Marinated cabbage with buryak

Do not know what to put on the table as a snack to the main dishes? - this question will be solved by itself, if you always have a couple of recipes for cooking sauerkraut with a Buryak. Piquant taste of vegetables is perfectly combined with meat dishes and hot side dishes.

First of all, we want to acquaint the readers with a simple recipe for cabbage in Korean with a Buryak for all occasions.

Cabbage in Korean with buryak

Ingredients:

• white cabbage - 1 pc .;
• Buryak - 2 pieces;
• beet - 2 pcs .;
• garlic - 3 cloves;
• onion - 1 pc .;
• water - 1 l;
• salt - 2 tbsp. l .;
• sugar - 100 g;
• vegetable oil - 120 ml;
• vinegar 9% - 40 ml;
• bay leaves - 2 pcs.

Preparation

Cabbage is washed, cleaned from the upper leaves and cut into cubes. Beetroot is also mine and cleaned, cut into strips or grinded with a large grater. Buryak also cut and grind with a float. Garlic and onions are cleaned, cut into strips or semirings. We mix all vegetables thoroughly.

In a separate bowl, mix water, salt, sugar, oil and bay leaves and bring to a boil over medium heat. After boiling for 10 minutes, add the vinegar. The resulting marinade is filled with vegetables and leave the dish to be infused for 8 hours at room temperature. Then boldly put the sauerkraut with the boar in the fridge or serve it on the table. This snack is perfect for vegetable salads, dishes made from buckwheat or macaroni of hard varieties.

Also we can not but introduce you to another interesting recipe for cabbage pellets with a Buryak. The spiciness of the taste of this home-made preparation for dinner will set the mood of all home.

Cabbage with buryak

Ingredients:

• cabbage - 2 kg;
• beet - 2 pcs .;
• Buryak - 2 pcs .;
• carrots - 1 piece;
• garlic - 5 denticles;
• pepper red spicy - 1 piece;
• water - 1.5 liters;
• vegetable oil - 150 ml;
• sugar - 200 g;
• salt - 2 tbsp. l.

Preparation

Cabbage rinsed under cold water and cleaned from the upper leaves, then finely shredded. Then rinse the carrots and beets, we clear vegetables and cut into small bars. Buryak is also cut with small blocks. Red pepper, cleanse from the seeds and cut into rings, and peeled garlic cut in half. Cut the vegetables into a saucepan.

In another container mix vinegar, vegetable oil, salt, sugar, bay leaf and favorite spices. Then bring the resulting liquid to a boil, and fill it with vegetables.

Cover the pan and insist the resulting snack a day at room temperature. We store cabbage in the refrigerator. Also for the spicy taste, if desired, you can add a little cloves or a few peas of black pepper.