Fans of spicy oriental snacks necessarily have to like cauliflower in Korean. Its taste is not inferior to all the famous Korean carrots or white cabbage, and it can easily replace boring pickles from cucumbers and tomatoes on a festive or casual table.
Pickling cabbage in Korean
Of all Korean recipes, simple salting is the most accessible and habitual option for us. Of course, in the pickle you can add a variety of favorite spices, but lovers of soft and pure taste will definitely appreciate this recipe without adjustments.
Ingredients:
- cauliflower - 1 kg;
- water - 2.5 liters;
- salt - 80 g;
- vinegar - 80 g.
Preparation
Color cauliflower and divide into inflorescences, which after it is necessary to pour salted "on the eye" with water and leave for 1 hour (to get rid of possible insects). Then we again wash the cabbage and put it in a glass jar or a wooden tub, fill it with boiling water to cover it, and immediately cover it with a lid. Leave for 1 hour, then drain the water and let the inflorescences dry. We prepare the brine: in boiling water, dissolve the salt and vinegar and lightly cool until hot.
It remains to return the inflorescence to the jar, pour the brine and leave to ferment and salivate for 2 weeks.
The recipe for cooking cauliflower in Korean
Cabbage on this recipe is convenient to prepare for future use, because it is perfectly stored in the refrigerator, without losing its taste qualities.
Ingredients:
- cauliflower - 1 kg;
- water - 1 l;
- vinegar - 1 item;
- garlic - 2 cloves;
- sugar - 2 tbsp. spoons;
- salt - 2 tbsp. spoons;
- vegetable oil - 4 tbsp. spoons;
- seeds of coriander - 1 teaspoon;
- parsley - 1 bunch.
Preparation
Headed cauliflower on the inflorescence and boil until half cooked. While cabbage is brewed - we prepare brine: in a liter of boiling water dissolve salt, sugar, add vinegar and vegetable oil, cook for 5 minutes.
Hot brine pour cabbage, add coriander, chopped parsley and pressed through the press garlic, mix and leave to marinate for 5-6 hours.
Marinated cauliflower in Korean
Ingredients:
- cabbage color - 1 kg;
- Bulgarian pepper - 3 pcs .;
- onions - 3 pcs .;
- salt - 2 tbsp. spoons;
- sugar - 2 tbsp. spoons;
- vinegar - 75 ml;
- vegetable oil - 200 ml;
- pepper pot - 1 teaspoon;
- ground coriander - 1 teaspoon.
Preparation
Cut the cabbage on the inflorescence, rinse and boil 3 minutes in 1.5 liters of boiling water with the addition of 1 ½ st. spoons of salt. Onions cut into half rings, pepper - straws. Mix all the vegetables, add the remaining salt, pepper, coriander, garlic, vinegar and butter, mix everything thoroughly and put it into the refrigerator. Preparation of cauliflower in Korean will take 5-6 hours, maximum - night.
Recipe for cauliflower in Korean
Ingredients:
- cabbage color - 500 g;
- pumpkin seeds (peeled) - 1/3 of a century;
- red onion - 1 pc .;
- Balsamic vinegar - 1 tbsp. a spoon;
- vegetable oil - 3 tbsp. spoons;
- parsley, green onion - ½ pencil.
Preparation
We divide the cabbage into inflorescences and boil for 4-5 minutes, then we cover it with cold water.
In a frying pan, we warm up the vegetable oil, lay the chopped onion, seeds and greens, pour all the balsamic vinegar and leave it until the frying begins. After, the mixture is added to cauliflower, mixed and served to the table.
Korean cauliflower salad
Ingredients:
- inflorescence of cabbage - 250 g;
- carrots - 300 g;
- parsley greens - to taste;
- salt - ½ tsp;
- apple vinegar - 1 ½ tbsp. spoons;
- vegetable oil - 80 g.
Preparation
We boil the cabbage for 7-10 minutes, toss it back to the colander and let it cool. In the meantime, rub the carrots and chop the parsley, mix and season with salt, oil and vinegar. The last in the salad are the inflorescence of cabbage, it is still mixed and is fed to the table. Bon Appetit!