Korean cabbage - general principles and methods of preparation
Korean style cabbage is a spicy appetizer that many people like, seasoned with garlic, hot pepper and other spices and additives, depending on the recipe. It is so sharp that it easily kills a tear and instantly clarifies a clouded mind. Probably for this they love her. It’s unlikely that Koreans can cook it one hundred percent, but you can do a very similar one. And it will come out quite tasty. By the way, even in Korea itself the only true recipe for cooking this appetizer is not found, because in each province there are some secrets. Traditionally, Koreans cook cabbage in very large batches, at least 50 kilograms. But we are not Koreans, so we will manage in smaller portions.
Korean style cabbage - product preparation
For the preparation of Korean salads, they use white, cauliflower or Beijing cabbage. It does not require special preparation - it is simply chopped into thin strips or cut into large squares, three to four centimeters wide, the color is disassembled into inflorescences. The required ingredients of the appetizer are garlic, which is finely chopped and red hot pepper, often ground, in powder. Recipes may also include carrots or beets. Usually they are rubbed on a coarse grater.
Korean style cabbage - the best recipes
Recipe 1: Korean Style Cabbage
There are times when you want something tasty and spicy. And in the house there is only ordinary white cabbage. If you still find a couple of carrots and a few cloves of garlic, then consider that they organized a feast at home. Fast, cheap and easy.
Ingredients: average head of cabbage per 2 kg, 4 medium carrots, 2 heads (not cloves) of garlic. Brine: water - one liter, 9% vinegar - 1 tbsp., 1 glass of sugar and vegetable oil, salt - 3.5 tbsp., 3 medium leaves of parsley, hot chili pepper (ground red) - ½ teaspoon .
Cooking method
Finely chop the cabbage, grate the carrots coarsely, chop the garlic finely. Mix everything and put in a bowl for salting.
Mix all components for brine (except vinegar) and boil. Add vinegar and pour cabbage. Leave on for several hours until the brine has completely cooled. Serve cold cabbage. Transfer the excess into small containers - glass jars or trays, store in the refrigerator.
Recipe 2: Kim Chi: Korean Style Cabbage
This appetizer is made from kim-chi cabbage, which grows in Korea. In Russia, it can only be found in the Far East. Therefore, kim-chi can easily be replaced with Beijing cabbage, since it is sold at every corner and is similar in structure to kim-chi. Koda will mix the cabbage with hot paste, put on disposable gloves so that the hot pepper does not corrode the skin of the hands. You can mix with a spoon, but evenly distribute the paste and slightly mash the cabbage will be possible only with your hands.
Ingredients: Beijing cabbage - 1 kg (large fork), one tbsp. tablespoon of salt, one teaspoon of sugar, pasta - 1 tbsp. spoon. Ingredients for pasta: 2 teaspoons full (with a hill) of ground hot chili peppers, ½ teaspoon salt, water, garlic head.
Cooking method
Prepare the cabbage: wash it, remove the stalk and cut in half. Then, each half must be cut across into noodle strips of 2 cm. Put in a wide bowl, sprinkle with sugar, salt and gently mash, shake with your hands. Set the load on top - put an inverted flat plate on the cabbage, and a can of water (3 l) on it. Let it stand for 12 hours at room temperature.
Cook the pepper paste. Mix pepper and salt and add as much boiling water (boiling water) so that the consistency of the slurry resembles a dough for pancakes. When the mass has cooled, add chopped garlic, mix and let it brew for 12 hours.
After time, rinse the cabbage under water, squeeze and mix with pepper paste (do not forget about gloves). Stirring the mass, make sure that the cabbage is coated with paste on all sides. Tighten the dishes with cabbage (already without cargo) with a film and leave for 4 hours. Then mix and leave for 5 hours, only then it can be laid out in jars and refrigerated. Ideally, to make it especially tasty, let the cabbage stand-infuse in the refrigerator for two to three days. Then it will get a richer taste.
Recipe 3: Korean cabbage rolls
These are not the cabbage rolls that we usually see on our table. Although they are cooked without meat, a rare man will be left indifferent. After all, men are not only notorious meat-eaters, but also great lovers of spicy food.
Ingredients: cabbage - 2 medium-sized forks, carrots 1.5 kilograms, 2-3 tbsp. tablespoons of red hot pepper. Brine: water - one liter, salt - 2 tbsp. l
Cooking method
Prepare brine: add salt to water, boil and cool.
Grate the carrots, pepper and mix. Hot stuffing is ready. Disassemble the cabbage into leaves, remove the stalk. Spread the filling on the cabbage leaves and roll the cabbage rolls. Transfer them to a pot or 3l glass jars. Pour with brine and leave to ferment for two days (at room temperature). Then rearrange the jar in the refrigerator and after ten days stuffed cabbage can be consumed. During this time, the brine will absorb into the cabbage and decrease, so it will have to be added.
Recipe 4: Early Cabbage
Dedicated to all lovers of spicy Korean salads. Pickling cabbage, you do not have to wait a week until it comes to condition. You can use it the next day. The cabbage is tasty and crisp, and the beets give this spicy appetizer a beautiful raspberry hue.
Ingredients: 1 forks of white cabbage, 5 medium carrots, two heads of garlic (not cloves), beets 1 pc., 2/3 tsp chili - hot pepper. For brine: ½ cup sugar, one and a half liters of water, three tablespoons. l salt, 10 peas of pepper, a glass of vegetable oil, two tablespoons vinegar 9%.
Shred cabbage thinly. Coarsely grate the carrots and beets, finely chop the garlic. Mix everything, sprinkle with red pepper and lay-tamp in glass bottles (3 l).
Mix all the brine ingredients (except vinegar) and boil. Cool a little (so that it’s not really boiling water), pour in the vinegar and season the cabbage. Then pierce it with a long object (skewer, knife), so that the brine reaches the bottom. Cover the dishes with gauze or a cloth and let the cabbage marinate for a day at room temperature. The appetizer is ready. Keep refrigerated.
Comments
I completely disagree with you! As far as I can judge on the basis of MY personal experience, men DO NOT like spicy foods. So pepper a little, but not too much. Kimchi, ginger, wasabi - all are adored by women, while men courageously eat all this patiently, without expressing much enthusiasm.
If you are "lucky" and your husband loves the mouth of honesty with heads and chili with spoons, then please do not generalize the entire muzhsky gender and level it out for yourself. And then some gullible fool will read and arrange for his faithful burn of the mucosa of 3 degrees of severity.
