ways to stock up on a winter snack.

1. In the banks. The workpiece is immediately displayed in glass containers. Previously, the banks need to be sterilized (in the oven, in a steam bath or in a slow cooker), the lids should be doused with boiling water or boiled for 10-15 minutes.
2. In an enameled bowl. Winter salad canned in a bucket or large pan. In the future, the workpiece can directly be stored in a cold place (for example, in a cellar or basement). Or laid out for convenience on the banks. The “Korean” version suggests a pronounced aroma of the snack, so you need to remember that the container used absorbs the smell.

Korean Cabbage Recipe: 10 Options

It is not necessary to follow the suggested recipes step by step: you can vary the number of spices depending on the gastronomic addictions, introduce additional components, or, conversely, exclude what is not to your liking. However, you should not experiment with the amount of vinegar, oil, and salt: these ingredients serve as preservatives and ensure the shelf life of the workpiece.

Traditional

Features The classic Korean style cabbage recipe for winter is good because it can become the basis for culinary research. The simple composition of the workpiece allows you to experiment with spices.

Components:

• white cabbage - one or two heads of cabbage;
• water - 4 l;
• carrots - three to four pieces;
• garlic - one or two heads;
• sugar - 20 tablespoons;
• salt and vinegar 9% - eight tablespoons each;
• hot pepper and other spices to taste.

Technology

1. Cut cabbage into squares, chop carrots with straws, pepper and garlic cut into medium-sized cubes.
2. Put in layers for fermentation in layers: cabbage, carrots, garlic, pepper, repeat the sequence until all products are finished.
3. Stir vinegar, sugar and salt in water, boil, remove from heat after a couple of minutes.
4. Pour (hot) into a bowl with vegetables, squeeze the yoke.
5. Two days later, put in banks or leave in a large container in a cool place.

Fast

Features Korean instant cabbage is pickled in just 10-12 hours. The specificity of the method is that the appetizer “reaches” without water: only due to the juice secreted by vegetables.

Components:

• white cabbage - 1.5 kg;
• carrot - 100 g;
• garlic - three to four cloves;
• flavourless vegetable oil - 100 ml;
• vinegar 9% - 40 ml;
• sugar - 10 g;
• coriander and salt - 5 g each;
• ground red pepper, caraway seeds - 2 g each.

Technology

1. Sprinkle the chopped cabbage with sugar, mash a little with your hands so that the vegetable starts the juice.
2. Chop the carrots and combine with chopped garlic.
3. Heat oil in a pan, remove from heat and mix spices and salt. Cool for five to seven minutes.
4. Combine the aromatic composition with the carrot and garlic mass, and then add the cabbage.
5. Pour in the vinegar, stir.
6. Cover the blank with a sterile white cloth and press down with oppression. Leave at room temperature for 10-12 hours.
7. Transfer to storage in a cool place or, spread out over the banks, put in the refrigerator.

With ginger

Features During pregnancy, with a high body temperature, stomach diseases and bleeding, ginger snacks should not be carried away.

Components:

• white cabbage - 1.5 kg;
• onions and carrots - 100 g each;
• garlic - five cloves;
• sugar - 20 g;
• salt, fresh ginger root and Korean carrot seasoning - 10 g each;
• water - depending on the number of cans;
• vinegar 9% - a tablespoon for each half-liter jar or two tablespoons per liter.

Technology

1. Cut the cabbage, divide the onion into half rings, chop the carrots finely, pass the garlic through a press, ginger grate with a fine grater.
2. Connect the prepared components with a squeeze.
3. Add salt and sugar to the seasonings. Enter to the salad.
4. Arrange the vegetable mass in banks, pour the required amount of vinegar into each container.
5. Boil water and pour (hot) into cans, sterilize. Roll up.

With radish

Features For harvesting, it is recommended to use Daikon radish or root vegetables with green and white peel.

Components:

• cabbage - head of cabbage;
• small ginger root, celery root - one each;
• radish, onion - one fruit each;
• garlic - two heads;
• hot pepper - one or two pods;
• salt - two large spoons;
• sugar is a big spoon.

Technology

1. Divide the cabbage through the stump into eight to ten parts. Pour with strong salt brine (proportions are arbitrary) and insist night.
2. Process all other ingredients with a meat grinder.
3. Squeeze the soaked cabbage and fill the pieces on each side with a spicy mixture, laying the “filling” between the leaves.
4. Place the workpiece in a pickling container and press down with the yoke, covering with a clean cloth.
5. To withstand four days at room temperature, put on a permanent storage in the cool.

With beetroot

Features Beets as part of the recipe give the cabbage and the whole appetizer a delicious ruby ​​color. Bright colors are especially good on a winter holiday table.

Components:

• white cabbage - 1 kg;
• beets and carrots - 200 g each;
• water - 1 l;
• garlic - five cloves;
• vegetable oil - 100 ml;
• vinegar 9% - 50 ml;
• sugar - 40 g;
• Korean carrot seasoning - 20 g;
• salt - 10 g.

Technology

1. Chop cabbage, beets and carrots.
2. Combine vegetables, mash hands.
3. Boil water, mix vinegar, oil, salt and sugar. After two to three minutes, remove from the stove.
4. Introduce seasoning and garlic, pre-chopped.
5. Pour the composition into the vegetable mass, stand for 24 hours at a temperature of 25-27 ° C under pressure.
6. Rearrange in cool.

"Color"

Features Instead of cauliflower, kohlrabi cut into square plates will do.

Components:

• cauliflower - 1 kg;
• water - 0.5 l;
• carrot - 300 g;
• garlic - two heads;
• vinegar 9% and vegetable oil - 100 ml each;
• sugar - 100 g;
• salt - 20 g;
• coriander - 10 g;
• red and black ground pepper, cardamom, cloves (ground), nutmeg - 2 g each.

Technology

1. Break the cabbage into inflorescences, immerse in boiling water for two to three minutes, drain the liquid.
2. After cooling, divide into smaller inflorescences.
3. Chop the garlic, chop the carrots.
4. Stir salt, sugar, butter and vinegar in the water, wait for the boil and, after five minutes, turn off the stove.
5. Slipping vegetables with garlic and spices. Distribute into banks, crushing with a spoon.
6. Pour in the “broth” (it should be hot).
7. Sterilize in a water bath. Roll up.

With cucumbers

Features Salad can be enriched with any spices to taste, but especially with the composition of harmonious red pepper and hops, suneli.

Components:

• cabbage - head of cabbage;
• cucumbers - 1 kg;
• carrots - two fruits;
• Bulgarian pepper - 300 g;
• garlic - head;
• vegetable oil - 100 ml;
• a bite of 9% - two large spoons per liter jar;
• sugar - a big spoon;
• salt and sesame seeds - a small spoon.

Technology

1. Grind cabbage with squares, cucumbers - with slices, carrots and pepper - with a strip. Introduce chopped garlic and spices to vegetables.
2. Distribute the mass in banks.
3. Heat oil in a pan, remove from heat, add sugar and salt. Pour into containers with salad.
4. Cool for two hours.
5. Add vinegar to each container (half a liter per tablespoon, two per liter).
6. Sterilize. Roll up.

Beijing

Features Korean cabbage recipe in Korean is useful for those who want to taste the real “kimchi”. This is a national dish of Korean cuisine - pickled vegetables (usually Chinese cabbage), flavored with the aroma of spicy spices.

Components:

• Beijing cabbage - 1.5 kg;
• water - 2 l;
• garlic - head;
• salt - 150 g;
• ground red pepper - 40 g;
• sugar - 10 g.

Technology

1. Salt chopped cabbage, pour in water and stand under oppression for 11-12 hours.
2. To the garlic squeezed through the press, add sugar and pepper.
3. Spread each leaf with a spicy composition.
4. Put in enameled containers, pour brine.
5. Soak under oppression for a week in a cool place.
6. Press to remove. Store the workpiece in brine.

From broccoli

Features In this way, you can also pickle cauliflower or kohlrabi using any seasoning.

Components:

• broccoli - 500 g;
• water - 300 ml;
• Bulgarian pepper - 200 g;
• carrot - 100 g;
• garlic - three cloves;
• vegetable oil - 50 ml;
• vinegar 9% - 30 ml;
• salt - 30 g;
• coriander and sugar - 5 g each;
• ground black and red pepper - 2 g each.

Technology

1. Boil the water and lower the broccoli for a couple of minutes, then immerse the vegetable in ice water for two minutes. Throw in a colander.
2. Chop the carrots and peppers. Combine waxes with cabbage.
3. Boil water, add salt, sugar, spices, chopped garlic, oil and vinegar.
4. Pour the salad with boiling composition.
5. After waiting four hours, distribute among the containers. Sterilize. Roll up.

With eggplant

Features To taste, the workpiece turns out, as if with mushrooms, although this ingredient is not in the composition. This dish is called "cabbage and eggplant hey."

Components:

• eggplant - 3 kg;
• carrots and cabbage - 0.5 kg each;
• Bulgarian pepper - three;
• garlic - 100 g;
• vegetable oil - 250 ml;
• vinegar 6% - 100 ml;
• sugar - 100 g;
• salt - a dessert spoon;
• Fresh dill and parsley to taste.

Technology

1. Cut off the skin from the blue ones, chop the vegetable into bars and pour it into boiling water for one to two minutes, dump it in a colander, rinse.
2. Chop cabbage, carrots, peppers.
3. Finely chop the greens and garlic.
4. Combine the ingredients, add oil, vinegar, sugar and salt.
5. Soak in the refrigerator for two days.
6. Distribute into containers, sterilize, roll up.

What to serve

Korean cabbage is tasty as an independent snack, but since the preparation is usually sharp, it is especially good in the company of a side dish or in a salad. The hostess has three ideas.

Loose rice

1. Rinse a glass of long-grain rice of the Jasmine or Basmati variety, draining the water at least ten times.
2. Put the product in a pan with a thick bottom and pour in two glasses of hot water. Salt to taste.
3. Boil water over high heat and, without reducing the flame, cook for seven minutes, stirring constantly.
4. Reduce the heat, close the pan with a lid, cook rice for a quarter of an hour.
5. Turn off the gas, put a tablespoon of butter on rice, cover, leave for 20 minutes.

Rustic potato

1. Peel five large tubers of raw potatoes, cut into thick rings.
2. In two tablespoons of olive oil, mix the chopped clove of garlic, salt, pepper to taste.
3. Put the potatoes in a plastic bag, pour in the aromatic mixture, tie and shake well.
4. Put the billet in a greased baking dish, cover with foil and send to the preheated oven for 20-30 minutes.
5. Five to ten minutes before the foil is ready to remove, so that the potatoes are browned.

Salad

1. Cut the fresh cucumber into strips, chop the tomato into thin slices.
2. Cut one or two boiled potatoes into cubes.
3. Mix the ingredients, add 100-200 g of Korean cabbage.
4. Season with chopped green onions and, if desired, vegetable oil.

Korean-style cabbage for the winter is a lifesaver for housewives who want to pamper loved ones with an interesting menu.Having in reserve several jars of crispy, tart preparations, unexpected guests will not be taken by surprise, because a worthy treat is always at hand.

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