Quick recipes for Korean-style pickled cauliflower for the winter

Spicy, savory appetizers can be made not only from carrots but also from all types of cabbage. Cauliflower, cooked Korean-style for the winter, has a unique flavor and aroma. It not only whets the appetite but also helps the digestive system fight off pathogenic microflora. During cold weather, a spicy vegetable salad is a great immune booster.

Cooking secrets

Korean-style cauliflower is a spicy appetizer.

The hot flavor of the salad is given by the large number of spices used:

• nutmeg;
• cardamom;
• black and red ground pepper;
• Korean seasoning.

Any vegetable combination is acceptable, except potatoes. Each option has its own unique aroma and flavor.

Cabbage can be salted or pickled. The marinade is a standard mixture of vinegar, salt, sugar, and vegetable oil. Cauliflower is always blanched to make it firmer, more pliable, and better able to absorb the brine or marinade.

Main ingredient requirements

The inflorescences should be clean, white, and dense, with no blackening. The freshness of the vegetable can be judged by the condition of the sepals: they should be green and show no signs of drying out. To remove insects, soak the head of cabbage in salted water for a while, then rinse under running water.

How to cook Korean-style cauliflower

For this appetizer, vegetables must be prepared in a specific way, with the exception of the main ingredient. The carrots, peppers, and beets used in the recipe should be shredded into thin strips. Garlic cloves are usually pressed through a garlic press. The marinade contains refined oil.

Quick recipe without sterilization

To obtain a finished product without heat treatment in jars in a day or two, the inflorescences are marinated with an increased amount of salt.

Marinating, composition:

• cauliflower;
• carrot;
• sweet pepper;
• hot pepper;
• garlic;
• ground black pepper;
• salt;
• sugar;
• vinegar;
• water.

Ratio of vegetables in the listed order:

• 1 kilogram;
• 100 grams;
• 200 grams;
• 5 grams;
• 50 grams;
• 1 gram;
• 40 grams;
• 500 milliliters.

Wash the cabbage and separate it into large pieces, removing the stems. Blanch in boiling water for 2 minutes. Cool by running it under cold water. Drain the water and reduce the size of the florets.

Grate the carrots and peppers into long, narrow strips. Juice the garlic. Bring the water and salt to a boil on the stovetop, then simmer for 1-2 minutes. Pour in the vinegar, bring to a boil, and let cool.

Mix all ingredients except the marinade in a glass, ceramic, stainless steel, or enamel container. Pour the cooled brine over the mixture. Apply a weight. After 12-16 hours, the spicy cauliflower is ready to eat. Transfer to a more convenient container with a lid. Store in a cool place.

With parsley

Pickling with parsley adds a fresh flavor to the salad. Reduce the amount of ground pepper to avoid overpowering the aroma and flavor. The other ingredients remain the same.

Salted canned food will be sterilized, so the amount of salt is also reduced to 1 tablespoon.

The cabbage is blanched, cooled, and broken into smaller florets. The remaining vegetables are chopped and mixed with the cauliflower, ground pepper, garlic juice, and chopped parsley leaves. The amount of parsley used is 50 to 70 grams per volume of vegetables. The stems are removed, and the leaves are used for canning.

The prepared vegetable mixture is packaged in 500-milliliter glass jars and filled with boiling brine, leaving a 1-centimeter gap between the jars and the neck. Sterilize the jars, sealed, in a container of water heated to 70 degrees Celsius (168 degrees Fahrenheit). Bring the water to a boil over high heat and reduce to low. Cook for 10 minutes. Tighten the lids, and cool the jars upside down.

With turmeric

Turmeric has a mild ginger flavor and citrus aroma, and it adds a vibrant orange color to vegetables. Adding it to any recipe will enhance the flavor of any marinade, giving preserves a rich, juicy color. One teaspoon of the spice is enough for every kilogram of vegetables.

With pepper

A kilogram of blanched cabbage, 500 grams of pepper, and a medium-sized carrot are chopped as needed and mixed with finely chopped garlic (1 head). Divide into containers and fill with the spicy marinade:

• 800 milliliters of water;
• 2 tablespoons of salt;
• 4 – sugars;
• 8 black peppercorns;
• 12 – fragrant;
• 100 milliliters of vinegar.

Vegetable platter

A mixture of cauliflower, green beans, bell peppers, carrots, and garlic makes a delicious and filling appetizer. To 1,000 grams of cauliflower, add 200-300 grams of unripe green beans, 2 peppers, 2 carrots, and 6-8 cloves of garlic. Trim the stems and ends of the green beans and cut into 4-centimeter pieces.

Blanch the florets and beans for 2 and 5 minutes. Chop the carrots and peppers into strips, pressing the cloves. Mix in a bowl, pour in 50 milliliters of oil. Package.

Prepare the marinade: half a liter of water, 6 black peppercorns, 8 allspice, 12 cloves, 1 tablespoon salt, 2 sugar. Boil for 15 minutes, then add 60 milliliters of vinegar.

Pour boiling marinade over the jars and sterilize them in 500 ml jars for 30 minutes.

With cucumber

For a kilogram of cauliflower add:

• 2 cucumbers, cut into rings (thickness – 3 mm);
• one shredded carrot;
• thinly sliced ​​sweet pepper;
• juice from a head of garlic.

Pour boiling marinade over. Sterilize for 10 minutes.

Beetroot

Young, small beets are blanched like cauliflower. First, prepare the cauliflower. Boil the beets in water over medium heat for 15 minutes and immediately cool in cold water. One medium-sized beet is enough to make a kilogram of cauliflower. Cut the beets into thin strips.

Cabbage and beets are mixed with the juice of 1 head of garlic. For the marinade, add 30 grams of salt, 60 grams of sugar, 90 milliliters of vinegar, and 100 milliliters of refined vegetable oil to 500 milliliters of water.

The mixture is placed in jars, poured with boiling solution, sterilized for 15 minutes (half-liter jar).

In tomato marinade

To make a tomato sauce for a kilogram of cabbage, you'll need 500 grams of ripe tomatoes. Peel and chop the tomatoes.

Add chopped to the preparation:

• sweet peppers – 2 pieces;
• hot – ½ pod;
• garlic – ½ onion.

Blend the marinade mixture. Add 15 grams of salt, 30 grams of sugar, and 5-7 cloves. Pour in 40 milliliters of oil. Place on the stove and simmer for 10 minutes without boiling. Add the florets. Simmer for 5 minutes. Finally, add 30 milliliters of vinegar, bring to a boil, and remove from heat. Immediately pour into hot, sterile jars and seal.

With mustard seeds

Mustard seeds are added to the marinade, giving it a piquant bitterness. For every 1 kilogram of cauliflower, you'll need 1 teaspoon of dried seeds.

The vegetable mixture includes:

• carrot;
• sweet pepper;
• garlic.

To prepare the marinade, dissolve 1 tablespoon of salt and 2 tablespoons of sugar in 500 milliliters of water. Add a few peppercorns, allspice, 4-5 cloves, and mustard. Boil for 10 minutes. Finally, pour in 60 milliliters of vinegar, bring to a boil, and remove from heat.

Vegetables are prepared for marinating according to the standard procedure:

• blanching cabbage;
• shredding carrots and peppers;
• chopping garlic.

The mixed vegetable mixture is placed into prepared jars, poured with hot marinade, and sterilized for 10 minutes. Air-cool.

With Korean seasoning

Korean seasoning can be semi-hot, hot, or spicy.

Basic components:

• coriander (cilantro);
• nutmeg;
• dry garlic;
• sugar;
• salt;
• red pepper;
• black pepper;
• sesame;
• turmeric;
• ginger.

To prepare this Korean snack, you can buy a ready-made dressing or make it at home using an electric coffee grinder or a closed blender. Freshly made dressing will be more flavorful.

For 1.5 kilograms of vegetable mixture (a kilogram of cauliflower and half a kilogram of carrots), 1 teaspoon of the mixture is enough.

If you prepare it yourself, you will end up with an excess amount, which can be stored in a tightly sealed container for a long time.

The components are connected in sequence:

1. Coriander and coarse salt: 30 and 20 grams.
2. A pinch of chili pepper.
3. Sugar and garlic (fresh): 20 grams and 2 cloves.
4. Black and red pepper: 5 grams and a pinch of salt.
5. Sesame, turmeric, ginger: 5 grams each.
6. Paprika: a pinch.

Place the prepared cauliflower and carrots in a tightly lidded container, add 2 teaspoons of the seasoning, mix well, and let sit for 2 hours. Then, pack into jars and pour in the warm marinade, using 1 tablespoon each of salt and sugar, 2 tablespoons of vinegar, and 2 tablespoons of vegetable oil per 700 milliliters. Sterilize a half-liter jar for 10 minutes.

How long are the blanks stored?

Spicy, pickled, salted, and canned snacks have a shelf life of no more than 12 months. In a cool, dry place, the shelf life increases to 2 years.

At later stages, canned food loses its nutritional value.

How to properly store Korean-style cabbage

Sterilized canned goods can be stored at room temperature, in the shade. Hot-packed jars should be stored in a cool, dry place where the temperature does not exceed 12 degrees Celsius (55 degrees Fahrenheit). When pickling without heat treatment, the finished product should be refrigerated for no more than 2 weeks.