How to prepare Korean cauliflower for the winter: a classic recipe and its variations

Juicy inflorescences of fresh cauliflower are boiled, baked and fried. Canned vegetable snacks are no less tasty. It is salted and pickled for the winter in assorted vegetables, salads and singly. Fans of spicy dishes prefer to harvest Korean-style cauliflower. In addition to the classic recipe, there are a large number of variations that will satisfy the most demanding taste.

The process of harvesting cauliflower in Korean is not complicated, but it has a number of specific features. Knowing them, you can prepare an excellent appetizer that will decorate any table.

Selection and preparation of cauliflower for harvesting

For harvesting, fresh small, elastic heads of cabbage are selected with inflorescences tightly adjacent to each other without traces of damage and stains. The inflorescences should be white or yellowish. A rich yellow color indicates their over-ripeness. Heads of cabbage with an unpleasant odor are not used for cooking.

Council. If you purchase cabbage from the market, select heads of cabbage with leaves and cabbage. Green leaves are a sign that she is fresh and young.

The head of cabbage is cleaned of the lower leaves and immersed in cold salted or acidified water for 15-20 minutes. This is done so that worms, beetles and caterpillars, hidden in the vegetable, float to the surface.

To prepare a salty solution, table salt is mixed with water in the proportion: 1 tbsp. l. salt per liter of water. To make an acidified solution, take 1 tbsp for 1 liter of water. l. 6% table vinegar or apple cider vinegar.

After that, the head of cabbage is washed in running water and dried. Then they are sorted into inflorescences. Large ones are cut into several parts. The remaining part without inflorescences can not be thrown away, but cut into cubes and added to the salad.

Council. So that the cabbage is evenly saturated with the marinade, the pieces are made of equal size.

Before preparing a snack, the inflorescences are sometimes boiled or blanched for a couple, so the product is more tender. To keep the cabbage crisp, it is important not to exceed the processing time. Cooking time - no more than 5 minutes, steam blanching - 10 minutes. Then the inflorescences are thrown back in a colander to glass the water.

How to make Korean cauliflower for the winter in jars

To prevent the appetizer from spoiling quickly, the jars for the blanks are sterilized, the iron lids are boiled.

Ingredients and proportions

The taste of a Korean cauliflower snack largely depends on a properly prepared marinade. It contains water, vegetable oil, salt, sugar and vinegar. Condiments and spices play an important role.

Add to the salad: black and red ground pepper, coriander, sesame seeds, turmeric, cloves, nutmeg, etc.

Council. Do not use commercially available Korean seasoning, it is either too salty or too sweet. The cauliflower appetizer uses base spices that adjust for flavor.

In the classic recipe, carrots and garlic are added to cabbage. Carrots make the salad bright and juicy, garlic gives a spicy taste. There are recipes with the addition of beets, eggplants, herbs, bell peppers and hot peppers.

To prepare Korean cauliflower according to the classic recipe, you will need the following ingredients:

• cauliflower - 1 head of cabbage;
• carrots - 1 pc.;
• garlic - 3-4 cloves;
• water - 700 ml;
• ground coriander - 0.3 tsp;l .;
• ground black pepper - 0.3 tsp;
• salt - 1.5 tsp;
• sugar - 1.5 tsp;
• vegetable oil - 50 ml;
• table vinegar 9% - 35 ml.

This amount of components is enough for three 0.5 liter cans.

Cooking instructions

The process of preparing a salad has its own specifics, which should be known in advance.

Step by step cooking:

1. Cauliflower is washed in running water, dried and divided into small inflorescences.
2. Carrots are peeled and grated or cut into strips.
3. Garlic is peeled and chopped.
4. Prepare the marinade: add vegetable oil, vinegar, salt, sugar, coriander and pepper to the water. Bring to a boil and boil for 2 minutes.
5. Chopped vegetables are added to the marinade, boiled for another 2 minutes and removed from the stove.
6. The workpiece is left to marinate for 5-6 hours. Then put on fire again, bring to a boil and cook for 2 minutes. Remove from fire.
7. The hot salad is laid out in sterilized jars, rolled up with lids. The jars are turned over and covered with a blanket.

After cooling, the snack is stored in a cool, dark place.

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Recipe variations

There are many variations on how to make Korean-style cauliflower. Various components are added to it. Prepared with and without sterilization. Salads that are pre-boiled are closed without sterilization. Cold vegetables are sterilized.

Consider the best recipes with photos.

Korean style cauliflower with pepper

The salad according to this recipe will appeal to lovers of spicy dishes.

For cooking you will need:

• cauliflower - 1 kg;
• carrots - 0.5 kg;
• garlic - 10 cloves;
• hot peppers - 1-2 pcs.;
• fresh parsley - 50 g;
• sugar - 100 g;
• table vinegar 9% - 120 ml;
• vegetable oil - 80 ml;
• water - 400 ml;
• ground coriander - 5-10 g;
• salt - 40 g

How to cook:

1. Heads of cabbage are disassembled into inflorescences, put in a colander and dipped in boiling water for 2 minutes. Then it is cooled under running cold water and allowed to dry.
2. Seeds are removed from hot peppers and ground. The carrots are grated for Korean carrots. Finely chop the garlic and parsley.
3. Mix vegetables and herbs. Pour coriander into the mixture, mix and leave for 30 minutes.
4. Prepare the marinade: add sugar, salt, vegetable oil and vinegar to the water, bring to a boil and boil for 2 minutes.
5. The vegetable mixture is laid out in sterilized jars, tamping. Pour in hot marinade.
6. Cover and sterilize for 20 minutes. Then the lids are rolled up. The jars are turned over, covered with a blanket and left to cool completely.

Store the finished snack in a cool, dark place.

Korean salad of cauliflower with eggplant

Eggplant adds flavor and nutritional value to the snack.

Main components:

• cauliflower - 0.5 kg;
• eggplant - 0.7 kg;
• carrots - 2 pcs.;
• bulgarian pepper - 2 pcs.;
• garlic - 1 head;
• onion - 1 pc.;
• water - 500 ml;
• sugar - 70 g;
• vinegar 9% - 60 ml;
• ground black pepper - 1 tsp. ;
• ground red pepper - 1 tsp;
• ground coriander - 1 tbsp l .;
• salt - 1.5 tbsp. l .;
• vegetable oil - for frying eggplants.

Cooking algorithm:

1. Eggplants are peeled, cut into slices, salted and left under pressure overnight.
2. The next day, the eggplant slices are squeezed out and fried in vegetable oil.
3. The heads of cabbage are washed, divided into inflorescences. It is dipped in boiling water and boiled for 3 minutes, then cooled under running cold water, allowed to dry.
4. The carrots are grated for Korean carrots. Cut the pepper into strips, the onion into half rings, and the garlic into small cubes.
5. Coriander, black and red peppers are added to the vegetables. Everything is mixed and laid out in sterilized jars.
6. Prepare the marinade: add sugar, salt, vinegar to the water. Bring to a boil, boil for 2 minutes and remove from the stove.
7. Vegetables are poured with hot marinade. Cover with lids and sterilize for 20 minutes. Then the lids are rolled up.
8. The jars are turned over, covered with a blanket and left to cool.

The prepared salad is stored in the cellar or pantry.

Without sterilizing the finished product

A simple recipe with ready-made seasoning that does not require sterilization.

For cooking you will need:

• cauliflower - 1 head of cabbage;
• carrots - 1 pc.;
• hot pepper - 1 pod;
• garlic - 1 head;
• water - 1 l;
• salt - 2 tbsp. l .;
• sugar - 5 tbsp. l .;
• vegetable oil - 0.5 tbsp.;
• vinegar 9% - 0.5 tbsp.;
• Korean seasoning - 0.5 pack.

Preparation:

1. The head of cabbage is divided into inflorescences. Blanch for 3 minutes in boiling water, discard in a colander, cool under running cold water. Allow the water to drain.
2. The carrots are grated for Korean carrots. The seeds are removed from the pepper and ground. Rub the garlic into gruel.
3. The cabbage and carrots are mixed.
4. Prepare the marinade: pour seasoning, salt and sugar into the water, bring to a boil. After boiling, pour in oil and vinegar, remove from heat.
5. The vegetable mixture is poured with hot marinade.
6. When the mixture cools down, add garlic and pepper, mix and lay out on sterilized jars, roll up lids. Leave at room temperature.
7. After a day, the finished product is stored in the cellar. If the banks are closed with nylon lids, then they are stored in the refrigerator.

With beets

Beets give the finished dish a pleasant pink color.

Ingredients:

• cauliflower - 1 kg;
• beets - 1 pc.;
• garlic - 1 head;
• vegetable oil - 150 ml;
• sugar - 100 g;
• salt - 2 tbsp. l .;
• vinegar - 150 ml;
• water - 1 l;
• Korean seasoning - 1-2 tbsp l.

How to cook:

1. Head of cabbage is disassembled into inflorescences, blanched for 3 minutes in boiling water, cooled.
2. Carrots and beets are grated for Korean carrots, garlic is chopped into pulp.
3. Mix vegetables, cover with seasoning and mix thoroughly.
4. Prepare the marinade: add sugar and salt to boiling water, bring to a boil. After boiling, pour in vinegar and oil.
5. The vegetable mixture is laid out in sterilized jars and poured with hot brine. Cover with lids and sterilize for 20 minutes. The lids are rolled up.
6. The jars are turned over, covered with a blanket and left to cool.

Store in a cellar or pantry.

With garlic and herbs

A quick recipe for making a snack without sterilization.

Main components:

• cauliflower - 700 g;
• garlic - 5-7 cloves;
• fresh parsley - 1 bunch;
• vinegar 9% - 3 tbsp. l .;
• ground black pepper - to taste;
• salt to taste.

Preparation:

1. The head of cabbage is sorted into inflorescences. Cook for 5-6 minutes in salted water, cool under cold water, leave 250 ml of broth.
2. Parsley is washed, dried and chopped.
3. Cut the garlic into slices, fry in vegetable oil for 2-3 minutes. Add parsley, salt, pepper and fry for another 2 minutes. Then pour in the left cabbage broth and vinegar, bring to a boil and remove from heat.
4. I put the inflorescences in sterilized jars, tamping them tightly. Pour in hot marinade and roll up the lids.
5. The cans are turned over, covered with a blanket and left to cool completely.

The finished product is stored in a cool dark place.

The peculiarity of the recipe is that after 2 hours the cabbage is ready for use.

With turmeric

Turmeric adds a spicy taste and aroma to the salad, gives a bright color.

For cooking you will need:

• cauliflower - 1 kg;
• carrots - 2 pcs.;
• bulgarian pepper - 2 pcs.;
• garlic - 1 head;
• turmeric - 11 tsp;
• water - 1 l;
• sugar - 150 g;
• vinegar 9% - 150 ml;
• ground black pepper - 1 tsp;
• coriander - 1 tbsp l .;
• salt - 1.5 tbsp. l.

Cooking algorithm:

1. The head of cabbage is divided into inflorescences, boiled for 3 minutes and cooled.
2. The carrots are grated on the Korean carrot track, the garlic is chopped into gruel, the pepper is cut into strips.
3. Mix vegetables, add turmeric, coriander and pepper, mix.
4. Prepare the marinade: add salt, sugar to hot water, bring to a boil. After boiling, pour in vinegar, remove from heat.
5. The vegetable mixture is put in sterilized jars, poured with hot marinade, covered with lids.
6. Sterilized for 20 minutes, the lids are rolled up.
7. The jars are turned over, covered with a blanket, and left to cool.

The finished snack is stored in a pantry or cellar.

With bell pepper

The appetizer made according to this recipe looks bright and appetizing.

Ingredients:

• cauliflower - 1 kg;
• bulgarian pepper - 0.2 kg;
• carrots - 0.2 kg;
• garlic - 5 cloves;
• ground red pepper - 1 pinch;
• ground coriander - 10 g;
• nutmeg - 1 pinch;
• ground black pepper - 5 g;
• sugar - 80 g;
• salt - 20 g;
• vinegar 9% - 100 ml;
• water - 0.6 l.

How to cook:

1. The head of cabbage is disassembled into inflorescences, boiled for 2-3 minutes, cooled under running cold water. Dry and put in a saucepan.
2. Carrots are grated for Korean salads, pepper is cut into strips.
3. Mix vegetables, add garlic, squeezed through a press. Pour red and black pepper, coriander, nutmeg, mix.
4. To prepare the brine, salt and sugar are poured into the water, brought to a boil, vinegar is poured in and removed from heat.
5. The vegetable mixture is laid out in sterilized jars, filled with hot brine.
6. Banks are covered with lids and sterilized for 20 minutes. Then the lids are rolled up, the cans are turned over and covered with a blanket. Allow to cool.

Store the finished snack in a cool, dark place.

Terms and conditions of storage

To preserve the workpieces for a long time, the jars are thoroughly sterilized, the lids are boiled, and the recipe is adhered to.

Store cabbage in a cool dry place (cellar, basement, pantry), at a temperature not exceeding 15 ° C. The shelf life of canned food is one year. Before you open the jar, pay attention to its contents. Do not use the product if the brine becomes cloudy, foam or spots appear on the cabbage.

Blanks without sterilization are closed with nylon lids, stored strictly in the refrigerator, no more than 2 months.

Read also:

Cooking technology and the best recipes for sauerkraut with sugar.

How to ferment cabbage with cabbage correctly.

Conclusion

Korean style cauliflower is a delicious salad with oriental notes. Condiments and spices included in its composition give it a piquant taste, aroma and pungency. For harvesting cabbage, use ready-made spices from the store. Or they independently compose a set of spices, focusing on their own taste. Cabbage is prepared according to the classic recipe or with the addition of additional ingredients - vegetables and seasonings.