Quick Korean-style pickled cabbage recipes for the winter with beets and ginger

This vegetable comes in many varieties: white cabbage, blue cabbage, broccoli, cauliflower, kohlrabi, and Chinese cabbage. This Korean-style cabbage recipe for the winter is perfect for lovers of spicy Eastern cuisine. It can be prepared without sterilization and eaten within 2-3 days, or it can be sterilized, sealed tightly, opened on a cold winter evening, and enjoyed as a delicious and original snack.

How to cook Korean-style cabbage for the winter

There are some nuances in the cooking technology, regardless of the type of vegetable:

1. The juiciest part of the leaves is at the base; it is advisable to leave them.
2. A special leaf-cutting technique. The head of cabbage is not shredded, but cut into 3 x 3 squares. The remaining vegetables are cut into thin strips. A special grater or vegetable cutter is very convenient.
3. The recipe has a specific feature - it uses a large amount of spices.

How to choose and prepare vegetables correctly

The preparation technology involves selecting and preparing vegetables for direct marinating:

1. The fruits are selected ripe, without signs of spoilage.
2. Wash and dry the cabbage head. Cut into the required pieces.
3. In addition to traditional varieties, kohlrabi is used; it must be peeled and grated into long strips, like carrots.

How to pickle cabbage Korean style

You can pickle this vegetable using various recipes, which, in principle, are based on the classic one.

Therefore, it is quite possible to vary the quantity and composition of ingredients by adding new products or spices.

Classic recipe

The classic recipe calls for white cabbage, but that doesn't mean you can't use blue or Chinese cabbage. The amount of sugar listed in the recipe can be adjusted to suit your family's preferences. Cabbage marinated according to this recipe will have a mildly sweet flavor.

Ingredients needed:

• cabbage - 1.2 kg;
• carrots - 450 g;
• garlic - 6 cloves;
• sunflower (olive) oil - 85 ml;
• vinegar - 35 ml;
• cumin - 2.5 g;
• salt - 15 g;
• crushed red pepper - 2 g;
• coriander - 6 g;
• sugar - 25 g.

Cooking instructions:

1. Wash the cabbage, dry it, and remove the leaves. Cut into 3 x 3 cm cubes.
2. Place in a container, add salt, sprinkle with sugar and mix carefully so as not to break.
3. Peel, wash, dry, and grate the carrots into long strips. Add to the cabbage.
4. Peel the garlic and crush it with a garlic press. Place the garlic on top of the vegetables.
5. Heat the oil in a special container, add the spices, and pour the heated oil over the garlic. Add the vinegar and mix thoroughly.
6. Fill sterilized containers, cover with a lid and refrigerate.
7. The dish is ready in 24 hours.

With ginger

It is recommended to preserve cabbage with ginger, it gives the dish a pleasant aroma and a piquant spiciness. It's worth considering that ginger is a very healthy root, so the dish will be tasty and healthy.

Ingredients needed:

• cabbage - 1.4 kg;
• carrots - 350 g;
• large onion;
• ginger (fresh root) - 12 g;
• paprika - 7 g;
• Korean carrot seasoning - 15 g;
• garlic - 5 cloves;
• sunflower oil - 35 ml;
• sugar - 35 g;
• salt - 15 g;
• vinegar - 33 ml per liter container.

Cooking instructions:

1. Wash the head of cabbage, separate the leaves and cut them into squares.
2. Peel the carrots and grate them into long strips.
3. Grate the ginger root.
4. Peel the onion and cut into half rings.
5. Combine all the vegetables, add salt, sugar, seasoning, paprika, ginger and stir.
6. Peel the garlic and crush it with a garlic press. Place it on top of the vegetables and pour hot oil over it.
7. Pour in vinegar, stir and place under pressure for two days.

With beets

The marinade will turn out red, which will give the finished product a beautiful bright hue.

Ingredients needed:

• cabbage - 850 g;
• carrots - 220 g;
• beetroot - 220 g;
• salt - 15 g;
• sugar - 45 g;
• vinegar - 25 ml;
• water - 120 ml;
• Korean carrot seasoning - packaging;
• garlic - 4 cloves;
• sunflower oil - 85 ml.

Scheme of actions:

1. Wash the head of cabbage, separate the leaves and cut into 3 x 3 squares.
2. Peel the carrots and beets, wash, dry and grate into long strips.
3. Combine all vegetables, add salt, sugar and seasoning.
4. Peel the garlic, crush it using a garlic press, and place it on the vegetables.
5. Heat oil in a separate container and pour in the garlic.
6. Pour in vinegar, add warm boiled liquid, mix everything thoroughly.
7. Keep in the cold for two days.

Cauliflower

This is a wonderful dish for cauliflower lovers and a good way to prepare it for the winter.

Ingredients needed:

• cauliflower - 850 g;
• carrots - 320 g;
• ground black pepper - 3 g;
• garlic - 6 cloves;
• cloves (ground) - 3 g;
• ground red pepper - 3 g;
• chopped coriander - 12 g;
• cardamom - 3 g;
• nutmeg - 2 g;
• water - 540 ml;
• vinegar - 95 ml;
• sugar - 85 g;
• salt - 25 g;
• sunflower (olive) oil - 130 ml.

Cooking instructions:

1. Wash the vegetable and divide into florets.
2. Blanch in lightly salted water for three minutes, place in a colander and wait until cool.
3. Peel the carrots, wash, dry and grate into long strips.
4. Peel the garlic cloves and crush them using a garlic press.
5. Mix the inflorescences with grated carrots, add spices, and place the garlic on top.
6. Pour heated oil over the garlic, stir gently and place in clean containers.
7. Pour vinegar at a rate of 30 ml per liter container.
8. Prepare the marinade: dissolve sugar in the specified volume of water, add salt and bring to a boil.
9. Pour the marinade over the vegetables, cover with lids and sterilize for a quarter of an hour.
10. Close the lids tightly and place them upside down.

Chinese cabbage

Chinese cabbage is available year-round, so there's no need to sterilize or seal the container before preparing it. You can always make a new batch if needed.

Required components:

• head of cabbage - 1.4 kg;
• salt - 45 g;
• sugar - 35 g;
• sunflower oil - 35 ml;
• vinegar - 25 ml;
• crushed red pepper - 12 g;
• garlic - 4 cloves.

Cooking instructions:

1. Wash and dry the cabbage. Separate the leaves and cut them into 3 x 3 squares. Season with salt, sugar, spices, and mix well.
2. Peel the garlic and crush it with a garlic press. Place it on the cabbage, do not stir.
3. Heat the oil and pour it, directing the stream onto the garlic, then the dish will have an amazing aroma.
4. Pour in the specified amount of vinegar, stir, and place under pressure for 24 hours.

Korean broccoli

Necessary components:

• broccoli - 560 g;
• sweet pepper - 220 g;
• carrots - 150 g;
• garlic - 2 cloves;
• salt - 15 g;
• sugar - 25 g;
• vinegar - 35 ml per liter container;
• sunflower oil - 35 ml;
• coriander - 6 g;
• water - 120 ml;
• black and red pepper - 2.5 g each.

Scheme of actions:

1. Rinse the broccoli, separate into florets, and blanch for 2 minutes. Drain in a colander.
2. Peel the vegetables and cut into strips. Mix with broccoli.
3. Crush the garlic with a garlic press, add the coriander and pepper, stir, and place in the prepared container. Pour in the specified amount of vinegar.
4. Boil water, add salt, sugar, pour in oil.
5. Pour boiling brine over broccoli, cover with lids and sterilize for 10 minutes.
6. Close tightly and turn over to check for leaks.

Quick recipes

Using the ingredients from the classic recipe, if you don’t have enough time, you can prepare it in a quicker way:

1. Wash the cabbage head, cut it into pieces, and cut each piece into squares. Place in a container.
2. Grate the peeled carrots, chop the garlic, and mix all the ingredients.
3. Sprinkle with spices, sugar, salt, add turmeric (tip of a spoon).
4. Pour in oil, vinegar and add 50 ml of warm boiled water.
5. Leave for 4-5 hours.

In a bucket

It is convenient to cook large portions in a bucket.

Necessary:

• Chinese cabbage - 5 heads;
• salt - 90 g;
• sugar - 140 g;
• water - 950 ml;
• carrots - 650 g;
• sunflower oil - 55 ml;
• vinegar - 65 ml;
• hot pepper - 8 g;
• coriander - 15 g.

Cooking instructions:

1. Wash the heads of cabbage, cut into four pieces. Place in a bucket.
2. Prepare a marinade from water, granulated sugar and salt.
3. Pour into the cabbage, place in a press and leave for a day.
4. Drain the marinade.
5. Add spices, oil, vinegar, peeled and grated carrots. Mix everything together.
6. Pour in the marinade and press for two days. Store in a cold place.

Cabbage storage rules

In addition to proper preparation, it is also necessary to store it correctly, otherwise the dish will spoil, and the work done will be in vain:

1. It's best stored in sterilized glass containers. If the vegetable was pickled in a regular container, it should be stored there at a temperature no higher than 12°C.^OWITH.
2. Cabbage that has undergone the sterilization process and is hermetically sealed is stored until the next vegetable harvest in a dark, cool place.

No matter what recipe you choose, you can always get creative and, taking into account the flavors and combinations of ingredients, create a new dish that will become a culinary masterpiece.